Mango Berry Shake

Mango Berry Shake

Hello! I’m finally, FINALLY done with traveling until later on this summer- after 3 straight weekends of travel I am so happy to finally be able to stick around at home for a little bit. That is, until I head to Montreal in about a month, and of course my honeymoon in a few months… ahh, who am I kidding! I love traveling!

This past weekend I had the most incredible opportunity to hang out at the BlogHer Food ’13 conference in Austin, TX. I was there to speak at my very own workshop, Blog on the Run, about the different kinds of apps food bloggers can use to maintain their blog and workflow on the go. It was a thrilling (and just a little bit nervewracking) experience and I literally cannot wait until next year’s conference. I was able to meet so many amazing bloggers and network with a ton of great folks.

bhf_13_blog_run

Photo Credit: BlogHer

One of the funniest things to happen during my workshop was when my dad texted me during the brief point where I actually had my phone hooked up to the projector. He said something like “How’s it going with your workshop?” I was so embarrassed until everyone started laughing- it ended up being pretty cute. It was only after that I realized my “Do Not Disturb” function on my phone was not enabled… whoops!

So after 3 straight weekends of basically being on vacation, I need a little break from overindulgence. While I love treating myself when I’m away, I always come back feeling like I need to cut back and get back on track with my nutrition. Since I have a lot of exciting wedding related things coming up, including my first dress fitting (!!!) and our engagement photos, I want to make sure I’m in the best shape I can be in.

Enter my long time favorite for breakfast- the smoothie! I know, it’s not Smoothie Sunday, but I wanted to share with you a new concoction I made with fresh mangos that my future mother-in-law gave me on Sunday night. Combined with frozen berries and a little liquid of your choice, this makes for a perfectly nutritious yet sweet breakfast.

Mango Berry Shake

Check out the recipe here:

Mango Berry Shake
 
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Author:
Serves: 1

Ingredients
  • 1 ripe mango, diced
  • ½ cup carrot juice, water, almond milk, or your preferred liquid
  • ½ cup frozen berries
  • 2 tbsp protein powder (optional)

Instructions
  1. Place all ingredients in a blender and blend until smooth. Enjoy!

Mango Berry Shake

Thanks to Mommy Glo for the fresh mangos, and to all the BlogHer staff for an amazing conference!

Oh and in case you were wondering… it’s officially FOUR MONTHS TO GO until our wedding! πŸ˜€

Happy Eating πŸ™‚
mally

Scrambled Eggs with Avocado

Scrambled Eggs with Avocado

Eggs for breakfast are one of my favorite treats. I usually have a pretty hard time deciding between salty or sweet if I’m going out for brunch, but there really is nothing quite like an omelet, or a fried egg on toast, or eggs benedict to start off your day.

One of my preferred ways to prepare eggs for breakfast is just to simply scramble them. This might sound weird, but I really just love doing the scrambling in the pan as the egg starts to cook through- the way the texture changes before my very eyes as I keep stirring is a little mesmerizing. Plus, scrambling is pretty much fool proof- you’re not going for the perfect, beautiful soft roundness of a poached egg, or the flawless flipping of an omelet- you’re just getting right in there and making a delicious mess on purpose!

Scrambled Eggs with Avocado

Over the weekend, I tried something totally different for me with my scrambled eggs- I added some diced avocado! At first I was worried it would do something funky with the texture, but it actually complemented the eggs perfectly. I love how avocado adds that unique creamy texture to anything it’s added to, and it really takes some normal humdrum eggs over the top.

oxo_spatulas

I’ve been meaning to say thank you to OXO for sending me some pretty egg-scellent kitchen tools last month, including an egg beater, an omelet turner, and a 3-in-1 Egg Separator. This is pretty crazy, but I’ve never actually owned an egg beater in my life, and never really felt the need to have one- until I got this one! I always thought egg beaters were hard to clean, but the OXO Egg Beater has easily removable whisks and comes apart to put in the dishwasher when I’m done. It makes cooking omelets a breeze and was very useful in mixing the eggs for this breakfast super fluffy.

