Category Archives: Eggscetera

A Hearty Breakfast of Kale, Quinoa & Egg

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I don’t know if any of you have noticed, but it’s not that easy to eat a healthy (yet delicious) breakfast! Sure, our fruit parfait is really good, but for those of us who like savory dishes, what are we to do? I know it’s super late in the game, but I’ve been on a real kale kick lately (could be the pressures of bathing suit season!) so I did some testing for a really good kale breakfast. My mouth is salivating just writing this post…

Makes 1 serving

  • 2 big leaves of kale, cut in long strips (be sure to remove the leaves from the stem)
  • 1 tsp olive oil
  • 1/2 cup of cooked quinoa
  • 1 minced garlic shallot
  • 1 tsp butter
  • 1 egg

Cook the quinoa according to the package instructions. While that’s cooking, heat the olive oil and garlic together, then add in the kale. Cook the kale until it’s wilted.  By then the quinoa should be ready, so add it in to the pan with the kale and blend together. In a separate pan, add the teensiest bit of butter and fry your egg sunny side up. If you want it to look fancy, scoop the quinoa mix on to a plate and top with the egg.

 

Kale, Quinoa, Egg breakfast

Happy Eating, XO.

Tea Party with the Easter Bunny

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So if you are actually more of a grown up than me and maybe wanna swap out these recipes for a bridal or baby shower vs. a make-believe Easter bunny tea party, feel free to. I mean that is OBVIOUSLY not what they are intended for and are strictly meant for large hat, gloves, and pearl wearing occasions such as Easter Sunday. However, I will not judge you for using them for adult events in which Mimosas and Bloody Mary’s are served in place of tea & crumpets. Not that I have any clue what a crumpet is nor will I be showing any of you how to make one. Luckily, a lot of the essentials for this tea party you already have in your arsenal of recipes. Look back at the truffled crostini and the deviled eggs as a good place to start.Then build upon the fine tea party foods by adding the two finger sandwich recipes below:
  • 2 tbsp. butter (unsalted)
  • 1 tbsp. chopped chives
  • 1 cucumber thinly sliced in rounds (word on the street is radishes are a great replacement ,but kids find it spicy so I left it as cucumbers, but a thought if you want to do half & half).
  • salt & pepper to taste
  • 6 slices of bread cut into the same sized rounds as the cucumber (I used a brioche)
Mash together the salt, pepper, chives, & butter. Spread a thin later on the bread and place the cucumber slice on top. Smear the other bread before finishing the sandwiches. Serves enough for you, the Easter Bunny, a doll, and Mr. Teddy Bear. (or 4 adults if again, that’s something you are into, hanging with adults or real people for that matter).
  • 2 tbsp. whipped cream cheese (or crème fraise)
  • 1 tbsp. chopped dill
  • smoked salmon
  • 6 slices of bread cut into squares (I used a pumpernickel since it was darker than the brioche)
  • salt & pepper to taste
  • 6 slices of bread cut into the same sized rounds as the cucumber

*same methodology to “construct” as above.

Finally, offer an assortment of teas. Not just hot, think iced tea as well! Fruit infused or even good old Arnold Palmers. Lastly, some store bought cookies would be a good way to finish off with something sweet. Enjoy a relaxing Sunday afternoon with your dolls & the Easter bunny or bridesmaids, whatever you see fit.
Happy Easter & Happy Eating, XO.

Dairy Free, Gluten Free, but def not Yum Free

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Oh how a muffin that can actually be good for my muffin top! That’s right kids, low cal, low fat, low carb baked goodness.

photo

  • 3 mashed bananas (the more ripe the better)
  • 1 cup vanilla Almond milk (but really any milk would work)
  • 2 eggs (might test run with applesauce to make it vegan as well, but we will see how much free time I have in the next few weeks).
  • 1 tbsp. baking powder
  • 1 tsp. vanilla extract
  • 3 cups or 240 grams oatmeal
  • Optional, but I sprinkled with a little cinnamon (1/2 tsp.) on top before baking.

Preheat oven to 375 degrees. Mix and pour in pre greased muffins tins, bake for about 12 minutes. I mean really just eyeball it when the tops look golden brown, when the fork test passes, you are done. Jess is the baker here, I just straight up wing this kinda stuff. Although my love for food shines through with some of my, toss in suggestions: dark chocolate chips, blueberries, walnuts, etc. SALIVATING, you don’t even know.

Happy Eating, XO.

BLT(EA): A BLT on Steriods

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This weekend, my husband and I were at a stand off – he wanted to have breakfast and I wanted to have lunch. This doesn’t usually happen – mainly because he almost never eats breakfast. (I know, go ahead and “tisk tisk”.) – so I had to get creative. Behold, the BLT(EA), the Bacon, Lettuce, Tomato, Egg, and Avocado. It was easy (or would have been if I didn’t burn the bacon the first time around…) but bottom line, made both of us happy!

You’re all smart people so I’m sure you don’t need the ingredients laid out for you, but in case you’re having a “half speed” day, here you go!

  • 2 strips of bacon
  • 1 egg, over easy
  • Layered lettuce
  • 2 slices of tomato
  • 2 slices of avocado

I won’t go in to detail, we all know how to make a sandwich. But I will tell you, we “customized” our sandwiches even further. I added a little mayo to mine, he added a little cheddar to his. This is a “no holds barred” sandwich so go crazy!

BLTEA

Happy Eating, XO

Quinoa fruit parfait

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They say breakfast is the most important meal of the day. If anything Dr. OZ says that breakfast should be eaten like a king, lunch like a prince and dinner like a pauper. So if those are the expectations: What better way to kick off your morning than with a healthy quinoa breakfast parfait? This recipe calls for enough to share with others.

  • 2 (6 oz) containers yogurt (I like to use fat free french vanilla, strawberry or peach flavors)
  • 1/4 cup quinoa
  • 2 cups fruit (mixed berries or chopped peaches)

Optional yummy items:

  • 1/4 cup coarsely chopped toasted almonds or pecans
  • 1/8 teaspoon ground cinnamon

*Before we dive in to the instructions, I need to add my two cents. I’m not a morning person and typically don’t like to do a lot of cooking for my breakfast. Because this recipe calls for cooked and cooled quinoa, I suggest making it the night before and letting it cool in the fridge. This way there’s even less prep time involved.

If you took my advice above, you’ve got it made (literally) – now all you need to do is layer. Otherwise, cook the quinoa per the instructions on the box and let it cool. Spoon your yogurt in to a glass and layer the quinoa and fruit on top. For the optional ingredients, sprinkle in the almonds or pecans throughout and top with cinnamon.

Happy Eating, XO.