Pre-pregnancy I was a sporadic breakfast eater. I would savor two cups of dark roast coffee when I woke up and eat my first meal of the day when I felt hungry—sometimes around 10am, other times at noon. That meant that lunch was sometimes at noon other times at 3pm. And, dinner? Well, in Italy we typically eat around 8pm so that at least was pretty routine. And, has to be. Mr. Italicano gets super hangry if he doesn’t get fed within a certain hour. 🙂
With Pepper growing inside of me, my first priority is ensuring she eats on a regular schedule with nutritious food that will help her mind and body grow. Hello, maple farro porridge with pears, cinnamon, raisins and walnuts. You are a winner. I don’t need any coaxing to eat this breakfast dish early in the morning. It’s warm and cozy, sweet and comforting…it’s composed of simple nutritious ingredients and easy to make. Just check out this video recipe that Mr. Italicano and I made for Poggio del Farro.
A FEW HEALTH BENEFITS
FarroHigh in fiber and a good source of protein, antioxidants and iron (great for those who eat a plant-based diet)
Walnuts– rich in omega-3 fatty acids and important for brain development and memory
Pepper is already learning from me about good nutrition, and she too is teaching me to be more mindful of my eating behaviors. I have always paid attention to what I eat but now specifically to when I eat, the quantity and variety. It’s made quite a difference already. At the beginning of my pregnancy I had low amounts of iron, but thanks to my mindful eating, my OB pointed out that my test results have drastically improved. She was impressed, as many women who are pregnant have a higher risk of developing anemia during pregnancy.
Baby Italicana is not even born (only 3 weeks to go!); yet she is helping me to be more mindful in my everyday life. Thank you little one. Your mom and dad can’t wait to meet you. ❤
What about you? Are there any nutritious breakfast dishes you love or loved during your pregnancy to start your day?
Maple Farro Porridge with Pears, Cinnamon and Raisins
In a small pot add the farro, water, cinnamon stick and salt. Bring to a boil over medium heat, then lower to a simmer and continue cooking for 10 minutes or until the farro is tender but still slightly chewy. Discard the cinnamon stick and drain any remaining liquid.
Add the whole milk, maple syrup, pear and raisins. Warm over medium-low heat until the milk thickens slightly; 2-3 minutes. Divide among two bowls, top with walnuts, a sprinkle of cinnamon and a drizzle of honey. Buon appetito!
*Any farro grain can be substituted for this recipe. In this case, just follow the cooking time on the package.
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Mr. Italicano and I made this recipe for Poggio del Farro. Although we often collaborate with this company, this specific post is not sponsored by them.
Farro beet crepes! As you can imagine, these beautiful crepes are naturally colored with beet puree. They are the perfect dish for Mother’s Day brunch.
Ever since I learned how easy it is to naturally color my food, I have been experimenting more and more in my kitchen. I love the esthetic look of colored food—Bright! Fun!—I also love packing in more nutritious vegetables to every meal. Plus, it’s easier than you think—way easier.
This post is sponsored by Poggio del Farro. I created the recipe, photos and video—which you can also find on their website along with many other delicious farro recipes. The writing and opinions are my own.
I remember the first time I made a crepe; I was in high school. My feet on a step stool and my hands reaching in the far corners of the wooden pantry shelf (where sometimes my older brother hid the best snacks), I ran across an old 1960s box with a crepe pan designed on the front—probably a wedding present. I was intrigued. I pulled it out, dusted it off and opened it up to find a little recipe book on top of the black crepe pan. That night I made cannelloni crepes for my family. I remember they turned out absolutely terribile. I was disappointed. My dad, on the other hand, continued to eat them. “It’s just one meal, Cindy,” I remember him saying. Ahh, my dad’s simple wisdom. He was right. I was just 16. In my lifetime I would have thousands of more meals to make and whole lot of opportunities to get it right.
The second time I made a crepe was last year, almost 20 years later (wow does that make me feel old). I was recipe testing for Smeg {affiliate link}, an Italian design appliance brand. Since their small appliances have adorable colors, I wanted to create something stylish and colorful as well. My blender spinach crepes were so good that I brought them to my friends house where we created a beautiful outdoor aperitivo (Italian style happy hour).
Since spinach worked so well, I had to try it with beets. I also used farro wheat from Poggio del Farro for these crepes. I have come quite obsessed with Poggio del Farro’s products. Farro has lower gluten content and higher amounts of protein and fiber compared to modern day grains. I use their farro grains to make soups and salads, and their flours to make crepes, pancakes, chocolate chip cookies and homemade pasta, among many other recipes. Farro is pretty much replacing all other flours in my kitchen.
The beet crepe on its own is not so beet-y tasting, so you can top it with a myriad of fillings from sweet to savory. My favorite for this recipe is fresh crispy arugula, creamy ricotta, juicy blood oranges, crunchy pistachios all drizzled with extra virgin olive oil, aged balsamic vinegar (affiliate link) and sweet honey. Pure deliciousness.
