In her latest book, "Carbivore," Phoebe offers up 130 delicious recipes alongside invaluable knowledge about the most misunderstood and vilified food group of the last decade: carbs! Throughout the book, she intelligently and rationally explains why we need not fear carbs and shows us how to healthfully reintegrate them back into everyday consumption. Have your cake and eat it too; your more balanced body and mind will thank you later!
In The Kitchen With Phoebe Lapine
In The Kitchen
We are thrilled to be In the Kitchen with Phoebe Lapine – a gluten-free chef, a four-time published author, a SIBO & Hashimoto’s advocate, and a great friend.
For In the Kitchen With, Phoebe chose to highlight PORTA’s Vito Dinner Plate in blue with a Savory Granola Breakfast Bowl. The Vito is simple enough for everyday use, yet thoughtfully designed to make them feel special. These plates were created to be enjoyed daily by you, your family, and your friends.
Recipe: Savory Granola Breakfast Bowls (with Yogurt, Egg, Evo)
Ingredients:
1 cup gluten-free rolled oats
1/2 cup uncooked quinoa or millet
1/2 cup raw sunflower seeds or pumpkin seeds or a mix
2 tablespoons sesame seeds
2 tablespoons poppy seeds
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sea salt1 large egg white
1 tablespoon olive oil
1 tablespoon maple syrup or honey
To Made: Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
In a medium mixing bowl, stir together the rolled oats, quinoa or millet, sunflower or pumpkin seeds, hemp seeds, chia seeds, caraway seeds, cumin seeds, paprika, and sea salt until well-mixed. Add the egg whites and olive oil and mix until the oats and seeds are well-coated.
Arrange the granola on the prepared pan in an even, compact layer, packing down the granola with the back of your spoon so it almost looks like a big cracker. Bake in the oven for 20 to 30 minutes, until the oat mixture is lightly browned and hardened. If you smell burning at any point, immediately remove the pan from the oven and turn the heat down.
Let the granola cool completely on the pan. Break it apart into large clumps and store in an airtight container for up to 2 weeks, or even longer in the fridge.
About In The Kitchen With
PORTA offers a uniquely honed edit of homewares from Europe bringing unique character and thoughtful design to your table and home in a way that simultaneously celebrates tradition while embracing contemporary style. Through our travels, interests and obsessions we bring storied traditions and histories to light so they can be engaged with in new ways. Many chefs explore and play with similar interests and ideas through food, and in our seriesIn The Kitchen With…we hope to highlight the joy and creativity that happens from stove to table by inviting chefs to whip up something wonderful on (or accessorized by) PORTA products. Each chef is generously sharing their recipe with us so that we can all recreate the magic at home, and answering a few questions about their love of food and approach to bringing people together around the table.