Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!
I recently found out how much I love caramelized bananas, and I’m having a hard time leaving them alone. And I’m not talking about putting bananas in your oatmeal and cooking it with the oatmeal. The bananas don’t even taste good when they get microwaved; they just get mushy.
That’s why I prefer to caramelize.
Caramelized bananas actually taste sweet and wonderful. The texture is still semi-firm, but the taste is so much … better. Could it be because I drench them in butter and brown sugar while caramelizing? After all, isn’t that what caramelizing is all about?
- ½ cup gluten free oats
- 1 banana
- ½ tablespoon butter
- A few spoonfuls of brown sugar
- 1 tablespoon fig preserves
- Coconut for topping
- Prepare the oatmeal how you like it.
- Slice the bananas and combine them with the butter and sugar in a small saucepan. Stir it all for a few minutes over medium high heat.
- Arrange the bananas on the oatmeal, drizzling the extra caramel sauce on the oatmeal. Stir the fig preserves with a few drops of water until it becomes thin enough to drizzle. Sprinkle coconut on top for looks!
Photo Credit: pinchofyum
I think I could be a vegetarian if it were not for sausage.
I love sausage. I love a good brunch. And I love my friends. And I really love a reunion with friends who I don’t see more than a few times each year. And ultimately, if that reunion could include a brunch that includes sausage? Power combo.
- 1 cup cooked wild rice
- 1 can cream of mushroom/chicken soup
- 1½ cups cooked breakfast sausage or bacon, drained
- 1 diced onion
- 1½ cups shredded mozzarella (or other) cheese
- 7 beaten eggs
- 2-3 handfuls of spinach
- ½ cup chopped roasted red pepper (I used the jarred kind)
- salt and pepper
- Mix all ingredients and bake at 375 for about 40 minutes. Let stand for about 10 minutes before serving.
Photo Credit: pinchofyum
Fresh Tex-Mex omelet stuffed with black beans, smashed tortilla chips and cheese, topped with homemade roasted cherry tomato salsa. Good for breakfast, brunch or dinner!
- 1 pint cherry tomatoes
- ½ teaspoon olive oil
- ½ small white onion, chopped
- ⅓ cup loosely packed cilantro, chopped
- 1 jalapeño, deseeded and membranes removed, finely chopped
- 2 cloves garlic, minced
- 1 small lime, juiced, or 2 teaspoons white wine vinegar
- ⅛ teaspoon sea salt
- Tex-Mex Omelet (quantities below yield 1 omelet)
- 2 eggs
- 2 tablespoons milk or water
- pinch sea salt
- pinch black pepper
- hot sauce (Cholula recommended)
- 1 scant tablespoon butter
- ⅓ cup Jack cheese or other melty cheese, shredded
- 3 tablespoons black beans
- handful blue corn chips or tortilla chips, broken into small bite-sized pieces
- optional garnishes: sliced avocado, sour cream, hot sauce, etc.
- Make the salsa: Preheat the oven to 400 degrees Fahrenheit. Line a small, rimmed baking pan with parchment paper for easy clean-up. Toss the cherry tomatoes with ½ teaspoon olive oil and a sprinkle of sea salt on the baking pan. Roast for 15 to 20 minutes, until the tomatoes are juicy and collapsing on themselves.
- In a bowl, mix together the chopped onion, cilantro, jalapeño, garlic, lime juice or vinegar and sea salt. Once the tomatoes have cooled enough to handle, use a serrated knife to chop them. Pull off the tomato skins as you go for a smoother salsa. Mix the tomatoes into the mixture. Taste and add more salt or lime juice if necessary.
- Make the omelet: In a bowl, whisk together the eggs, milk or water, sea salt, black pepper and a few dashes of hot sauce. You want the egg mixture to be super scrambled. Heat an 8-inch, well-seasoned cast iron skillet or non-stick skillet over medium-low heat. Once the pan is hot enough that a drop of water sizzles on contact, toss in the pat of butter and swirl the pan to coat. Pour in the egg mixture and let it set for about ten seconds. Use a heat-safe spatula to gently scoot the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place. Repeat this process until there is hardly any runny eggs to scoot around. Use your spatula to gently release the underside of the omelet from the pan. Tilt the pan a little forward and back to make sure it’s not stuck anywhere, then use a quick flick of the wrist to flip the omelet back into the pan. Let it set for a few seconds, then scoot it off the pan onto a plate.
