Tag: veggies

Breakfast Sandwiches & Snooze Buttons

I love breakfast, a good cup of coffee and sleep. What’s wrong with that equation? They don’t always belong in the same sentence. The snooze button is my best friend. Which, means I wind up eating the same thing for breakfast EVERY morning because opening a yogurt and making a slice of toast is quick! But, BORING! Especially for someone who actually enjoys cooking.

Life is too short to be boring and breakfast is a very important meal! It sets the tone for your whole day, gives you the energy you need, gets your metabolism going, and reduces hunger throughout the day.

There is more than a bowl of cereal or yogurt for breakfast! Put down the McBreakfast, refrain from that high-sugar muffin staring through the pastry case and yes…that Starbucks breakfast sandwich can’t compare! Making breakfast can be fast, simple AND cost effective! You’ll get your snooze button, save money and eat healthier! Have I addressed all of your excuses yet?

English Muffin w/ Tomato, Spinach, Egg, Cheese & Avocado

I love a good breakfast sandwich! Homemade breakfast sandwiches are typically healthier for you and are made fresh in your very own kitchen, with real ingredients instead of assembled, frozen and re-heated. Fresh food always tastes better!

So, I decided a little planning ahead needed to happen so I could have it all: the snooze button AND a delicious quick breakfast sandwich! I promise, they’re simple and delicious! Give it a try see how much more delicious breakfast can be!

Breakfast Sandwiches
1 English Muffin
1-2 Eggs
Avocado
Heirloom tomato slice
Avocado

  • While your egg pan heats (over medium heat), slice your tomato and avocado and get out any other toppings or spreads you’ll use. Split the English muffin and place in toasted, but don’t toast yet.
  • (Go about your morning routine while the pan heats)
  • Once the pan is warm (hover your hand over the pan and you should feel the heat), scramble the eggs into your pre-heated pan and stir so that they get all cooked.
  • Push down your English muffin and spread your avocado once it’s toasted then assemble the rest of your sandwich (veggies, spread, herbs, etc) and decide if you want your cheese melted on your eggs or right on the English muffin.
  • Place the eggs on top of your prepared masterpiece and enjoy!!

See!? Swift, simple and delicious as promised! Enjoy a wonderful breakfast at home, saving money and eating healthier!

Even the best egg sandwich can get boring so I wanted to include a few other ideas for those who want to mix it up or might not be thrilled with English Muffins!

Breakfast Sandwich Variations:

  • Carb: crumpet, whole wheat wrap, corn or flour tortilla, pita, slice of toast or rustic bread
  • Protein: eggs, tofu, cheese (feta, mozzarella, cheddar), dairy-free cheese (my favorite that actually melts is Galaxy Mozzarella (review here),  turkey or Canadian bacon, ham
  • Veggies: spinach, arugula, tomato, roasted peppers, sun dried tomato
  • Spread: avocado, pesto, Dijon, Cholula
  • Herbs: basil, cilantro, or parsley (fresh is best but dried is great and can be mixed into eggs, tofu, spreads, etc)

Your Homework
If we can’t eat together, we may as well be together in social spirit!  Post what your favorite homemade quick breakfast idea or breakfast sandwich variation is with a picture on Twitter, Instagram or Facebook and tag with #socialbreakfast to get ideas and inspiration! We can enjoy each others company for a  lovely breakfast by photo! Invite others to social breakfast and let’s see what breakfast ideas others have!

I’ll be gathering the pictures into a Pinterest board and linking back to other blogs so you can also nominate your favorite blog or breakfast post.

Make Ahead Eggs for Breakfast Sandwiches (Recipe and Photo from Amy’s Kitchen Creations)
Spinach feta sun dried tomato breakfast sandwich (Recipe and Photo from Smells Like Home)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Don’t forget to check out My Pintrest Boards if you need a little more breakfast inspiration:

Simple Tapas Dinner

Everyone has had those days where you’d rather gnaw your own arm off than cook. No matter how much you usually adore it, there is just no inspirational energy left in your body. Those types of days pose a special problem for me because, surprise surprise, I’m picky. I like my food how I like it and when I want it and I want to use fresh ingredients. If you opened my freezer you wouldn’t find any Hungry Man dinners or Lean Cuisine Steamers.

But alas, last night I just did NOT want to cook and was so thankful that I’ve learned to plan ahead and stock the kitchen! It’s NOT hard to eat delicious enriching and nutritious meals, even on those days that come hell or high water you are NOT picking up a pan! Below is an illustration of a simple, healthy meal that I literally “threw” together from what was in the fridge.

Those are the days I’m thankful that it is so easy to eat wholesome food if you just plan ahead a bit and stock GOOD quality ingredients. Above is a little plate of broiled zucchini and yams, sliced heirloom tomatoes with cracked sea salt and pepper dusted with dried parsley, a few grapes, fresh basil and arugula and some balsamic drizzled grilled chicken breast and a few rosemary crackers. We recently tried a  salad at Bisato in Seattle (my review posted here) with 20 year aged balsamic dressing and it was INCREDIBLE! We wound up ordering another of the salads and that weekend went on a hunt to Pike Place to find a bottle! Stocking your pantry with fresh ingredients and using quality oils/vinegar and spices really does wonders for sprucing up a meal! Even a simple meal like chicken and veggies becomes a work of art with the right flavors!

Shown in this picture at left clockwise from the wine 🙂 is….
Rook Wine
La Panzonella Rosemary Croccantini (Whole Foods stocks them)
Oven Grilled Zucchini
Baked pepper chicken with 20 year balsamic drizzled over the top
Fresh Basil
Oven Grilled Yam Fries
Heirloom tomatoes with fresh cracked salt and pepper
Red Grapes

How do you spruce up a simple meal?

Soup Season: Cauliflower Garlic Soup

It’s confirmed…Summer is on it’s last leg. The weather has turned, Pumpkin Spice lattes are back at Starbuck’s and I wore a sweater to work.  Here in Seattle we didn’t get very many sunny days but as life is rarely fair so here fall is in all it’s glory and so is my yearning for warm cozy comfort meals. That meal that will just warm the chill in the air right out of you and leave you cozied up to your favorite book enjoying the rain falling. Okay okay, so it’s not THAT cold yet in Seattle but I feel winter coming and tonight I wanted a comfort soup! I didn’t have the energy to cook up a feast so I went with my go-to Cauliflower Garlic soup.  Cauliflower is notoriously low in fat, but high high in dietary fiber and vitamin C and when mixed with garlic provides a host of anti-inflammatory agents as well as a tasty simple meal.

Cauliflower Garlic Soup

1 head cauliflower
minced garlic to taste, (I use about a spoonful)
cracked pepper, dried parsley and fresh ground salt to taste
water

  • cut up the cauliflower and microwave with about 1/3 cup water for 8-10 minutes
  • set out your blender (I swear by my vitamix) and add the garlic and herbs to taste
  • once the cauliflower is done steaming pour the veggies and the water into the blender and cover, mixing on medium/high until all ingredients are blended
  • add more water if needed to texture/consistency mixing
  • garnish with cracked pepper and enjoy
From time to time I add other ingredients like pulled chicken, or grilled onions, substitute the water for soy milk or butternut squash soup, or I add other spices I happen to be in the mood for. Please post with YOUR ideas!