Eating with Emily

vegetarian meals & the more than occasional treat


Cinnamon Granola

We ran out of granola and I decided to try out something new. This is a slight twist on my maple granola recipe. The added spices (cinnamon! nutmeg! ginger! cardamon!) give it a little something extra.


  • 2  cups  old-fashioned rolled oats (not quick oats)
  • ½  cup  sliced almonds
  • ½  cup  dried cranberries (or a different dried fruit, or a mix)
  • ¼  cup  unsweetened shredded coconut
  • ¼  cup  pure maple syrup (or agave nectar, or honey)
  • 1  tablespoon canola oil
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cardamon


Preheat oven to 300°F

  1. In a large bowl, mix together all of the ingredients except for the dried fruit. Stir until everything is well coated in the maple syrup.
  2. Spread the granola out evenly onto a cookie sheet. Bake for 15 minutes, then toss the granola so it cooks evenly. Bake for another 10-15 minutes, until lightly golden.
  3. Stir in the dried fruit.
  4. Let the granola cool completely before storing it.

Maple Granola

David loves to eat a bowl of granola with fruit and yogurt for breakfast. Store bought granola is pretty expensive, and often comes loaded with sugar. I like to make a big batch by doubling the recipe. I’m storing this batch in former pickle jars!


Makes ~3 1/2 cups

  • 2  cups  old-fashioned rolled oats (not quick oats)
  • 1/2  cup  sliced almonds
  • 1/2  cup  dried cranberries (or a different dried fruit, or a mix)
  • 1/4  cup  unsweetened shredded coconut
  • 1/4  cup  pure maple syrup (or agave nectar, or honey)
  • 1  tablespoon canola oil
  • 1/8  cup  shelled sunflower seeds (optional)


Preheat oven to 300°F

  1. In a large bowl, mix together all of the ingredients except for the dried fruit. Stir until everything is well coated in the maple syrup.
  2. Spread the granola out evenly onto a cookie sheet. Bake for 15 minutes, then toss the granola so it cooks evenly. Bake for another 10-15 minutes, until lightly golden.
  3. Stir in the dried fruit.
  4. Let the granola cool completely before storing it.
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Rice Pudding (Swedish Risgrynsgröt)

Risgrynsgröt is a Swedish rice pudding that is traditionally served on Christmas Eve. After the rice pudding is made, an almond, called a mandel*, is placed in the pot. Whoever gets the mandel is either the next to be married, or guaranteed to have a year of good luck, depending on who in my family you ask.

When my sister and I were little kids, every Christmas Eve the mandel would magically split in half and we would both end up with it in our bowls. We were both lucky!

Rice pudding, I have realized, is so warm and creamy and comforting it deserves to be eaten more frequently than once a year. Also, it’s so easy to make. So, so easy. And here’s the absolute best part about rice pudding: eating leftovers for breakfast. In the morning, it magically transforms from “rice pudding” to “rice porridge” so you can eat it without a second thought.

*For 29 years I have believed that “mandel” meant treasure/prize/luck in Swedish. I just Googled it and, nope, it means almond.


Serves 6

  • 1 cup uncooked white rice
  • 4 cups milk (I used skim, but whole is best!)
  • 1/4 cup + 2 tablespoons white sugar
  • 1 teaspoon vanilla


On Christmas Eve, we always eat risgrynsgröt with cinnamon/sugar and nutmeg sprinkled on top. But feel free to go all out!

Some ideas: fresh fruit, raisins, dried cranberries, nuts, brown sugar, maple syrup, agave nectar…


  1. Rinse and drain the rice.
  2. In a medium pot, bring the rice, milk, and all the sugar to a boil.
  3. Reduce heat and simmer for around 25 minutes, until the rice is soft and the pudding has thickened. While it simmers, be sure to stir occasionally.
  4. Remove from the stove and stir in the vanilla.
  5. I like to eat my risgrynsgröt warm, but you can serve it warm or cold. Serve with toppings of your choice!

Low-fat Lemon Blueberry Drop Scones

IMG_6440_2This recipe uses lemon yogurt in place of half and half or cream, for a lighter, lower fat version. These will be fluffier and less dense than your normal scones.


Makes 15 scones

  • 2 cups of all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoons lemon zest (zest of 2 small lemons)
  • 1 cup lemon yogurt (almost two full 6-ounce containers)
  • 1 egg
  • 1/4 cup butter, melted
  • 1 cup fresh or frozen (defrosted) blueberries


  • 3/4 cup confectioners sugar
  • 2-3 tablespoons of lemon juice (juice of one large lemon)
  • 1 teaspoon lemon zest


  1. In a large bowl, stir together the dry ingredients (flour, sugar, baking powder, baking soda, and lemon peel).
  2. Add in the yogurt, egg, and melted butter. If using an electric mixer, be careful–it gets really sticky!
  3. Once the ingredients are well combined, stir in the blueberries by hand.
  4. Using two spoons, scoop the dough onto a greased cookie sheet approximately 2 inches apart. To make 15 scones, they should be around 2 1/2″ wide.
  5. Bake for 15-18 minutes, or until the tops are lightly browned.
  6. To make the glaze, combine the sugar, lemon juice, and zest. Start with two tablespoons of lemon juice, adding more if needed.
  7. Allow the scones to cool for five minutes, then drizzle the glaze on top, while still warm.

