Entries Tagged as 'Breakfast and Brunch'
I haven’t always been a breakfast person, but I find that as I get older (and, more importantly, busier), breakfast has become my favorite meal of the day.
Let’s be clear: I’ve always loved eating breakfast foods. I regularly go out for dinner and order omelettes and bagels when they’re on the menu, but somehow eating a big meal first thing in the morning has never been my thing.
That changed a lot when I got pregnant — to avoid morning sickness, the first thing I’d do after waking up was to make myself a few slices of toast for breakfast. And eventually, it became a bit of a habit — after the first trimester was over, I still found myself craving something healthy and delicious in the mornings.
And this is the perfect recipe for those cravings — it’s a boost of protein, vitamins and whole grains in a single dish. It’s a yummy, nutritious way to start your day!
Baked Quinoa and Eggs
2 cups cooked quinoa (cooked according to package instructions)
4 cups spinach leaves
1 tbsp olive oil
1 red bell pepper, diced
1/4 cup grated Parmesan cheese
2 tbsp chives
Fresh ground pepper
Preheat oven to 375. In a medium saucepan, saute the spinach and bell pepper in olive oil, adding Parmesan cheese, sea salt and ground pepper to taste (approximately 5-8 minutes). In a medium-sized baking dish, spread cooked quinoa across the bottom of the dish, and then top with the spinach and bell pepper mixture. Carefully break four eggs on top of the spinach mixture, keeping the egg yolks intact.
Bake until the egg whites are set, about 15 minutes. Remove from the oven and sprinkle with chives and additional ground pepper. Serve warm.
Tags: Breakfast and Brunch · food
Today you are one month old. You started as a cone-headed, purple-faced newborn — I loved you from the first second, no matter how much you screamed at me (which you did — a lot). Then slowly, over the past few weeks, you’ve started to change — first there were brief moments where you seemed to notice I was there (hooray!), then you started reaching for my face, now you’re grabbing my hair, following me with your eyes, and beginning to truly interact with the world.
Last night, at about 4 a.m. when I was changing your diaper, you looked up at me and within moments, a big smile spread across your face. A moment later, you closed your eyes and fell back asleep.
I’d like to think this was because you recognized me, because you knew that you were safe and sound and taken care of. I’d like to think that you’ve had a pretty happy first month of life, with mostly lots of food and snuggling and without too many tears.
You are sweet and curious and so very alert — you love moving and watching things and taking in all the new sights and sounds you can experience. I can only imagine all the things you’ll love learning about when you’re a little older, and I’m so excited to help you discover them.
This past month has been, quite honestly, one of the happiest of my life. Sure, I am completely exhausted, but I would not trade a second of this experience for all the uninterrupted sleep in the world. When you were first born, I’d jolt awake any time you made a sound — not because I was worried (at least, not entirely) but because I was so darn excited to see your face again.
And so is everyone else — from your grandparents to our friends to the nurses in the hospital, you’ve charmed everyone you’ve met. (This grocery story clerk excepted.)
One of the most exciting things about this month has been to watch Chad become a dad — they say that women become moms when they get pregnant, but men don’t become dads until the baby is born. I’m not sure if that’s true, but it’s been amazing to watch him care for you — especially in those early days, he regularly knew what to do better than I did. A few days ago, he was coming home from a work trip and didn’t arrive until after you were already in bed. When we saw on the baby monitor that your eyes were open, he was upstairs in an instant, singing you a song and rocking you back to sleep. You’re already our little buddy, and neither of us wants to miss out on a chance to hang out.
You have brought nothing but joy to our family in these few short weeks, and I know there is so much more to come. Sometimes I find myself getting so excited to see you grow up, and other times I just want to stop you exactly the way you are and never change a bit. But since I can’t do either, I’ll settle for this: savoring every day, and all the ways you’re growing and becoming your own person.
You are so very wonderful, and I’m so happy that you’re here.
With so much love,
Tags: baby · Breakfast and Brunch
Even when I’m not posting a ton of new recipes on this site, I bake. A lot.
I bake when I’m hungry. I bake when I’m bored. I bake when people are coming over; I bake when it’s just me and Chad. I bake when I’m stressed, and I bake when I’m relaxed. Pretty much, if I’m not overwhelmingly busy… I bake.
So a few days before going into labor, guess what I was doing? I’d already followed some (extremely good) advice and prepared a bunch of make-ahead dinners for our first week with the baby (my slow-cooker BBQ chicken was a major staple), but I wanted to try something a little more fun.
And I settled on this lemon pound cake. It’s an easy, no fuss recipe that uses mostly ingredients you probably have on hand. Fresh blueberries are great, but for a recipe like this, thawed frozen ones work just as well, and you could always use lemon juice instead of fresh lemons to make this a little easier. But the thing I love most about pound cakes is that they’re basically foolproof — just combine all the ingredients, stir, and bake!
Blueberry Sour Cream Pound Cake
1 1/2 cups plus 2 tbsp all-purpose flour
1 1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1/4 cup sour cream
1 cup sugar
1 tsp vanilla extract
1 cup blueberries
1/2 cup heavy cream
2 tbsp sugar
1 tsp lemon zest
Preheat oven to 325 degrees F. Spray a 5″ by 9″ loaf pan with nonstick cooking spray.
Cream together the butter, sour cream, and sugar until pale and fluffy. Add vanilla extract, salt and eggs, one at a time, mixing thoroughly each time. Add 1 1/2 cups of flour in several steps, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour and fold them into the finished batter.
Bake until a toothpick or slim knife inserted into center of each cake comes out clean, about 70 minutes.
For the whipped cream, combine the heavy cream, 2 tbsp sugar and lemon zest. Beat with an electric mixer to desired consistency, and sprinkle with additional lemon zest to serve.
Tags: Breakfast and Brunch · desserts · food