Browsing Tag

breakfast

Tasty

Morning Shake

May 7, 2014

ChiaSeed

Last week I shared my Lemon Water recipe… today I wanted to share with you my “take to work breakfast shake.”  My mom put this recipe together and it is so easy and delicious! The best part? You make the night before and don’t have to worry about prepping anything the day of!

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Morning Shake

  • 2 Tablespoons Chia Seeds
  • 2 Tablespoons Hemp Seeds
  • 2 Tablespoons PB2
  • 12 oz Almond Milk
  1. Simply put all ingredients into a glass container and shake!
  2. Let sit overnight and enjoy in the morning.

Notes:

  1. A mason jar is a great container, as well as the Nut Milk jars that Whole Foods sells (simply enjoy their in-house vanilla almond milk and clean out the container).  I also found that Juice Shop uses the same bottles… so if you are in the city, you can snag one of those as well! I just fill the almond milk to almost the top (still need room to shake).
  2. Buy your chia seeds at Costco… you get way more bang for your buck (as usual).
  3. What is PB2? It is basically dehydrated peanut butter, thus removing most of the fat from it – only 45 calories a serving! If you don’t like peanut butter, this shake may not be for you… although they do have a chocolate PB2 that may taste more chocolatey than peanut butter, but I haven’t tried it yet.
  4. Make sure to make this the night before.  The seeds need time to be submerged in liquid, so that you can get the full nutrients.

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Check out my other favorite morning beverages here, here and here!

Tasty

Vanilla Almond Milk

April 30, 2014

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In a world of “pre-made” everything, it is really easy to take shortcuts in the kitchen.  Unfortunately there are a ton of preservatives and unhealthy additives in most of the products, so I try to make my own “stuff” whenever time permits.

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Now that I’ve been starting my morning with this shake I wanted to find a way to make my own almond milk… I’ve always thought it was way too much work than it was worth, and I was pleasantly surprised to find that wasn’t the case!

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Vanilla Almond Milk 

  • 1 cup raw almonds
  • 3.5 cups filtered water
  • 2 dates, chopped
  • 1 tsp vanilla extract or 1 vanilla bean
  • Optional: ground cinnamon, sea salt
  1. Soak almonds overnight in water (make sure to cover them in enough water, because they really plump up).
  2. Rinse almonds in a collinder.
  3. Put almonds, water, dates and vanilla in a blender.
  4. Blend on high until well combined.
  5. Pour almond mixture into a nut bag over a bowl.
  6. Let milk drain into a bowl and squeeze mixture to remove any liquid (should take 3-5 minutes to release all of the milk).
  7. Add cinnamon, salt or any other flavors.
  8. Store in an airtight container for 3-5 days and shake before you drink it (it will separate).

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Notes: If you don’t have a nut bag you can use cheesecloth or a fine mesh sieve – but you will probably have some texture to your almond milk.  Also the nut bag is reusable and makes the whole process so much easier and cleaner… plus it’s under $10! 
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Tasty

Pancetta, Ricotta and Herb Quiche

February 26, 2014

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This summer I mourned the idea of a rainy, dark winter season, and I guess the joke was on me with the 2 rainy days we have had all winter…  A couple of weeks ago, we were blessed with one of the rainy days and I took the opportunity to light some candles, play some great music and spend the day cooking.  There is something so great about a quiche, easy to make and great for breakfast, lunch or dinner in the days to come.

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Pancetta, Ricotta and Herb Quiche

  • 1 pie crust (I use Trader Joe’s pre-made crusts or feel free to make your own)
  • 4 oz pancetta, chopped into small cubes (I also use Trader Joe’s chopped pancetta)
  • 6 eggs
  • 2/3 cups half and half
  • 1/4 cup milk
  • 1/2 cup grated parmigiano reggiano
  • 1/4 cup chopped herbs (I used parsley, chives)
  • 7 oz fresh ricotta
  • 2 green onions
  • 10-12 grape tomatoes
  1. Preheat oven to 350 degrees.
  2. Grease a quiche pan and roll out crust onto it. Bake crust for 10 minutes.
  3. While crust is baking, cook pancetta in a small pan over medium heat for 5 minutes.
  4. Whisk eggs, cream, milk, cheese and herbs together in a large bowl. Season with salt and pepper.
  5. Remove crust from oven and crumble ricotta over it. Top with cooked pancetta and chopped herbs, then pour egg mixture over the top.
  6. Half tomatoes and place them atop quiche, cut side up.
  7. Bake for 45 minutes or until set and golden.
  8. Let cool and drizzle with balsamic reduction* and a light salad. Enjoy!

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*Trader Joe’s also makes a great pre-made balsamic reduction, but you can easily make your own by simmering balsamic vinegar on low for 5-10 minutes, until reduced.

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Some of my other favorite quiche recipes can be found here, here and here.

Tasty

Valentine’s Day Breakfast

February 10, 2014

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Trying to celebrate a holiday while running out the door for work can be a little counterproductive, so I wanted to put together a quick and easy menu for starting Valentine’s day off right!
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Menu

Hazelnut Latte

Fresh Squeezed Blood Orange Juice

Sun Dried Tomato Frittata

Cinnamon Roll Hearts

Red Fruit Salad with Mint Syrup

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If you aren’t pressed for time, I’d recommend checkout out these other fun V-Day themed breakfast options:

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Tasty

Huevos Rancheros

January 22, 2014

018 The Feezor family are Huevos Rancheros addicts, but sometimes it just seems like too much work to whip up at home (hence it being a staple on our brunch outings).

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Luckily, I found a way to make a relatively quick and very tasty Huevos at home.  The biggest plus for me? Minimal clean up 🙂

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Huevos Rancheros

  • Corn Tortillas
  • Monterey Jack cheese
  • Pico de Gallo
  • Salsa Verde (I use the TJ’s version)
  • Eggs
  • Avocado
  • Beans (Black or Pinto – drained, rinsed)
  1. Brush olive oil on the inside of a custard tin (XL muffin tin/pan).
  2. Warm corn tortillas in microwave for 30 seconds or until soft/pliable (wrap them in paper towel first!)
  3. Push them into muffin tin and brush with oil.
  4. Place a spoonful of beans into the bottom. You also could get creative with the step and add finely diced onion, cilantro, etc.
  5. Grate a little cheese over the beans (to your liking).
  6. Crack egg over bean/cheese mixture (make sure it is contained in corn tortilla shell.
  7. Grate more cheese a top the egg (I like the egg pretty much covered).
  8. Bake at 400 degrees for 20 minutes.
  9. Top with pico de gallo, salsa verde, chopped avocado and cilantro!

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