Posts tagged ‘breakfast’

January 9, 2014

Mushrooms with Poached Eggs and Crusty Bread

Before we get started, it is important to learn how to poach an egg. I had to learn a year or two back, and I cannot go back to ife before I knew how to do such a fabulous thing like poaching eggs. So live a full, complete life and learn this necessary life skill my friends, I implore you! – – How to Poach an Egg from the Kitchn

There are not many things in life I enjoy more than a poached egg, bread and mushrooms. The earthy and simple flavors of this vegetable adds to a simple. balanced, perfect breakfast. I am such a fan of breakfasts that I would eat this dish anytime and for any meal. The crustier the  bread, the better in this situation. The nooks and crannies of it will absorb the sauce of the paoched egg, and it will be a flavor explosion in your mouth.

Serves 2

Ingredients

2 cups mushrooms, washed, rubbed dry and chopped, sauteed in olive oil for 5-8 minutes on medium heat until soft, with a couple teaspoons of olive oil

2 tablespoons scallions, chopped

1 teaspoon of fresh herbs of your liking, chopped

4 eggs, poached

1/4-1/2 a crusty loaf of french bread, as desired

Directions

Toast your bread if desired. Set some butter out on the table. Use the nice plates. Top sauteed mushrooms with scallions. fresh herbs of your liking, and salt and pepper. Place mushrooms on french bread slices and top with poached egg. Use a fork or your fingers and devour. The simple flavors of this dish are immensely satisfying.

 

xx

R

 

 

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July 25, 2013

Green Superfood Smoothie

A go to combination of mine. The pineapple adds all the sweetness you need and you will have boundless energy after blending. I am a self professed coffee addict, there is nothing like coffee that gets my gears running after a night of restless sleep, but this green smoothie competes with how much it wakes me up.

Ingredients

2 cups spinach, baby leaves, or 1 cup frozen spinach, lightly thawed

2 tablespoons of chia gel (chia seeds soaked in water or coconut water for several hours, good to have on hand in the fridge, and lasts a week!)

3 pineapple rings, or 1 cup pineapple chunks

1/2 cup blueberries, frozen or fresh

1 teaspoon spirulina

1/2 cup unsweetened almond milk

2 tablespoons goji berries

Directions

Blend well and enjoy!

xx

R

July 24, 2013

Mango Green Smoothie

Will keep you full for hours, and is a great recovery smoothie because it has potassium from the banana. Feel free to add some greek yogurt for more protein or if you are not worried about keeping it vegan!

Ingredients

1 cup frozen mango chunks

1 banana, sliced

2 cups baby spinach leaves or 1 cup frozen

1/2 cup chia gel (chia seeds soaked in water or coconut water for a couple hours in a glass jar, lasts for a week and adds awesome protein to your smoothies)

1 tsp cinnamon

Directions

Blend and love!

 

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June 14, 2013

Berry Green Smoothie with Cashew Milk

Check out an awesome cashew milk tutorial like Kate’s from Cookie and Kate to have some cashew milk on hand in the fridge!

This keeps cold for hours too so this is even better for me who is always on the go!

Ingredients

1 cup frozen berries, I usually use mixed or blueberry

5 spinach ice cubes (just add some water to spinach and freeze in ice cube trays for always easy green smoothie making)

1/2 cup unsweetened unflavored almond milk,or more if you want a thinner smoothie

1/4 cup cashew milk

1 tablespoon natural organic nut butter, I usually use almond or peanut

1 teaspoon chia seeds

1 tablespoon organic cacao powder

Directions

Blend and love.

xx

R

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May 16, 2013

Apple Pie Chia Pudding

Sweet, creamy delicious breakfast? Sign me up.

2 tablespoons chia seeds

1 cup unsweetened almond milk

1 teaspoon raw organic honey

1 teaspoon cinnamon

1 teaspoon nutmeg

1 apple, pealed, cored and chipped finely

Directions

Mix all ingredients well in a mason jar and let sit overnight!

XX

R

May 7, 2013

The All Fruit Smoothie

Just the power of fruit and this smoothie will have you at your fruit limit for the day. If this one gets to thick, a couple tablespoons of water should do the trick.

Ingredients

3 rings pineapple, I use canned but I am trying to limit the food I buy in cans, so fresh would be ideal here

1 cup frozen or fresh berries

3 tablespoons water

1 banana, sliced

1 clementine, skin removed, sliced into small pieces

Directions

Blend and enjoy! Top with chia seeds for some added wow.

April 13, 2013

Mexican Poached Egg with Beans and Avocado

Delicious, cheap, and quick. My kind of recipe.

Ingredients

1 cup kidney beans

2 tablespoons olive oil

1 teaspoon apple cider vinegar

1 egg

1 slice sharp cheddar, or shredded sharp cheddar

1/2 avocado

Pepper, as desired

1/3 cup mushrooms

A couple springs of cilantro

2 tablespoons veggie broth

Directions

Saute kidney beans with broth, olive oil and mushrooms. Add pepper as desired and red chili flakes for extra heat if desired. Poach the egg with apple cider vinegar and water. Serve with the cheddar on top of the sauteed beans, cubed 1/2 avocado, and garnish with cilantro. Add poached egg on top.. The perfect lunch or breakfast or dinner. My heaven of a meal.

