Mango Honey Breakfast Frozen Yogurt
serves 2
diabetic-friendly, gluten-free
For us, just the thought of frozen yogurt for breakfast makes us smile. And based on the feedback of the home cooks we asked to try this recipe before we added it to our book, we’d say it works the same kind of magic on most people.
The first time you try it, it’s a total surprise to the senses. It looks like granola and yogurt but shocks the tongue with that first cold taste of the day. It awakens the body with the unexpected pleasure of sweet, icy goodness gliding across the tongue. This is one of those recipes that just never fails to make us feel happy—a sensation that’s an aphrodisiac in itself.
3 tbsp plain, Greek yogurt (2% or full-fat recommended)
1 tbsp water
2 tsp honey
1 cup frozen mango chunks, sliced to 1/4-inch thickness*
*In summer, peak-of-season peaches make a perfect variation. Freeze 1 cup of thinly sliced, ripe, juicy peaches the night before you’re going to make the yogurt. Purée them as you would the mango.
1. Purée the Greek yogurt, water and honey in a blender until the honey is fully incorporated.
2. Add the mango. (Be sure to slice the mango thin, otherwise the blender may have trouble producing a smooth, creamy purée.) Turn the blender on to medium-high for 1 minute until the mango starts to blend. Stop the blender and push down any chunks that aren’t getting incorporated. Continue to blend on high until your mixture resembles soft serve.
3. Divide the yogurt between two bowls. Serve plain or top with granola, cereal, fresh berries or—our favorite—chocolate chip trail mix.
Warm Champagne-Soaked Apricot Muffins
serves 12
dairy-free, diabetic-friendly
Amy’s been making these muffins for herself for years. (And she has two kids, so they must be doing something right!) The reason she loves this recipe is because you can make as many muffins as you need and save the rest of the batter for up to a week in the refrigerator. You can woo your lover every morning with warm, butter-drenched muffins. Who is going to say “no” to you when you’re holding a plate of hot, Champagne-laced muffins?
Now, you don’t have to use a vintage Champagne to make this morning pick-me-up, any sparkling wine will serve your purposes. (Just make sure you choose something you want to drink, because you’ll only need a small amount of the bubbly for the recipe—the rest is for your indulgence. And keep in mind, Champagne is hands-down one of the world’s greatest aphrodisiacs.)
1/2 cup dried Turkish apricots
1/2 cup Champagne or Sparkling Wine
1 1/2 cup rolled oats, divided
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 large egg
1/2 cup almond, soy or rice milk*
2 tbsp honey
1 tbsp grape seed, avocado or canola oil
1 tsp flaxseed meal or ground flax
3 tbsp water
1. Finely chop apricots and transfer to a small bowl. Add the Champagne and soak the apricots in the Champagne for 1–2 hours.
2. Process 1 cup of the oats in a food processor or blender to the consistency of a coarse flour.
3. In a large mixing bowl, combine the oat flour and remaining 1/2 cup of oats, whole wheat and all-purpose flours, baking powder, baking soda and cinnamon. Set aside.
4. In a separate bowl, lightly beat the egg then add the non-dairy milk, honey and oil. Stir until well combined. (You can use a mixer for this step if you prefer.)
5. Add the ground flax and water to the wet ingredients and stir until the flax is completely combined.
6. Add wet ingredients to the oat and flour mixture and stir until just mixed.
7. With the gentle touch usually reserved for a lover, fold in the apricots and Champagne.
8. If you are not making the muffins right away, transfer the batter to an airtight container and store in the refrigerator for up to 1 week. You can use the batter to make 1 or 2 muffins at a time to eat warm, or bake the whole batch.
To bake:
1. Preheat oven to 375 degrees.
2. Spray as many compartments of a muffin tin as you need with a non-stick cooking spray.
3. Fill each cup 3/4 full and bake for 16–18 minutes, until cooked through.
4. Serve warm. If you’re in a decadent mood, smear with butter and a little apricot jam.
*We don’t recommend dairy milk for this recipe, as the acidity of the Champagne may make it curdle slightly.
Vegan Champagne-Soaked Apricot Muffins
serves 12
dairy-free, diabetic-friendly, vegan
1/2 cup dried Turkish apricots*
1/2 cup Champagne or Sparkling Wine**
1 1/2 cup rolled oats, divided
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup almond, soy or rice milk*
2 tbsp agave nectar
1 tbsp grape seed, avocado or canola oil
2 tsp flaxseed meal or ground flax
1/3 cup water
*These muffins will have a slightly drier texture than the version with eggs. If you prefer more moisture, soak 2/3 cup dried apricots instead of 1/2 cup. This will make for a more interesting texture, however, it will also increase the sugar.
**Not all Sparkling Wine is vegan. Before popping your cork, double check that your wine has not been processed with a fining agent such as egg white, gelatin or casein.
