Posts tagged ‘Breakfast’

June 26, 2015

Not Another Overnight Oats Post!

by jem614

My new friend, Kara Kerr (at Kara Kerr Fitness Facebook Page) posted an almond joy oats post a week or two ago and I had to try it.  Honestly, the whole overnight oats craze has kind of passed me by because I can’t stand the weird consistency of cold smooshy oats.  But mostly, I’m just addicted to my awful, disgusting for me, can’t let go of, Cuban Toast.

I’m trying to mature, change my fitness habits and eat a little better.  I’m sure you have that thing, that one thing that you can’t give up no matter how hard you try.  Mine is Cuban Toast and Cafe con Leche (don’t even try to talk me out of my coffee).  So, instead of giving it up, I’m replacing it here and there with something a little healthier.  I don’t overeat it so if I make a decision to eat at home, before I get to work, I am able to eat right and stick to the plan.  If I run out of the house in the morning, crazy, without a plan, I eat crap.

What I loved:  The chocolate chips and coconut.

What I hated: The smooshy oatmeal and unsweetened taste

Calories: 310- 1/2 cup oatmeal, 1 cup coconut milk unsweetened, 17 large semi-sweet chips, 1 tbsp sweetened coconut

Next time I have some overnight oats I’ll try a tablespoon of honey, some almond slices and raspberries but my adjustment for this mornings cup would have been to add in a little baked or sauteed banana.  It just needs something a little sweeter because the chocolate chips run out too quick.  I’ll definitely get smaller chips next time too because the jumbo chips run out too fast and I’m left with nothing in the last few bites.  I need to trick my mind into thinking it’s indulgent or I won’t stick to it.

What OO recipes have you tried and loved (or hated?).  I’m going to keep striving for a better one but it’s a start!

Advertisements
June 15, 2015

Cafe Bleu, Delray Beach

by jem614

Girls Weekend 019

Saturday morning, after a blissful 10 hours of sleep on our “girls weekend”, we stepped out for breakfast.  Just a short walk from Sundy House are some great breakfast places including: Cafe Bleu.

This is a breakfast spot you’d expect to be in a place like Aspen, it’s warm and inviting with a hip feel to it.  I can imagine coming in here after a long day on the slopes. We ordered our fare, their sandwiches are customizable so I had the egg with spinach on a croissant with Gruyere cheese.  The taste was divine, the Gruyere was a perfect combo and I now have to buy some to make at home because Feta just doesn’t do it for me anymore.  This place has ruined it for me.  The croissant was just a tiny bit more crispy than I would have liked but I can see how many people would enjoy a few burnt edges.

It was also one of the best latte’s I’ve had in a long time.  Mild and frothy with a pretty little design on top.  I don’t know about you but I love a great presentation and this place did it for me.

To visit Cafe Bleu: https://www.facebook.com/pages/Cafe-Bleu-Delray-Beach/1491648234417041

May 7, 2013

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: Shakshuka

by ashley

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: ShakshukaOriginally a Tunisian dish, Shakshuka is now served throughout the middle east and most popularly in Israel. There are many Israeli and Palestinian restaurants that serve Shakshuka, a rich egg and tomato dish which is traditionally a breakfast food (although I eat it just about any time of the day!).

The ingredients are surprisingly simple and despite its popularity through the middle east, it rarely strays from this simple recipe of eggs, tomatoes, peppers, onions, garlic, cumin, turmeric, paprika, salt and pepper. In order to make it as authentic as possible, you will need a nice cast iron pan to cook and serve it.

The way I like to make Shakshuka is actually quite a bit healthier, as I cut down on the oil by a lot. You can also cut calories and cholesterol by using only egg whites or taking half of the yolks out. Being that I don’t eat it very often, I usually keep a whole egg and just lower the olive oil. It still tastes delicious. I also love that it is traditionally vegetarian, so there are no substitutions necessary to experience the authentic meal. In order to make this vegan, all you would need to do is omit the eggs and substitute a tofu scramble.

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: Shakshuka

Serves 4

Cast Iron Pan

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, peeled and minced

1 cup chopped sweet peppers

2 cups chopped fresh tomatoes

1 tablespoon tomato paste

1 teaspoon smoked paprika

1 teaspoon turmeric

1 teaspoon whole cumin

Pinch of salt, pepper and cayenne pepper, to taste

4 eggs

Heat olive oil in cast iron pan over medium heat. Once the oil has coated the bottom of the pan, add the onions and garlic. Allow to sauté until translucent and starting to caramelize. Add the sweet peppers and mix until they begin to soften. Add the tomatoes and sauté for another few minutes until they begin to break up. Add the tomato paste and spices, stir to incorporate. Allow to simmer for 5-6 minutes, stirring gently. Once the mixture is fragrant, gently drop the eggs onto the top of the mixture to poach in the juices. Remove from heat and serve in the cast iron pan.

This can be served as is, or more traditionally with white flat bread. Enjoy!

September 30, 2011

Vegan Friday: Whole Wheat Guava Pop Tarts

by jem614

By Jessica Michael

Who didn’t wake up some mornings as a child and run to the cabinet to see if there were any pop tarts left in the box? Unfortunately those pop tarts were laced with ingredients we couldn’t even pronounce and had so much sugar it hyped us up and then drugged us for the rest of the day.  Fortunately, the web is filled with great recipes and I was able to find a healthier, veganized version.

In order to “Miami” these Pop Tarts, I used Guava jam to fill them.  The recipe for these amazing tarts came from:
http://dairyfreecooking.about.com/od/breakfastbrunch/r/Homemade_Vegan_Pop_Tarts_Recipe.htm though I did tweak it to include almond milk instead of soy and whole wheat vs. regular flour.  I also used Guava Jam instead of strawberry.  It was incredibly easy and so fun to make.

image

The first step is to make the dough which is only four ingredients (see the link for the recipe).  I was only able to make 3 full pop tarts out of it so if you want more, I would double it.

 


Roll out your dough and cut your squares evenly (so they match together).
First lay out your bottoms and add about a tablespoon and a half of jam to each one and spread it out.

image

Next, put the tops on and seal them by pressing your fork on the sides.  I have heard of some people dipping their fork in warm water first before making the seal to make it close better.

Stick it in the oven and bake for about 10 minutes.  Take it out and let them cool.  In the meantime, make the frosting.  I added a teaspoon of Guava jam to make it tastier but it is just as pretty to have the plain white frosting as well.

Once they are cool, add your frosting and sprinkles (right away so they stick).  These are so easy and you can make so many ways:

 

Guava, strawberry, apple pie, chocolate, blueberry, banana, pumpkin (wow that would be amazing), pineapple, etc. etc.

So happy I found this recipe!

%d bloggers like this: