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.
Living abroad in Italy is exciting and exhilarating. I met Mr. Italicano here. I have made extraordinary friends here. I started my business while living here. I love the challenges and adventure that each new day brings while living in il bel paese. I am grateful and I am thankful each day, yet…I miss Thanksgiving!
I miss the smells from the kitchen mingling with the sweet candles burning. I miss the chaotic sounds that fill the house: the clinking and clanking in the kitchen, kids laughter in the play room and lively shouts coming from the living room after a touchdown.
One of my favorite Thanksgiving Day foods of all time is thisCONTINUE READING
Making pancakes is so easy! Here is a quick 2 minute video showing you how to make perfect whole wheat pancakes.
When I think of pancakes, the first thing that comes to mind is a dab of butter melting on top of the warm stack then swimming in a river of natural maple syrup. Or, I think of garden strawberries :: fragole and mountain blueberries dropped on a pillow of fresh whipped cream. Either way, I associate pancakes with sweet flavors.
Yet, pancakes are so versatile and one of the best ways to enjoy them are with savory flavors or a blend of sweet and savory, like this recipe. I’ve paired the arugula :: rucola which is quite bitter with the sweetness of the pear. I’ve thrown in some walnuts to give the dish a nice contrast between soft and crunchy. And, I’ve topped everything off with a creamy gorgonzola and crème fraîche dressing to simulate maple syrup. Drooling yet?
I’ve used this whole pancake recipe that is already on the site because after experimenting a lot with different recipes this is one that works great for me. Read that post for more tips and tricks, and always remember this important fact: flours absorb liquid differently. I’ve had my Italian friends ask me why certain pancake recipes that they had found on the internet didn’t work for them and my guess is that they didn’t adjust the liquid correctly. The indications below are subjective. You may need to add a bit more liquid to your mixture :: miscela or it may be the right quantity. The key for success is that the batter must easily drip off your spoon. This tip is obviously for thin pancakes, which is recommended for my whole wheat recipe; otherwise, you risk that the pancake will be too tough.
For the creamy gorgonzola and crème fraîche topping you can use a blend like I did, because I had both on hand; otherwise, feel free to use one or the other.
I hope you enjoy this recipe. Have a wonderful weekend!
Pancakes with Arugula, Gorgonzola, Pear and Walnuts
You’re weekend brunch recipe has arrived: Pancakes with Arugula, Gorgonzola, Pears and Walnuts.
Serves: 3-9
Ingredients
For the whole wheat pancakes:
1 cup milk
1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
1 cup (125g) whole wheat flour (or all-purpose)
2 teaspoons (8g) sugar
1 teaspoon (4g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
2 tablespoons melted butter
1 egg
Butter, as needed
For the topping:
3.5 oz (100g) gorgonzola
3.5 oz (100g) crème fraîche
1 pear, peeled, cored and diced
2 handfuls arugula, washed and dried
4 walnuts, shelled and chopped
Extra virgin olive oil, as needed
Balsamic vinegar, as needed
Instructions
For the whole wheat pancakes:
In a small bowl, combine the milk and vinegar and let sit for 5 minutes.
In a medium sized bowl, combine the whole wheat flour, sugar, baking powder, baking soda and salt. Mix well.
Add the the melted butter and egg to the milk and vinegar mixture and mix well. Combine the two mixtures and stir until just combined, lumps are fine. For a thin pancake, the batter should run off the spoon. If the batter is too thick add a splash of milk or water. I recommend thin pancakes because thick ones may turn out tough when using all whole wheat flour.
Heat a large skillet over medium heat and add a small knob of butter rotating the skillet so that it covers the bottom. Using a ¼ cup (59ml) measuring cup or ice cream scoop, measure out the batter and pour it in the skillet. Depending on your pan size, you’ll be able to fit 2-3 pancakes at a time.When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake. Do not press down on the pancake with the spatula. Cook for another 1-2 minutes until the bottom is golden brown.
Add another small knob of butter and repeat these steps until you have cooked all nine pancakes.
For the topping:
With an immersion hand blender, blend the gorgonzola and crème fraîche together.
In a small bowl, dress the arugula with a splash of extra virgin olive oil.
Put one or more pancakes on a plate, top with the arugula followed by the gorgonzola mixture, pears and walnuts. Drizzle with balsamic vinegar. Buon appetito!
Notes
If you don't have crème fraîche you can just use gorgonzola. The servings 3-9 depends if you serve 3 pancakes per person or only 1 per person.
It’s time to get your fig on, especially while they are still in season. Fresh figs compliment a salad like no other fruit because their varied texture and unique taste offers both sweetness and crunchiness (thanks to their tiny seeds), while their beautiful rosy flesh provides vibrancy to otherwise plain salad greens. Line them up besides mature pear slices, gorgonzola crumbles and walnut pieces and you have just created a salad under 6 minutes that beckons to be eaten.
Did you know that figs have many health benefits? Here are just a few ways that fresh figs can improve your well being.
3 Reasons to Eat Figs:
1. High Fiber Content: Figs are high in fiber. Not only do they act as a natural laxative for regularity, but high fiber foods also provide the sensation of fullness, reducing hunger and therefore is a great way to naturally control weight.
2. Rich in Potassium: Why is potassium important? Low levels of potassium can lead to high blood pressure. In recent years, potassium deficiencies have increased due to the fact that many people consume too much salt, which is often found in processed foods. Fresh figs, as well as other fruit and vegetables, naturally increase potassium levels and thusly can help lower blood pressure.
3. Rich in Calcium: A diet rich in calcium is important to keep bones strong and to lesson the risk of osteoporosis.
There are many ways you can incorporate fresh and dried figs into your daily diet: toss them in salads, sprinkle them on top of flatbreads or pizzas, add them to yogurt and muesli o purée them and spread them on a piece of whole wheat toast with some almond slivers. Yum. All this talk about figs is making me hungry!
Fig, Pear, Gorgonzola, Walnut Salad with Poppy Seed Vinaigrette
This Fig, Pear, Gorgonzola, Walnut Salad with Poppy Seed Vinaigrette is a nutritious salad you can throw together in just 6 minutes.
Serves: 2
Ingredients
For the salad:
4 ounces (100g) mixed greens, cleaned and dried
2 figs, sliced
1 small pear, sliced
4 walnuts, shelled and chopped in pieces
Handful gorgonzola cheese, crumbled
For the vinaigrette:
4 tablespoons extra virgin olive oil
½ tablespoon balsamic vinegar
½ teaspoon poppy seeds
Instructions
Divide the salad among the two bowls and top with the fig and pear slices, walnuts and gorgonzola cheese. Drizzle the vinaigrette on top. Buon appetite!
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. ❤
Yet, pancakes are so versatile and one of the best ways to enjoy them are with savory flavors or a blend of sweet and savory, like this recipe. I’ve paired the arugula :: rucola which is quite bitter with the sweetness of the pear. I’ve thrown in some walnuts to give the dish a nice contrast between soft and crunchy. And, I’ve topped everything off with a creamy gorgonzola and crème fraîche dressing to simulate maple syrup. Drooling yet?
For the creamy gorgonzola and crème fraîche topping you can use a blend like I did, because I had both on hand; otherwise, feel free to use one or the other.
