Here are some other ideas for Better Breakfasts:

1. Green Smoothies I drink Green Smoothies almost every day for breakfast during weekdays. Why? Right off the bat, I’m getting a big intake of vegetables and fruit, plus I can add any supplement or additive my body needs. Also, I used to have a problem with regularity (’nuff said!), but ever since I started drinking green smoothies about six years ago, it’s never been an issue. I always taste the mixture before I pour it out to see if it needs something, whether that be sweetener or acid, because I want them to taste delicious. Bananas, avocado and yogurt give smoothies a “smooth” and creamy texture. Bonus for frugal people like myself: if I ever have fruit that’s too ripe, I just freeze it for future smoothies. See the end of the post for my Favorite Green Smoothie recipe.
2. Eggs Eggs used to have a bad rap (remember that?) but now, apparently, they are a “perfect food”- rich in iron, phosphorus, selenium and lots of vitamins. Since I have Green Smoothies during the week, I like to mix it up by having eggs on the weekend. A Coddled, Poached or Over-Easy Egg with a slice of buttered Rye Toast is my idea of heaven.

3. Vegetables I usually add some sliced cherry tomatoes to my egg plate, but there’s no need to stop there. In Hawaii recently, a lovely Spring Mix Salad with assorted toppings was on the buffet, along with a Sesame Miso Vinaigrette. Many French restaurants serve a small salad with Omelettes or Quiches as a healthy side, instead of potatoes. Sauteed Mushrooms are another good idea for breakfast, either on the side with eggs, in an omelette, or over Whole Grain Toast.

4. Fruit When we think of a breakfast fruit, the typical one is a grapefruit half. While they are refreshing and full of Vitamin C, try to think outside the fruit box! I’m lucky enough to live in Miami, where I’ve been able to sample Guava, Passionfruit and Mamey recently. All were different and delicious!

5. Oats Oats and oatmeal is another healthy item to eat for breakfast and September is also Whole Grains Month. I like Steel Cut Oats, but they take a while to cook. If I make a big batch on Monday, I’ll just re-heat it for the rest of the week. A quicker option is Overnight Oats, which is ready-to-eat out of the fridge when you wake up. My favorite recipe is for Mango Almond Refrigerator Oatmeal, recipe to follow in a future Foodie in Miami post.

6. Yogurt Sometimes, on the weekends, if I don’t feel like eggs I’ll make myself a yogurt parfait with low-sugar yogurt (I like Siggis), berries and granola, for crunch. Yogurt, known for increasing longevity in Blue-Zone areas, helps regulate the digestive tract, strengthens bones and immunity and reduces high blood pressure. Sounds like a Better Breakfast to me!

Tropical Smoothie

Recipe by J.J. SmithCourse: BreakfastCuisine: HealthyDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Calories

260

kcal

This smoothie tastes like a trip to a Tropical Island.

Ingredients

• 1 cup fresh spinach

• 1/2 cup pineapple chunks, fresh or frozen

• 1/2 cup mango or peaches, fresh or frozen

• 1 small banana or 1/2 large, fresh or frozen

• 1 cup of filtered water

• 1 teaspoon ground flax seeds

• 1 teaspoon chia seeds

• 1 scoop of protein vanilla powder

• 3 to 4 ice cubes

Directions

• Place spinach and water into blender and blend until mixture is liquified.
• Stop blender and add remaining ingredients and blend until smooth.
• Taste and add sweetener (like honey or agave) if needed.

Notes

• I’ve also been adding collagen powder to my smoothies lately.

Up Next: Hy Vong Pick-Up & Birthday Dinner

First of all, of course, it’s Miami Spice of course and will be until the end of September. I haven’t be able to make it to one, but finally ate at Zitz Sum with friends a couple weeks ago and really enjoyed it. It’s a small restaurant, located inside a Coral Gables office building, with an open kitchen, bamboo chairs and tropical wallpaper. Unfortunately, they didn’t have Miami Spice. My favorite menu item we ordered (most items are meant to be shared) was the Bings Sourdough Pancake with a plate-licking, Sesame Seed, Miso Honey Butter. Zitz Sum is open for Happy Hour Tuesday -Friday from 5-7 and for dinner Tuesday- Saturday. They’re closed Sunday and Monday.

