Gallery

Atole – My Favorite Winter Breakfast


I know what you’re thinking, it’s May, why would I write about my favorite winter breakfast? On April 1st, my dad passed away while playing the congas. My father was a lot of things, an artist, a musician, a poet, but he was also a really great cook. My love for food has a lot do with him and his cooking. While he introduced me to so many dishes, it’s the memory of him making “atole” that I really hold dear. What’s atole? In the southern United States, you have grits. In Mexico and New Mexico, we have atole. It is usually made thick like a porridge or thin and drinkable. While you can make it using regular cornmeal, I grew up eating it made from blue cornmeal.

I am the youngest of 3 and by the time I was born, my mom was ready to go back to work, and my dad happily volunteered to be a stay-at-home dad. I was lucky to have this time with him. While I could go on for hours with memories and hilarious “dad-raising-daughters” mishaps (allowing me to dress myself – think polka dot shirts with contrasting striped pants and the ever present ” my dad did my hair” messy side ponytail) it is him making me atole that I will offer up today. After my sisters would go to school, my dad would make us breakfast and it was often our favorite – atole. No one else in the family liked it. My sisters were put off by the color, my mom didn’t like the flavor. My dad and I loved it, it was our thing. He would make it with milk, cinnamon and maple syrup (I would sneak extra sugar when he wasn’t looking).

As I grew up, he’d send me to school with a thermos of atole to drink until I graduated from high school. As time moves on, I find I am reflecting on “little” memories the most. The everyday moments we shared.

Every time I eat atole I will make a little extra for him.

So, here it is, an adaptation of my dad’s Atole:

Ingredients:

2 cups water
1 cups atole (blue corn meal)
2 cups milk (less for a thicker porridge style. I subbed almond milk because reg. milk doesn’t love me anymore)
Maple syrup and cinnamon to taste (you can sub honey, agave or sugar)

Bring your water to a boil in a saucepan. Slowly whisk the Atole in, avoiding clumping.
Bring to a boil and add the cinnamon and syrup; reduce heat and simmer for 5 minutes, stirring frequently.
Remove from heat and let stand for 5 minutes. Whisk in milk as desired (no more than ½ cup for porridge style Atole).

You can flavor this however you want. Add vanilla? Sure! Make it savory? Why not!

 

Advertisements

My Favorite Granola Recipe 

Regardless of the season, this is one of my favorite, easy, go-to breakfasts. Not only is it comforting, but it’s so versatile – you can use any nuts you want, spice it to make it more season appropriate and add any fruit that you wish. I promise you, make this once and it will soon be a staple in your breakfast repertoire 😋.

img_0626img_0628img_0630

Combine the oats, pepitas, and chopped nuts

img_0632img_0636img_0634

Mix in the vanilla, maple syrup and melted coconut oil

img_0638img_0641img_0642

Top with salt and mix until combined. You have no idea how good this smells! Once it’s finished you can wait for it to cool or dig in when it’s warm and fresh from the oven.


I like to top mine with almond milk and pomegranates 😍

INGREDIENTS

2 Cups Whole Rolled Oats
1/4 Cup Pepitas (Pumpkin Seeds)
1/2 Cup Chopped Nuts ( I used Pecans)
2 Tbsp Melted Coconut Oil
2-3 Tbsp Maple Syrup
1 Tsp Vanilla Extract
1 Large Pinch Fine Sea Salt

Preheat oven to 350 and bake for 10-15 minutes. You’ll know it’s done when you start to smell it.