I’m also obsessed with their Flip & Fold Omelet Turner they sent me- and I have to admit, I’ve been using it for more than just omelets. The flat turner part bends easily to get under anything in the pan, but is structurally sound enough to help you make the flip cleanly and without breaking anything. Plus, it’s basically covered in rubber which is good for my klutzy self who is constantly dropping things (sorry about that flower vase, PJ…)

Scrambled Eggs with Avocado

Anyways, this breakfast. It’s pretty awesome. Check out the recipe here:

Scrambled Eggs with Avocado
 
Prep time

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Serves: 1

Ingredients
  • 1 tbsp canola oil or butter
  • ½ onion, chopped
  • 2 eggs
  • salt and pepper
  • pinch crushed red pepper flakes (optional)
  • ½ avocado, diced
  • ⅓ cup shredded cheddar cheese
  • fresh cilantro, chopped (for garnish)

Instructions
  1. In a pan over medium heat, heat up the oil or butter until it coats the pan. Add the onion and cook until translucent and starting to soften, about 2 minutes.
  2. In a small bowl, whisk together the eggs, cheese and salt and pepper. I also added the crushed red pepper flakes because I like a kick in the pants in the morning.
  3. Once the onions are looking nice and starting to soften, add the egg and cheese to the pan. Using a rubber spatula or turner and a light touch, start pushing the eggs around till they start to scramble. The idea here isn’t to cook the eggs so much that they get hard and rubbery, but rather to keep them fluffy and soft, so no pressing down on the eggs to cook them through. You should only need a minute or two to cook the eggs.
  4. Once the eggs are completely opaque, remove the pan from the heat, add the avocado and toss. Garnish with cilantro and serve!

Adapted from Epicurious.

You know I couldn’t have these without a healthy dollop of Frank’s Red Hot (I put that $%!@ on everything!) and a little extra cheese on top… YUM!

Check out some other egg-straordinary breakfast recipes:

Breakfast Tacos:

Breakfast Tacos

Stuffing Frittata:

Thanksgiving 2012

Quickie Quiche:

Quiche

Happy eating πŸ™‚
mally

PS. My thanks to OXO for providing me with these tools! As always, all opinions are my own and I was not compensated in any other way for this post.

Sunday Morning Biscuits

Sunday Morning Biscuits

Sunday mornings… there’s a reason so many lovely songs have been written about them.

The time just seems to move slower, ya know? The sun rises slowly, the bed seems more comfortable, and there’s no rush at all to get where you’re going.

I love getting baking done on Sunday mornings… this morning I’ve already made lemon bars (using this recipe from Averie Cooks) for Easter dinner, and when I saw all the butter and flour out, I knew I wanted to throw together some biscuits as a surprise breakfast treat for me and my sweetie.

Sunday Morning Biscuits

My pal Kayle from Cooking Actress has a great recipe for simple biscuits on her blog- no fancy ingredients or crazy methods, just good simple home cooking. I’m sharing it with minor changes to preparations (my dough was too wet to use biscuit cutters successfully).

These biscuits are a delight to put together- just a few simple ingredients, a little elbow grease, and some time in the oven, and you’re left with delicious, buttery and flaky biscuits that are the perfect way to savor my favorite time of the week (with a little butter and jam, of course).

5.0 from 1 reviews

Sunday Morning Biscuits
 
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Ingredients
  • 2¼ cup all-purpose flour
  • ¾ tsp. salt
  • 1 tsp. sugar
  • 4 tsp. baking powder
  • 5 tbsp. very cold butter, cut into smaller pieces (keep in the freezer until ready to use)
  • 1 cup very cold milk

Instructions
  1. Preheat oven to 450 degrees. Line a cookie sheet with parchment paper. In a food processor, pulse together the dry ingredients until combined (If you don’t have a food processor, you can also do this in a mixing bowl with a whisk).
  2. Add the cold butter to the food processor and pulse. If you’re not using the food processor, use a pastry cutter to get the butter incorporated. You are looking for pea-sized butter pieces.
  3. If you’re using a food processor, transfer the mixture to a mixing bowl. Add the milk and stir until just combined.
  4. Use a cookie scoop or two spoons to place ⅓ cup lumps of dough onto the prepared cookie sheet. Use your fingers to flatten the dough to about ½” thickness.
  5. Bake for 8-12 minutes, until golden brown on top. Enjoy with butter and jam!

Sunday Morning Biscuits

What fun treats are on your menu today?

Happy Easter, y’all πŸ™‚
mally

Home Fries

Home Fries

HAPPY NEW YEAR!