In other Miami food news, Fox’s Lounge, the 70-year-old, world’s darkest bar that closed in 2015, has re-opened, although in a slightly different configuration. I was never a frequent visitor of Fox’s (although we did sometimes use the walk-up liquor window), but my Uncle Jack loved this old-school restaurant and especially it’s Prime Rib. The Prime Rib is back, as are other classic dishes Fox’s loyal customers expect, but some are served with a twist on the original. My Miami Dining spy recently ate there and said that while the cocktails are good (she had a Martini), the kitchen seemed to be having issues. Let’s hope they get these resolved because we’re rooting for this South Miami Institution to continue and thrive.

The other restaurant that recently opened (July 25th), where an institution used to stand, is the Bayshore Club. It’s located in Coconut Grove, where Scotty’s Landing used to be. I did go to Scotty’s Landing fairly frequently, mostly with my Dad on the boat. While I appreciated the “old Miami” feel of the place, I never thought the food was that great. The Bayshore Club is part of the Grove Bay Hospitality Group and the kitchen is run by Top Chef alumni Jeff McInnis, who also helms Root and Bone and Mi’talia with his wife Janine Booth.

My Miami Dining Spy attended a “soft opening” for the Bayshore Club and sampled the Grilled Local Fish Tacos $18, a “yummy” cocktail and Guava BBQ Spareribs, which she termed “delicious”. The ribs are pricey ($48), but enough to share and come with Miami Slaw and fries. She loved the atmosphere, describing it like “being on vacation” and said there was a mix of people- Middle-Aged, Young Adults and Families with Children. In her words, “it all seemed to work.”

A peek at their website, reveals a space that looks light, bright and green, while paying homage to the location’s past with a mural with the word “Miami” and a seaplane. This historic spot, on Dinner Key, used to be the base for Pan Am’s flying boats. The menu looks good and not too pricey, with Florida favorites like Fish Dip, Ceviche and Conch Fritters, as well as Salads, Burgers and Main Dishes, liked Seared Snapper Filet. I can’t wait to try the Bayshore Club. Unfortunately, they aren’t doing Miami Spice.

In international news, there is a Dijon mustard shortage in France. Mon Dieu! This has resulted from climate change, the Russian war in Ukraine, Covid Supply Chains and rising costs. The brown seeds used to make Dijon mostly come from Canada and a heat wave last summer reduced production by 50%. In France, most stores have been wiped out of their Dijon and in those that haven’t, there’s a limit of one pot per person. I haven’t noticed a shortage here in Miami, but then again, I haven’t really been looking.

In national news, Taco Bell pulled their Mexican Pizza from their menu, apparently a big deal to many Taco Bell diners, but not to this Foodie in Miami, who rarely eats at Taco Bell. This item was a cult favorite order in 2020, but was pulled from the menu as it was difficult to keep up with the supply. After fan outcry, Taco Bell put it back on the menu at the end of May, but the supply couldn’t keep up with the demand, so it was taken back off the menu. One customer in California ordered 180 Mexican pizzas! This item, which is two tostadas filled with seasoned ground beef and topped with cheese and tomatoes, is supposed to re-appear on the menu in Mid-September. A win for Mexican Pizza lovers.

And, in other Pizza News, Pickle Pizza is now a thing. The article I read compared it to Hawaiian Pizza, in referencing it’s “love it or hate it” status. Supposedly, it was invented at Rhino’s Pizzaria in Upstate New York and is revered by fans for its sweet, salty, puckery flavor. This pizza is normally made with a white or ranch sauce (as opposed to red) and appeared at State Fairs in Minnesota, Indiana and Florida. It took off in popularity via Local and Social Media; each pizzeria makes their Pickle Pizza a little differently. I’m not sure how I feel about Pickle Pizza, but will definitely give it the old college try. Pickle flavors, such as the pickle seasoning at Trader Joe’s, are trending hard these days.

And in the last Pizza News, Dominos is leaving Italy. Apparently, the Mom and Pop stores started doing delivery and pick-up during Covid, reducing the need for Dominos. Whoever thought opening a Dominos in the birthplace of pizza was a good idea in the first place? I’m sure those Mom and Pop Italian Pizzerias would not approve of Mexican or Pickle Pizza either!

