Category Archives: breakfast

Easy Breakfast Recipe: Kale and Goat Cheese Frittata Cups | The Kitchn

In our house, frittatas, the Italian egg dish that’s often made in a skillet, are usually reserved for a Sunday clean-out-the-fridge night. They’re simple to throw together, satisfying, and you can use almost any vegetable or cheese you have on hand. But lately, they’ve been making their way onto the breakfast table. Actually, to be truthful: I’ve been doing a portable version for busy weekday mornings.

Source: Easy Breakfast Recipe: Kale and Goat Cheese Frittata Cups | The Kitchn

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Asparagus Frittata Recipe : Trisha Yearwood : Food Network

I made this last night.  I didnt have enough asparagus so I added in about a cup of kale leaves, finely chopped as well. I also added about a tablespoon of salsa.  I served it topped with Sriracha. Mine ended up being almost black on the top, but it was not burned at all.  This was very delicious, healthy and filling.  Cheap to make too.  Fritatas can be great if you are not into eggy flavors but still get cheap protein.  Can use up lots of veggies in them – just about anything will work well! I used Valbreso sheep’s milk french feta, which I bought on amazon.

Get the recipe for Asparagus Frittata via @FoodNetwork:

Source: Asparagus Frittata Recipe : Trisha Yearwood : Food Network

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Make-Ahead Recipe: Sausage, Artichoke & Goat Cheese Egg Bake — Recipes from The Kitchn | The Kitchn

If you are veggie, you could switch out the sausage for those soy crumbles which are mock ground beef.  I think chopped mushrooms would go really great also. “Artichokes, sausage, goat cheese, and sun-dried tomatoes — here’s an egg bake for you that will work for breakfast, lunch, or dinner! It’s also a great example of my basic formula for egg casserole. These provide my most frequent go-to lunch, a make-ahead staple that uses up little bits of leftovers — in this case, one lone sausage and half a log of goat cheese, plus a few sun-dried tomatoes and the last of a wedge of Parmesan. Read on for the recipe and some thoughts on making a hearty, easy egg bake out of nearly anything you have on hand.”

Source: Make-Ahead Recipe: Sausage, Artichoke & Goat Cheese Egg Bake — Recipes from The Kitchn | The Kitchn

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Flourless pancakes

Flourless pancakes have become a trendy food recently,  combining two ingredients .. just mashed banana and eggs.   My version has a few more,  but it has a fluffier texture and improved taste.  

2 eggs, whisked
1 bannana, mashed well (small lumps are ok)
1/4 teaspoon apple pie spice or blend of cinnamon and nutmeg
1 teaspoon lemon juice
1/4 teaspoon baking soda
Pinch of salt
A couple drops of vanilla

Mix all ingredients together well.  Heat pan to medium high with a dab of butter or spritz of cooking spray.  Pour batter into pan.  Keep them smaller, about 3 to 4 inches across.  After 30 seconds to 1 minute, flip and cook another 30 seconds or so.  Be aware they are quite soft and can be hard to flip,  but they burn easily so don’t let them harden up for too long.

Makes 1 serving, about 4 small pancakes.

Add a dollop or yogurt, fresh berries, and some raw local honey on top.

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27 Healthy and Portable Mason Jar Meals | Greatist

27 Healthy and Portable Mason Jar Meals | Greatist.

Portable, easy and portion controlled.  Here are tons of great ideas for every meal in a mason jar.

green smoothie night

Tonight I whipped up a green smoothie, as my kale was starting to go bad and I was craving one.

I put in it:

1/2 cup oats

1 cup almond milk

4 tablespoons hemp protein powder (about 20g protein)

1 frozen banana

1/2 cup frozen strawberries

1/2 cup frozen cantalope

juice of 1/4 lemon

1 bunch kale

1 cucumber

1 carrot

1/2 cup sprouted lentils

5 ice cubes


I split it between two 20 ounce water bottles, one for tonight and one for tomorrow.

its a little bit on the bitter side, but not bad.  i thought it would come out more fruity than it did.  it may have to do with the fact that the kale was starting to go bad (I picked out the nasty bits, but still it wasnt super fresh) and the frozen banana and strawberries both had freezerburn.

Whenever I make green smoothies, I try to always include some protein (nuts, seeds, milk, yogurt, protein powder, etc), a little bit of a whole gluten free grain like oats, and both fruits and veggies, with about 50% more veggies in the mix than fruit.  I have mixed feelings about sprouts.  Here the sprouted lentils give protein as well as the nutritional punch of all sprouts, but they have a really strong flavor that can easily overpower the other ingredients.  If you use them, I would say use a 1/2 cup or less.  Also, I didnt have any avocado on hand, but when I do, throwing 1/4 of one into a smoothie adds healthy fats and a nice creaminess without much of a flavor.  Some people might leave out the oats, but I find that if I include them, along with protein, my smoothie can hold me over for a long while.  If I add some fats like avocado or nuts, it keeps me full even longer.  I often dont get a lunch break at work – usually I might have a quick snack like a beef jerky and an apple.  So having a filling breakfast is important, so these do great for that.

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