About one weekend a month, Tim and I (possibly under the influence of a glass of wine or two) spend an evening planning an elaborate brunch. We decide what to make, and in the morning he gets up early, takes the dogs out, and goes to the grocery store to get all the ingredients we need (I’m a pretty lucky girl). Sometimes we have bubbles or Bloody Marys while we cook together, and sometimes we have friends over, but we always end up with a fabulous meal and satisfied tummies on our day of rest.
These Eggs Florentine have been the brunch dish I have been most proud of. It involves a “fancy” French sauce along with my trick of the year – poaching four eggs at once (ta-da!).
When I did my three-day raw cleanse this summer (read about it here!), I seriously got into smoothies. I don’t have a juicer and certainly didn’t have $350 to spend on the one I want (I’ll save that for the wedding registry). Since I couldn’t prepare any kind of green juice, I decided smoothies were the next best thing and have continued enjoying them for breakfast or lunch (and tweaking my recipe) all summer.
You will notice that the recipe calls for frozen berries and peaches – I want to point out that I do not buy frozen fruit at the grocery store. You totally could, but I prefer farmer’s market produce.
To freeze the fruit, I wash and core (strawberries) or roughly chop (peaches) and lay them out on a baking sheet lined with saran wrap. I let them freeze in a single layer overnight, and them move them to a big ziplock. This keeps them from sticking together.
I made a major discovery. Instead of your typical coffee shop muffin (super-sweet calorie bomb), these “muffins” are more like a hand-held souffle. They are delightfully savory, with cottage cheese, parmesan, sun-dried tomatoes, and basil. They made a fantastic lunch (I’ll take two, please) as well as the easiest grab-and-go breakfast ever. Even better than their taste is the fact that they have less than 125 calories each. It’s actually kind of unbelievable.
These muffins come from the amazing Heidi Swanson at 101 Cookbooks. As I have mentioned, my best friend of the same name (Hi, Heidi!) introduced me to Ms. Swanson’s work a couple years ago and I always do a quick search on her blog whenever I am looking for a healthy meal. I am beyond thrilled to be sharing these with you, and I hope you make them as soon as you can. This is one that just shouldn’t wait.
p.s. how do you like my makeshift muffin wrappers? I never remember to buy them at the store, but parchment paper made a great (and probably cheaper) alternative!
This certainly felt like a fancy breakfast! Runny egg yolk, fluffy cous cous – very decadent. The best part is, it took less than ten minutes to make, start to finish!
Poached eggs are the best breakfast. They seem so decadent and special, but once you get the hang of them it is quick and easy. The other plus about eating an egg is that they have good fats, only 70 calories, and paired with the right type of carbs they fill you up for hours.
The only true downfall about living in a small town is the lack of a variety of restaurants. Paso Robles has a few fabulous restaurants and the variety is ever-improving, but there is only so much demand and I imagine it will be a while before someone opens a the things big cities have, like a vegan restaurant, mozzarella bar, East-Coast-style deli, or a crêperie….which brings me to the origins of this post. When I was craving crêpes the other morning, I had to make my own. Luckily, they were quick and easy and tasted just as good as the ones I remember eating in Paris.
Besides, Wine Country can be every bit as romantic as Paris!
I used to be afraid of poached eggs. A, because they seemed impossible, and B, I didn’t even like egg yolks, ever (if you recall). Well, out of nowhere, poached eggs started to look amazing, so I figured out how to make one (got it right on my first try!) and I’ve been making them at least a few times a week since. …great story, I know.
You should make this. It’s healthy, filling, delicious, and a truly good start to your day.
If you’re afraid to poach an egg, check out my step-by-step directions below, and leave a comment if you have questions!
I’ve always been into hot breakfasts. Usually it’s egg whites and a little cheddar or parmesan with an English muffin. Lately, I’ve snuck in a German Pancake here and there (here’s the trick: Wake up, preheat the oven, make the batter, and let it start to bake while you shower!). This is another quick and tasty morning recipe – as long as you’re feeling dedicated the night before.
It was one of those nights when I had a lot of excess energy. It was around 10pm, a Tuesday, Tim was on the road, I was bored, the faces and tasks of the new job were running through my brain, the dog was hyper, and I decided I wanted waffles. Luckily, I convinced myself to wait until morning…but decided to get a head start that night!
I remembered seeing an overnight waffle recipe on one of my favorite blogs, Joy the Baker. The waffles in this recipe have yeast in them, so a fabulous yeasty flavor develops overnight. Adapted from a King Arthur recipe, Joy’s waffles were slightly sweet, brown-butter-nutty, and, well, homemade waffles on a weekday morning are extra fantastic just for that reason.