Weekends are for Breakfast: Bacon, Eggs and Salad

Weekends are for a lot of things but for sure, they're for breakfast. During the week, you're all frantic trying to get out the door to work or school or wherever and there's no time to cook a decent meal, much less sit down to enjoy it. But weekends...on weekends you can sleep in and still have time to cook the most ridiculously awesome meal...and on weekends you can totally savor every single bite.

So this is pretty much how weekend breakfasts go around here. I'll switch up the fruit based on what's in season, and I'll throw whatever veggies are hanging out in the fridge into the eggs, but the staples are always: Bacon, Eggs and Salad (a perfectly Paleo meal, I might add).

Applegate Sunday Bacon, Vital Farms Pasture-Raised Organic Eggs w/organic bell peppers and organic cilantro, and sliced organic tomatoes

Fresh organic baby spinach, organic sliced strawberries and organic blueberries

I'm pretty sure everyone already knows how to make bacon, eggs and salad but I just have to tell you how great Applegate Sunday Bacon is, especially when it's baked in the oven to the perfect crispness. It's salty, savory and out of this world good.

How to Make Perfect Applegate Sunday Bacon:

• Preheat oven to 385 degrees.
• Lay slices of bacon side by side on a baking sheet without overlapping. I line my pan with non-stick foil for less mess but it's not necessary.
• Place baking sheet in oven and cook for approximately 18 minutes. Check it at around 16 minutes to be sure it's not overcooked. Conversely, you may need to leave it in for an extra minute or two to get the perfect crispness.
• Upon taking the pan of bacon from the oven, immediately remove the bacon from the grease that has accumulated and place on a paper-lined plate. Don't let the bacon sit in the grease or it won't be crisp.

And a word about salad with breakfast:
It's not crazy (I know what you were thinking!). Raw baby spinach topped with fresh fruit that's in season is fabulous. Sweet, tart, crunchy and healthy. No dressing needed.

Lastly, if I could just leave you with this one thought...

Vegetable Frittata

If you ask me, the perfect vegetable frittata is airy and fluffy on the inside with a crispy, browned cheesy top, and bursts of flavor from the charred veggies in every delicious bite. Frittatas are surprisingly easy and quick to make and you can vary the veggies and cheeses you select, as almost any will do.

Today I used onions and sun-dried tomatoes because that's what I had on hand; and my beloved Parmigiano Reggiano, because you can never go wrong with that. If I'd pre-planned, I would have also added thick sliced fresh mushrooms, chunks of garden-ripe tomatoes, and perhaps some sliced zucchini, too. Oh, and creamy goat cheese would have been amazing, also!

Anyhoo, I used what I had on hand and it worked out juuuuust fine. I also leaned on this Alton Brown recipe for general guidance because it had been a strangely long while since the last time I had made a frittata. I will not make that mistake again. Frittata Friday anyone?

Vegetable Frittata

serves 4

ready in about 20 minutes

Ingredients:

1 Tablespoon butter

1/2 medium-sized onion, sliced or thick chopped

6 eggs

3 teaspoons grated Parmigiano Reggiano

1/2 teaspoon sea salt

1/4 teaspoon fresh cracked pepper

1/4 cup sun-dried tomatoes

large pinch of fresh chopped Italian parsley

1/4 cup shredded Parmigiano Reggiano

Set oven to broil.

Heat a 10-inch non-stick oven safe skillet on stovetop to medium-high.  Add butter and onion and saute for about 3 minutes.

While onions are cooking, beat eggs, grated Parmigiano Reggiano, salt and pepper in a bowl with a fork until blended (as you would for scrambled eggs). Set aside.

Add sun-dried tomatoes to skillet with onions and saute for about 1-2 minutes.

Pour egg mixture into skillet and stir with spatula, then cook for approximately 3-4 minutes until bottom is cooked but top is still very wet. Sprinkle fresh parsley and shredded Parmigiano Reggiano on top and place in oven under broiler.

Broil for approximately 2 1/2 - 3 minutes until eggs have puffed up and browned on top.

Slide from pan onto plate, slice and serve.

Excellent served any time of day alongside a mixed green salad dressed lightly with a lemony vinaigrette.

I also really enjoyed spreading a little wedge of Laughing Cow Light Creamy Swiss Cheese to the top. It added a rich, creamy decadence for only a few more calories (+35 calories per wedge).

Frittatas are super easy and quick to make and look incredibly impressive when done - all puffed up and browned. Your guests will be amazed and wonder how you did it so effortlessly!

Low Carb Cinnamon Raisin Toast with Julian Bakery's Smart Carb #2 Bread

Who ever heard of low carb bread? I mean, isn't bread by virtue of the fact that it's, well, bread the ultimate carb-laden food??

