We have recently started a new Sunday brunch routine. We still make our smoothies right when we wake up because, well let’s be honest, we’re totally addicted. But later in the morning, usually around lunch time, we make a breakfast hash that is healthy but filling enough to get us through the rest of the afternoon, and leaves leftovers for Sunday dinner or Monday lunch.
I love making a big batch of granola on the weekend because it then gives me something to eat all week for breakfast that simply involves pouring it into a bowl and adding some milk (almond milk in my case). This recipe uses coconut oil, which perhaps was done by the original source to make it vegan, but for me, I just love the taste of coconut and how light it keeps this granola. It’s Sunday morning still, so go on, make yourself some granola, and you’ll be thanking me every day this week ahead as you enjoy it for breakfast!
As I’ve mentioned before, I have a smoothie for breakfast every single day. I’ve been doing it for years, and in all honesty, I always make the exact same smoothie. I’ve got the portions figured out perfectly, and since I generally get up pretty early, it’s hard to try new things that early in the day. Because of this, I normally use frozen fruit and don’t take advantage of what is in season. On a recent weekend day when I had a bit more time to make my breakfast, I decided to add some of the peaches that we had around (side note- if you’re in the DC area and want to go pick your own peaches, go here, they are the best!). So if you’d like to start your morning with a healthy and sweet smoothie, try out this recipe.
I tend not to eat donuts very often, but on occasion, there is nothing better than a sugar high from a donut for breakfast. And as I’ve explained previously on this blog, there is this one kind of donut that I’m obsessed with and am continuously trying to recreate. Here is another attempt at an Entenmann’s donut. I’m getting closer to my endgame, but not quite there. But at least as I continue this process I get to regularly test out delicious donuts.
So I have a pretty strict morning ritual. A granola bar and a smoothie made with almond milk, banana, kale, chia seeds, lemon juice and zest, frozen mango and strawberries, and soy yogurt. However, this summer, I have a bit more time, so I decided it was time to spice up my morning ritual. I saw this article on BuzzFeed about all sorts of different interesting toasts you could make. My new favorite, which I’ve been eating the last few mornings, is whole wheat toast, smeared with fat free cream cheese, topped with sliced strawberries and chopped mint, and then finished with a drizzle of honey.
Dave’s favorite has been whole wheat toast covered in a layer of fat free refried beans, topped with a dollop of salsa, and finished with a fried egg.
No matter what your usual morning breakfast ritual is, I definitely recommend spicing it up and trying some of these takes on toast. We’re trying two new ones each week. Next up, whole wheat toast with hummus, pomegranate seeds, and walnuts for me; chickpeas, tomato, and fried egg on whole wheat toast for Dave.
And I’m back. Finals are done. First year of law school is done. Summer weather is here. So it’s time to get back to sharing lots of fun recipes for all of your summer outdoor get togethers. My next couple of posts will hopefully help you prepare for any big Memorial Day Weekend plans.
Today’s recipe is perfect, if any of your plans involve breakfast/brunch, and you want to prepare the meal ahead of time. These french toast muffins can be done the night before, and just cooked the morning of serving.
By now you know I love waking up on Sunday mornings and baking something on a whim. It’s the reason I keep our apartment stocked with flour, sugar, butter, eggs, and milk. This was another one of my Sunday morning adventures. Scones are a great thing to make for a brunch for friends or to surprise your significant other or roommate with because they are really easy to make!! Very few ingredients involved and no complicated steps. So go to your nearby farmer’s market, buy some blackberries (or sub in another berry) and make some scones!
Any of you on the east coast know that we are struggling to get from winter to spring. Just as we get a hint of spring with some sun and warmth, we get covered in snow again. With all this cold weather, this bread has been the perfect thing. It is so warm and enveloping with it’s amazing scent and flavor that it makes up for just a little bit of the horrible dreary weather. But don’t get me wrong, I still REALLY need spring to come. I’m dreaming of avocados, fruit, outdoor BBQs, and everything else amazing that comes with spring and summer. So that forecast of snow on Tuesday better be wrong.
When Dave and I first started dating, I would leave a couple of food items in his fridge and freezer so that I could still eat the kinds of food I liked when I was over there (eventually he figured out how to shop at Trader Joe’s so I stopped doing this). But one of the things I loved to leave in his freezer was the Cinnamon Raisin Swirl Bread from Trader Joe’s. The only problem was, Dave realized how awesome this bread was and tended to eat some (or all of it) when I wasn’t around. I did eventually put a stop to that, but then at some point I forgot about this bread and stopped buying it. That is, until I decided to make my own, and I have to say, it was just as good!
First of all, MERRY CHRISTMAS! In honor of today’s holiday, I am posting the perfect holiday breakfast item. This has become our go to brunch dish. You get to make it the night before and simply need to cook it the morning of, which is great when hosting a morning meal. It also compliments all the baked goods I tend to have very well. You could also do different flavors, and swap out the bacon and green onions for another meat or veggie.