Tag Archives: Breakfast

Mixed Berry Coconut Flour Pancakes

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I’m not sure why I bought this coconut flour, but I’m glad I did. Typically, I pass up on recipes where coconut flour is the only flour used. A lot of people complain coconut flour leaves the goods a bit dry. I can tell you, that did not happen today!

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Mixed Berry Coconut Flour Pancakes!
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Frothy on the Cheap!

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So you didn’t get one of those fancy schmancy home coffee brewers for Christmas? No worries!! Let me introduce you to this little guy…

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A milk frother (thanks Auntie M)! I picked this little guy up for $3.99 (I believe) at Ikea! So what can this little guy do exactly? Let me demonstrate it’s magic!

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So what does this all mean exactly? Well let me show you!

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Beautiful isn’t it?!? I found that lower fat milk seems to get more foamy than the higher fat. Let me know what your findings are! Also, I believe, I may be making another road trip to Ikea so for my hometown buddies, let me know if you want me to grab you one!
And now that you have the coffee shop drink, let’s pair it with a coffee shop sandwich shall we?

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This sandwich just happens to take care of that pizza craving too!

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I found this sandwich idea Pinterest! I just love banana peppers (I eat them straight out of the jar) so I topped my sandwich with them.

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I cook mine open faced in the toaster oven and slap them together after the cheese starts getting melty.

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Add a cup of soup and you have a happy lunch!
Original sandwich idea is from Green Lite Bites.

Protein Pumped Oatmeal

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If you’ve been following me for any amount of time, you’ve probably noticed that oatmeal is one of my favorite breakfast picks!

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It’s hearty, sticks to your ribs, and fun to dress up. Nuts, nut butters, fruit, dried fruit, Biscoff, chocolate chips, they have all visited my bowl of oats at one time or another. But recently, my mad skills of oatmeal creation got a big ol’ slap in the face.
The can be made bigger, creamier and packed with protein.

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Sore!

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Today I want to share with you a totally comforting dish! This dish is cheesy, salty, filling, and of course eggy!!
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But first I want to share with you an accomplishment I made yesterday!
I ran a 10.4 mile trail run!

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Awww look how happy I look. Who knew how sore I would be today!! I don’t think I’m completely sore from the run (although it was extremely difficult), but more from all of the times I almost fell during the run. We had quite a few days of rain right before the race, so the trail was extremely muddy.
Exhibit A and B

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I’m guessing I won’t be allowed to wear those shoes in the gym :(.
I looked for pictures of the race however the ones I found are completely misleading! They are all of these little flat spots of a beautifully wooded trails. Although the race was in a very beautiful setting, they failed to show pictures of all of the large hills you have to climb during the race (my husband counted seven). I’m pretty sure if there were seven, at least five of them were in the first five miles. A friend I was running with had asked me on the first hill if this was the “hill” I had been talking about (I had ran this course one other time in the past), I’m pretty sure that she didn’t like my response when I replied “it is one of them.”
The other “fun” part of this run was all of the creeks you had to get across (with no bridges). There were a few times my shoes got wet and that water was COLD!
But we made it! And I’m sure everyone felt proud!
Today however, I’m taking it easy because I’m so sore!
So let’s get back to cooking shall we?

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We have been having a heck of a time keeping up with the chickens and all of the eggs they’ve been laying. So when I came up with this dish, I wanted to make sure that I would have lots of the couscous mixture for leftovers.
Here is what I used:
whole wheat couscous
frozen spinach, thawed and squeeze dry
parmesan cheese
goat cheese (not shown)
butter and olive oil (also not shown)
bacon (entire package)
eggs
chicken broth or chicken bouillon
salt and pepper
When I made this, I had doubled the couscous and made roughly four cups cooked. I would suggest only making about two cups cooked because it is just so filling and let you dish have more bacon and spinach. But that is just me!
So here is what I did:
1. Boil couscous according to package. Instead of water I used chicken broth for extra flavor. I didn’t add salt because of the broth base having plenty of sodium (plus your adding bacon later!). Once couscous is cooked, add in a little fat. I used butter (about two tablespoons) and just a bit of olive oil.

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2. While couscous is cooking, fry your bacon until crispy.

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3. Combine couscous, bacon, spinach, and goat cheese (I used what was left in my fridge probably about 11/2-2 ounces.
4. Fry eggs over easy and add a little sprinkle of salt and pepper while cooking.
5. In a bowl, add couscous mixture.

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(This may have been a little too much for one serving.)
6. Top with an egg (or two and parmesan). Serve!!

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Egg-tastic Dinner

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It may not be fancy, but when it comes to flavor, this can hang with the best! My husband was so pleased with this meal, he asked if we could please have this again soon (before we were even done eating). Trying to keep up with the chickens and their egg production, we will being have this again for sure. Speaking of the chickens, we have started quite the bartering system with their eggs. So far we have traded for homemade noodles, homemade applesauce and goose breasts (which I have never had nor know how to cook).

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I had seen those flat breads at the grocery forever and had been interested in trying them out, but I held off until I could think of some use for them outside of pizza.
Here is what you’ll need for this dish:
flat bread (I used one for two people)
provolone
avocado
tomato, chopped
lime
center cut bacon
eggs
salt and pepper

1. Start by frying your bacon until it is thoroughly cooked.
2. While bacon is cooking, mash avocado (I used a little over half to serve two people). Stir in chopped tomato (I used about 1/3 cup of a large tomato). Add a squeeze of lime juice from 1/4th lime. Add salt to taste (I went easy since I was adding bacon to this sandwich.)

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3. Fry eggs over easy, in a lightly oiled skillet (salt or pepper optional on eggs). While cooking eggs, toast flatbread with provolone on top until cheese melts.
4. Once cheese on flatbread is melty, top with bacon.

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5. Top with avocado mix.

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6. Top with eggs.

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Serve!!

Three Years Later

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So years ago, three actually, I ripped this recipe out of a magazine to save in my recipe book. Clearly, this was before I had ever met the totally addicting Pinterest! I kept this recipe with intent of making it for a friend’s birthday! I did not intend for it to take three years.

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The wait, although unnecessary, may have been worth it!

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Nutter Butter Banana Pudding Trifle! continue reading for recipe