Posts tagged ‘breakfast’

September 19, 2013

Crazy Good Quiche for this gnashers return

I’m back! So much has happened since my last post…. I kind of let my job get the best of me and dropped blogging for a while. I was still in the kitchen, but not near as much as I would have liked…. Well, boy has that ALL changed. I’ve since moved to Northern California, I now work for Whole Foods (doing what I love most, being around FOOD!), and I’m ready to get blogging again!

A picture of the view on Los Gatos Creek Trail – about 5 minutes from my house and my main route to work!

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Since relocating, my mind (and wallet) have gone back to my roots of cooking – savory comfort food, and using what’s in the kitchen. This quiche was inspired by ‘hurry up and use these ingredients before they go bad!’ but turned out being one of the best breakfast items I have ever made (my boyfriend can attest to this). Therefore, we’re just going to get Cali with the name and call this one ‘Crazy Good Quiche’

What you’ll need:

  • 1 bunch Organic Lacino Kale, thinly sliced
  • 1 small sweet onion, diced
  • 4 cooked Chicken Apple Sausages, diced
  • 1 365 brand Gluten Free Pie Crust (it’s quiet good)
  • 6 organic eggs
  • 1/2 cup of Parm, thinly sliced or grated
  • 1/4 cup Milk
  • 1tsp Olive Oil
  • Salt and Pepper, to taste

Method:

Preheat oven to 375. In a frying pan, heat olive oil. Add chopped kale and onion and sautee. Remove from pan and put aside. Keep heat on pan and add diced chicken sausage, sautee until golden on edges. Remove from pan and put with sauteed veggies. In a medium bowl, crack eggs, add milk, salt & pepper and wisk together thoroughly.

Add sautee mix to pie crust, sprinkle cheese on top of mixture and pour egg mixture till the crust is full. Bake at 375 for 35-45 minutes. Remove from oven and let sit for 15 minutes. Enjoy, and don’t forget to save those leftovers!!

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And I’m off to reheat a piece of this! Until next time, gnashers!

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May 29, 2012

Protein Loaded Better Breakfast Bowl

It’s been a while since I have had some time to get creative in the kitchen BUT I’m finally back to cookin’ and gnashin’! I was recently in St. Louis and had a great Korean Bim-Bop inspired breakfast bowl that was absolutely delish! A few weeks after my trip I was craving this Bim-Bop Breakfast, so I decided to get in the kitchen and make my own version. I used cous-cous instead of rice, and improvised with what was available in my kitchen (i LOVE utilizing what’s already at my disposal).

This dish makes for a great week day power breakfast or special weekend brunch.

What you’ll need:

1 cup Whole Wheat Cous Cous

2 Large Organic Eggs

1/2 Shredded Zucchini

1/4 cup Shredded Carrots

2 tbsp Rice Vinegar

1 tbsp Soy Sauce

salt and pepper to taste

Sriracha for garnishing

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Method:

Boil 2 cups water with 2 tbsp olive oil. Remove from heat and add cous cous. Let cous cous sit for 5 minutes.

While waiting for cous cous, heat a small saute pan. Add rice vinegar, soy sauce, zucchini and carrots. Saute’ veg until tender. Set veg mix to side.

In the same pan, cook eggs to over easy (you can also poach the egg for a more rich tasting bowl).

Scoop 3/4 cup cooked cous cous, add over easy eggs, top with veg mix. For some spice, garnish with Sriracha.

Enjoy!

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July 20, 2011

Lox and Cream Cheese…Refined!

Lately I’ve kind of been obsessed with lox. I wanted to share with you a great breakfast to start off your day. So here we go, Lox and Cream Cheese …refined.

What you’ll need:

1 slice sprouted bread (such as ezekiel bread)*

2 oz. Smoked Salmon

2 tsp. Neufchatel Cheese (or reduced fat cream cheese)

1/2 avocado, diced

1 diced plum tomato

1/2 diced jalapeno

Garlic, Lime, Cilantro, Red Onion, Salt and Pepper to taste.

Mix avocado, tomato, jalapeno, garlic, lime, cilantro, red onion, salt and pepper. Put to the side. Toast bread to your liking. Spread cream cheese on bread, place salmon on top. Garnish with avocado mix and serve.

*I use Ezekiel bread because it processes as a grain, instead of a carb ,in your system and provides more nutrients. You can usually find Sprouted bread in the freezer section of your grocery store.*

This meal is great for breakfast, lunch or even a appetizer, if you scale down the size. Full of Omega-3’s, fiber and protein, this is a dish is sure to keep you full and going strong! Gnash On!

April 13, 2011

Don’t think you have enough time for breakfast? Think again!

Sometimes all you want is something quick, easy and pleasing for breakfast. I’ve got the perfect idea. Strawberry-Banana Smoothies!! You may be thinking, can’t I just pick that up at Jamba Juice? Yeah, you can, IF you live near one and have $5+ to spend every morning. But the easier, faster, simpler, and cheaper way is to make your own. I started making various fruit smoothies for breakfast or a snack when I began weight watchers a few years ago, and it is one of the most satisfying ways to start your morning.¬† So here it is, the simple Strawberry-Banana smoothie!

What you’ll need:

3/4 c. frozen strawberries

1 banana (this is a great recipe to use those turning-brown bananas!)

1/2 c. organic 0% Greek yogurt (any flavor you please, I like vanilla)*

1/3 c. Organic 1% or fat-free milk*

I try to let the frozen strawberries thaw out for a few minutes so I usually take them out when I first wake up.

Add all ingredients together and blend! It’s that simple! I use an immersion blender that cost me $60 at target and is a great alternative if you don’t have the space for a regular blender. This is a great recipe to make the night before and throw in the freezer or fridge, depending on how you want the texture in the morning. To get even more nutrients, try adding frozen blueberries, mango, raspberries and blackberries.

For those of you on Weight Watchers, you can make this for as little as 2 Points Plus if you use plain non-fat greek yogurt!

*I use organic milk and yogurt not only for the health benefits because I truly think that dairy tastes so much better than non-organic. It’s worth the money! Think of it as investing in your health AND your senses! *