Do you know what I love about Christmas break (aside from no work, of course)? Breakfast! I actually have the time to cook and enjoy a full breakfast meal on those cold lazy days. Most mornings I am drinking a protein shake on the go or grabbing a quick meal in my work cafeteria. I’m never up early enough cook a meal. I do cook breakfast on the weekends however; I usually don’t have time to do recipe creation and come up with exciting new dishes so scrambled eggs or an old recipe are my “go-tos”. But with a whole week off between Christmas and the New Year, I was able to whip up a new breakfast sensation that I can add into that weekend repertoire moving forward!
This week is going to be a duo of recipes to use up those garden produce! First is a build on to the last two recipes I posted (Buttermilk Avocado Dressing and Sweet Corn and Zucchini Cakes). I experimented eating the corn cakes quite a few ways. Eating them alone for lunch worked just fine. A side for a summer steak dinner was delicious as well. But, my favorite variation was my little bowl creation. I always see recipes for veggie packed “bowls” on Pinterest these days and I thought this was the perfect opportunity to try whipping up one of my own.
I tried not to make you all wait too long for an idea of what to dallop that creamy buttermilk avocado dressing I put up earlier this week. For those of you who have already tried it, you most likely know it can really be used on and with anything. But, I know I sometimes need kitchen inspirations so here is my gift to all of you.
I have been into the partial posts lately! If you are following along with my Honeymoon diaries you know already that the five part travel series is in progress. Well, I am going to do the same in this next set of recipes. Today is the first part of three for a scrumptious summertime meal.
I can’t believe I missed super snowstorm Jonas! I travelled out to Dallas for a work trip this weekend right before it hit. I was mildly upset that I didn’t get to cozy up on the couch and watch movies, go outside to make snow angels, or sip some hot cocoa. I was, however, very happy that I didn’t have to partake in any shoveling activity. The storm did manage to put a wrinkle in my plans by leaving me stranded in Dallas for an extra day. I was one of the lucky ones who managed a rescheduled flight within two days even if it did take a change of airline, two planes, and a handful of additional hours to do so.
It’s here people, the dreaded time of year where we no longer have any excuses to eat mounds of cookies or heavy holiday main courses paired with one too many calorie ridden alcoholic concoctions. While a part of me is sad that the spirit of this foodie season is over, I am definitely ready for some lighter fare. It’s been a week of carb filled gluttony and very little greens. It’s hard to believe but I actually was starting to crave lettuce. I can only hope that this sudden hankering and enthusiasm for clean eating sticks round for the next five months. This resolution season more than ever my list has some diet themes near the top. The official wedding countdown is ticking away for my June nuptials.
During the summer I tend to eat a lot of salads. They are a cool and crisp relief on those sticky summer nights. With salad the possibilities are endless. Yet, I tend to fall into the same hum drum everyday salad routine. This year I have tried to break out of the monotony. First came, the Watermelon and Arugula salad (which was a big hit with all of you!) and now…. the Crab Cobb Salad Stacks.
The beach outings, backyard barbeques, and park picnic time of year has arrived. I cannot believe this weekend kicks off our summer season, and I cannot be more excited for it! Our weekend schedules are about to get packed up with parties. And these parties will most likely be full of beer, burgers, and hotdogs. They are the staples. While I love them all, having them week after week doesn’t do wonders for my healthy eating routine. This summer I hope to share some recipes for you to incorporate into your weekend meals that bring a healthier option to the table.
Happy Cinco de Mayo Everyone!
This is one of my favorite days of the year. Who doesn’t love sipping margaritas and munching on Mexican food with friends in celebration? It’s your excuse to party it up during the work week and binge eat tacos and tamales all in the name of the Mexican victory in the Battle of Puebla back in the late 1800s. (This is the origin of the holiday. I am somewhat embarrassed I had to look this up because I did not know the cause for this celebratory day. But, here is you history fun fact of the day!)
I’m keeping up with my Mexican breakfast theme this week with today’s easy recipe for Scrambled Heuvos Rancheros.