1-2 pieces of cinnamon raisin Ezekiel bread, toasted (or any other bread you'd like)
1 tbsp natural peanut butter (per slice- more if you'd like!)
5 berries per slice of bread
Step 1. Toast your bread
Step 2. While your bread is toasting, smash the berries with a fork in a bowl or on a plate
Step 3. Spread peanut butter on toast, and top with smashed berry jam!
This is a super simple breakfast that I often resort to when I'm running out of time and ingredients in the morning. When I buy Ezekiel bread (my GF bread of choice), I always keep at least half of the loaf in the freezer for emergency breakfasts. The cinnamon raisin kind makes a great piece of toast on its own, but when you add natural peanut butter and smashed blackberries, it actually might make you feel like you put some effort into feeding yourself!
Note* you can do this with any type of berry you'd like, and any type of nut butter. You can also add chia seeds, honey, maple syrup, or anything else you'd like to your berries! ENJOY!
Dolcezza is my absolute favorite place to get gelato in DC. There are multiple locations, but I work a few blocks away from the one on 14th and P so I frequent it for mid-day coffee breaks and post-lunch gelato adventures with my partner (who happens to work across the street from Dolcezza).
The gelatos and sorbettos here do not come in your run-of-the-mill flavors. With concoctions like ricotta lemon cardamom gelato and strawberry tarragon sorbetto, you know there will always be something interesting to try. They also serve Stumptown cold brew coffee, and they make phenomenal cappuccinos with any type of milk you'd like- including almond and soy.
They also source snacks, cookies and pastries from a bakery in Baltimore, and they have delicious vegan jam and oat bars along with cheesy handmade crackers, and quince filled cookie sandwiches. It's definitely not cheap (the cheese crackers are $8) but it's worth it to splurge every once in a while!
Pardon the volcano-shaped ice cream- I get OCD about making sure there are no drips. Also I ate half of my gelato before managing to take a picture, which I don't feel bad about.
My partner Jen is a fan of the Guittard Milk Chocolate gelato, and we both love the Thai Coconut flavor also. The one downside is that most of their sorbettos are not vegan. I'm a sucker for super creamy gelato so I've never asked which flavors are vegan, but I was told at their farmer's market pop up stand that none of the sorbet's they had at the time were vegan- so I assume they're hard to come by.
Dolcezza also has a production facility that you can visit in NoMa by Union Market.
The best food advice I've ever received is from Sean Brock. So as not to mislead you into thinking I ever got to meet him (though I have eaten at most of his restaurants), I'll be forthright in telling you that this advice came from a book—I still haven't managed to lure him into my presence. In Chef Brock's newest cookbook Heritage, he tells readers that it's more important to shop for flavor than it is to shop for specific ingredients. And who are we to disagree? Often, we go shopping because we're set on making something specific, but we don't always know if those ingredients are going to be fresh and vibrant or dull and flavorless.
Following his advice, I've started shopping pretty much exclusively for flavor when I'm at the farmer's market. I used to go with a (relatively flexible) grocery list, but I was never able to follow it because I'd fall in love at every booth and just end up hauling home whatever looked best. I find that the best dishes come from having to work with what you've got, and when you've successfully shopped for flavor, you don't really need to do much to your ingredients. That's how this salad was born— from a big haul of delicious ingredients that I didn't buy with any dish in mind.