Entries Tagged as 'Breakfast and Brunch'

avocado and egg toasts

August 15th, 2014 · 1 Comment

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So, this avocado-and-egg thing.  Is this a thing that people know about?

Because it is AWESOME.

And so incredibly easy.  I love breakfast foods probably about ten zillion times more than the average person, so I could happily eat this for lunch or dinner too. 

But adding avocado turns this simple little scrambled-eggs-on-toast dish into something even more delicious and special, and even better for you.  Basically, win-win.

So, brunch this weekend?  This is what you’re having.  You can thank me later.

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avocado and egg toasts

INGREDIENTS
1 teaspoon butter
1 egg, beaten
1/4 avocado
3-4 baguette slices, toasted
Chives
Salt
Pepper

DIRECTIONS

In small nonstick pan, melt butter over medium heat.  Add egg; season with salt and pepper and scramble.

In a separate bowl, mash the avocado and season it with additional salt and pepper.

Spread the avocado on toast, then top with the scrambled egg and sprinkle with pepper and chives.  Serve warm.

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Tags: Breakfast and Brunch · food

baked quinoa and eggs

July 3rd, 2014 · No Comments

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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! 

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Baked Quinoa and Eggs

INGREDIENTS
2 cups cooked quinoa (cooked according to package instructions)
4 cups spinach leaves
1 tbsp olive oil
1 red bell pepper, diced
4 eggs
1/4 cup grated Parmesan cheese
2 tbsp chives
Sea salt
Fresh ground pepper

DIRECTIONS

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.

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Tags: Breakfast and Brunch · food

one month old

May 26th, 2014 · 4 Comments

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Baby Bear:

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,

Your mom.

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Tags: baby · Breakfast and Brunch

Blueberry Sour Cream Pound Cake

May 19th, 2014 · 6 Comments

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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! 

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Blueberry Sour Cream Pound Cake

INGREDIENTS
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
4 eggs
1 cup blueberries
1/2 cup heavy cream
2 tbsp sugar
1 tsp lemon zest

DIRECTIONS

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.

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Tags: Breakfast and Brunch · desserts · food

pumpkin gingerbread

November 26th, 2013 · 5 Comments

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When it comes to Thanksgiving recipes, I’ve already covered the basics: stuffing, sweet potatoes, green beans, apple pie, and more.  But let’s face it: unless you’re hosting for the first time, you probably have a recipe or two of your own.

But what about the morning before Thanksgiving?  See, I bet you didn’t put much thought into that, did you?  Usually over the holidays you can count on a house full of visiting family, and they need breakfast!  And you need to get started on the turkey, so you know what’s a great idea?  A simple, easy, totally delicious recipe that they can enjoy — perfect for getting everyone into the holiday spirit a little early! 

For this recipe, I tried to focus on an ingredient that was great for your skin and perfectly for the holidays — and I settled on pumpkin!  Pumpkin has tons of Vitamin A, which jump-starts the skin cell renewal process and helps give you youthful, radiant skin.  It’s also a great source of Vitamin E, an antioxidant that protects and repairs your skin (Vitamin E is also found in Simple Skincare Protecting Light Moisturizer, one of my favorites)!  So you’re doing good for your skin as well as your body — think about that when you go for seconds! 

And for more awesome skin-loving recipes, check out Simple Skincare’s Skin-Loving Food and Nutrition Pinterest board!

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Pumpkin Gingerbread

INGREDIENTS
1 1/2 cups sugar
1/2 cup canola oil
2 eggs
1/3 cup water
1/2 of a 15-ounce can of pumpkin puree
1 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1 3/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
1 cup powdered sugar
1-2 tbsp milk
1 tsp vanilla

DIRECTIONS
Preheat oven to 350 degrees F.  Lightly grease a 9″ by 5″ loaf pan. 

Mix together sugar, oil and eggs and beat until smooth.  Add water, pumpkin, ginger, pumpkin pie spice and cinnamon and beat together until well blended.

Add the flour, baking soda, salt, and baking powder to the mixture and blend until evenly distributed.  Pour into the loaf pan and bake until a knife inserted into the center of the loaf comes out clean, about 1 hour. 

For the icing, mix together powdered sugar, vanilla and milk.  Start with one tablespoon of milk and increase in small increments until the icing is pourable.  Pour onto the gingerbread, cut and serve.

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Tags: breads · Breakfast and Brunch · food · This post was created in connection with my appointment as an Ambassador in the SimpleĀ® Skincare Program. · Visit www.facebook.com/SimpleSkincare to share your story on sensitive skin. For more tips and deals from Simple, join the Simple VIP community at https://www.simpleskincare.com/simplevip/