Posts tagged ‘Breakfast’

January 26, 2014

Healthy Beginnings

I don’t know about you, but for us 2014 has come in like a wave; it seems like we are busy all the time the last few weeks! That can make a healthy beginning to the year a challenge. BF is on a new meal plan where he has to eat clean but huge volume. The only way I know how to make that happen is to prep ahead. We got ourselves a food scale and I spend a few hours on Sundays making rice, chicken, veggies and lean meat and measuring for the week. I know I have talked before about our menu planning and our favorite easy lunch food, chicken muffins, as well as my own fitness tracking. We try our best to plan ahead and it is the only thing that keeps me on track in the middle of a busy week! Bonus, planning ahead really helps us to manage our budget as well. When I know we can use the same ingredients for multiple things, we waste less and really maximize our dollars. In the next few weeks, I will share with you a few of our staple meals and how we handle long work weeks while trying to be healthy.

To kick off the series: Healthy Egg Muffins. I am not a huge egg fan, so I spend a lot of time trying to make eggs that don’t taste like, well, eggs. I am fairly accomplished at this task, especially when it comes to scrambles. I subscribe to Jacques Pepin’s scrambled egg method which makes for perfect and fluffy eggs every time. The single biggest purchase we have made to help us in healthy eating quest is our VitaMix. WE LOVE IT…seriously, we use it at least once a day. (More on that to come.) It is such a quick easy way to make a quick green smoothie, or soup for dinner (it comes out steaming hot!), or mix some eggs for scrambles. We use it for so many things! In this case, I have been making egg muffins to have for an easy protein-filled breakfast during the week. It is an easy and healthy thing to grab and go. BF seems to like them anyway! Look out for more ideas to come!

Healthy Egg Muffins

12 eggs

3 egg whites

½ bell pepper chopped

2 cups spinach chopped

4 T finely chopped leeks

1 T your favorite seasoning (I mix it up between Adobo or fresh herbs, whatever is on hand)

Salt & pepper

Preheat oven to 375°. Lightly grease a muffin tin and place on top of a cookie sheet to prevent spills. Crack 12 eggs into blender. Add egg whites, milk and seasonings to taste and blend until combined.

In each muffin cup, add chopped veggies.

Pour eggs into each cup until completely divided. Bake for 30-40 minutes until cooked through and puffy. Allow to cool and place in an airtight container in the fridge and use as needed.

You can certainly put whatever fillings you like into these and it is a great way to clean out the fridge! I do highly recommend a good nonstick muffin pan for this, they pop right out of mine, but I can see it being a big mess in the wrong pan!

June 20, 2013

Weekend Breakfast

Friday brings with it the promise of a lazy weekend morning and a change from my boring weekday breakfasts. We have a lovely little breakfast place with some of the best pastries I have ever had. Frasca Caffe, makes our very favorite Almond Croissant as well as a fabulous breakfast sandwich and fantastic coffee. This is our normal breakfast…notice the smiley. J

Since I am currently laid up with a broken leg, BF brought Frasca Caffe to me and Mary made eggs to top our sandwiches. That little bit of semi-homemade love makes for a great weekend morning! I often make our weekend scramble with whatever we have in the fridge. It is always a unique combination.


Weekend Scramble


Combine 6 eggs, 2 T milk, salt, pepper and your favorite seasoning mix in a bowl and whisk well. Heat 2 T butter over medium heat in a pan, add eggs holding back about 2 T. Cook until you reach desired doneness stirring with a Wisk to create a soft fluffy texture. Remove from heat and add the reserved egg and stir. The residual heat will cook it, I promise! Toast an English muffin and top with eggs, cheese, and sliced avocado. Enjoy immediately! Have a fabulous weekend!!

Kelly

April 1, 2013

Easter Brunch Super Star

I hope everyone had a fantastic Easter holiday! We had perfect weather and a lovely brunch even though we have all been under the weather on and off. Easter usually means bunch in our house. There are so many things that make brunch great, but sometimes it is hard to find a way to change up the old standards. This recipe is a great riff on the traditional cinnamon roll. They are bright and pretty and just the right amount of sweet. These Lemon Raspberry Breakfast Rolls came to me from Joy the Baker. Given a stand mixer and a little time, these are relatively easy to make. I actually did it in stages allowing the dough to rise in the refrigerator overnight and then again letting the cut rolls rise in the pan. This will allow for fresh rolls hot out of the oven in the morning with no hassle. Enjoy the lemony goodness!

