Archive | Breakfast & Brunch

Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese

Frittatas are one of my favorite things to make because they’re cheap, you can use up whatever ingredients you have in your fridge and they’re super tasty. A frittata is like a quiche minus the crust. It’s a great dish for breakfast, lunch or dinner. The beauty is that all you need are eggs along with random or calculated ingredients, depending on how long you’ve thought about it, and you have the essentials to making a great frittata.

I am still going strong with my weekly CSA subscription. I had farm fresh organic eggs, kale and a potato to eat up from it. Also in my fridge was a log of goat cheese, a few slices of leftover bacon and a leek in my crisper. Without hesitation, I knew I had the makings for a delicious frittata so I began to chop. Frittatas really can be constructed with whatever ingredients you have on hand. They can be vegetarian, with cheese, without cheese, or however you prefer. You simply saute the ingredients in a pan until tender, add the whisked eggs, and into the oven for a bit. I like to cook mine a little bit longer so they get that beautiful golden crust and the eggs are firm, not soft. Upon removal from the oven, the frittata should slide nicely out of the pan onto a cutting board where you can then cut it into perfect wedges. So simple. So good.

This is what weekends were made for…

frittata

frittata

frittata

 

Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese
 
Ingredients
  • 2 slices of bacon; sliced into even small chunks
  • 1 leek; sliced thinly - use both the white & green parts (make sure all sand is out of the leek, clean well)
  • 1 medium Yukon or red potato; peeled and sliced thinly (the thinner, the easier they are to cook)
  • 1 stalk of curly green kale; removed leaves from the stems and chop small/mince
  • 1 TBSP of oil (I used avocado oil)
  • 3 ozs. of goat cheese
  • S&P
  • 8 eggs; whisked in a bowl (add S&P and red pepper flakes to the eggs along with a splash of half & half)
Instructions
  1. Warm the oil in a large saute pan on medium heat. Add the leeks (save 2 TBSP for garnish later on) and the potatoes. Saute for 5 mins.
  2. Add the bacon and distribute in the pan evenly. Sprinkle salt & pepper. Saute for the next 15 mins, flipping and stirring occasionally. Add the kale and continue sauteing for another 10 minutes.
  3. Preheat oven to 350 degrees.
  4. Once the leeks, potato, kale and bacon look slightly crispy and cooked, add the egg mixture. Make sure the eggs are distributed in the pan evenly. Once the edge of the frittata looks like it's beginning to cook, place the pan in the oven. (Make sure the pan you are using is oven-safe.) Cook for 20-25 mins, checking it to make sure it doesn't burn. You want a golden, crispy color.
  5. Allow the frittata to settle for 10 minutes after removing from the oven. Cut and garnish with remaining leeks. Serve.

 

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5 Minute Prep – Overnight Oats

I recently discovered the simplicity of preparing overnight oats. Things I love about this recipe:

  • Everything is in a mason jar which that alone makes it taste better…am I right?!
  • There is no cooking involved.
  • It takes less than 5 minutes to throw everything in the jar and stir.
  • You wake up smiling because breakfast is served.
  • You can modify the ingredients to your liking. I.e. Don’t like almonds? Use another nut, ya nut. Do you have honey on hand instead of maple syrup? Get your honey on. Doesn’t matter. The only thing that is crucial is that you use the 1:1 ratio between the oats and milk.

There are so many variations of overnight oats that can be dreamed up. I already have other combos in mind. Blueberries, pecans, honey and cinnamon. Peaches, pistachios, vanilla and honey. The potential is endless. Enjoy your oats!

overnight oats

overnight oats

 

5 Minute Prep - Overnight Oats
 
www.deserthealthy.com:
Ingredients
  • 2 C. of rolled oats (I used Bob's Red Mill Gluten Free Quick Cooking Oats)
  • 2 C. of almond milk (you can use any milk you like)
  • 1 TBSP. of chia seeds
  • 1 TBSP. of shredded coconut
  • 1½ TBSP. of maple syrup
  • 1 tsp. of vanilla extract
  • ¼ C. sliced or chopped nuts (I used almonds)
  • 1 C. of fresh fruit such as strawberries, blueberries or raspberries (you will not need this until the next day)
Instructions
  1. In a large mason jar, combine all of the ingredients except for the fresh fruit. Stir well, cover with lid and place in refrigerator overnight.
  2. The next morning, remove from fridge, stir well and top with the fresh fruit.
Notes
This recipe makes enough oats for 3-4 people. I wanted leftovers so I made more than one serving. Feel free to reduce the measurements to accommodate only one serving if you'd like.