Hope yours was great. We spent another New Year’s Eve with Anderson and Kathy, along with my best friend and MOH Devin, and feasted on carnitasΒ tacos, chocolate-covered strawberries, and of course, champagne!

So let’s get to it… What are your resolutions for 2013?

Here are a few of mine in no particular order:

  1. Don’t become a bridezilla. No one likes a bridezilla.
  2. Do something every day that I can feel proud about (this can be anything from taking the stairs, to holding the door for someone, to choosing a salad over fried chicken, to not being a bridezilla (see #1))
  3. Eliminate all soda from my diet. This one should be fairly easy.
  4. Cut back on caffeine. This one will not be nearly as easy.
  5. Go to the gym at least twice a week for cardio and once a week for yoga or pilates.
  6. Save my pennies and bring lunch to work more often!!

But really, my resolutions should revolve around making more of these delicious home fries. I made these for New Year’s Day brunch- not a bad way to kick off 2013, don’t ya think?

Home Fries

You know what another resolution should be? Remembering the difference between hash browns and home fries. Well, it’s not that I don’t know the difference. It’s just that I literally ALWAYS say hash browns when I mean home fries, and vice versa. They really shouldn’t make two potato-based brunch dishes that both start with “H” and are two-word phrases.

Man are these puppies delicious. I followed the recipe over at Simply Recipes (adding some diced red peppers along with the onions for good measure), and they came out perfectly crispy and super flavorful. I highly recommend Elise’s method delicious homemade home fries- so head on over there and check the recipe out!

Happy New Year! and as always…

Happy Eating πŸ™‚
mally

Homemade Granola

Homemade Granola

So, I’m not sure where I’ve been the last year or so, because I am only just coming to realize the wonder that is Greek yogurt.

Yogurt in general has never been one of my favorite foods- save the sugar- and food coloring-loaded varieties I used to get in my lunches at school when I was a little girl. I don’t know, something about the tartness, the texture- I just was never all that into it.

But then I discovered Greek yogurt- mixed with a bit of honey and granola, maybe some fresh blueberries… to die for. It’s also a great mix-in for smoothies, or as a marinade for chicken, or made into a dip for greek food… I can go on.

Homemade Granola

The same can be said for me about granola. I used to associate granola with birkenstock-wearing hippies, but now I’m way on board with this nutty, crunchy and sweet topping. Sometimes (ok, most of the time) I just eat it straight out the bag.

But I think married together, yogurt and granola are a total dynamic breakfast duo. And homemade granola is super easy to make, and makes your house smell like heaven while it’s baking.

This is adapted from a recipe given to me by my friend Ghazal, who got it from a bed and breakfast where she and her fiance stayed last year. I have added the chia seed powder to add extra protein and fiber without any weird taste- this is another new favorite ingredient I’m including in things like smoothies, veggie burgers and more.

5.0 from 2 reviews

Homemade Granola
 
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Ingredients
  • 3 cups old fashioned oats
  • 1 cup unsalted, shelled sunflower seeds
  • 1 cup sliced almonds
  • ¾ cup canola oil
  • ½ cup maple syrup
  • 1 tsp vanilla
  • ¼ cup ground chia seed powder (optional)
  • Pinch of salt
  • ½ cup light brown sugar, packed
  • 1 cup pumpkin seeds

Instructions
  1. Preheat oven to 325. Spray a large baking sheet with non stick spray. Combine the first 3 ingredients in a large bowl, mixing well.
  2. Combine the oil, syrup and vanilla in a measuring cup, stir well. Pour oil mixture over oat mixture and mix until fully combined.
  3. Sprinkle chia seed powder and salt over top and again, mix until fully combined.
  4. Bake on prepared baking sheet for 50 minutes stirring halfway through. Sprinkle with brown sugar and pumpkin seeds immediately upon removal from oven and stir in so brown sugar melts.
  5. Cool completely on tray and store in airtight container in the freezer.

Note: This recipe can be made gluten free if you use gluten-free oats.

Homemade Granola

For my breakfasts, I put about 1/4 cup of granola and a teaspoon or so of honey over plain, non-fat greek yogurt. Delectable!

I think this would also be a great homemade gift for friends this holiday season- scoop some into cute bags, tie with pretty ribbons or a nice sticker, and its a perfect and delicious present!

Whats your favorite way to enjoy granola?

Happy Eating πŸ™‚
mally