1. Finely chop apricots and transfer to a small bowl. Add the Champagne and soak the apricots in the Champagne for 1–2 hours.
2. Process 1 cup of the oats in a food processor or blender to the consistency of a coarse flour.
3. In a large mixing bowl, combine the oat flour and remaining 1/2 cup of oats, whole wheat and all-purpose flours, baking powder, baking soda and cinnamon.
4. In a separate bowl, add the non-dairy milk, agave nectar and oil. Stir until well combined. (You can use a mixer for this step if you prefer.)
5. Add the ground flax and the water to the wet mixture and stir until the flax is completely combined.
6. Add the wet ingredients to the oats and flour mixture and stir until just mixed.
7. With the gentle touch usually reserved for a lover, fold in the apricots and Champagne.
8. If you are not making the muffins right away, transfer the batter to an airtight container and store in the refrigerator for up to 1 week. You can use the batter to make 1 or 2 muffins at a time to eat warm, or bake the whole batch.
To bake:
1. Preheat oven to 375 degrees.
2. Spray as many compartments of a muffin tin as you need with a non-stick cooking spray.
3. Fill each cup 3/4 full and bake for 16–18 minutes, until cooked through.
4. The muffins are best served warm.
Chocolate Breakfast Sandwich
yields 1 sandwich
Consider this your permission to eat chocolate for breakfast.
2 slices seeded whole grain bread (the seedier, the better)
1/2 tbsp salted butter (approximately)
1 oz premium, dark chocolate (at least 65%)
1. Fire up your sandwich press. (If you don’t have a sandwich press, heat a small sauté pan over medium heat.)
2. Butter one side of each slice of bread as though you’re making a grilled cheese sandwich. Break your chocolate into small pieces and arrange them on the unbuttered side of one slice, keeping them away from the edges. Top with the other slice, butter-side up.
3. Carefully move the sandwich to your press or your heated pan, making sure not to let any chocolate fall out. Cook until the bread is golden and toasted and the air is filled with the tempting aroma of melted chocolate. If you are using a pan, press the sandwich with a large spatula. When one side is golden, flip and repeat.
Serve with extra napkins or be prepared to lick your fingers.
Ginger Lover Bars
yields 12 2-inch x 3-inch bars
dairy-free, diabetic-friendly, gluten-free, paleo, vegan
We came up with this recipe for everyone who loves granola bars and wants to have great sex. We took the concept of breakfast on the run and transformed it into a chewy treat that satisfies in more ways than one. How? We packed them with not 1, not 2 but 6 ingredients known to stimulate your sexual side. For starters, there’s the oats. Oats support female fertility and male libido. Then there’s yam. Yam in a breakfast bar? Yes! It’s the secret ingredient that gives these bars that moist, I-must-have-another-bite texture. We also managed to slip in some coconut, cinnamon and chia. But best of all, there’s ginger. Candied ginger is what gives these bars their zing—both in your mouth and in the bedroom. As you enjoy its sweet heat, the ginger is raising your body temperature, making your tongue tingle with the longing for a kiss and naturally plumping up your lips into the perfect pucker. You might want to think twice about eating these on the way to the office!
1/2 cup almond, coconut, soy or dairy milk, whichever you prefer
1 tbsp chia seeds
1 cup oatmeal
1 cup grated yam, approx. 1 small yam
1 cup flour*
1/2 cup brown sugar, (to make a vegan version, make sure that your sugar is vegan)
2 tsp cinnamon
1 tsp salt
2 tbsp crystallized, candied ginger, chopped into 1/4-inch chunks
1/4 cup coconut oil, heated to a liquid form
*You can use whatever flour you prefer, including all-purpose, coconut flour or your favorite gluten-free baking mix. (For coconut flour, use only 3/4 cup.)
1. Preheat oven to 325 degrees.
2. Line a 9-inch x 13-inch baking pan with parchment paper or grease it well.
3. In a small bowl, combine the milk and chia seeds. Set aside for 15 minutes to allow the chias to bloom.
4. Combine the oatmeal, grated yam, flour, brown sugar, cinnamon and salt in a large mixing bowl. Mix thoroughly using a fork or whisk.
5. Toss the candied ginger into the dry mixture.
6. Add the milk and chia mixture along with the melted coconut oil to the dry ingredients. Fold with a rubber spatula.
7. Spread the batter gently into the prepared baking pan. (Note, if you prefer breakfast cookies to bars, you can spoon by tablespoon onto a parchment-covered baking sheet instead. Your baking time will vary.)
8. Bake for 30 minutes at 325 degrees. Remove from oven, then turn heat up to 350 degrees.
9. Cut into approximately 2-inch x 3-inch bars, leaving the bars in the pan. Return the pan to the oven and bake for an additional 10–15 minutes. (If you’re making cookies, you will skip this step.)
Remove and let cool completely.
Store on the counter in a sealed container for up to 1 week or freeze for a little pick-me-up whenever you need it.