- Immediately top ½ of the warm omelet with a sprinkle of cheese, followed by black beans, smashed tortilla chips, and more cheese, then gently fold the other half on top. Spoon a generous amount of salsa (warm the salsa first if necessary) over the middle of the omelet as shown. Serve immediately.
Photo Credit: cookieandkate
Smoothies, a shock to no one, have become the little darling of the breakfast world; quick, easy and a great way to hide all sorts of nutritious goodness (that some of you may not care to otherwise eat), these blended babies make for the perfect nosh as you rush out the door. But as easy as it is to hit the “on” button on our blender, so too is it to get it a bit of a rut. Same old, same old day in and out… your poor brain (and taste buds) can only handle so much repetition.
Ruts, in food, exercise, and life in general, happen. We truck along doing what works because well, it is taking the path of least resistance, and life throws enough hard stuff at us without having to deal with something as mundane as switching up a smoothie. But why do we keep on keepin’ on when things stop working?
- ½ avocado
- ½-1 banana (depending on size)
- 1 handful of frozen cherries
- 2 Tbsp hemp hearts
- 1 Tbsp chia seeds
- 1 Tbsp pumpkin seeds
- T Tbsp almond butter
- 1 Tbsp raw cacao or cocoa powder
- 1 medjool date, pitted
- 1 ½ cup water or liquid of choice (depending on how thick you like it)
- Cacao nibs, optional
- Place everything in the bowl of a blender and blend on high until smooth. If banana is not frozen you may want to add a handful of ice to make this super creamy and frosty.
- Top with cacao nibs if using!
Photo Credit: lynseylovesfood
You don’t do breakfast snacks? You should.
Oh! Guess where I got these childlike straws? I’m sure you don’t even need to guess. Target owns my soul. I swear that they sprinkle pastels and neons and glitter and black and white pillows in the middle of the aisles along with a few mirrored vases and new papyrus cards to entice me further and further into the store. I never grab a cart and then end up dumping my pile o’ crap-I-don’t-need (almost always including straws of some sort) on a shelf while I go back to the front of the store to grab said cart and probably grab a scarf along the way.
At least it’s a good workout.
I don’t care if these straws make me look five or fifty-five (and I can’t really decide either) because they distract me from real life. Need a boost? Put a kid straw in your drink.
- 3/4 cup frozen coconut meat, slightly thawed (I find mine at whole foods)
- 1/2 cup full-fat canned coconut milk
- 1/2 teaspoon coconut extract
- 1 1/2 cups frozen watermelon chunks (I keep mine in the freezer for at least 2 hours+)
- 1/4 cup coconut water
- 2 tablespoons honey
- salty lime sugar
- 1 tablespoons sugar
- 1 teaspoon flaked sea salt
- the zest of one lime
- Begin by making the salty lime sugar. Once made, slice the lime and use it to rim the edges of 2 glasses. Dip the glasses in the sugar and coat them thoroughly.
- You can layer the shake however you’d like, but I prefer to start with the coconut so I don’t have to wash out the blender (you don’t need to anyway, but it will tint the white coconut pink). Add the frozen coconut, milk and extract to a blender and puree until thick and creamy. Pour evenly between two glasses. Add the frozen watermelon, coconut water and honey to the blender (if the lime still has some juice, I’ll also squeeze the rest in here) and puree until smooth and frosty. Pour on top of the coconut layer and garnish with limes!
- Note: if you can’t find frozen coconut meat, you can freeze young coconut meat or use it raw with a few ice cubes. Instead of either of those, you can swap the coconut meat entirely for a coconut ice cream!
- salty lime sugar
- Combine ingredients together in a bowl and mix with your fingers until the lime zest is evenly spread through the mixture.
Photo Credit: howsweeteats