Not in the case of Julian Bakery's Smart Carb #2 Cinnamon Raisin Bread. I love it.

Made with healthy, all-natural whole and sprouted grains - each thick and hearty slice comes in at a whopping 14 grams of protein, 13 grams of fiber, only 1 gram of fat, no sugar, and  2 net grams of carbs - wow!  Check it out:

Lately, in between my protein shakes and low carb pasta dishes, I've been enjoying this delicious, guilt-free treat made with Truvia instead of sugar. I also like to use Brummel & Brown's yogurt spread in place of regular butter.  All in all, I think this might just be the healthiest cinnamon raisin toast ever. And it tastes fantastic!

• Toast a slice of Julian Bakery's Cinnamon Raisin Bread
• Lightly spread your favorite healthy butter-like spread
• Sprinkle cinnamon atop
• Sprinkle a small amount of Truvia atop (or your favorite zero calorie sweetener; Truvia is my hands-down favorite, it's made from Stevia and looks and tastes just like sugar)
• Enjoy

PS - I buy Julian Bakery breads at Mother's Market in Southern California. You can use the Bread Locator on Julian Bakery's website to find a list of other stores that carry their products, as well as order online.

Chocolate, PB, and Banana Smoothie {healthy, high protein, low calorie}

Chocolate, PB and Banana Smoothie

In an effort to get a jump start on my annual New Years Day resolution to eat healthier and lose weight, I discovered the best protein shake ever. Heck, it's a great shake - period. In fact, I hesitate to even tell you that this is a "protein shake" because most of the protein shakes I've tried usually have that funny aftertaste that always gives it away. You know, the kind you have to make yourself drink because it's good for you?

Well, enter this sinfully delicious and creamy masterpiece of a smoothie to the rescue! It's breakfast...it's dessert...it's healthy and low cal! How can a smoothie with chocolate, peanut butter and a banana be low calorie, you say? Well, I'll show you...

The "magic" ingredients to the best protein shake ever!!!!

Below is the nutritional data for everything but the banana which is approximately 105 calories for one that is medium size.

The big savings on calories and fat comes from the PB2 (45 calories vs the usual 200). There's also considerable savings using unsweetened almond milk vs. regular milk. And the Bluebonnet Whey Protein Powder has excellent stats as well, not to mention GREAT natural chocolate flavor. Lastly, I highly recommend Nancy's Organic Plain Nonfat Yogurt vs. other similar brands. Nancy's has considerable flavor (tart), whereas other brands lose their flavor when they lose the fat. {Update:  When I can't find Nancy's, I use Chobani's 0% Plain Greek Yogurt and am very happy with the substitution. I especially love Greek yogurt for it's amazing texture and very high protein content.}

So the following recipe will yield around 24 ounces (this is a HUGE and very filling drink) at approximately 343 calories, 38 grams protein, 3 grams fat, 25 grams of sugar (24 grams of the 25 coming from naturally-occurring sugars in the yogurt and banana). Feel free to halve the recipe if you like, however I prefer to have this as a meal replacement and I love getting the full 38 grams of protein in.

Chocolate, PB, and Banana Smoothie

Serves 1 (very large drink, approximately 24 ounces)

Approximately 343 calories and 38 grams of protein

Ingredients:

1 scoop Bluebonnet Whey Protein Isolate, Natural Chocolate Flavor

2 Tablespoons PB2

1/2 cup Nancy's Organic Nonfat Plain Yogurt (or Chobani 0% Plain Greek Yogurt)

1/2 cup Silk Unsweetened Almond Milk

1 medium-sized ripe banana

5-6 cubes of ice

Place all ingredients in blender and blend until smooth and creamy.

Next, enjoy drinking the most delicious guilt-free, chocolatey, peanut buttery, banana smoothie!!!

I have one almost every day and it fills me up for hours!

PB, Banana & Flax Smoothie

PB, Banana & Flax Smoothie

There's this restaurant I like called True Food Kitchen, it's green certified, they source their ingredients locally, they practice sustainability, and oh by the way - the menu is innovative and delicious. The menu is centered around the philosophies of Dr. Andrew Weil and his Anti-Inflammatory Food Pyramid.


We often go there on the weekend for brunch and yesterday we decided to try one of their smoothies - The Weekend Warrior.  It tastes like a light version of a peanut butter and banana sandwich on whole wheat bread with just a hint of tang from the yogurt - yum! We split one as a starter and then proceeded to only be able to eat half of our breakfast entrees. It was filling and delicious.

This smoothie could not have been easier to whip up at home, so this morning I made a small one before starting my day and wow, was it good!

