Category Archives: Breakfast

Breakfast Soup

OK, the fact that I haven’t posted in MONTHS and feel the sudden urge to post about this particular subject probably says something about me. Not sure what that something is. Maybe thaaaat…when I get hung up on a food craving, I can think of nothing else…? Maybe that’s it.

This particular craving: Soup. I wanted soup when I went to bed last night and then woke up wanting the exact same thing. But soup in the morning? Breakfast soup? Holy smokes…does that magical sounding menu item actually exist? Well, not on any online-menu I could find that delivers to my apartment. Cause God knows I’m not about to leave my big comfy couch right now. Sooo I just ended up waiting a couple hours and ordering LUNCH soup, not breakfast soup. Spicy Shrimp soup, to be exact. It’s on its way now.

While I’m waiting for the soup delivery, (which actually means my awesome boyfriend running out and picking it up for me) Google and I have found some ACTUAL BREAKFAST SOUP RECIPES. Yes. They exist. Drumroll please.

Apple Spice Breakfast Soup

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Chilled Blueberry Soup

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Congee (Chinese Breakfast Soup)

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 Bacon-and-Egg Soup

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Mexican Poached Eggs (Mexi B-fast Soup)

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Finnish Fruit Soup

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If you were wondering, I used the word “soup” fifteen times in this post. Make that sixteen. World record? I think it just might be.

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Love Letters & Cookies for Breakfast

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Cookies? For breakfast? Ca-OOOoookie Crisp! HA…no, not quite. I’m not talking about the awesomely gross 90’s cereal. But while were on the subject, let’s take a minute and relish my childhood a bit, shall we?

Ahhhh, simpler times when no one really cared about childhood obesity. OK…back on track! Cookies. For breakfast. I”m talking these delicious, oatmeal breakfast cookies that are actually pre-tty dog-gone healthy. Now these aren’t decadent, dessert cookies. I see them more as little, baked oatmeal bites. They’re super simple to whip up and very flexible depending on what you happen to have on hand. It took me only two days to finish off the whole batch!

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Yesterday I had one of those ”I HAVE to be productive for a change” days. After spending entirely too long on Pinterst (I’m sure you have NO idea what that feels like… 😉 ), I swore that I would attempt to actually MAKE two items on my pin boards rather than spend the day clicking, liking, and commenting on a thousand more clever ideas. Thus, the bfast cookies were conquered.

I used the recipe from Wisebread.com and made just  a few changes but the recipe it awesome as is.  I used half dried cherries, half raisins, threw in some sliced almonds, added a tbs. of ground flax seed and doubled the Splenda amount. I loved the addition of dried cherries. They gave them the perfect amount of tartness!

Here’s Wisebread.com’s recipe for Breakfast Cookies.

Ingredients:

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups uncooked quick-cooking oats
1/4 cup skim milk ( I used almond milk)
1/2 cup raisins (or any other dried fruit you want to add)
1 tsp vanilla
1 tsp cinnamon
1 tbsp Splenda , sugar or other sweetener

Directions:

Preheat oven to 350 degrees. Mix all ingredients in a bowl really well. Let this mixture stand for at least 5 minutes to let the oats become good and hydrated. Heap the dough by teaspoonfuls onto a greased cookie sheet. Bake for 15-20 minutes and let cool.
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The perfect grab-and-go breakfast! Or afternoon snack. Or…dinner. Let’s remember, I finished the entire batch in TWO days.

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For my next pin board project I absolutely did not look for the simplest craft on the face of the planet. And I definitely didn’t make sure that there were pictures of a 7 year old child making it. And I might just be lying about the past two statements.
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Yes, it’s simple. Yes, it requires only two materials. But I really think the end product comes out looking pretty awesome. All you need it scrap pieces of yarn and pipe cleaners. I wish I had more yarn colors for this project, but I’m a once-a-year knitter. So…yeah…and it actually is a bit time consuming; a good project to do while you’re lying in bed, watching 30 Rock. Ok, maybe that’s just how I do ANY project.
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I got the idea here at BloesemKids. And yes I know, the child pictured on that blog is doing a much better job at this craft than I am. Don’t rub it in.
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Check it out. Try it out. Super Fun and super easy!
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The best thing about this project is that the imperfections just add character. Let it unravel a bit, make your “e” a little crooked, spill your coffee on it a few times. Have a ball, imperfectionists! (ok, that word doesn’t exist, but it should.)

