I love a good breakfast on a lazy Saturday. It’s my favorite thing. I don’t know if it’s the lazy atmosphere around it or the actual food but I do know that after an hour or two with my DVR, my stomach is no longer happy with just coffee. It’s usually around 10 a.m. by around this point and suitable for a larger meal that will do as brunch, leaving me satisfied until well into mid-afternoon. I don’t mind a weekend splurge if I know it’s going to be good for two meals worth of points on WW. This may be a great weekend breakfast for you too! It’s filling and satisfying without being too heavy, perhaps a great meal before the big game or another occasion that will have you eating a lot of other good stuff later in the day.
I left out some of the calories by using mostly egg whites, turkey sausage, and pumping up the flavor train with fresh herbs. I keep fresh green onions around all of the time. I bring them home and put them in a jar of water so they will keep growing. I always have fresh green onions this way. I do the same with cilantro. When I bring it home, I trim the ends and put them in a jar of water and cover them with a plastic bag ‘tent’ and keep them in the fridge. Once a week (or so), I trim them again and change out the water. Fresh cilantro for weeks!
Anyway…you’ll love this because it’s super simple, fast to put together, and healthier than some of the cheese laden, fried, carb loaded breakfast dishes that we have become accustom to in the world. Don’t get me wrong, I like one of those every now and again, but I don’t want to feel like crap for the rest of the day with a ‘gut bomb’ following me around. As I continue to venture on my own healthy journey, I find the balance tough sometimes.
- 1 egg
- 2 egg whites
- water/milk/sour cream to thin eggs
- 3 turkey sausage links, chopped fine (loose turkey sausage is also fine)
- 1 teaspoon cilantro, chopped
- 1 teaspoon green onions, chopped
- 1/4 cup shredded cheese
- black olives (optional)
- 3 corn tortillas
- 1/4 of an avocado
- hot sauce
- Whisk the egg, egg whites, milk/water/sour cream (your choice, choose one), salt & pepper, turkey sausage, cilantro, and green onions until done in a non stick pan.
- Add cheese at the end to melt.
- Slice avocado into thin strips or chunks.
- Top eggs with avocado’s.
- Serve with warm tortilla’s or roll into breakfast taco’s.
- Top with salsa, hot sauce or sprinkle a little more cheese.
Nutella Sweet Rolls
Tortilla Egg Cups
Bacon Egg Cups
I participate in Foodie Pen Pals and I love it! It’s really fun! Just like pen pals before email, foodie pen pals is organized by Lindsay at the lean green bean. Thanks for organizing this! Foodie Pen Pal is an amazing program where bloggers (non-bloggers too) connect and each send to each other some foodie love!
My pen pal this month was Pat and she delivered the motherload of homemade goodness and Chicago popcorn!! Thanks for the nosh! She sent me some awesome eats, some unique snacks, and something I think we can all agree on: chocolate!
Let’s talk about the homemade good first–PB fudge and Sea Salt Nutella Sandwich Cookies. OMG!!! I ate three of them immediately when I opened the box, my self control was gone. The fudge is so rich and so awesome….I ate one small forkful and my taste buds were screaming for more!
The Chicago Popcorn was a real treat along with the caramel corn and we can’t go without chocolate!
If you want to become a foodie penpal, check it out and learn more about it. It’s a great way to connect with other bloggers, check out some of the awesome eats, and have a little fun shopping for your own eats to send to someone. I sent my pen pal two kinds of homemade granola and some energy chunks this month and hope she enjoyed them!
Interested in participating with us? Here are some of the dirty details!
-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
-Foodie Penplas is open to US & Canadian residents. Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa.
If your Valentine doesn’t like chocolate, these might do the trick to show your love. Forget the heart, my love is in my stomach most days. These tart, rich, buttery bars are a perfect dessert. The lemon juice comes right out and you and says, “pow, here I am…” right away. The shortbread crust is the perfect compliment to the cold, creamy lemon filling. I added coconut to the crust for added decadence and to break up the buttery crust a bit. You may not like coconut in your crust, so just leave it out and you still have one heck of a lemon bar on your hands.
The hardest part of these bars is waiting for them to cool. I recommend letting them set up over night or you’ll have a goopy mess on your hands. This will also help you practice a smidge of self restraint. This might be my favorite lemon bar recipe to date. Second to my homemade lemon curd.
an hour + cooling time
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 1/4 tsp salt
- 1 tbsp lemon zest
- 1/2 cup butter, room temperature
- 1/2 cup shredded coconut
- 4 large eggs
- 1 1/3 cups sugar
- 1 cup lemon juice, freshly squeezed and strained
- Preheat oven to 350F. Line 9×9-inch baking pan with aluminum foil.