PB, Banana & Flax Smoothie

{adapted from True Food Kitchen}

makes 1 8-ounce serving (easily doubled)

1/2 medium size ripe banana

1/2 organic Fuji apple (or 1-2 Tablespoons of apple juice, more or less to consistency/taste)

1 Tablespoon ground flaxseed

1 Tablespoon all natural organic peanut butter

4 ounces organic vanilla yogurt (2/3 individual size container) (low fat works well in this recipe but either is fine)

2 cubes of ice (optional)

Place all items in a blender and blend until well blended. Pour in a small glass and enjoy!

Awhile ago I invested in one of those blenders that pulverizes everything, so I just threw in half of an apple - seeds, core and all. I love this blender - the Blendtec. It's the one they demo and sell at Costco - the one where they make hot soup in it (without using any heat source) - and yes, it really works. You can put anything in this blender and it will pulverize it. I put whole fruit and veggies in it instead of using a juicer to make healthy, fresh juice shooters in the mornings. Of course now I'll be making these delicious smoothies, too.

2/24/11 Update:  I've made this smoothie for breakfast for 5 days in a row - lol - it's so good and I feel so great all day!

Vegetarian Breakfast Tacos - A Fresh and Easy Weekend Breakfast

Vegetarian Breakfast Tacos

This is one of the things I love to make for breakfast on the weekends - in fact I just got through devouring this taco in the photo a few minutes ago :-)

It's easy and versatile - just use whatever fresh veggies and herbs you have on hand, or whatever your favorites are. This morning I had tomatillos on hand, so I diced and threw some in...Um, hello! Why haven't I done this before??

In case you're wondering what a tomatillo looks like:

Tomatillos

You just peel back and remove the outer paper-thin husk and then rinse the tomatillo, as they are a little sticky. The tomatillo resembles a small green tomato and tastes very citrusy. You may eat them raw, cooked, roasted - any way you like.

You know that green salsa, or salsa verde, you get at Mexican-food restaurants? It's made from tomatillos. I like to make Roasted Tomatillo Salsa {click for recipe} as well... but I digress...

Vegetarian Breakfast Tacos

Serves 2

Sauteed Veggies: (this is how I made them today but put whatever you like in yours)

1 Tablespoon butter

1 small Yukon Gold potato, diced small

1 tomatillo, diced small

1/2 jalapeno, diced small

1/8 organic yellow bell pepper, diced small

salt to taste

fresh cracked pepper to taste

Ingredients:

1 Tablespoon butter

4 all-natural organic eggs from free-roaming hens

dash of cream (optional)
2 organic whole-wheat tortillas

grated cheddar cheese

grated Monterrey Jack cheese

Salt to taste

fresh cracked pepper to taste

fresh organic cilantro to garnish

fresh thinly sliced jalapeno to garnish

Sauteing the Veggies:

Heat a skillet over medium heat and melt butter. Then add the diced potatoes and allow to cook for a couple of minutes. Next add the rest of the veggies and saute until they are tender. Since everything is diced small this should go quickly. Remove from pan and set aside.

Scrambling Eggs:

Using the same skillet but over low heat, melt the butter. Meanwhile beat the eggs and cream then pour into the skillet. Stir occasionally until cooked but moist and soft. Add salt and pepper to taste. While the eggs are cooking, heat up your tortillas. I like to gently toast them in a pan or on the actual burner, just be careful not to burn yourself when flipping.

Assembling the Tacos:

Place one tortilla in the middle of a plate and top with a small bit of the cheeses. Then put half the scrambled eggs on top. Next put half the veggie mixture on top. Lastly sprinkle with a little more cheese and garnish with cilantro and jalapeno. Repeat with other taco. Fold and eat. The tacos will be overflowing, so grab a fork to gather every last bit!

Vegetarian Breakfast Tacos

Holiday Menu Item: More Suggestions

In case you're looking for a few additional ideas for menu items to add to your holiday meal - here are some more of my favorites..

Breakfast:  Hash Brown Potato Pancakes

Hash Brown Potato Pancakes

Appetizer:  Creamy Artichoke Habanero Dip 

Creamy Artichoke Habanero Dip

Salad:  Aarti Sequeira's Massaged Kale Salad

Aarti Sequeira's Massaged Kale Salad

Accompaniment:  Peas Au Gratin

Peas Au Gratin

Dessert:  Paula Deen's Crunch Top Apple Pie

Paula Deen's Crunch Top Apple Pie

Warm wishes for a wonderful Thanksgiving~

Hash Brown Potato Pancakes

Hash Brown Potato Pancakes

We used to love to make potato pancakes with our leftover mashed potatoes as a kid and they were goooood. This new spin on them, though, I think is even better.