Blueberry Pancakes


One of my favorite bedtime stories growing up was Blueberries for Sal, which my parents always read to me in the green arm chair in my room. Whenever I eat blueberries, I can’t help but think kuplink, kuplank, kuplunk!

These pancakes also remind me of my grandfather. I made them for him a month or so before he died. We ate them on his back porch, which faced the woods–pines and hemlocks and oaks. As we ate, we watched the goldfinches and chickadees dart from the bird feeder (slightly mangled by a black bear), to the trees, and back to the feeder again. We poured lots of maple syrup on top. As I got him a second helping, Grandpa sang the song from Scrooge, which he sang so often everyone thought of it as his song: Thank you very much, thank you very much, it’s the nicest thing that anyone’s ever done for me!


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or use more all-purpose)
  • 3 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 2 teaspoons vanilla
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 heaping cup blueberries


  1. Use an electric mixer to blend the milk, vanilla, egg, and melted butter.
  2. Add the flour, baking powder, and sugar. Mix until well-combined.
  3. Stir in the blueberries by hand.
  4. Use 1/4 measuring cup to scoop the batter. Cook the pancakes on a greased frying pan or griddle on medium heat. Both sides should be a light golden brown.
  5. Serve with lots of maple syrup!

Breakfast Sandwich


When I need a hearty, filling breakfast this is my go-to sandwich. It’s quick to make and leaves me feeling full into the afternoon. If I am in a rush and need to take it on-the-go, I leave off the salsa, push it down gently to flatten it a little bit, and wrap it up in tin foil.


Makes one sandwich

  • 1 egg
  • onion slices
  • tomato slices
  • avocado slices
  • cilantro
  • scoop of salsa
  • cheese (I like sharp cheddar or pepper jack)
  • bagel/english muffin/bread


  1. Place the cheese on half of the bagel and put it in the toaster oven*, face up. Toast until cheese is melty and gooey.
  2. While the bagel is toasting, cook your egg. I like mine over easy (fried on both sides, with a runny yolk).
  3. Assemble, then cut in half for easy eating.

*If you don’t have a toaster oven, toast the bagel in your toaster and melt the cheese on top of your egg instead. IMG_8156

Muffin Pan Crustless Quiches


I made these for breakfast Sunday morning. I froze half of them in a ziplock bag. I’m excited to have these on hand to pop in the toaster oven during the week. I made them in a large muffin pan, but they’d probably be great as an appetizer at your next dinner party if you made them in a mini muffin pan.


Makes 12 muffin cups

  • 5 eggs*
  • 1/2 cup milk
  • 1/2 cup frozen chopped spinach, drained (or use 1-2 cups fresh spinach, chopped)
  • 1/3 cup diced red pepper
  • 1/4 diced onion
  • 2/3 cup shredded cheese (I used a mix of pepper jack & cheddar)
  • to season: salt, pepper, tabasco sauce, fresh basil, and/or extra cheese

*I’m a eat-the-entire-egg lady myself, but if you prefer to just use egg whites, you can replace the eggs with 3/4 cup and 3 tablespoons of egg whites.


Preheat oven to 350°F

  1. Whisk the eggs and milk together in a bowl until well combined.
  2. Stir in the spinach, red pepper, onion, and cheese.
  3. Using a 1/4 cup measuring cup, divide the batter into a greased muffin pan. Fill each muffin cup with a scant 1/4 cup of the batter.
  4. Bake for 20-25 minutes at 350°F, or until a toothpick comes out clean and the edges are slightly golden.
  5. Serve with salt, pepper, tabasco sauce, sriracha, fresh basil, and/or extra cheese.

Apple Strudel Muffins


These are some pretty delicious low-fat muffins.


Makes 18 muffins


  • 2 eggs
  • 1 cup milk
  • 1/4 cup vanilla yogurt
  • 1/4 cup unsweetened applesauce
  • 3 cups all-purpose flour (or white whole wheat flour)
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 tsp nutmeg
  • 3  teaspoons baking powder
  • 1/2 tsp baking soda
  • 2 cups peeled, chopped apples (approximately 2 medium sized apples)


  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons rolled oats
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted melted butter


Preheat oven to 375°F

  1. Using an electric mixer, combine the wet ingredients: the eggs, milk, yogurt, and applesauce.
  2. Add in the dry ingredients.
  3. Stir in the chopped apples by hand.IMG_6675IMG_6683
  4. Pour the batter into greased muffin pans.
  5. In another bowl, mix the topping ingredients by hand. Stir until well-combined and crumbly.
  6. Sprinkle the topping on the muffins.
  7. Bake at 375°F for 20 minutes, or until a toothpick comes out clean. IMG_6742 IMG_6753IMG_6778