These days it seems like breakfast in bed is just something for the movies to overuse. We’ve grown to know the smell of coffee breath better than the smell of an egg being gently fried in bacon grease. Every time I stay at my grandma and grandpas, the very end of my dream…right before I wake up…is me sitting at the table eating a big plate of bacon and perfectly basted eggs. The older generation not only makes breakfast…but the smell penetrates into your brain while you sleep! It’s practically breakfast in bed right?
Even though most of the time I wake up too late to partake in my grandparents breakfast feast, Im still satisfied because the amazing aroma gently pointed my dreams in the direction of happiness. I wake up full…for about 15 minutes that is.
So how do we bring breakfast back to our generation? and better yet…how do we bring breakfast back to bed. (and not just in our dreams.) Do we need to wake up earlier? Well you might think so…But here’s my trick. And with Valentines day coming up next week…This trick would be something good to use. (hint hint) The recipe below is meant to feed two people. You, and someone you luuuuuuv.
First, you need to make a pesto.
Why? Because when you bring the person you luv something with a homemade “spinach almond pesto” on top…they are going to think you’re the best person ever. in their brain they are saying “OMG, he/she just took the time to make me something that’s super hard to make…they really really love me!” the thing they won’t know is that the pesto was super crazy simple.
Spinach Almond Pesto
- 1 9 oz. bag cleaned spinach
- 1/2 cup toasted slivered almonds
- 2 cloves fresh garlic
- 1/4 cup olive oil
- salt and pepper to taste
- In a food processor, combine all ingredients and pulse until combined. Yea…It’s that easy. You may have to add the spinach in two installments, and it will look like your adding a ton of spinach into the food processor…But trust me, it will process down to make you about 1 1/2- 2 cups of the pesto! Then just taste the mixture to make sure it’s seasoned nicely! Transfer the beautiful and healthy pesto into an airtight container and put it in the fridge until your ready to top the next part of this amazing breakfast in bed.
If I were you, I would make the pesto the night before while your getting the ingredients together for the:
My next step to help you bring breakfast back to bed, is to make a frittata. (basically an open face omelette.) You can put any kind of veggies into your frittata that you want, but feel free to just use my recipe too! The cool thing about this recipe is that you can prep everything the night before, and then quickly cook up a fantastic breakfast to bring to your luvvved one.
The- Goodbye coffee breath, hello frittata breath Frittata!
- 1/2 cup diced button mushrooms
- 1/2 cup diced yellow onion
- 10 grape tomatoes sliced in half
- 1/8 cup roasted red pepper, diced
- 1 tbsp. olive oil
- 3 large eggs
- 3 large egg whites
- 1/2 cup skim milk
- (2 tbsp. parmesan cheese = optional)
- Prep your ingredients the night before you plan to make this breakfast in bed frittata. Dice your mushrooms, onion, and roasted red peppers. (feel free to buy jarred roasted red peppers) Then slice your tomatoes in half and store all of the vegetables in a zip top baggie until morning. You can also crack your eggs into a bowl, mix with the milk, and cover with plastic wrap. Place it into the fridge, and you’re all set for morning!
- When your alarm does come…just slowly pull the covers off and jump out of bed. Pre-heat your oven to 350 degrees, and find a large skillet to make your frittata in. Over medium high heat, sauté all of the vegetable in a tbsp. of olive oil. Once the veggies are soft, about 6 minuets, pour the egg mixture into the pan. (Make sure to give the egg mix a shake before dumping it in)
- Now give the future frittata a quick stir to make sure the veggies are distributed equally throughout…and then let it cook on medium high heat for 3-4 minutes. After that time is up, just place the skillet in the oven and bake for 10 minutes. (if adding the cheese, sprinkle it on with 5 minutes left on the timer)
- So in less than 20 minutes you will have a fabulous frittata that you can serve to your luvved one. Toast up some whole wheat bread, or make some bacon/sausage and you have an over the top thoughtful breakfast in bed. Make sure you have a tray to take it to them on…you want to go all out right!? (don’t forget the flowers…)
- When the Frittata does come out of the oven, simply use a spatula to help you move it onto a cutting board. Sure…you could just slice it up…But why not use a heart cookie cutter?
