• The Healthiest Make-Ahead Breakfast Ever (+ Tasty, Too)

    What Do I Eat For Breakfast?

    With a new puppy, a blog, a podcast, a super secret business I’m building and launching in the fall (hint – it’s all about the vagina), a hungry boyfriend, and a big ass apartment to keep in order I don’t really have a lot of time to make an elaborate, healthy breakfast every morning.  Does anyone?  Raise your hand if ya do because let a sister in on the secret.

    I recently began thinking “ahead”…as in a few days ahead about how to keep my man and I fueled up in a healthy and tasty way with little to no effort.  What could I make once or twice a week that will keep for a few days, won’t require silverware, can be eaten on the run, and delicious?

    BAM.

    paleo egg muffins.

    Yep, the paleo egg muffin is the perfect breakfast specimen.  High in protein, low in fat, tons of veggie (flavor) options, easy to whip up, and can be taken to go in an instant.  Try them.  You won’t be disappointed.


    Egg muffins before hitting a hot oven...

    Egg muffins before hitting a hot oven…

    paleoeggmuffins

    …and after! Yum!

    1. 2 dozen eggs

    2. Any variety of vegetable you like

    3. 6 slices of turkey bacon or other protein (cooked) chopped up

    4. Black or white beans (1/2 tablespoon for each muffin)

    5. S&P to taste

    6. Cooking Spray

    1. Heat oven to 350 F.

    2. In a bowl, scramble 2 dozen eggs and season with a bit of salt and pepper (or no salt if you’re looking for a low-sodium option).

    3. Prepare any veggies and cut into small pieces (I like to use the food processor to speed things up here, like with garlic and onion).

    4. Add veggies and beans to eggs.

    5. Spray muffin tin (probably 2 muffin tins for this many eggs) so your muffieesss pop out easily when done. Sprinkle turkey bacon bits into bottom of each space in a muffin tin. Fill with egg mixture.

    6. Cook for about 20 minutes until firm.  Then, Enjoy!

    7. These should stay fresh for up to 5 days.

    About 24 egg muffins

  • Breakfast Bowl: Poached Eggs with Quinoa

    Can you say yummy in my tummy?  This breakfast bowl of poached eggs, quinoa, cheddar, arugula, and spicy sriracha sauce tops my list of complete breakfast meals that encompass everything good about home cooking: easy to make, ridiculously tasty, and super healthy.  Try this bowl out this weekend instead of going out for brunch and let me know your thoughts!  

    I’m a big fan of using whatever’s in the fridge to throw together a warm breakfast that combines veggies and a protein (or 2).  I’ll eat some bacon here and there, but it’s really not great for you so I like to stick to complete proteins like eggs and quinoa to get my engine going in the morning.  The melty mix that results from runny, poached eggs coming together with warm quinoa, a hint of cheddar cheese, and a squirt of sriracha makes for a hearty base that combines great with the fresh bite of arugula leaves.  This comfort food is better than the traditional fare – it’s warm and tasty without wasting your day’s worth of calories in one sitting.   Let’s get to the recipe!

    1. 2 eggs, poached over easy

    2. Handful of arugula leaves, washed and dried

    3. 1 c. of dry quinoa, and 1/2 c. of cooked quinoa in the bowl (see below for further explanation)

    4. 1/8 c. (or 2 tablespoons) of shredded or cubed sharp cheddar cheese off the block

    5. As much sriracha as you please (it’s spicy, be careful)

    6. Salt and pepper to taste

    1. A single cup of dry quinoa makes way more than 1 cup when cooked, so use the extra for whatever you want, and 1/2 of cooked quinoa in your bowl. Cook your dry quinoa (you’ll have enough for a couple servings this way) by bringing the quinoa and 1 1/2 c. water to a boil. Season with salt, and once boiling, cover with a lid, reduce the heat to low and simmer for 15-20 minutes. Fluff with a fork and turn the heat off when your quinoa is ready (you should see these thin white semi-circles around every grain). Use caution when removing the lid as the pan will be incredibly hot and steam will pour out.

    2. While your quinoa cooks, wash and dry a handful of arugula and chop or grate 1/8 cup (or 2 tablespoons) of sharp cheddar cheese.  Set aside.

    3. Boil 2 cups of water in a small pan.  Once boiling, carefully crack 2 raw eggs directly into the boiling water.  75 seconds later, pull out the eggs using a slotted spoon to allow the water to drain, and rest on a paper towel.   Cooking the eggs for a little over a minute results in a well-cooked egg that has a runny yolk, but solid white exterior.

    4. Put the breakfast bowl together by layering the following: warm quinoa at the bottom, cheddar cheese, arugula, poached eggs.

    5. Top off the bowl with as many squirts of spicy sriracha as you like, then break the poached eggs so the yolk runs all over the bowl.  Stir everything together into a delicious mix-up and enjoy!

     

    Serving Size: 1 Bowl (with extra quinoa leftover for more) Difficulty Level: Easy

  • Chorizo Goat Cheese Quiche

    Drop everything, run to your nearest market, fire up the oven and make my Chorizo Goat Cheese Quiche immediately. Immediately!!  It’s that good…and super easy.

    Yep, making a quiche is simple, and the result is always incredibly delicious.  A homemade quiche always reminds me of my mom – she loves to make a basic one with broccoli, crunchy bacon and cheddar.  Yum!

    My quiche, a chorizo and goat cheese number, walks a bit more on the wild side.  It’ll take about 60 minutes from start to finish with prep and cook time.

    1. 1 pre-made, frozen pie shell (you can make your own, but save yourself the time and effort tonight and pick up a good ol’ Marie Callender’s)

    2. 6 eggs

    3. 1/2 c. milk

    4. splash of water

    5. 1/4 c. chopped green onions

    6. 4 inches of chorizo cut off a chorizo sausage, chopped (casings removed)

    7. half a small yellow onion, chopped

    8. 5 tablespoons fresh goat cheese, crumbled

    9. salt and pepper to taste

    10. non-stick spray

    1. Pre-heat your oven to 350 degrees. Chop up the chorizo and yellow onion into small pieces. I chop up the chorizo fairly fine, because I prefer it to be cooked throughout the quiche rather than in large slices. If you’re chorizo is already ground, use 1/2 c. of chorizo.

    2. Heat up a medium sized skilled over medium-high heat and spray with a non-stick spray.  Add the chorizo and chopped onion together, stirring frequently until the chorizo gets pretty brown, the onions start to become translucent, and everything starts to pop in the pan a bit.  I prefer crunchy chorizo, so I cook mine very well.  Take them off the heat when done.

    3. Chop up your green onions into small pieces.  Crack eggs into a bowl, add the milk, a splash of water, and green onions.  Add salt and pepper to taste (I’d go with 3 generous pinches of salt, and 6ish shakes of pepper), then whisk everything together.

    4. Put the chorizo/onion mix in the bottom of your pie shell.  Pour half of your egg mixture into shell.  Take your goat cheese and sporadically place a little more than half of the cheese into the mix.  Pour the second half of the egg mix on top of that.  Finish with the rest of the goat cheese and pop that beauty into the oven for 45 minutes at 350 degrees.

    5. If your crust starts to brown too much, create an aluminum foil ring to gently place on the crust as it finishes in the oven.

    6. You know your quiche is done when it starts to rise up a little bit, or when its clear that the eggs are no longer runny.

    7. Eat.  Tell me what you think.

    Serving Size: 1 Quiche

    Oven to 350 F

    Difficulty Level: Easy/Medium

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