And, in my own Food News, here was my week of meals from last week. Sunday, tired after coming from the Keys, I made Rigatoni with pre-jarred red sauce and store-bought meatballs and ricotta. A little garlic bread finished off my carb-filled feast. There’s no shame in jarred sauce if it’s a good one; I like Rao’s and Del Grosso’s Sunday Marinara.

Monday I tried True Food Kitchen in the Falls for an End-of-the-Year Tennis Lunch and it was really good. They offered Miami Spice with some interesting selections, which some of the ladies tried, but I wanted the Seasonal Corn Soup as an appetizer and they were out. The Charred Cauliflower appetizer and Hummus, that the table shared were really tasty, as was my Turkey Burger. The concept for the restaurant was developed by wellness guru Andrew Weil and revolves around his anti-inflammatory diet and using fresh, seasonal foods. It’s an “eco-chic chain serving health conscious food”, according to its website. I’d heard about it a while ago from friends, so was glad to try this restaurant located in the former Friday’s location. RIP Fridays! Another one bites the dust.

That night for dinner, I made a healthy Pork Tenderloin, crusted with crushed fennel seed, garlic, salt and olive oil and roasted over a bed of onions, apples and grapes. Since I was being so virtuous for the main course, I made stuffing as a side. Pork tenderloin is a lean meat that is an easy-to-make option for a quick dinner. Making it on the sheet pan with the ingredients underneath makes it even easier and clean-up is a breeze if you use foil on the pan. Leftovers are great for sandwiches, on pizza, in fajitas or quesadillas.

Wednesday, I whipped up a Real Simple recipe for Mango Chicken Curry, since I had mangoes from my tree and the rest of the ingredients on hand. I served it over Jasmine Rice and put toppings out- jalapeno, toasted coconut, scallions and sliced avocado- to go on top. A.J. and Phoenix, who’s becoming very good at feeding himself, dined with us. It was a light, summery dish.

Thursday night I made Bibimbap from a Hello Fresh box Emma had given us. She’s been a little swamped lately with starting her new job at U Health, so wasn’t able to use it and we reaped the benefit. Bibimbap is a Korean dish usually served with a fried egg on top, but this one had Jasmine rice, sauteed carrots and zucchini and ground pork with a sauce. We both really enjoyed it and Korean Food, like bibimbap, is trending.

Friday night we dined out in the Keys at the Italian Pizza Company. We didn’t have Mexican Pizza or Pickle Pizza, but a wood-fired Diavolo Pizza that was delicious, although a little burnt on the crust. We asked for it “extra crispy” and they complied. This is Neopolitan Pizza, flash baked in a wood-fire oven at a high temperature, so it sometimes comes out a little soft on the bottom. The Diavolo Pizza has red sauce, mozzarella, spicy Calabrian salami, Parmigiano and basil. We also got meatballs and I was so hungry, forgot to take a photo.

Well, that’s not all the Miami Dining news that’s fit to print, but it’s all I’m reporting on today. Wishing you a delightful last five weeks of Summer! Make them last- swim, splash, play, eat a tropical fruit, listen to a summer playlist, drink a fruity drink, eat a cold soup, try a Miami Spice. In other words- enjoy. It will be Fall before we know it.

Up Next: The Ultimate Turkey Burger

But folks, it’s a whole new world these days, with Vegetarian and Vegan eating being given serious consideration in the food world. I know for a fact, I will never be Vegan. Me and cheese could never break up, I love honey and she loves me and, every now and then, I crave a juicy (not Impossible) burger. But, even so, I’ve been trying to eat a Mediterranean style diet lately, with more plant-based meals, fruit, whole grains, seafood and less red meat.

So, I was thrilled to read an article in Katie Couric’s Wake Up Call newsletter of “Best Vegan Dishes at Fast Food Restaurants”. This is the perfect time, with 2021 being the summer of Road Trips, to find out what healthy options there are when you have no other choice than Fast Food.