Happy Mother’s day to all and especially to my mom, an extraordinary woman whom I admire.
Beet Crepes with Ricotta, Blood Oranges and Pistachios
In a blender or a bowl, add all of the ingredients for the crepes then blend or whisk until homogenous. Chill in the refrigerator for ½ hour.
Add a small knob of butter to a crepe pan or frying pan. As the butter and as it melts over medium heat, swirl the pan so that the butter covers the bottom. Pour in ½ cup of the crepe and quickly swirl the pan so that it distributes the liquid evenly. Cook for 1-3 minutes then flip and cook for another 1-2 minutes. Repeat for the rest of the crepes. Keep the crepes warm by putting them in the oven at a low temperature.
Fill each crepe with some ricotta, arugula, blood orange pieces & zest and pistachios. Drizzle with extra virgin olive oil, aged balsamic vinegar and honey.
Notes
Batter should be chilled in the refrigerator for ½ hour before using.
*If you are not able to find farro flour you can replace with other flour.
While you may think of an omelet purely as breakfast fare, in Italy the frittata, a similar egg-based dish, is much more versatile and commonly eaten for lunch, happy hour or dinner.
While traveling in Italy, you may find a rectangle of frittata served in a sandwich on crusty Italian bread, or cut in small squares and jabbed with toothpicks to be accompanied by a CONTINUE READING
If your vegetable garden :: orto is overflowing with zucchinis (check!), I have a delicious solution for you: zucchini pancakes! They’re easy to prepare and and a delicious “italicana” (Italian+ American) twist to the classic pancake recipe.
Here in Italy, I’ve gotten use to eating sweet breakfasts, often times a cappuccino and a croissant. Yet, a lot of times this breakfast ::colazione doesn’t hold me over very long. I usually get a drop of energy way before lunch.
Eggs, on the other hand, always seem to do the trick, especially when they are paired with delicious Italian cannellini beans, which are an excellent source of protein and iron. I absolutely adore these beans as they are fluffy and creamy :: cremosa in texture, and have a slightly nutty flavor. I pureed them with goat cheese (I love cheese) but you can also whip them as they are or add in a swirl of extra virgin olive oil.
Eggs :: uova are weird. You can prepare them in different ways and either love them or hate them. I love them poached, yet detest them over easy. I adore them scrambled, but hate them boiled. So, if you aren’t a big poached egg fan, feel free to top this recipe with your egg preparation of choice.
Mr. Italicano is a phenomenal food critique, like most Italians are. It must be in their blood or something. Can I get a transfusion? Before moving to Italy, I never paid much attention to playing with texture ::consistenza in my recipes. But now I yearn for it; I expect it. A dish should run your palate up and down the taste, texture and smell spectrums like Beethoven’s Symphony No 9 runs you up and down the piano instead of banging loudly on one little key. Variety in textures does wonders in recipes, let me know what you think!
6 radishes, tops and bottoms removed and thinly sliced
1 spring onion, green stem only, thinly sliced
2 slices of whole wheat bread
2 eggs
Salt and black pepper, as needed
Instructions
Bring a small pot of water to boil.
Using an immersion hand blender, blend the cannellini beans and goat cheese together.
Add a drizzle of extra virgin olive oil to a small skillet and cook the garlic over medium heat for 1 minute. Add the greens and cook until warm and wilted.
In another small skillet, add some extra virgin olive oil and the sliced radishes and cook until soft; 1-2 minutes.
Toast the bread.
Turn down the heat of the boiling water until it just barely bubbles. Directly crack two eggs into the water and cook for 2-3 minutes until the white part has become firm but when you raise the egg with a slotted spoon the yolk is still dark and not light yellow. (If it’s pale yellow it usually is overcooked and will be hard in the middle.)
In two bowls add: the cannellini bean and goat cheese mixture, greens, eggs, radishes and top with chopped spring onions. Sprinkle with salt, add a few cracks of black pepper and serve with toasted bread (it’s great for spreading on top). Enjoy!
Pre-pregnancy I was a sporadic breakfast eater. I would savor two cups of dark roast coffee when I woke up and eat my first meal of the day when I felt hungry—sometimes around 10am, other times at noon. That meant that lunch was sometimes at noon other times at 3pm. And, dinner? Well, in Italy we typically eat around 8pm so that at least was pretty routine. And, has to be. Mr. Italicano gets super hangry if he doesn’t get fed within a certain hour. 🙂 
Baby Italicana is not even born (only 3 weeks to go!); yet she is helping me to be more mindful in my everyday life. Thank you little one. Your mom and dad can’t wait to meet you. ❤
The beet crepe on its own is not so beet-y tasting, so you can top it with a myriad of fillings from sweet to savory. My favorite for this recipe is fresh crispy arugula, creamy ricotta, juicy blood oranges, crunchy pistachios all drizzled with extra virgin olive oil, 