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The Healthy, Caffeinated Smoothie

ATTENTION ATTENTION ATTENTION! I have seriously just discoverd the most amazing smoothie on the planet. Or…discovered someone who already discovered it. I’m getting really good at finding people who have found/created amazing things. Back to the smoothie. The Elvis Buzz, as I like to call it. It’s essentially a Peanut butter Banana Frapaccino. (Get ON THAT Sbucks!) If your tastebuds are anythning like mine, then they are in love with the whole banana/peanut butter combo. Bet you didn’t know that coffee is dying to have a threesome with those two. I mean yeah I have coffee every morning, yeah I love me some peanut butter butter bananas. But to combine these things into the perfect drinkable breakfast? Who would have thunk it? Well, Woman’s Health Magazine did. And yes, I might have had one of these guys for breakfast AND a late night snack yesterday… Here it is. You’re welcome!

I used nonfat vanilla soy milk and it worked out beautifully!

1 very ripe banana
½ cup strong coffee
½ cup milk
1 Tbsp peanut butter
1 Tbsp agave syrup
1 cup ice

Blend and enjoy! A lot!

And if you need any more reasons to be happy, check out Real Simple’s 9 Things You Can Do to be Happy in the Next 30 Minutes. Perfect when you’re feeling a bit sluggish and down (me this morning). Give it a shot!

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Blackberry Muffins

Well blackberry season has just come to an end and I found myself with a freezer full of frozen blackberries waiting to be used. What to do? I bought them because I’ve been heavy into smoothies lately and I thought they would be a nice addition to my morning routine. Turns out, I’m not such a huge fan of blackberries in my smoothies. Same reason I don’t use raspberries- just too seedy for my to drink. Emphasis on DRINK…not eat. I could eat seedy berries all day long and throw them in about any dessert and be happy.  So I searched for the perfect blackberry muffin recipe and I think I might just have a winner.

This recipe from SimplyRecipes.com is simple (no way…), moist and easily adaptable depending on what you have on hand. They don’t come out looking perfectly symmetrical and that’s what I love about them. They’re rustic, messy and stick to the paper a bit. Perfect.

I made a few changes to the recipe when I made them. One being: I split it in half! I’ve quickly learned that making full batches of ANYTHING proves to be difficult when you don’t live in a full house. I find myself pushing baked goods on my boyfriend and friends so often I feel almost guilty. It makes much more sense and I might prove to have skinnier friends if I simply limit the quantity of goods poppin’ out of my oven! (The oven in my kitchen. Don’t go there…) I also didn’t have sour cream so I substituted Chobani Greek Yogurt- this substitution I would definitely recommend. I’m a big fan of Chobani subs for a lot of things! (Check out a Chobani substitution list here.) I also used Splenda in place of sugar, coconut milk in place of regular milk, and used half whole wheat flower and half all purpose.

I’m sure the recipe is super delicious just the way it’s written too. Give it a shot!

Blackberry Muffins Recipe

INGREDIENTS

  • 2 1/2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon milk
  • 1 cup sugar
  • 8 Tbsp warm melted butter (1 stick)
  • 1 teaspoon vanilla
  • 1 1/2 cups (about 5-6 oz) of fresh blackberries, cut in half (often available at Trader Joe’s, you can use frozen blackberries if fresh are not available, defrost and drain them first.)

Directions

1 Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you’ll have more batter than just for 12 muffins. This batch made 18 muffins.)

2 Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.

3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.

4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.

5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Serve as soon as possible, preferably within a few hours of baking.

Yield: Makes about 18 muffins.

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Mucho Verde

I started my day in a green way! In other words, I made a green smoothie for breakfast. I have really gotten into these guys lately. So versatile, so yummy, so healthy AND my favorite color. I just got an awesome new book in the mail yesterday, Going Raw by Judita Wignall. I am, by no means, “going raw” anytime soon. But I have realized that incorporating more raw meals into my diet has made me feel awesome and I’m interested in learning more creative ways of doing it!  So here’s a simple green smoothie recipe straight from Mrs. Wignall’s beautiful book:

Going Raw by Judita Wignall

     Peaches & Greens Smoothie

     Ingredients:
     3 cups (510 g) chopped peaches
2 cups (60 g) chopped spinach
1 cup (150 g) sliced bananas|
1 cup (235 ml) nut milk

     Directions:
 Blend and enjoy!

( So apparently, by blending green veggies we’re able to use their nutrients better than just chewing them! “The chlorophyll, minerals, and protein content are easily assimilated and used by our body, as opposed to only 30 percent of it being usable if we chew greens with our teeth.”  And here I’ve been wasting so much time CHEWING! Good to know…)


This past weekend was also very  green for me. Mostly because I spent it in Palos Verdes, California and partly because I spent it being jealous of people who live there. Palos Verdes is amazing little peninsula located on the coast of soutwestern LA county. So it’s not far from where I live, maybe just over an hour, but it’s one of those places that makes you feel like you’ve traveled hundreds of miles to take a tranquil vacation away from the city. Here’s a few pics to prove just how awesome this place is.

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Overnight Oat Sensation

Seems like every blog I’ve stumbled upon lately has been raving about “Overnight Oats.” Honestly, it seemed really gross to me. I mean, I love oatmeal. I’m CRAZY about rolled oats- I feel like I’m sticking them in everything. But to let oats get soggy in the fridge overnight and then eat them cold the next day? Ummm…no thanks.

BUT- I am the kind of person that will always try something once. Most things once.  I happen to have a lot of rolled oats on-hand right now, so I went ahead and gave it a go last night. And now….I’m a believer. This stuff is awesome. End of story. And they kept me full and satisfied for a LONG time. The best thing about overnight oats is that you can dress them however you want! I honestly measured nothing that I threw into my little tupperware. I went through the cupboard and threw in what I thought might work. I ended up with a combination of rolled oats, So Delicious Coconut Milk, 0% Fage, a mini smashed banana, splash of vanilla, a sprinkle of wheat germ, handful of almonds, and some raisins. I stuck them in a tuperware, threw them in the fridge overnight and then let them sit on the counter for about 10 minutes this morning to take the chill off. I threw in another little splash of So Delicous and then topped it with some fresh blueberries and crushed pecans before I inhaled this stuff. I’m telling you- try this. You won’t regret it.

If you’re looking for actual Overnight Oats recipes, here are a few different places you can find them!

Kath Eats Real Food

Eating Bird Food

Whole Foods Market

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Sweet, Sweet Mexican Goodness

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When I lived in Houston, Paul and I would often go to El Canino farmers market in the Heights area. Passing by all the fruit, snatching a few samples and then making our way to the back lot where all the tacos trucks were camped out.  Some of the most delicious freakin’ tacos I’ve ever had- washed down with a Mexican Coca. Doesn’t get much better than that! But wait- it totally does! Right across the street is a not-so-little Mexican bakery called El Bolillo. If you live in Houston- or within 50 miles of Houston, you would be nutso not to swing by this beautiful panadería. Rows and rows of the freshest sweet breads, cupcakes, cookies, rolls, toritillas- a carboholic’s heaven on earth. Go. Now. Don’t walk. Run!

Since relocating to LA, I haven’t had the opportunity to hit many local bakeries, but I DO often walk to the corner market, Jon’s. Recently, I’ve come to find that Jon’s get’s a delivery from a local Mexican bakery every day and THUS, I now have close access to some delicious pan dulce- what you see pictured above. And at 2 for 78¢, I’m definitely not breaking the bank with my sweet tooth. And don’t get me started on those neon cookies. The texture is like nothing else- like biting into a chewy, cookie cloud.

I am DYING to try and bake my own sweet bread but haven’t quite found the time. I came across this recipe from allrecipes.com  that seems to have pretty great reviews: Conchas(Mexican Sweet Bread)  If you try it before I get a chance, let me now how it goes! I’ll post as soon as I find the time to skip a walk to the corner market and make my own sweets. ¡Dulces sueños!

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