By making the pesto, and preparing the fabulous frittata, you’ll wow anyone, whether it’s breakfast in bed or not. This recipe is healthy…flavorful…and thoughtful. So what are you waiting for? Make it for your loved one on valentines day!
Just Like I’m trying to bring the spork back…I think it’s time to try and bring the tradition of breakfast in bed back. If you follow my Pesto and Frittata formula…you’ll be successful no matter what. So don’t leave breakfast in bed to the movie makers. Bring it into your own home!
Tweet me with questions. (:
I took a day and experimented with one of my favorite finger foods…CHICKEN WINGS!
Is the caps lock really necessary? YES IT IS.
With the Super Bowl coming up I figured that many of you needed a recipe to distract you from watching Madonna perform during halftime. These wings literally had me stuck in the kitchen until every last finger was licked clean of sauce. I’m not just talking these up either. They are crunchy, moist, sweet, and spicy all at the same time. My secret? White rice flour.
For the wings
- 12 chicken wings
- 1/3 cup white rice flour
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
For the sauce
- 1/4 cup Sriracha sauce
- 1/4 cup teriyaki sauce (I use gluten free teriyaki sauce)
- 1/4 cup agave nectar or honey
- 1/4 cup ketchup
- 1 tsp. freshly grated ginger
- Pre-heat your oven to 425 degrees.
- Make sure all of the moisture is off of the skin of the chicken wings by patting them dry with paper towels.
- Mix the rice flour, salt, and garlic powder together in a bowl. Then add the wings to the bowl and gently toss them around until they are lightly coated in the rice flour.
- Tap the excess flour off of each wing and transfer to a broiler pan or a sheet tray fitted with an oven safe metal cooling rack. The cooling rack allows the chicken wings to be elevated off the pan, making them extra crispy! Make sure to spray the rack, or broiler pan with non-stick spray!
- Bake for for 25-30 minutes, or until golden brown and crispy!
- While the wings are cooking it’s time to make this super simple sauce! Just add all of the ingredients into a small saucepan and bring to a boil. Reduce the rockin sauce to a simmer for about 5 minutes and then set it aside and wait for the wings to come out of the oven! (To grind the ginger I just take the skin off and use a microplane grater.)
- To serve the wings, just toss in the sauce and put on a plate with plenty of celery and bleu cheese dressing!
Let me know what you think.
Chocolate and Peanut Butter Mousse (Made with Tofu)
(after this recipe, read on to see how Ignite Lincoln went!)
Last week I made my version of a Reese’s Peanut Butter Cup…But turned it into a healthy almond butter cup. (find the recipe here) So this week I’m sticking with the chocolate and peanut butter theme!
Mousse is one of those desserts that I crave. I always want something creamy, smooth, and rich…something so chocolaty that you can feel your heart beat faster and faster with every bite you take. The thing is…I like the flavors of those kinds of foods, I just don’t believe in eating them when your body is going to be slowly rotting away. Don’t take this the wrong way though…I believe in dessert of all kinds, and I ate them for a long time! (well 16 years) But I just decided that if you can make it healthy, then why eat the unhealthy.
So for you today I have an amazing guilt free chocolate dessert. Enjoy my friends and let me know what you think!
- 12 oz. of Silken soft tofu
- 1/4 cup of agave nectar
- 1 cup of at least 60 percent dark chocolate chips
- 1/4 cup of water
- 2 tbsp. powdered peanut butter/ or an equal amount of regular peanut butter (all natural please, the ingredients in the jar should be peanuts and salt…that’s it)
- 1 tsp. vanilla extract
- using a food processor or an electric hand mixer, beat the tofu in a medium-sized bowl until nice and smooth. About 2 minutes.