Idaho russet potatoes, Monterey Jack cheese, fresh green onions, bright red bell peppers AND a little crispy pancetta thrown in just for good measure (okay, for good taste).

This is the pre-packaged pancetta I often buy at Gelson's,
or you can go to the deli counter and have them slice it for you

cooked pancetta, red bell pepper, green onions, Idaho russet potato, eggs, garlic

Serves 6 (serving size one 5-in pancake)

Ingredients:

2 medium to large size Idaho russet potatoes, peeled and shredded

10 pieces of thinly sliced pancetta, cooked (or cooked bacon or ham)

1 cup shredded Monterrey Jack cheese

2 large cloves garlic, minced

1/2 red bell pepper, diced

3 green onions, chopped (green and white parts)

3 eggs, beaten

1 teaspoon kosher salt

lots of fresh cracked pepper

2 Tablespoons canola oil, plus more if needed

creme fraiche or sour cream, for garnish

fresh chives, for garnish

In large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper using your hands.

Heat skillet over medium high heat and add oil. Form patties and place in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.

As you remove patties place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.

Serve with a dollop of creme fraiche or sour cream, and chives if desired.

use your shredder/grater attachment for your food processor and it will grate the potatoes in a few seconds
(if you don't have a food processor, grate by hand using a box grater)

mixture ready to be formed into patties and fried

frying patties

cheesy and yummy!

Blueberry Crumb Cake (inspired by Ina Garten)

Blueberry Crumb Cake

I love this blueberry crumb cake. It's not too sweet, plus it's moist, delicious and bursting with blueberry goodness. And, well, anything with crumble on top has to be good, right?


I'm a big fan of Ina Garten's so when I was at the farmer's market this past weekend and realized that it would be the last time this season to pick up fresh, wild blueberries - I immediately thought, "I've got to make Ina's Blueberry Crumb Cake" and picked some up.


This crumb cake is excellent with a freshly brewed cup of coffee in the morning, or equally wonderful as a dessert - perhaps with a dollop of freshly whipped vanilla or lemon-scented cream.

pretty with a few sprigs of mint

ingredients for crumble

Makes 1 (9-inch) round cake
Oven 350 degrees F

Prep: 

• 2 extra-large eggs at room temperature (still in shells, make sure there are no cracks)
• 3/4 stick butter at room temperature/softened, plus 1 stick butter melted
• (I leave the butter and the eggs out on the counter the night before)
• butter and flour the inside of a 9-inch round cake pan (I use the wrapper from the butter to coat the pan)

Crumble:

1/4 cup sugar

1/3 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 pound (1 stick) unsalted butter, melted

1 1/3 cups all-purpose flour

Combine sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in melted butter and then flour. Mix until it becomes a crumbly texture, then set aside.

Cake:

6 Tablespoons unsalted butter, at room temperature (3/4 stick)

3/4 cup sugar

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest (zest of about 1/2 lemon)

2/3 cup sour cream (I've also used 2/3 cup Greek yogurt and the result is the same)

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

confectioners sugar (powdered sugar) for sprinkling

Cream butter and sugar together using electric mixer with paddle attachment (or hand mixer) on high speed. Reduce speed to low and add eggs one at a time. Then add vanilla, lemon zest, and sour cream.

Tips: 1) Place sifter over bowl and add flour, then add baking powder,
baking soda, and salt in little piles so you can tell what
you've already added. 2) Lightly coat blueberries in a little
of the flour to help prevent sinking.

then sift dry ingredients into bowl

In separate bowl, sift together flour, baking powder, baking soda, and salt. With mixer on low speed add flour mixture to batter until just combined - do not overmix. With spatula, gently fold in the blueberries and stir until evenly spread throughout the batter.

Spoon batter into prepared pan and spread out evenly. Place the crumble mixture evenly over the batter and bake for 40-45 minutes, or until a toothpick inserted in center comes out clean. Cool on rack and then remove from pan and dust top with confectioners sugar. Excellent served warm, too.

Baking Tip:  Baking is a science and ingredients must be measured carefully. The most accurate way to measure is by weight. I'm particularly careful with flour because the weight has a tendency to fluctuate based on how compacted it is. If you don't have a scale that measures by weight and converts to quantity measurements, just use this method - fluff the flour with a spoon, then drop spoonfulls into your measuring cup until it's over-filled and using the straight edge of a knife or spatula level the top, being careful not to compact it. This will usually get you very close.

Also, if you're having trouble with your baking, be sure to invest in an inexpensive oven temperature guage. Chances are it's not your baking expertise, but rather fluctuations in the temperature of your oven. Some ovens have hot spots, and others can be a few degrees off. With baking it all matters.

eat dessert first!