Welcome back Food Finders!

With the end of winter quickly upon us, I’d like to introduce you to a breakfast idea that will warm your home and get your family out of bed on a lazy weekend.

Breakfast Pizza!

My breakfast pizza takes bacon, egg, and cheese to new limits. Different tastes in the household are not a problem either. All you have to do is split your pie anyway you like.

Here what to do:

Take your pizza dough out of the fridge. If you make your own, remember that you will need to make your dough the night before and refrigerate. Store bought will be fine, I recommend Terranova pizza dough. See my post for more info.

Preheat your oven to 450 and roll out your dough. Place in a perforated pizza pan and start cooking. Your pizza at this point is just dough, and will look a little odd at first, but trust the process and place it in the oven and start cooking.

While the dough is in the oven, decide on what you want on your breakfast pizza. My morning crowd likes their bacon egg and cheese and also likes their veggies. My pie will be split in half, but make yours as you wish.

Scramble your eggs and season to taste. Remember to under salt especially if you plan on a cheesy pizza. Once your eggs are cooked, place them aside and start chopping your veggies. I used onions and peppers in my example.

At this point you will want to check on your dough. Since you don’t have any toppings you may start to see a big air bubble or multiple pockets of air. This should happen at about 8 minutes of cooking time, but keep an eye out as ovens and cooking times vary.

Air bubbles make topping a pizza challenging, and if you wait to long to get rid of them, they will get crispy and crack and give you a bowl like center of the pie. Since we don’t want that, grab a another pizza pan, or oven safe pan or bowl, or tray and place in on top of the dough to flatten. Leave your pan on top of the dough and cook for a few more minutes. You will want to take your dough out of the oven once it’s 75% cooked.

Now that your dough is almost ready. Cook your chopped onions and peppers in a pan and at low heat with just a little bit of olive oil so as to avoid sticking and render your bacon in another pan.

All that’s left is stacking your toppings. You can easily cook up some sausage, slice some avocado, go mushrooms or steak or both. Make your breakfast pizza. yours!

I start by adding a layer of eggs to my pie, then half gets the bacon treatment and half gets onions and peppers. I cover my toppings in mozzarella and then sprinkle some sharp cheddar on as well. It looks pretty, smells and tastes delicious, it’s satisfying and will warm your kitchen, home and belly!

Get cooking this week and tell me all about it!


Hello Westchester Food Finders and welcome Fall!


If you and your families are like ours, you have probably visited your favorite orchard and have brought home an entire 20lb bag of apples that you now don’t know what to do with. Sure you will cut some up, and put slices in your kids’ lunch. You may bring a few to work to share, but 20lbs is still lots of apples.

Time for quick and simple pancakes. They are made with 4 total ingredients and are easy to make and clean up is a breeze!

I have been asked by some readers if I could post some special diet recipes, and this one sure is special. Of course you should always consult with your nutritionist or dietitian if you have possible health concerns with food, but these pancakes are gluten free, lactose free, no sugar added, low fat, and may actually work for those on a paleo diet as well. They are higher in protein than traditional pancakes as they are made with more eggs and no wheat flour.

Enough healthy dietary stuff, these pancakes are delicious and most of all, are easily prepared in a blender.


Start with your ingredients:

4 Eggs

4 Tablespoons of Almond flour

1 Apple cored, peeled and quartered

1 tablespoon of cinnamon


Put all of your ingredients in a blender and blend until your batter is smooth. You will want to make these pancakes smaller; on the “silver dollar” size side.  Without all of the flour in traditional pancakes, these pancakes will be a little more fragile when flipping. Cook on a griddle or a pan with low heat. Make sure to coat your griddle with your favorite non-stick spray, as we did not add any oil to our batter. Once you see the outside of your pancakes changing color, flip your pancakes so they are golden brown on both sides.

You may plate simply as I have here, with some powdered sugar and fresh fruit or you can dress up the dish with some finely chopped apples, mixed with some sugar and whipped cream.










When it comes to bagels, we have our pick in Westchester. At the expense of longer lines on weekend mornings, I’m going to let you on a “little” secret that Bronxville residents have known about for a while now.

Food Finders meet Westchester’s best bagels.


Best Bagels in Westchester!

Best Bagels in Westchester!


Park Place has perfected the mini bagel. They have a crispy outer crust and a soft chewy center. They are everything you expect a bagel to be, only in a smaller size. Minis elsewhere taste nothing like their larger siblings, but Park place has figured out the formula to keep the texture and taste that makes New York bagels so special consistent no matter what the size.

Be sure to pair your favorite variety with one of their cream cheeses. You’ll have lots to choose from.

Lots of different varieties.

Lots of different varieties.

So why mini’s?

  1. If you are watching your figure, they help you work on your portion control
  2. If you have a hard time choosing from the different varieties, have a pair of minis instead of a whole. Why choose between a sesame with cream cheese or a raisin with butter? Have both!
  3. They are the perfect kid size!
Great for entertaining or meetings.

Great for entertaining or meetings.

Go and get some today!

Park Place’s website below: