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Breakfast

Zucchini Bread

You know when you have a post planned for the day, and then something better comes up and you NEED to write a post about that instead? Well that happened here. I had the best intentions to stick to my schedule this week. But then this zucchini bread happened. As you may have seen, my garden is BLOOMING! So many things growing, it’s so exciting. With that, I need to get creative so that we eat all the veggies. Thankfully, zucchini in bread form, with chocolate chips, is delicious. Even a hater of zucchini could easily be convinced to eat some. (And he was! – Also I ‘ll let you guess if that was the toddler or the husband) Also, because I love Smitten Kitchen I trust all advice when it comes to baking. Although it did discourage adding anything to this delicious bread, I did go for the chocolate chips. In my defense it was half the suggested portion and highly delicious. It’s so addicting too. I find excuses to go into the kitchen to grab another piece. You know, time to do the dishes! The dishwasher needs to be emptied! Oh you want water….I’ll get it! I think I heard something! Also, this recipe makes two loaves, so you can freeze one for when the next craving hits. #yourewelcome

Instructions

  1. Heat your oven to 350 degrees F. Spray two bread pans with cooking spray and set aside.
  2. Whisk eggs, oils, butter, and sugar together. Add in the cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk to combine. Stir in the zucchini. Stir in flour, mixing just until incorporated. Fold in the chocolate chips.
  3. Divide the batter between the two prepared bread pans. Bake in the oven for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes or so. Remove from the pan and allow them to cool completely.

Notes

Recipe Smitten Kitchen

 

Herby Scrambled Eggs

Oh haaaay Friday. So nice of you to return. Although it felt like an eternity, I’m SO grateful you are here. I have a simple recipe to share today. It’s something I’ve made for a long time, maybe 6 years or so now. I am someone who prefers to have breakfast before I get to the office. It’s usually something I can consume easily on the drive, since I’m generally eating on my commute into the office. But, there are times when I want to eat something satisfying that will keep me feeling full. I mean who really wants to eat breakfast only to feel hungry 5 minutes later. Not me! A while back I had a colleague who suggested adding some cottage cheese to my scrambled eggs. I was like what? No, no no no. That’s weird. Can you really do that? She assured me, not only is it a thing, it’s delicious. So I took her up on the suggestion and tried it….and loved it. I used the chive cottage cheese and it was so tasty. It’s a great way to add some extra protein to your morning meal, the most important meal, and add in some flavor. So of course, as my gardening adventures started, I thought, why not my own herbs. I can play with the combinations and suite my cravings. Score! So just in time for your weekend breakfast, I share with you the most delicious herby scrambled eggs.

Instructions

  1. Spray a pan with cooking spray and heat over low heat. Add the beaten eggs to the pan and continue to cook on low heat. As the eggs begin to set, using a spatula (or fork) move the set eggs to the center. Continuing to do so until the eggs are cooked. Add in some fresh herbs to your liking. Amounts here, I typically sprinkle on a few chopped chives, break apart some dill and 1-2 basil leaves. Add in the season salt and mix together. Add in your cottage cheese and let cook until everything is warm. Add additional seasoned salt as needed. Serve warm and with a side of buttery bread.

Notes

Sunday Funday Brunch

 

 

One of the things I love most, is living close to friends and hosting an impromptu brunch. What’s even better is making it a thing, and having something to look forward to each month. Brunch with fellow foodies is fun because the food selection possibilities are endless. For this brunch we opted for a frittata, breakfast potatoes, cinnamon rolls, and yogurt with granola. Mimosa’s were also a requirement. Good food bringing good people together is the best way to spend a Sunday morning. Sunday’s are so hard because it’s the end of the weekend. Usually we are cleaning and getting ready for the week ahead. Brunching made me realize how lucky I am to have such great friends and what a fantastic distraction it was to the usual routine. Good food, good company, liquor, and sun = perfect summer brunch.

What made this particularly fun is actually getting to cook food together. For me, it’s so fun to watch other people and learn from them. This delicious frittata was whipped up in my kitchen using some local produce. It was seriously delish! Though we were missing some of our other friends who couldn’t join, I’m looking forward to August brunch. In typical foodie fashion my mind is already reeling with ideas for the next one. Also, looking at these pictures makes me really excited for the next phase of our kitchen reno and not having these cabinets. Hello brighter kitchen!

 

Of course I forgot to take a picture of the breakfast potatoes. They were so darn good I just went for it. I didn’t think it was worth taking a picture of the few that were left. If you are interested, I used this recipe. You likely know by now how much I love Two Peas and Their Pod. I know, it’s not usual to test a new recipe the morning of a party, but I did and I’m so glad I did. These were super tasty. Some of the best roasted potatoes I’ve made. I also made my Easy Almond Butter Granola. I slightly adapted it to include coconut and slivered almonds. I omitted the chocolate chips this time around, but it was so good. Bonus, lots of left overs for breakfast! I also made some Cinnamon Rolls. I adapted this to not include the chai spice, just cinnamon and sugar. You can find the original recipe for those here. I simply adore Annie’s Eats. Her blog was truly my inspiration for blogging. Her recipes will not disappoint!

Brunch Frittata

Brunch Frittata

Ingredients

Instructions

  1. Heat oil in a large skillet on the stove top. Chop the garlic scapes and add to the skillet, cooking until softened, about 2-3 minutes. Meanwhile, remove the kale from the ribs and wash thoroughly. A salad spinner works wonders for this! Add the kale to the pan with the garlic and cook until the kale wilts. Chop the breakfast sausage and toss into the pan with the veggie mixture to heat.
  2. In a medium bowl add your eggs, milk, and seasoning. Whisk together and add to the skillet. Mix the ingredients around a bit to make sure the egg mixture is evenly distributed throughout the skillet. Cook until the frittata begins to set.
  3. Meanwhile, preheat your broiler. Make sure to move your oven rack up to the top. Once you see the frittata is beginning to set, sprinkle on the feta cheese. The recipe calls for 2/3, but who am I to limit your cheese. If you want more, add more!
  4. Cook under the broiler for about 2-3 minutes or until cooked through. Let sit for about 10 minutes before cutting. Serve warm.

Notes

Waffles of Insane Greatness

 

I was so conflicted with what to post today. I have so many yummy recipes coming your way next week. But seeing as I’m having another cup of coffee, it’s the last official day of our vacation before the weekend, and if you’re like me, you’re probably thinking about what you can make for breakfast tomorrow morning. So I give you these insanely good waffles. I found this recipe a while ago and it’s been our go to for waffles whenever we need to make them, which is often. We have tried other versions. like chai, pumpkin, chocolate, because waffles, but when you want a quick and simple version, this is it for us. I had an ok waffle maker for a while, and when my son went through his I will only eat eggo waffles with peanut butter and jelly for every meal phase, we decided to toss in a few homemade waffles and upgraded our waffle maker. I love it! I did however discover that it broke somehow. Sigh, I suppose I will need to get a new one since they come out uneven, just a bit. So sad! Anyway, back to these waffles. They are really a blank canvas for so many ideas. We’ve added cinnamon to the syrup and butter, some whipped cream and berries, classic maple syrup, peanut butter and jelly, you name it. This makes a smaller batch, for our waffle maker anyway. Maybe 4 or 5. It’s fine for us (family of 3) with leftovers. It’s a pretty forgiving recipe. It calls for buttermilk and in a pinch I’ve used all whole milk and they came out perfectly fine. The most difficult part of the recipe is letting the batter rest for 30 minutes. But it’s seriously worth the wait.

 

Ingredients

Instructions

  1. In a medium bowl, add the flour, corn starch, baking powder, baking soda, salt, and sugar. Whisk together and set aside.
  2. In a measuring cup, add in the whole milk, buttermilk, oil, egg, and vanilla. Whisk together to combine. Add the wet ingredients to the dry ingredients and whisk together. The batter will have a few lumps remaining. Let the batter sit for 30 minutes.
  3. Meanwhile, heat your waffle maker. Once the batter has rested, make the waffles according to your makers instructions.

Notes

Recipe is from Annie’s Eats.

Turmeric Blueberry “Health” Muffins

 

Have you checked out A Couple Cooks yet? If not, you need to. I found this recipe on their blog and I was so excited to try it out. I love healthy eating when it tastes good. I think so often I get excited about diet changes and then am disappointed in the flavor, or lack of. It’s so easy to default back to unhealthy habits because they taste so darn good. This recipe right here is proof that eating healthier does not need to taste terrible. It’s been said that turmeric has some super health benefits and if you aren’t interested in that, these golden muffins certain have a great taste. So much so, my son had a really hard time waiting to eat one. He literally ran behind me as I gathered everything up to get a good shot. I had to move quickly.

 

And apparently these muffins are so good, they are worth a hug or two. Or some admiring at the very least.

 

Even superheroes need a healthy diet and these fit the bill. I did make some adjustments because I was short or lacking a couple ingredients. But these are certainly a favorite and will be a repeat in our kitchen, for sure. It’s a super easy recipe too, so it’s great for those fun weekend breakfasts or the quick week morning 4am baking session that I have done before.

Instructions

  1. Preheat your oven to 350 degrees F. Line a muffin tin with liners and set aside.
  2. In a large bowl combine melted coconut oil, maple syrup, sugar. Whisk together until combined. Add in the applesauce and vanilla and whisk to combine. Add in the coconut milk and whisk again.
  3. Add the flour, baking powder, salt, and turmeric to the bowl and mix well to combine. Add in the fresh blueberries and mix to incorporate.
  4. Add the mixture to the prepared muffin tin and sprinkle the tops with turbinado sugar. Bake for 25 minutes or until they are cooked through.
  5. Remove from the oven and allow to cool completely.

Notes

Slightly adapted from A Couple Cooks.