You Got Me Oprah

August 19, 2010 § Leave a comment

Alright, I’ll admit it. I love Oprah. Yes, I watched her show after-school quite often during high-school, like the middle-aged mom I am.  And thanks to her, we now have Dr. Oz(!), Nate Berkus, and (perhaps to a lesser extent) Dr. Phil. And okay, I’ll admit that MAYBE I receive some of her emails every week too. But I don’t regret it, because if I didn’t, I wouldn’t have received this food winners:

photo by Sang An (for

Lemon-Pear Breakfast Bread

Servings: Makes 1 Loaf (about 8 servings)

  • 1/2 cup canola oil and 1 Tbsp. canola oil for pan
  • 2 cups whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • zest of 1 lemon
  • 2 large eggs
  • 1/2 cup honey
  • 1 cup purchased pear puree
  • 2 Tbsp. poppy seeds
  • 2 ripe pears , grated

Active time: 20 minutes
Total time: 1 hour, 35 to 45 minutes

1. Preheat oven to 350°. Brush a 9″ x 4″ loaf pan with oil; line with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a small bowl, stir together 1/2 cup oil, lemon zest, eggs, honey, pear puree, and poppy seeds. Add to dry ingredients and mix until combined. Fold in grated pears.
4. Pour batter into prepared pan. Bake until bread is golden brown, slightly cracked on the surface, and a toothpick inserted in the center comes out clean, 75 to 85 minutes. Remove from oven; let stand until completely cool, about 30 minutes, before serving.

Nutritional Information:
Per one-inch slice: 355 calories, 6 grams protein, 2 grams saturated fat, 6 grams fiber.

photo by Sang An (for

Sesame Fruit-and-Nut Bars

Servings: Makes 16 2-inch squares
Sesame Fruit-and-Nut Bars

  • 2 cups raw walnut pieces
  • 1 cup raw white sesame seeds
  • 1 cup dried tart cherries
  • 1/2 tsp. coarse sea salt , such as Maldon or Celtic
  • 4 Tbsp. raw coconut butter
  • 3 Tbsp. agave nectar or dark honey

Active time: 35 minutes
Total time: 1 hour, 35 minutes
Note: For long-term storage, these bars should be kept refrigerated. That said, a few will keep perfectly well at room temperature during a day on the go.

1. Preheat oven to 325°. Line an 8″ square baking pan with parchment paper.
2. Spread walnut pieces on a rimmed baking sheet and toast in oven, shaking pan frequently, until walnuts just start to turn golden brown and smell slightly fragrant, about 15 minutes. Remove from oven, set aside in a bowl, and let stand until cool to the touch.
3. Repeat process with sesame seeds, toasting about 10 minutes and watching carefully so seeds do not burn. Remove from oven and let stand until cool to the touch. Transfer to a medium bowl.
4. Place walnuts and cherries in a food processor or blender. Process until nuts and fruit come together, coarsely chopped, to form a sticky ball.
5. Add nut and fruit mixture to sesame seeds. Add salt, coconut butter, and agave nectar or honey and mix, using hands, until well combined. The mixture should easily stay together when squeezed.
6. Press into prepared baking pan, forming a layer approximately 1/2 inch thick. Refrigerate until completely cool, about 1 hour. Cut into squares and serve.

Nutritional Information:
Per serving: 192 calories, 4 grams protein, 2 grams fiber, 4 grams saturated fat.

Check out more tasty breakfast recipes on the food section of Oprah’s site. And don’t forget to watch the “farewell season” that begins this September for more O-awesomeness. Woot.

Both recipes are by Frances Boswell
Featured image is of a ‘Warming Porridge’ breakfast recipe
Images and recipes via []


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