Spring has sprung and Easter is on its way! When I was growing up, my mom always hard boiled eggs and rested them in these adorable, ceramic Easter bunny holders. She took a seemingly boring snack and made it fun – my favorite way to serve food. I am a sucker for these eggs – rolled in salt and pepper, mixed with avocado on toast, and made into creamy, tangy deviled eggs with a kick.
Why not have the best of both worlds? This snack/breakfast/light lunch is great to make ahead of time and when paired with crispy toast (sourdough is my favorite, but Ezekiel bread makes a great healthy option!) I couldn’t nix mayonnaise entirely, but I mixed it with plain greek yogurt for a protein boost.
FUN TRICK! I’ve tried everything in the book when it comes to making “perfect”, easy-to-peel hard boiled eggs. And, I think I finally found the answer – steaming them! I fill a big pot up with about an inch of water, turn on high, and place the eggs in a steaming basket (or a colander) in one layer, cover, and steam for 15 minutes. If you have to stack on top of each other, add a few extra minutes. After a quick ice bath, they’re ready to eat. They turn out perfectly every single time and the shell slips right off of them!
If you make extra Easter eggs this year, use this salad to use them up!
Nothing makes me happier than using up a bunch of ingredients in the fridge before they’re dunzo. I feel like I’m helping the environment and that I am a successful produce buyer. Which doesn’t happen often. One BIG thing I’m working on is to choose the healthy snack – fruits, veggies, hummus, etc. – over the easy snack. Like cheese sticks, and yogurt, and taco bell. Oops.
This meal is a double whammy of veggies – twice! For dinner and brunch! SO MANY VEGGIES! And shrimp which are phenom for you and feta which is a relatively healthy cheese. It’s why the Mediterranean diet is so good for you! Oh and yolky, eggy goodness for brunch.
I got back from a fabulous wedding in San Diego last weekend and was amazed by all the delicious food down there! I had about 6 servings of fish tacos, oysters, lobster tacos (what!?), and cevicé – and every. single. time it was SO good. All the food was so light and fresh, it made me crave warmer months when we can cook outside and eat all the fruits and veggies in the world. That aren’t a potato.
I came back needing some serious vacay rejuvination. One of those vacations that you need a vacation after. Not because of stress, but because TOO much fun was had! We stayed up late dancing, singing karaoke, eating snacky foods, and I firmly believe that flying across the country seriously dehydrates you. So I hopped to the gym twice (!) this week already, have drank a TON of water, and ate these delicious dishes to get myself back on track.
I’ve been perusing the Inspiralized blog recipe index to come up with new ideas for veggies to try in the spiralizer! I’m thinking something *crazy* like celeriac or kohlrabi. I don’t know what either of those look like, so wish me luck. Anyhooligans. If I haven’t convinced you to get a spiralizer yet, hopefully this is the tipping point. Your belly and brain will thank you for all the extra nutrients!
I had to redeem myself this morning after a complete *kitchen FAIL* last night. I was prepared to make a zucc-noodle+cherry tomatoes+feta+WINE dish for you all, which I whipped up recently and L-O-V-E-D. But. Alas. I had no lemons to add some zest. I accidentally used smoked paprika instead of regular to recreate my Cajun Seared Salmon. I put too much oil in the pan and – I kid you not – when I dropped the salmon in, I sprayed hot-paprika-oil all over my beautiful white Michigan shirt and my NECK. Causing me to burn not only my neck, but the SALMON because I couldn’t flip it in time with the pure CHAOS in the kitchen. Needless to say, I spent the rest of the night finishing the bottle of wine and licking my wounds.
AnyHOO. I woke up this morning and needed a rejuvenation. A confidence boost. I went with what I know – the best BFast Sammies in the land. And darn-it-all, these ARE the best BFast Sammies ever!!! I do declare.
There’s something magical about oozy yolk and crispy bacon and creamy avocado all combined into one delicious bite. There’s also something magical about eating a breakfast that is not certified dairy-free, butter-free, cheesy-free, grease-free. OH and the SPINACH. I’m not one to just *throw in some spinach!* because I think breakfast should be largely vegetable-free. But the additional flavor is BOMB DIGGITY and I implore you not to skimp on the spin’ spin’ because it MAKES or BREAKS this sammie.
So, HUZZAH. Valentine’s Day is on a lazy, brunchy, Sunday morning this year. Perfect excuse to whip these up, turn on some superhero movie and just laze away the day. PS – a mimosa on the side would be perfect. But, I made these on a weekday morning and let’s be honest, that’s not entirely appropriate to *kick off my Thursday!* with a little mimosa. So I shall live vicariously through you all when you add some bubbly to your Sunday morning!
This week I was feeling tired of my classic winter breakfast of peanut butter toast or oatmeal topped with cold milk – the way my dad used to make it when I was a kid, the ONLY way. I had to introduce some fruit into my life and decided to go summer-style with a smoothie bowl. Topped with peanut butter and chocolate OBVIIIOUSLY.
I know half the country is stuck in their house – a perfect reason to bring out the frozen fruit in the back of your freezer you’ve been *meaning* to bake into a pie all year. I used strawberries and bananas, but any fruit combinations will do. Add in a handful of spinach if you’re feeling healthy-ambitious. I’m thinking a blueberry mango bowl is in my very very near future….
The protein powder and Greek yogurt will keep you feeling full and the frozen fruit factor makes this heavier than a quick drink. If you haven’t any protein powder, add extra Greek yogurt for your protein boost. And cacao nibs are optional – but maybe sprinkle some chocolate chips on there 😉 I gotta say, the melty peanut butter makes all the difference though!
Hope you’re enjoying your weekend – rain, snow, or sun!
A make-ahead frittata for a savory breakfast choice!
We’ve had Gino, our 9-week-old Golden Retriever puppy for 11 days. I haven’t posted on here in 11 days. That pretty much sums up what the last 11 days have been like. Puppy bite marks on my hands, the carpet covered in towels and blankets, an entire bottle of cleaning spray gone, 4 pounds of puppy food eaten. I found myself yesterday talking to Buckeye cable on the phone to fix our bad internet, holding Gino in my arm, and cleaning up poop with my other hand. Now I know what moms feel like.
But, I can’t complain. I have more videos and pictures of this fluff ball and his big sister cuddling, rolling around on the floor. I’m greeted with pure joy when I get home at night. And I now have 8 feet pitter-pattering behind me every single step I take. I usually am living by the mantra of, “When he sleeps, you sleep!”, but I decided to fill you all in on this fantastic frittata instead. Because if I make this on the weekend, I can sleep for 10 more minutes during the week, knowing breakfast is ready in the fridge.