- Make the crust.
- In a large bowl, whisk together flour, sugar, salt and lemon zest.
- Cut butter into chunks and add to flour mixture.
- Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs.
- Fold in coconut.
- Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
- Bake for 16-19 minutes, until just lightly browned around the edges.
To make filling:
- While crust is baking, make filling.
- Whisk together all filling ingredients in a large bowl.
- When the crust comes out of the oven and is still hot, pour in filling mixture.
- Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
- Cool completely before slicing.
- Top slices with confectioners’ sugar to serve.
Makes about 24 bars.
Lovely Lemon Curd
Oatmeal Lemon Bars
I love and support the girl scouts. I was one many years ago. I just love their cookies too!
You’ll love these because now you can get your fix of the girl scout cookie year round without shelling out as much money and cutting some of the calories and fat. Plus, you know exactly what’s going into your cookies. See all those reasons? I found a recipe from love and olive oil and modified it to take out some of the butter, subbed in greek yogurt, and a few other minor tweaks that I thought helped the recipe. You won’t miss the stick of butter because there’s still one in there and you can feel slightly less guilty about the peanut buttery goodness that’s draped in chocolate.
The resulting cookie has a chewy base with satisfying peanut butter in the middle covered in chocolate. Not a bad way to spend the day!
- 1/2 cup butter, room temperature
- 1/2 cup non fat greek yogurt
- 1 egg
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 tbsp milk
- 1 1/2 cups creamy peanut butter (natural or regular)
- 3/4 cup confectioners’ sugar
- generous pinch salt
- 1/2 tsp vanilla extract
- 8 oz. candy chocolate coat
- about 8 oz. semisweet chocolate chips
- 2 oz cocoa butter OR 1 tablespoon vegetable oil
Preheat oven to 350 degrees F.
In a large mixing bowl, cream together butter, greek yogurt, egg, and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball. If it’s still stiff, add milk, one tablespoon at a time until it comes together.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can arrange them fairly closely together.
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
To make filling, whisk together peanut butter, confectioners’ sugar, salt and vanilla in a small microwave-safe bowl. When the mixture has come together, heat it in the microwave (in short intervals, stirring frequently), until it is soft. Working carefully with the warm filling, transfer it to a plastic (ziploc) bag and snip the corner off.
Pipe a generous dome of the filling into each cookie’s “thumbprint”. Spread if you want a flatter cookie.
Chill filled cookies for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate and cocoa butter in a small, heat-resistant bowl placed over a small saucepan filled with simmering (not boiling) water. (the double boiler method)
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to set.
Greek Yogurt Cookies
We were in FL a few weeks ago to see a friend. The weather was in the low 80’s and it was perfect boat weather. In case you needed a winter warm up!
It’s cold and damp here. The sun is even hazy, something that’s usually reserved for July and August.
I saw this on Etsy and of course, had that recurring thought, “I can do this, I can do this!” Alas, here we are. Turns out, this was a super easy, super fun, super inexpensive craft that now adorns my side board with my Valentine’s Day themed wreath. You’ll also see that I leave up a string of Christmas lights year round.
I purchased the ribbon from the dollar bin at the Target and a deck of cards from the Dollar General. I had the hole punch kicking around in my ‘craft box’ that lives under the side board and contains a hodge podge of stuff necessary for crafting, sewing, painting, and my cake decorating tip kit. Yes, I know, it’s a mess. Someday when I own a house again, I aspire to having things more organized. Alas, I’m lucky enough to have a nice townhouse at the moment with not enough storage so my life problems are pretty small. I’m ok with my ‘catch all’ box, it’s like a giant junk drawer….
You’ll love this because it’s low cost, super easy, and dresses up any space like a mantle, wall, or in my case: my side board, quickly and inexpensively. Ribbon is strung through a suit of “heart” playing cards and knotted with fantastic heart-inspired fabric. This unique garland will add a lil’ bit of country and a whole lot of chiq to your Valentine’s Day, wedding, engagement photo, mantle, headboard, or window
This cost less than $5 to make. The Etsy shop has it for about $17
- a deck of cards (red cards separated
- 1-2 yards of ribbon of choice
- hole punch
- Using the hole punch, punch two holes in each card next to each other. I punched them about an inch apart so you can see the ribbon.
- Take ribbon and string the cards through it, making sure there is some space between them if you want to tie ribbon in between.
- Tie extra pieces of ribbon in simple knots between cards for added decoration.
- Knot each end of the garland so cards don’t slip off.
- Display with pride.