Burger King

• Impossible Burger
• Garden Salad with Vinaigrette dressing

Starbucks

• Sprouted Grain Bagel with Avocado Spread
• Hearty Blueberry Oatmeal

Chick-fil-A

• Market Salad (without cheese)
• Waffle Fries
• Fruit Cup

Dunkin Donuts

• Beyond Sausage Breakfast Sandwich
• Toasted Bagel

Chipotle

• Tacos
• Salads
• Burrito Bowl

Taco Bell

• Bean Burrito, Fresco Style
• Black Bean Crunch Supreme, Fresco Style
• Black Beans and Rice

Panera

• Baja Bowl
• Mediterranean Bowl
• Strawberry Poppyseed Salad (no Chicken)
• Ten Vegetable Soup
• Smoothies

And since this is Foodie in Miami, I couldn’t leave out a Miami favorite for Fast Food- Pollo Tropical. They have a surprising number of options for Vegans and Vegetarians, if you can resist their grilled, citrus marinated chicken!

Pollo Tropical

• Vegan Tropichop
• Vegan Wrap
• Black Beans and rice (white, brown or yellow)
• Red Beans and rice (white, brown or yellow)
• Boiled Yuca with garlic sauce
• Balsamic Tomatoes

So, there you have it. Your “cheat sheet” for clean and healthy Fast Food dining this summer!

Up Next: Miami Spice is Back!

My husband Zeke has sometimes lamented that he missed my “Bon Appetit Days”, even though I have indeed cooked him Bon Appetit dishes (just not on a daily basis). He started bringing me the New York Times Food Section, published on Wednesdays, from his breakfast at Riviera Country Club about ten years ago.

Thus, in my 50’s, began my New York Time Food Section decade. I love the New York Time Food section for it’s articles and restaurant reviews. I do find the recipes, however, a little hit or miss, depending on the writer. Some skew toward vegetarian (nothing wrong with that), some are complicated and others, just don’t “wow” me when tasted. The recipes from the New York Time Food Section I’m most likely to repeat have been their desserts, including: Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie; also, the huge Chocolate Chip Cookies and Pretzel Shortbread Cookies.

But I’ve really been loving Food and Wine recipes lately. I get a daily newsletter, and so many feature dishes I’m dying to try. They skew towards fresh, ethnic, different and relatively easy, even if the list of ingredients is daunting. I’m cooking lighter these days and I like dishes with lots of flavor, that don’t take days to make. Dishes in my daily Food and Wine newsletter that I saved from last week include: Spicy Mango Pork with Noodles, Honey Pepper Coconut Shrimp and Green Curry Beef Skewers with Basil Oil. I’m always in search of new chicken recipes and Food and Wine delivers with Jamaican Jerk Chicken, Cast Iron Roast Chicken with Lentils and Walnut Vinaigrette and Crispy Buttermilk Fried Chicken. Even their snacks, like Popcorn with Sesame Glazed Pistachios and Pineapple Coconut Soft Serve, sound oh-so-tempting to me.

So without further ado, here are three Food and Wine recipes I’ve tried and liked and hope you will too. They are in my recipe in-box, as definite repeats. I made the Cilantro Salad last year and remembered liking it, so tried it again this year and “I do! I do like that dish!” I made it with jasmine rice, not leftover rice, substituted Chinese black bean sauce for the Chinese Chile paste and served it warm. If you don’t like cilantro, however, this is not the dish for you.

Cilantro Salad with Shallots and Shrimp by Amy Thielen

Active Time: 15 minutes

Total Time: 20 minutes

Serves 6

Ingredients

2/3 cup peanut oil 2 large shallots, cut into 1/4 inch slices 1 3/4 teaspoon kosher salt, divided, plus more 1 1/2 pounds raw large shrimp, peeled with tails left on Pinch of black pepper 1/4 cup fresh lime juice (juice from 2 limes) 2 tablespoons granulated sugar 1 tablespoon finely grated ginger 1 tablespoon Hoban dan (Chinese Chile bean paste) 1 cup warmed cooked short grain white rice 1/2 cup thinly sliced red onion 1/2 cup roasted salted cocktail peanuts, crushed 2 bunches cilantro (stems and leaves) roughly chopped (about 4 cups loosely packed)

Step 1 Heat oil in a large skillet over medium-low. Add shallots; cook, stirring often, until light golden brown, about 10 minutes. Transfer browned shallots to a paper towel-line plate and season with a light sprinkling of salt. Reserve 3 tablespoons shallot frying oil; set aside. Leave remaining oil in skillet.