 

18

Veggie Egg Muffins with Gouda

Anyone who follows this blog knows what a huge fan I am of prepping meals ahead of time so that I can take the pressure out of daily breakfast, lunch or dinner. Often we scramble in the morning to get ready for work and making breakfast is the least of our concerns even if our stomachs growl in disagreement. These egg muffins solve that conundrum. They can be prepped on a Sunday or Monday and eaten all week long. I don’t know about you, but if I have food on hand and I know breakfast and lunch are covered, I feel like I have a better grip on the day.

These egg muffins offer the well-rounded breakfast nutrition we all deserve and need for morning energy. They are loaded with vegetables which provide fiber along with the protein from the egg and cheese. Also the vegetables were sauteed in bacon olive oil, yes bacon, (THANK YOU QUEEN CREEK OLIVE MILL) which provides a little fat to the combo. I like the fact that I can just pop these into the microwave for 20-30 seconds and boom, time to eat. It’s a quick fix and a healthy one to boot. Change up the veggies if you choose and forget the cheese if you please. You can follow my recipe as a foundation to go off of and then jazz your muffins the way you like them. Happy brekkie.

Veggie-Filled Egg Muffins with Gouda

Veggie-Filled Egg Muffins with Gouda

Veggie-Filled Egg Muffins with Gouda

Veggie-Filled Egg Muffins with Gouda

Veggie-Filled Egg Muffins with Gouda

Veggie-Filled Egg Muffins with Gouda

 

Veggie Egg Muffin with Gouda

Veggie Egg Muffins with Gouda
 
Serves: 12 muffins
Ingredients
  • 6 cremini mushrooms, diced small
  • 1 small onion, diced finely
  • 1 head of broccoli, chopped into small florets
  • ½ cup of bell pepper, chopped small
  • 10 eggs, whisked in a bowl separately
  • S&P
  • 1 TBSP of EVOO (I used bacon olive oil from my local olive mill)
  • Oil spray for the muffin tin
  • 1 Cup of shredded Gouda cheese
  • Optional: Hot sauce
Instructions
  1. In a non-stick pan on medium heat, warm olive oil for a few minutes. Once the pan is warm and the oil is spread evenly, add onions. Saute for 5 mins, stirring occasionally. Add the broccoli and cook another 5 mins, continuing to stir. Add the bell pepper and mushrooms. Cook for 3-4 more minutes. Season with salt and pepper as needed. Remove from pan and let cool for 10 minutes.
  2. Preheat oven to 375 degrees.
  3. Scoop a spoonful of mixture into each greased muffin tin slot until each slot has an even amount of mixture.
  4. Pour the whisked egg mixture into each slot and cover each slot of veggies evenly. You should be able to fill all 12 slots.
  5. Sprinkle a pinch of the shredded gouda on the top of each muffin slot, along with a dash of S&P.
  6. Bake for about 15-20 minutes. Keep an eye on them! Halfway through the baking process, you may want to pierce each slot with a fork a couple of times to prevent them from bursting.
  7. Muffins are done when you can stick a tooth pick in and it comes out clean. Remove from oven and let cool for 10-15 mins. Remove each muffin carefully.
  8. Top with any leftover gouda cheese and hot sauce if you choose.

 

 

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(Almost) No-Bake Healthy Granola Bars

I have been crushing on a super health food lately…DATES! Do you eat dates? If you’re not familiar with these little dudes, pick up a package from your grocery store and check them out. Dates have a really high mineral content which is why they are known for helping with a variety of ailments. People often eat them to help with digestion and fiber intake, but check out this chart that displays just how awesome dates are and how they can help your health overall.

Organic Facts about DatesDates can be prepared and enjoyed in a variety of ways. Recently I stuffed a batch of them with goat cheese and wrapped them with prosciutto and then baked them in the oven. The crowd went wild! Now I’m incorporating them into my granola bar recipe and they are the perfect sweet glue to hold the bars together. The recipe is pretty simple and the only baking required is when you have to toast the oats. I LOVE these bars because they are versatile as you can change up the nuts, the nut butter and the sweeteners  every time if you choose. They are a great addition to a cup of coffee or tea in the morning or as a snack on the go. Enjoy!

