Yesterday morning's #attune chat has me thinking about breakfast. I admit it has taken me a while to get the hang of a healthy nutritious breakfast and to realize its benefits. Early in my youth I was more concerned with attendance than health and found myself rushing out the door without any nourishment to start the day.

But as I've grown older I've realized that having or not having breakfast has notice affects on my performance and alertness: two things I especially value at 4 am when working with hot ovens and precise measurements.

Like a boy scout I'm always prepared.

I keep a tool kit handy, an umbrella in my car, and I always always keep a gluten-free pizza crust tucked away in the freezer.

I try to keep one on hand to make CORN (clean out refrigerator night) pizzas. In a snap they can transform leftovers into a flavorful meal.

Last Friday I found myself headed for two orchards located in the San Joaquin Valley. The tour was sponsored by our beloved produce vendor Greenleaf and was organized by CUESA as part of their mission to cultivate a sustainable food system. I love learning about sustainable agriculture and was excited to hear about it directly from two farm owner's lips.  

Our first stop was Bella Viva Farms, a family owned orchard that specialized in stone fruits, namely nectarines, peaches, and cherries. 

If you love ginger, you will love this fruity version of a moscow mule. It's spicy and sweet, and practically screams HELLO SUMMER!

The classic version is served in a copper mug and has ginger beer, lime juice, and vodka. The mug is said to have been a marketing gimmick initiated by the vodka companies. It worked a little too well because people loved the flashy mugs and started taking them home as souvenirs. I've been determined to find a copper mug from one of the local antique stores, but so far no dice. 

The chimichurri sauce adorning these grilled rib-eyes is a classic Argentinean sauce made of herbs, garlic, red wine vinegar, and olive oil. A touch of red pepper flakes adds a subtle kick of heat that works well on beef, chicken, pork, or even fish! 

A few weeks ago, I had dinner up at my grandmother's house. My uncle Andy, a grilling master, was cooking us up some steaks. To accompany the perfectly grilled filets, he made a chimichurri sauce.

Contrary to the name, this cherry pecan pot bread does not contain marijuana! It get's its name from the terra cotta pot in which it is baked. The pot helps give this gluten-free, egg-free, and dairy-free loaf a roundish form and contributes to a thick, crunchy exterior. The chopped pecans and cherries add a bit of texture and sweetness that are intensified when toasted and slathered with salted maple butter!

The weather in the Bay Area has been just plain wacky. 

The secret ingredient in this salad is vinegar. It adds a subtle yet acidic punch that works quite well with the mint and cracked black pepper.

I usually go with a pretty even melon to berry ratio, but this salad was pretty much made for substitutions. If you don't have watermelon, honeydew melons are fantastic.

Last Wednesday I hung out with my new gluten-free BFFs (Simone @zenbellysf and Michelle @SpinningSpoons) and attended CUESA's May Spring Cocktails event!

If you don't know, CUESA (the Center for Urban Education about Sustainable Agriculture) is the organization that runs the Ferry Plaza Farmer's Market at the SF Ferry Building. Sticking with CUESA's mission, their competitions usually highlight seasonal ingredients from the local farms that sell at the market. In fact, the top-shelf margarita pie we entered in SF Food Wars' Pie or Die II competition, had citrus sourced from the CUESA market.

Unlike your typical biscotti, this gluten-free version has a nice chewy texture and zing of almond flavor and cherries. In fact this recipe contains four different types of almonds: roasted almonds, almond flour, almond extract, and even some amaretto! It's pretty much an almond party in your mouth. Enjoy with your favorite tea or coffee.

This post is the second of two for the wholegrain brunch challenge! If you didn't see my first post, be sure to check out the recipe for brown butter cardamom crispy rice cereal treats! There are giveaways for both!

These cardamom rice cereal treats are a Persian twist on a classic kid-approved gluten-free snack. The brown butter in this recipe creates a subtle nuttiness that is emphasized by the crunch of toasted almonds. Add in some golden raisins and a good dose of cardamom and these treats might have you hiding away some for yourself.

A few weeks back I was invited to participate in a whole grain brunch challenge using products from Attune Foods and Bob's Red Mill. [Because I can't follow directions ;)] this post is the first of two and celebrates one of my new favorite cereals, Crispy Brown Rice.