Four Daughters Kitchen

PinterestFacebookGoogle+LinkedInTwitterEmail

IMG_4189

Four Daughters Kitchen

3505 Highland Ave, Manhattan Beach, CA 90266

 

Work trips don’t have to include a hotel breakfast especially if it’s the $12 buffet option.

On my last trip to Los Angeles, I decided to venture out to Manhattan Beach for some beach side breakfast.  I was deciding between 3 spots and this one got the highest ratings on yelp at 4.8 so I decided to check it out.  On the way I passed by another spot that looked scrumptious, The North End Café but I decided to keep to the original plan.

 

Walking to breakfast, I passed by numerous fit women toting their yoga mats.  Several yoga, Pilates and 3 personal training spots were in full swing at 9:30 am, insuring that I was motivated for a nice walk along the beach after breakfast.

When I arrived, the first thing I noticed was the quests “vibe”.  Felt like a vacation spot although I gather most of the people here are locals.   Most were dressed casually like they might have spent the morning surfing.  Looking around the walls were adorned with your typical beach décor including a surfboard and a lovely photo picture of 4 precious girls, presumably the 4 daughters.  And… No respectable Manhattan beach restaurant would be complete without a bowl of dog treats.

IMG_4188

 

The coffee comes in oversized mugs, hot and strong and on the bitter side.  I find that these coffees are best enjoyed hot just under the temperature that might burn you.  Once the coffee cooled it was far too bitter to drink.

IMG_4187

After careful examination of the menu, I ordered the El Porto breakfast scramble.  I chose this as it had artichoke hearts ,which I adore!  Also three of the other dishes were vegetarian and didn’t include the pancetta in the potatoes which are made with caramelized onions alright here goes…

IMG_4190

Yummy, my dish came in a large bowl much like the design of the coffee mug.  I was surprised that the potatoes were mixed in!  I was expecting a scramble with the eggs on one side and the potatoes on the other.  The first taste I noticed was the chipotle flavor slight but smoky and the gruyere cheese melty and delicious.  Gruyere is a creamy cheese that blends all the spices together, with generous amounts of artichokes and flavorful sundries tomatoes complimented the dish marvelously.  After examination, I discovered that the potatoes were the base of the scramble, salty and crispy with sweet caramelized onions.   The pancetta was served in small bits with a highly salty flavor, just enough not too overpower the dish.

My Review

Unique breakfast place, ambiance good local flair,  no view of the ocean although I’m heading out that way next.  I would say that the best way to optimize nutrition would be to share one of these scrambles and add a fruit bowl or the Greek yogurt and granola and share. Thanks 4 daughters!!

 

Food-8

Service-6

Ambiance-7

Health-7

 

On the way to the beach I noticed this very friendly cat or is it a small lion??

IMG_4197

 

 

Spiced Pumpkin Muffins

PinterestFacebookGoogle+LinkedInTwitterEmail

banana muffins

Fall is one of my favorite times of year.  The weather is crisp and cool, the leaves start to fall, and best of all it’s pumpkin season!

Pumpkin is a hearty squash that boasts many vital nutrients to keep your eyes, heart and immune system healthy, loaded with beta carotene, vitamin C and potassium to name just a few.  Get your pumpkin on early with this seasonal favorite of mine, and kids tested and approved!

Spiced Pumpkin Muffins
 
Author: 
Recipe type: Holiday
Prep time: 
Cook time: 
Total time: 

These tasty and kid approved recipe is great for that holiday brunch party
Ingredients
  • 1½ cup whole wheat or white flour
  • ¾ cups rolled oats
  • ½ cup brown sugar
  • 1 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1 /2 tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 ¼ cup pumpkin puree
  • ½ cup milk
  • 3 Tbsp. vegetable oil
  • 2 eggs beaten
  • ¼ cup chopped pecans (Optional)

Instructions
  1. Preheat oven to 375 degrees and line two- 12 mini muffin pans or one 12 muffin pan with muffin liners.
  2. Whisk flour, oats, brown sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, oil, eggs, into the dry ingredients until batter is smooth. Scoop batter into prepared muffin cups, filling them to the top. Sprinkle with chopped pecans.
  3. Bake in the oven for 20-25 minutes until a toothpick comes out clean. Let cook for 5-10 minutes and serve

 

 

Hearty Cinnamon Bulgur Pancakes

PinterestFacebookGoogle+LinkedInTwitterEmail

065

As I was thinking about what to cook for breakfast I remembered that I had served bulgur and raisins to my one year old daughter.  I originally wanted to introduce a new food to my daughter and got the idea from my “make your own baby food cookbook”  Turns out everyone really liked this including me, I was thoroughly surprised when both my little girls gobbled up the breakfast and it was so easy to make.  So this morning I decided to try out a heartier version of the standard old pancake.  These pancakes pack in extra fiber, b-vitamins, magnesium and are lower in calories.

Cinnamon Bulgur Pancakes
 
Author: 
Nutrition Information
  • Serving size: 4
  • Calories: 268
  • Fat: 8
  • Saturated fat: 1.5
  • Trans fat: 0
  • Carbohydrates: 42
  • Sugar: 5
  • Fiber: 4
  • Protein: 7

These hearty breakfast pancakes have a nutty flavor and are sure to be a Sunday favorite topped with bananas and cinnamon.
Ingredients
  • ½ cup bulgur and one cup boiling water
  • ½ cup raisins or one cup fresh blueberries (optional)
  • ½ cup whole wheat flour
  • ½ cup all purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • ¾ cup milk
  • one egg
  • 2 tablespoons canola oil

Instructions
  1. Pour water over bulgur and let sit covered 30 minutes, stir in raisins or fruit if using.
  2. In large bowl, mix dry ingredients (flours, banking powder, sugar, salt and cinnamon) set aside.
  3. In another bowl mix milk, lightly beaten egg, and canola oil.
  4. Add wet ingredients into bulgur and fold into dry ingredients until just mixed.
  5. Pour onto heated griddle. Make sure to watch these carefully as to not burn the pancakes, pancakes should be golden brown.
  6. Serve with sliced bananas, cinnamon and real maple syrup.

 


Disclaimer

Stephanie Lasher is a registered dietitian. Information contained on this site should not be used to diagnose medical conditions. Persons with serious health issues should consult a physician before undertaking any new diet or exercise plan.