(Almost) No Bake Granola Bars (Almost) No Bake Granola Bars

(Almost) No-Bake Healthy Granola Bars(Almost) No-Bake Healthy Granola Bars

(Almost) No-Bake Healthy Granola Bars
 
www.deserthealthy.com:
Ingredients
  • 1½ Cup of Rolled Oats
  • 1 Cup of Pitted Dates, chopped roughly and packed tightly
  • ¼ Cup of Honey
  • ¼ Cup of Almond Butter, Creamy or Crunchy (use peanut butter if you prefer)
  • 1 Cup of Almond Slices (use another kind of nut if you prefer)
  • 1 TBSP of Cinnamon
Instructions
  1. Toast the oats in the oven on 350 degrees for 7-10 minutes. (Make sure to keep a close eye on the oats as they can burn fast.)
  2. In a saucepan on low heat, warm the almond butter and honey until blended together.
  3. While almond butter and honey are warming, process the dates in a small food processor. They should be very fine and sticky. The dates will roll into a ball like dough when ready.
  4. Place the almonds, dates and toasted oats in a large bowl. After the almond butter and honey have cooled a couple of minutes, pour mixture in and mix everything with your hands. Continue mixing everything thoroughly until the dates have separated and the consistency is even.
  5. Place a sheet of parchment paper inside of an 8x8 pan so that you're able to take it out easily later on.
  6. Scoop mixture onto the parchment paper and spread evenly across the pan. Make sure it's completely flat and even.
  7. Sprinkle top of granola evenly with the cinnamon.
  8. Cover with plastic wrap and place in the fridge for an hour.
  9. Once cooled and hardened, take the parchment paper and bars out of the pan. Place on cutting board, discard parchment and cut into 8-10 bars. Wrap each individual bar in plastic wrap and store in the fridge for the week.


 

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Turned Up Toast

Sometimes you just have to mix up your mornings and kick them off with something fun and delicious. I’m talking about toast. The classic, all-American breakfast staple, a side-kick to any morning meal in any home.  However, the kind of toast I’m talking about isn’t the kind layered with liquid butter or mysterious jelly. I’m talking about the kind of toast in the photos below. Two of my favorite concoctions are Spicy Avocado Toast and Almond Butter Toast with Fruit, Cinnamon and Honey.  The Almond Butter toast is great for those mornings when you wake up with a sweet tooth and want to avoid the doughnut binge and the Spicy Avocado is a perfect companion to your palette when it’s craving savory.

Ezekiel Sprouted Grain Bread can always be found in my freezer. It’s flourless, free of refined sugar and chock full of whole grains and legumes in it’s unique blend of wheat, barley, millet, lentils, soybeans and spelt. It’s a perfect bread to toast. SIDE NOTE: I love their tortillas as well and buy them often.

The almond butter is rich and full of fiber and protein which satisfies hunger for several hours. The avocado contains a plethora of vitamins, minerals and monounsaturated fats and along with it’s fiber content, it becomes a delicious, creamy, low-calorie health food gift from the universe.

Give both kinds of toast a whirl the next time you’re trying shake it up in the a.m. I typically eat one slice and that is filling until lunch time. They’re both SO good and a breeze to make. Change it up too if you’d like. Play around with the fruit, nut butter or spices and see what you like best. Enjoy!

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Turned Up Toast
 
Ingredients
  • Almond Butter Toast with Fruit, Honey and Cinnamon
  • 1-2 slices of bread
  • almond butter
  • sliced fruit such as strawberries or banana
  • honey
  • ground cinnamon
  • Spicy Avocado Toast
  • 1-2 slices of bread
  • 1 ripe avocado
  • 1-2 TBSP fresh lemon juice
  • red pepper flakes (as much heat as you can handle)
  • S&P
Instructions
  1. Almond Butter Toast with Fruit, Honey and Cinnamon -Layer the toast with the almond butter first, then sprinkle cinnamon & drizzle honey, and lastly place fruit on top.
  2. Spicy Avocado Toast- Scoop flesh of ripe avocado into a bowl and mash with lemon juice, S&P and red pepper flakes. Stir and then scoop onto bread. Spread evenly and sprinkle pinch of S&P on top.
Notes
Optional ideas- sprinkle chia seeds on toast for added nutrition. Top avocado toast with fried egg or tablespoon of cottage cheese. Use blueberries and/or raspberries with greek yogurt & honey.

 

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