- Melt the chocolate chips over a double boiler. To do this find a 4 quart saucepan and fill it with about 2 inches of water. Bring the water to a boil and then reduce to a simmer. Dump the chocolate chips into a glass or metal bowl that snuggly fits over the top of the 4 quart saucepan. Place the bowl on top of the pan and stir the chocolate chips slowly while the steam from the simmering water below melts the chips into a velvety chocolate pool.
- Slowly add the melted chocolate into the tofu. Then you can add all of the remaining ingredients while mixing the mousse on low-speed. If you’re using a food processor just pulse the mixture each time you add a new ingredient to the mix.
- Once the mousse comes together, just transfer it to a holding vessel (a plastic container or mason jar) and place it in the fridge for 1 hour. The mixture will become thick and then you can transfer this rich, chocolaty, moussey goodness into your serving dish of choice.
Tweet me with questions and like my Facebook page.
By the way! Ignite Lincoln was an amazing success last night. I had a blast speaking to over 350 people…sharing my passion with Lincoln! I’ll post the video of my talk as soon as I get it.
Lincoln is truly a booming city…with so many amazing people following their passion. It was an honor to be apart of this event!
Let me start by telling you about my almond butter obsession. I guess you could say I put it on about everything…So naturally I would want it with chocolate! It’s great in parfaits, smoothies, chicken salad, even salad dressings. Yummy? Yes…yes it is.
Reese’s are one of my favorite candies. I remember always buying them when I went to my grandma’s house. We would stash them in the freezer for a cool and chocolaty sack after coming home from the swimming pool! Enjoy this healthier version of a reese’s and let me know what you think.
This recipe makes 7 almond butter cups so you can have one everyday of the week!
- 1/3 cup chocolate powder
- 1/4 cup coconut oil
- 1/4 cup Agave Nectar or Honey
- 7 tsp. almond butter
- Melt the coconut oil in the microwave (takes about 30 seconds) and add it to a 2 cup liquid measuring cup with a spout. (The spouted measuring cup makes the mixture easier to pour)
- Add the agave and chocolate powder to the melted coconut oil and mix well.
- Use a mini cupcake pan to make the Reese’s. Pour about a tsp. of chocolate into the bottom of 7 spots in the pan. You’ll have about half of the chocolate mixture left after doing this. There’s no need to grease the pan.
- Put the pan into the freezer for 10 minutes.
- Once nicely chilled, you can put 1 tsp. of almond butter onto the top of each future reese’s. spread it, using a spoon, to cover the top of the chocolate.
- using the remaining chocolate, coconut oil, and agave mixture, cover the almond butter so it’s no longer visible.
- Chill for 20 minutes in the freezer.
- To flip these out of the cupcake pan, run a dish cloth under really hot water and then ring out the excess H20. Flip the pan over onto a sheet tray and cup the bottom of each cupcake spot to just warm the edges of your reese’s. Then give the bottom a good tap and the cups should just fall right out!
Let me know if you have any questions by Tweeting Me!
I have two major resolutions for 2012 that i’m excited to really work on!
#1- Eat breakfast
#2- Go gluten free
So here’s a recipe that helps me accomplish both of these resolutions!
Quinoa Strawberry Coconut Pudding
1/2 cup of quinoa
1 tsp. good vanilla extract
2 tsp. Truvia or 1/5 cup sugar
2 cups unsweetened coconut milk (I like the native forest brand out of the can)
pinch of salt
1/4 cup unsweetened toasted coconut
a few sliced almonds
1/2 cup sliced strawberries plus a few slices for garnish
This is a super simple recipe that is not only good for you, but good tasting too!
Start by combining the coconut milk, vanilla, salt, and sugar in a sauce pan. Bring it to a simmer and then add the quinoa. Simmer for 30 minutes or until the pudding has the texture that you desire. Mix in the chopped strawberries and then let it cool. Garnish with more sliced strawberries, some almonds, and toasted coconut!
It’s always so hard for me to eat breakfast, but with this gluten free and flavorful option i’m jumping out of bed!