Kelly

Lemon Raspberry Breakfast Rolls

For the Dough:

1 cup milk (I used 2 percent)

2/3 cup sugar

1 1/2 tablespoon active dry yeast

1/2 cup (1 stick) unsalted buttered, softened to room temperature

2 large eggs

1/2 teaspoon lemon zest

1/2 teaspoon salt

4 1/4 cups all-purpose flour, plus 1/2 cup for kneading, plus more for sprinkling the counter

 

For the Filling:

1 heaping cup fresh raspberries (if using frozen, do not thaw)

1/3 cup sugar plus 1/2 cup sugar for dusting

1 teaspoon lemon zest

1 teaspoon cornstarch

1/4 cup (1/2 stick) unsalted butter, melted, browned and slightly cooled

 

For the Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

 

To make the dough:

In a small saucepan over low heat, warm the milk to about 95 degrees. Pour the warm milk into the bow of an electric stand mixer fit with a paddle attachment. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. The yeast will foam and bubble. That’s how you know it’s alive. After frothy, add the butter, eggs, lemon zest, and sea salt to the yeast mixture. Add 4 1/4 cups flour. Beat on low speed with the paddle attachment for 2 minutes. Stop the mixer, scrape down the sides of the bowl, and replace the paddle with a dough hook. Beat dough with the dough hook on medium speed for about 10 minutes. (Be sure to keep an eye on the mixer to make sure it doesn’t move too much while it is kneading the dough for you!)

Dust a clean counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2 cup of flour and knead for about 2 minutes. Dough will be soft and slightly sticky. That’s right! Place dough in a large, lightly oiled bowl. Spray the top of the dough with cooking spray. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours (or refrigerate overnight.)

 

To make the filling:

In a medium bowl toss together raspberries, sugar, lemon zest, and cornstarch. Crush the raspberries just slightly as you stir. Set aside. If using frozen berries, do not thaw.

In a medium saucepan, melt butter until it is browned and fragrant. Set aside to cool slightly.

To assemble the rolls:

Grease a 9×13-inch pan with butter. Set aside.

When the dough has doubled in size, turn out onto a floured work surface and gently knead for 1 minute. Use a rolling pin to roll the dough into a roughly 10×20-inch rectangle.

Spread the butter over the dough. Spread the filling over the dough. Raspberries will be here and there across the dough. Sprinkle the dough and fruit with 1/2 cup granulated sugar.

Working quickly, tightly roll up the dough into a 20-inch long log. Cut the log into quarters, then cut each quarter into 3 pieces. Carefully and quickly lift the rolls into the prepared pan. The rolls will release juice into the bottom if the pan. Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour (or overnight in the refrigerator), until puffed.

Preheat oven to 400 degrees F. If you refrigerated the dough, allow to come to room temperature for about 30 minutes prior to baking. Bake rolls for 20 to 25 minutes, until golden and bubbling. Remove from oven and allow to cool for 30 minutes.

 

To make the glaze:

In a small bowl, whisk together sugar, lemon juice, and water. Drizzle glaze over cooled rolls and serve. Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature.

August 28, 2012

Homemade Granola

When it comes to breakfast, I am usually really boring. By boring I mean I eat the same thing pretty much every day. (I usually stick with an apple with peanut butter if you were wondering.) It does get mundane, but it is kind of nice not to have to think too hard early in the morning. This weekend I was feeling a bit inspired and decided to throw together some granola for the week. Mary has made granola for years and this lower fat version is perfect to throw on top of yogurt or even just to snack on in a pinch. I love the touch of sweetness added by the orange juice and honey. Granola can be a calorie bomb if you don’t watch out, but this is pretty conservative and if you watch how much you are eating, it can be a great choice. We usually end up using whatever is in the pantry, which is a great way to clear things out and switch things up at the same time. We sometimes add crystallized ginger or coconut to the recipe listed below. (I have also seen a recipe with Grape Nuts, though I am probably the only person who really likes that idea.) Really, anything you like goes. I am looking forward to starting off my week with this!

Kelly

Homemade Granola

1 ¼ c Orange Juice

¼ c Olive Oil

¼ c Honey or Maple Syrup

2 t Vanilla Extract

1 c Bran (or similar) Cereal

5 c Oats

½ c Coarsely Chopped Nuts (almonds, pecans, walnuts…)

¼ t Nutmeg

3 t Cinnamon

1 t Kosher Salt

1-2 Handfuls Dried Cranberries

2 T Brown Sugar

 

Preheat Oven to 300° F. In a large bowl, combine oats, nuts (if raw), salt, nutmeg, and cinnamon.

