Gall Talk

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Tag Archives: breakfast

The Bon Appetit Food Lover’s Cleanse and Cinnamon Blueberry Oatmeal

Confession: I am really bad at diets.  You’re like, “Wait, what? Aren’t you always on a diet?” No, grasshopper, if you’re “always” on something, you’re not on it — it’s a change in your whole life style. Like I said before, post-surgery, it’s really easy not to eat the things that are bad for you because your body immediately rebels.  That being said, I was kind of curious about the “Bon Appetit Food Lover’s Cleanse“. A) I did overeat during the holidays and B) I love Bon Appetit. Their recipes haven’t led me wrong yet.

They kindly have a two-week menu broken down into meals and grocery lists (PDF). Here’s the problem: I do not have the majority of these foods and/or ingredients already at my house. And really… wtf are pink peppercorns? harissa paste? I don’t own bamboo skewers… or whole brown mustard seeds, cardamom, or flaxseed. The chances of me going out to get them just for these two weeks are nil.  However, I am with them on the spirit of the cleanse… and the oatmeal breakfasts, which I did start this week. I’m not sure if oatmeal can qualify as a recipe, but here’s what I put in mine:

Cinnamon Blueberry Oatmeal

1/2 cup quick-cooking oatmeal
1 cup water (as per instructions)
a little 2% fat milk
2 tsp sugar
sprinkling of cinnamon
half a handful of dried blueberries
a few chopped walnuts

Cook oatmeal according to instructions. When almost done, add a little milk to give it nicer color and flavor.  When I say “a little”, I mean like no more than 1/4 cup. Cook till it’s thickened to a desired consistency. Add cinnamon and sugar (to taste, really). Add dried blueberries, or other dried fruit of choice and any kind of nuts you like.  Stir around for a bit, let cool before you dig in.  See, told you it’s a not a “real” recipe.  Not so much on the exact measurements.

Bon Appetit does have a list of detox foods to incorporate into your diet if you can’t follow their schedule, so I will probably do that instead. I just got more chickpeas and pink beans, as well as broccoli, and I do love me some sweet potatoes. Recipes will keep coming!

Apple and Walnut Matzoh Kugel

Today’s PSA: You don’t have to be Jewish to buy and eat matzoh. And it doesn’t even have to be Passover to get it, unless you live somewhere without a large Jewish population — in which case you’re missing out anyway on a lot of good food, and you need to come to NYC, stat.  But whether you love or hate matzoh itself (let’s face it, it tastes like cardboard), you will absolutely love this apple and walnut matzoh kugel. It is so full of yum, I actually recommend doubling the recipe and making it in a 9″ x 13″ pan instead. My family demolishes it completely within mere hours of it coming out of the oven.

Apple and Walnut Matzoh Kugel

2 granny smith apples, diced
1/4 cup brown sugar
1/8 cup orange juice
4 sheets of whole wheat or regular matzoh
4 eggs
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup white sugar
4 tbsp grapeseed oil
handful of walnuts

Preheat oven 350 degrees. Mix together apples, brown sugar, and orange juice in a large bowl. Break apart matzoh into small pieces, and let soak in boiled hot water for a few minutes until soft but not too mushy. Whisk together eggs, salt, cinnamon, white sugar, and oil. Combine with matzoh, then add apples. Cover an 8″ x 8″ tray with parchment paper, and pour in the mix.  Sprinkle walnuts on top. Bake about 1 hour, or until kugel is totally dry when poked with a toothpick.

Whole Grain Green Apple & Yogurt Muffins


I modified this recipe from this Pinch My Salt recipe, which is awesome but sadly sour cream is just not in the cards for me.  I will also confess that my pictures aren’t nearly as pretty because my camera battery died and I had to do these with my phone. The muffins came out super-tasty and crumbly, so I am pleased to share the recipe with everyone.  It still warrants some fidgeting, perhaps with chocolate chips, but that would certainly put them squarely into the “dessert” — not that I’m against that.

Greek yogurt, by the way, is a fantastic substitute for sour cream if you ever need one.  It also has the benefit of coming in 2% and 0% fat options, or at least Chobani does.  And while there isn’t any in this recipe, apple sauce is a long-standing substitute for butter in a lot of baking.

Whole Grain Green Apple & Yogurt Muffins:

Set 1:
1 1/2 cups whole wheat pastry flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon

Set 2:
8 oz 2% fat Greek yogurt (I like Chobani), at room temp.
1/3 cup grape seed oil (or canola)
2 eggs
3/4 cup packed brown sugar
2 teaspoons vanilla extract

Set 3:
1 granny smith apple, peeled and diced
1/2 cup chopped nuts (walnuts, pecans, almonds – your choice)

cinnamon and sugar mixture (optional)

1. Preheat oven to 350 degrees and line a 12 cup muffin tin with cupcake liners.

2. In a large bowl, whisk together Set 1 ingredients: flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, beat together Set 2 ingredients: Greek yogurt, oil, eggs, brown sugar and vanilla.

4. Gradually add Set 2 (dry) into Set 1 (wet) and stir until combined. Fold in Set 3: apples and nuts (if using).

5. Divide batter between the twelve muffin cups. Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired.

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.