 

xx

R

April 13, 2013

Two Ingredient Pancakes

Recovering from some stitches on my back means a lot of time where I can work on the blog, which is always nice. I couldn’t type with both hands until yesterday, and it forced me to take some time away from computers. From someone who spends over sixty hours in front of one a week, it is more than nice to take a mini vacation. Now that it is getting nicer outside, I am able to take walks outside and take a break from my desk, which is also pretty fabulous.

I had to take most of the week off from work, thankfully I worked long enough that I have sick leave. This all feels quite adult, me requesting days off and then getting paid for said sick days, and then dreading next week because I know how much work will have accumulated, but then knowing that there is so much work to be done next week. Ugh. I want to be in school forever sometimes.

Since it is on my back, and the skin needs time to grow back, which isn’t pleasant, I can’t even hit the yoga mat for a while either. I have plans to possibly go to a farmer’s market tomorrow morning since I am not as sore as the first two days, but we will play it all by ear. I can’t even drive really since any sudden movements causes stress on my back. This means a lot of time watching movies, which is one of my favorite ways to relax. Today I saw Extremely Loud and Incredibly Close, which was honestly incredible. Children of Men and Safety Not Guaranteed were also on the list today, in case you guys needed some good movie recommendations.

These are incredible  and two ingredients, so I can’t really take credit for them, but whoever decided to combine ripe bananas with eggs and make them into pancakes is a genius. The ripe banana adds just the right amount of sweetness and they retain their pancake shape very well. They are also very toppings friendly, and I had fun mixing different combinations.

Ingredients

1 ripe banana

1 egg

Walnuts, optional

Chocolate chips, optional

Cinnamon, optional

Chia seeds, optional

Berries, optional

1 tablespoon natural peanut butter, optional

Earth Balance buttery spread

Directions

Mash the egg and banana together until well combined. Add toppings if desired. In a skillet, add some Earth Balance and melt. Take a small amount of the mixture and pour into the skillet. They should retain their pancake shape pretty well. Cook until golden brown on each side, about two minutes on each side. Serve with your favorite toppings like berries and pure maple syrup.

You can make this a nutritional powerhouse breakfast if you want to have a green smoothie as well.

April 4, 2013

Avocado Grilled Cheese with Tomatoes and Sharp Cheddar

Who doesn’t like grilled cheese sandwiches? This has a added health boost with avocado and tomato but you still get that delicious, comforting sandwich.

Ingredients

2 sliced sprouted Eziekel bread, or your bread of choice, wheat and sprouted breads are preferable 

1 slice sharp cheddar, I used Sargento thin cuts

1 handful sprouts or spinach

1/2 avocado, sliced thinly into slices

Salt

Pepper

Grey Poupon, optional

1 tablespoon hummus, optional

1 tablespoon Earth Balance

2 tomato slices

Directions

Arrange all ingredients between your two pieces of bread. You can toast the bread previously for an added crunch. Spread the Earth Balance on the outside of the two bread slices and in a pan on low heat, press the sandwich down. Add a heavy dish or frying pan for the pressed panino feel or use a panini maker for the nice grill marks. Serve with a nice salad for lunch or dinner and continue loving your life.

xx

R

March 31, 2013

Spring Frittata with Asparagus, Leeks and Sweet Peas

This is a green spring favorite, and since I am also a self diagnosed mushroom addict, I added those as well. Frittatas are a fabulous way to enjoy your veggies and get in a fabulous dose of spring for breakfast. I don’t usually make sweet breakfasts because I am more so a savory person in the morning, but breakfast food is so versatile to me. This is something that would be great paired with a fabulous side salad with massaged kale (balsamic, dijon and black pepper are great together) for a quick easy to reheat lunch (super work  and school friendly). I love delicious meals that have some great nutritional power because who doesn’t love those meals that taste great and do great things for your body? With some green superstars like leeks, peas, asparagus, and mushrooms, you cannot go wrong. Get a gorgeous wedge for breakfast with some soothing mint tea, some coffee with cinnamon and some orange slices or some slices of toast if you want.

Ingredients

Serves 4

5 eggs

2 leeks, cleaned and diced

1 cup fresh English peas

1 /2 cup asparagus spears, cut into bite sized pieces

Goat cheese crumbles, as desired, or cheese of your choice

Fresh herbs, assorted, I used fresh flat leaf parsley and basil

1/2 cup nonfat milk, or whole milk (But I never keep this around the house so I use nonfat and I don’t taste much of a difference)

1 teaspoon Dijon mustard

1 tablespoon Greek yogurt, plain

Sea salt as desired

Freshly cracker black pepper, as desired

1 cup baby spinach leaves, julienned

Mushrooms, optional

Directions

Preheat oven to 350 degrees. Grease a baking dish, in your desired shape (round probably looks the prettiest). Spray the baking dish with PAM or coconut oil or olive oil. Whisk eggs and then add all ingredients except the cheese. Pour egg mixture into the baking dish and bake for 30 minutes or until the mixture has set. Keep an eye on this in case the edges brown quicker in your oven than mine.

Happy spring cooking everyone!

xx

R