Desayuno de Cinco de Mayo

I finally have time to write this one out, nearly a week later… it’s not very timely, I know. Sorry about that.  Alas, life often gets in the way of having a life. :-p Anyways, this breakfast is so yummy (at least, Brent and I think so) and it certainly would be yummy any day, not just on the 5th of May. But, we came up with the idea for it, and made on Cinco de Mayo… so that’s what we’re calling it!

Desayuno de Cinco de Mayo

Ingredients

  • 2 teaspoons bacon fat
  • 1 small onion, sliced
  • 1 small jalapeño, sliced
  • 1 lb ground beef
  • 1 and 1/4 cup salsa
  • 1/2 teaspoon chipotle tabasco sauce (or more if you really like a good kick in the pants first thing in the morning! haha)
  • avocado, sliced (optional)
Method
  1. Sauté the onions and jalapeño in the bacon fat until tender.
  2. Toss in the ground beef and, stirring constantly, cook until almost completely browned.
  3. Add the salsa and chipotle tabasco sauce.
  4. Simmer for 7-10 minutes to reduce and get all the flavors blended well.
  5. Serve with sliced avocado.

Sadly, we found that our avocados were not ripe yet… in fact, I tried to slice one and found that it was almost too hard to even cut open. However, this breakfast was super delicious without them! 
We hope you enjoy this festive, slightly smokey and spicy breakfast. 🙂

The best part about working from home… Part 3!



This is the third and final post in a 3-part series. Last but not least, I took time one morning last week to make a quiche. My logic: make something tasty while using up the leftover veggies and ham we had just sitting in the fridge. 


Ham and Veggie Quiche


Ingredients

  • 10 eggs
  • 1 cup of cauliflower, chopped
  • 2 cups of baby bok choy, chopped
  • 1/2 an onion, chopped
  • 1/2 cup of red bell pepper, chopped
  • 1/2 cup of yellow squash
  • 1/2 cup of ham, chopped
  • 2 teaspoons of bacon fat (or coconut oil, ghee, or olive oil–whatever you prefer)
  • salt and pepper to taste
Method
  1. Preheat the oven to 325 degrees F.
  2. Grease a 9 x 13 inch baking pan with the bacon fat.
  3. Beat the eggs in a large mixing bowl.
  4. Toss all the veggies and ham in with the eggs, sprinkle on some salt and pepper (to your liking), and stir until well mixed.
  5. Pour the egg mixture into the baking pan.
  6. Bake for 45 minutes.
It’s so fast, so simple, and so delicious! Between me and Brent, it only last three mornings, but that was three mornings I didn’t have to whip up breakfast from scratch (which was a welcome break). The best part is, you can do this with just about any raw veggies you have hanging out in your fridge leftover from making some other recipe.



Enjoy!

The best part about working from home… Part 2

This post is the second of a 3-post series in which I’m sharing three delicious breakfasts that resulted from having spare time  in the morning (when I worked from home over the past two weeks). The first post can be found here: Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper.


Ham and Spinach “Egg-izza”

Ingredients

  • 2 eggs
  • approx. 1 cup baby spinach
  • approx. 1/2 cup red bell pepper
  • approx. 1/2 cup of leftover ham
  • 1/2 of one shallot
  • 1/2 teaspoon of ghee
Method

  1. Chop the baby spinach, red bell pepper, ham and shallot.
  2. Scramble the eggs in a small bowl.
  3. Sauté the shallot with the ghee on medium-high for about 2 minutes in a small pan.
  4. Toss in the red bell pepper for about 30 seconds.
  5. Add the ham; continuing sautéing for another 30 seconds.
  6. Pour in the eggs.
  7. When the eggs first hit the pan, I take a fork and carefully pull the egg from the edges towards the center for about 30 seconds to a minute. This allows more raw egg to reach the pan, which in the long run helps the egg cook through a little faster. 
  8. Layer on your spinach. 
  9. After letting the egg cook to form a solid bottom (about 2 to 3 minutes), carefully flip the whole thing over in your pan. I use the largest flipping spatula I have, and hold the pan at an angle to let the egg bake slip out on one edge about half way. I “catch” it with the spatula and flip.
  10. Let the egg-izza cook another 2 to 3 minutes. To confirm it’s fully cooked through (unless you don’t mind slightly undercooked),  lightly touch the center of the egg-izza. If it’s super soft, it still needs to cook. At this point, cover it and turn the heat down to help it cook through without burning the bottom. If slightly firm, you’re all set!
  11.  Flip out on your plate and eat up!



