Quick Eats by Joy the Baker

We knew you’d all love yesterday’s career feature on Joy Wilson, affectionately known as Joy the Baker. So, we thought we’d give her a chance to do what she does best and whip up some delicious recipes for our readers! Lucky for us (and lucky for you!), she’s sharing a day’s worth of quick and easy recipes: easily made by one, for one.

As always, you can download or print off the recipes in The Handbook!

Breakfast: Spinach Smoothie with Honey and Flax Seeds

Joy: I start my morning with a green smoothie.  It’s sweet, wholesome, totally doesn’t taste like spinach… and justifies the dessert I usually eat for dinner.

Ingredients: (makes 1 large smoothie)
1 banana, peeled, sliced, and frozen
1 large handful clean spinach leaves, about 1 heaping cups
1 to 1 ¼ cup cold almond milk, depending on how thick you like it
1 tablespoon honey
1 tablespoon ground flax seeds

Combine all ingredients in a blender and blend until smooth.  Enjoy immediately.

Lunch: Bagel and Lox

Joy: I love lunch served on a cutting board.  Something about  simple assembly is comforting.  In this preparation, I scoop some of the insides of the bagel out before toasting.  This saves me a bit of carb guilt (which I’ll totally destroy come dinner) and creates a little nesting place for all the bagel toppings.

Ingredients: (serves 1)

1 bagel, sliced in half, insides scooped out, toasted
¼ cup nonfat Greek yogurt
1/8 teaspoon ground cumin
a few dashes of smoky paprika
several slices of salmon lox
1 tablespoon capers, chopped
1 tablespoon parsley, coarsely chopped
slice of lemon
salt and pepper

Toast bagel and set aside.

In a small bowl, stir together yogurt, cumin, and paprika. Add a bit of salt and pepper to taste.
Spread yogurt mixture into each side of the toasted bagel. Top with lox, capers, and parsley.

Squeeze lemon juice over each bagel.  Sprinkle with salt and pepper and enjoy.

Dinner: Strawberry Jam Rice Pudding

Joy: I should just come clean.  This is dinner.  It’s starchy, creamy, speckled with vanilla, and littered with sweet strawberry jam.  Rice pudding is my go-to comfort food, so I’ll often eat it for dinner (with only the slightest amount of guilt).

Ingredients: (makes 4 small or 2 large servings)

1 1/4 cup water
1  cup coconut milk (I used light coconut milk)
1 cup white Basmati rice
1 teaspoon orange zest
1/4 cup brown sugar
pinch of salt
1 teaspoon ground cinnamon
scrapings of 1 vanilla bean (or 2 teaspoons pure vanilla extract)
1 cup coconut milk plus more for drizzling if you’d like
1 cup good strawberry jam

In a medium saucepan over medium heat, combine water, coconut milk, rice, orange zest, salt, and sugar.  Bring to a boil, stir, reduce heat to very low, and cover.  Cook until rice has absorbed the liquid and is steaming and creamy, about 15 minutes.   Remove from heat and stir in cinnamon and vanilla.  Add remaining coconut milk and stir to incorporate.  Add more coconut milk as desired.

Swirl jam in just before ready to serve.

Rice pudding can be served warm or cold.  The longer the rice pudding sits, the more liquid it will absorb.  Add more coconut milk as necessary.