Step 2 Toss shrimp, 1 teaspoon salt and pepper in a medium bowl. Heat skillet with remaining oil over high. Add shrimp and cook, stirring often, until cooked through, about 3 minutes. Remove from heat; set aside.

Step 3 Combine lime juice, sugar, ginger, Hoban dan, and remaining 3/4 teaspoon salt in a large bowl. Add cooked shrimp, warm rice, red onion and peanuts, and stir to coat with the dressing, breaking up clumps of rice. Add cilantro and reserved 3 tablespoons shallot frying oil and mix to combine. Serve salad garnished with fried shallots.

I’m trying to eat more meat-free and always looking for interesting uses for tofu. If you are craving more protein, you could throw some shrimp, sliced pork or chicken into this. I added sautéed mushrooms to this dish to add a meatiness. I also upped the amount of soy sauce, added sake to the sauce and topped it with crushed peanuts, for some crunch.

Drunken Noodles by Bank Attcharawan October 2013

Total Time: 45 minutes

Serves 4

Ingredients

Vegetable oil 7 ounces firm tofu, cubed and dried (I seasoned it with togarashi) 1/2 cup chicken stock (or could use vegetable) 1 tablespoon oyster sauce 1 tablespoon Asian fish sauce 1 1/2 teaspoons roasted red chili paste (I subbed sriracha) 1 teaspoon black soy sauce of 3/4 teaspoon soy sauce with 1/4 teaspoon molasses 1/2 teaspoon sugar 1/2 red bell pepper, seeded and sliced 1/2 large jalapeno, seeded and sliced 2 garlic cloves, minced 1 red Thai bird Chile, minced (I didn’t have so used 1 jalapeno) 1/2 pound pad Thai noodles, cooked and cut in half Thai basil leaves Lime wedges, for serving

Step 1 In a nonstick skillet, heat 1/4 inch of oil. Add the tofu and cooke over moderately high heat, turning until crisp, about 5 minutes. Drain.

Step 2 In a bowl, whisk the stock, oyster sauce, fish sauce, chili paste, soy sauce and sugar.

Step 3 In a large skillet, heat 2 tablespoons of oil. Add the bell pepper, jalapeno, garlic and Thai Chile and stir fry over heigh heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.

I like salmon raw and smoked, but I don’t like salmon cooked. I keep trying it different ways, experimenting with different recipes, hoping to fall in love. I made this the other night and, even though Zeke and I aren’t salmon-lovers, we did enjoy this dish, so that’s saying a lot. I served it with plain white rice, as it has a lot of flavor that you don’t want a side dish to compete with.

Roast Salmon with Miso Butter and Radish Salad by Jenn Louis

Active Time: 20 minutes

Total Time: 35 minutes

Serves 4

Ingredients

2 tablespoons unsalted butter, at room temp 2 tablespoons red miso paste Four 6 ounce center-cut salmon filets 1/4 cup canola oil Kosher salt Pepper 2 teaspoons toasted sesame oil 2 tablespoons unseasoned rice vinegar 6 radishes, thinly sliced 1/2 English cucumber, coarsely chopped 2 scallions, thinly sliced 1 small jalapeno, sliced 1 garlic clove 1 teaspoon minced fresh ginger 2 tablespoons chopped mint 1 teaspoon togarashi

Step 1 Preheat the oven to 425. In a small bowl, mash the butter with the miso until blended. Rub the salmon all over with 2 tablespoons of the canola oil, season with salt and pepper and arrange in a baking dish. Spread the miso butter over the top of the fillets and roast until just opaque throughout, about 15 minutes. Transfer to a platter.

Step 2 Meanwhile, in a large bowl, whisk the remaining 2 tablespoons of canola oil with the sesame oil and vinegar; reserve 1 tablespoon of the dressing. Add all of the remaining ingredients to the dressing season with salt and pepper and toss well.

Step 3 Drizzle the dressing over the salmon. Serve with the salad.

Up Next: Mango Madness and Al Fresco Miami Spice Restaurants.