Combine the orange juice, oil and honey and heat in the microwave about 30 seconds to dissolve the honey.

Thoroughly toss the dry ingredients with the liquid. Spread granola on lined baking sheets and place in the oven for about an hour making sure to stir a couple times.

You want the granola to be dry but not over done. When toasted, toss in the fruit, cereal, any pre roasted nuts and brown sugar. Let cool before moving to an air tight container.

Enjoy!

June 20, 2012

JUICE! It’s good for you!

I was sitting in the house this morning, hungry for a smoothie. Found no frozen fruits and no FRUITS at all! So instead I took this weeks CSA food and BLENDED it into my morning drink! YUM!

I took:

4 full carrots, 4 small radishes and 1 beet and finely chopped them.

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What PRETTY colors!

I added Coconut Milk and some Orange Juice to get the goods to blend. I also added a scoop of Vega Sport Recovery Accelerator for an added boost.

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Tossed everything in the Magic Bullet (*As Seen on TV) since I still don’t have the JACK LALANNE POWER JUICER and the juicing began!

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This turned into a beautiful orange smoothie juice drink with lots of nutritional value! I don’t think I added quite enough liquid, but I like the thicker consistency of this drink. Plus its a vegetarian delight!

Now I am enjoying my juice and listening to Jimmy Buffet

http://www.youtube.com/watch?v=e0—Q97pG4

What a good morning/afternoon!

*no animal biproduct was hurt during the making of this drink.

**inspired by Juicing Vegetables http://www.juiceupyourlife.tv/ 

~ALI

March 10, 2012

Asparagus Frittata

I’ll be honest, I hate eggs. I do think that they stick with me better than oatmeal, so I like to eat them once in a while after a workout. I put goodies so the eggs aren’t in the forefront.

So here’s my post-workout frittata.

Mary


Asparagus Frittata

6 whole eggs

1 egg white

Cheddar cheese

Milk

10 Asparagus spears, blanched and chopped, reserve the 6-8 tips for decoration.

1 tomato, chopped

½ small onion, chopped

Butter or olive oil

Thyme

Salt & pepper

Tabasco

Preheat broiler.

Sauté onion, till translucent. Add chopped tomato and cook till the liquid is evaporated. Remove from pan and set aside. Clean pan and melt one Tbsp butter.

At the last minute, crack eggs and egg white (to make it puffier) into blender or magic bullet. Add a splash of milk, herbs, Tabasco, salt and pepper and 1Tbsp of cheddar cheese. Blend a couple seconds till puffy. Put half the tomatoes and asparagus in the pan. Add blended eggs and cook over medium low heat. Add the rest of the veggies, ending with the asparagus tips in a spoke pattern.

 

 

 

April 29, 2011

Toasting the Duke and Dutchess of Cambridge!

I will be the first to admit that I was more than a little excited about the Royal Wedding. I did not drag myself out of bed to watch it live, but I did make scones to celebrate! (Stay tuned for details).

I watched the (DVRed) coverage start to finish relishing every detail of the transformation of Miss Catherine Middleton to The Dutchess of Cambridge. Though she is not a Princess strictly speaking, it really is a fairytale. The Brits do pomp & circumstance better than anyone. I admire how proper even the crowds seem to be exhibiting their best British behavior this morning. Everyone simply excited to be a part of the pageantry!

The highlights for me were seeing the siblings interacting. Kate and Pippa (who looked fantastic herself) were just sweet and supportive. Harry was both emotional and jocular (not to mention just perfectly disheveled). Seeing the love and understanding that seemed to be present between William and Kate. Seeing the crowds all along the way. It seemed to be a wonderful day for the monarchy. It was interesting to see how conservative this wedding was compared to Charles and Diana. From the dress to the flowers, everything was understated. I loved the gown, though it was quite simple for the venue. The whole look was just what you would expect from her. I would have loved to see a more elaborate bouquet as well as a cathedral-length veil, worthy of Westminster Abby. Otherwise, I thought everything was stunning and tasteful. The trees in the Abby were a fabulous touch!  Kate had such poise and I don’t think she could have done anything better. The kiss was sweet as well and I loved that they gave in for a second kiss!

The Happy Couple

What did you think? Did you watch? Do something special to celebrate? Have a favorite part? Anything you would have done differently?

Congratulations to the happy couple!!

~Kelly

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