The best part about working from home… Part 1

I love working from home, which I do on average once a week, for a number of reasons. It saves me on commuting costs, I get to sleep in, I can work in my pjs if I want to, etc. One of my favorite perks is the ability to make whatever I want for breakfast. I’m in no rush to catch the metro the mornings I work from home, and that gives me the time to make something more creative than scrambled eggs and bacon (not that I don’t love those… I do! but variety is necessary sometimes).

Last week, I worked from home once and this week, twice. This post is the first of a 3-post series in which I’ll share three yummy breakfast creations that came out of my few extra minutes on those mornings. 🙂

Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper

Ingredients

  • 4-5 asparagus stalks
  • 1 large, roasted red bell pepper from a jar or can (or a large, fresh red bell pepper)
  • 1 egg
  • 1- 2 thin slices of smoked salmon
  • a drizzle olive oil or ghee for roasting the veggies (I used ghee for my asparagus)
  • a small splash of coconut vinegar for poaching the eggs (optional)
  • a sprinkle of salt*, pepper and chopped fresh dill to taste

Method

  1. Peheat the oven to 400 degrees F.
  2. If you don’t have roasted red bell peppers in a jar or can, roast the red pepper for about 45 min (or until the skin is just about to blister; if you like it black, leave them in longer).
  3. About 10 minutes before the red bell peppers are ready, add the asparagus with a drizzle of olive oil or ghee on top to the oven for roasting.
  4. Meanwhile, bring a small pot of water to a light, rolling boil.
  5. Add a small splash of coconut vinegar if you like.
  6. Crack the egg into a small bowl and carefully drop it into the boiling water. If you want, you can take a small spoon and gently push the egg whites towards the egg yolk to keep it all together. I haven’t found this method to be particularly effective, but some people do.
  7. Wait 3 minutes for the egg to cook (I actually prefer to wait about 5 minutes because that will make the yolk just a little less runny).
  8. Using a slotted spoon, scoop out the egg from the boiling water, and set aside on a small plate or clean bowl.
  9. Once everyone has been cooked, pile up your plate (or bowl): first, the asparagus; second, the red bell pepper (I got fancy and tried to wrap my asparagus with the red bell pepper, but you don’t have to do that); third, the poached egg; fourth, the slices of smoked salmon; last, but not least, spinkle on your desired amount of salt*, pepper and freshly chopped dill!

*Note: Smoked salmon is naturally very salty, so if you use any at all, I caution you to use very little!

This recipe is Paleo-friendly, Whole30-friendly if you use a fresh red bell pepper or if you make sure your jar/can of roasted red bell peppers doesn’t have any additives, and 21DSD-friendly. Enjoy!

21DSD’s Sweetener Free Chocolate Almond Butter Cups

Even though Brent’s and my sugar detox is over, I still like to check the 21DSD program for delicious ideas. One recipe I resisted while doing the detox was the Sweetener Free Chocolate Almond Butter Cups. I was a bit skeptical, but I have to admit, these are pretty good!

Here’s my final product (I just had to take a bite so you could see the almond butter in the center, haha).

Ok, these are not perfect replicas of the Reese’s Peanut Butter cups. But I’m willing to bet they are a million times less unhealthy. And the flavors are awfully similar. The chocolate flavor is rich and dark. The sprinkle of sea salt is a perfect complement to both that and the savory almond butter center. In my opinion, almond butter is nearly as scrumptious as real peanut butter.

Anyways, these little guys are a tiny bit chalky, but otherwise very good. I think the next time I make them, I’ll play with the recipe a bit. For now, they will certainly satisfy my occasional craving.

As a disclaimer, for those of you who are disappointed that I’m not providing the recipe: I’m sorry, but Diane Sanfilippo of BalancedBites.com has a copyright on her 21DSD program, and as someone who’s involved in the publishing industry, I believe in respecting copyrights (most of the time… I’m only human). Plus, I had to pay $21 for the 21DSD program (it’s a PDF and it’s really quite handy), and if any of you really want to discover the awesomeness that is the 21DSD, you should buy it too. Or, if you just want an almond butter cup recipe, I’m sure someone has one online somewhere. When I get around to tweaking this recipe to suit my tastes–I’m also planning to try it with cashew butter, yum!–then I’ll let you all in on the secrets of making these sweet (but completely unsweetened) chocolate cups. 😉

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