Egg cookery can be intimidating. The perfect fried egg with completely cooked but silky whites and totally runny yolks. Beautifully round poached eggs with no craggy whites dangling off. Fluffy, barely golden omelets with a creamy yet adequately cooked center. Eggs can be a real trip. But they don’t have to be. Frittatas are your friend. They’re the lazy (ahem…impatient) cook’s omelet. They’re easy, they don’t require careful flipping or folding or just-simmering water, it’s easy to tell when the eggs are fully cooked, and you can do it all in one pan — that’s the kind of cooking I love.
Throughout the week, I stick to a pretty consistent, healthy breakfast routine. Yogurt and granola, oatmeal, fresh fruit, or a breakfast smoothie…something along those lines. And then, Saturday rolls around…and…DONUTS. It’s really quite simple. Weekends were made for donuts. And donuts always make weekends better. They’re the type of breakfast food that says, JUST CHILL. Enjoy the morning, stay in your pajamas a little longer, linger at the table with your steamy cup of coffee, favorite magazine, and eat that second (third?) donut. Just because. It’s the weekend. Besides, they’re baked donuts, soooooo it’s ok.
Some baked donuts can be rather dry or too dense, but these donuts are fluffy and super moist from the finely diced pears. Spiced up a bit with cinnamon and ginger, then dunked into a pear-cream cheese glaze and topped off with decadent gooey salted caramel sauce.
Blood oranges are deceptive. They look all orange-y on the outside and then when you cut into one, it’s like BAM! Deep burgundy red! It’s straight up trickery. Their flavor? Another little surprise. They’re not as in-your-face sweet as “regular” oranges; they’re more complex. It’s kind of a grapefruit + cherry situation going on, with subtle floral notes hanging out in the background. They’re sorta magical and a bit wicked; I’ll definitely be making a cocktail with the juice…hello, bloody martini anyone? YES!
But on a more proper note, let’s put them in bread, a quick bread. This healthyish bread is made with greek yogurt, applesauce, honey, white whole wheat flour and sunflower seeds. No refined sugar. No butter or oil. It makes a great breakfast topped with sunflower seed butter and a little drizzle of honey. You could also toast it and put a scoop of ice cream on top for a simple dessert. Or, do as the British do and serve it with tea in the afternoon…ginger tea would pair nicely! Brilliant…bloody brilliant!
We’re all about 2 weeks into our New Year’s resolutions, right? They’re the usual eat healthier, exercise more, drink less, yada yada yada. Each year I try not to have the same resolutions as the year before, and sometimes I try to not to have any at all- it’s just so cliche. But, this year, I really do need them. As is too common, I do need a reset. In fact, my whole family does. Although, overall, we eat a pretty healthful, balanced diet, we’ve gotten into some bad habits lately and need to get out of them. We do need to eat healthier. We do need to exercise more. My husband and I do need to drink less…or maybe just eat healthier and exercise more, let’s not go overboard.
One of the best (and easiest) ways to make the adjustment to healthier eating is to start with your first meal of the day: breakfast. It’s often an overlooked meal, but really is the most important one. It starts you off and lays the foundation to how your day will go. It has the ability to alter your mood, energy level, and therefore attitude and eating habits for the rest of the day. If you eat a nutritious, satisfying breakfast, you’re less likely to grab that unhealthy midmorning snack. You’re also less likely to experience the midmorning slump, which can then lead to poor lunch choices. When we feel sluggish we tend to want comfort food: salty, fatty, empty carbohydrates. But if we feel satisfied in the morning, if we feel energized and good about ourselves, we want to keep that feeling going and end up making healthier choices throughout the day.
Strawberries are just now coming into season. They’re a little later than usual because of the cold, rainy weather we’ve had. But they’re starting to arrive and I’m happy. I love strawberries. They’re just so darn pretty. Ruby red bulbs speckled with tiny yellowish seeds and green spikey leaves…they’re kinda punk rock. I like that.
It’s been fairly chilly lately. And very rainy. I’m ready for warm spring weather, bike rides, farmers markets, and fresh seasonal fruits and veggies. It’s getting closer, but mother nature has decided to keep us waiting a bit longer. Must. Be. Patient. (i’m not good at that)
Spring also gives us a push towards rejuvenation, towards wanting to treat our bodies better and gear up for the heat and activity that’s about to greet us in the coming weeks…or it’s just that we don’t want to shove these jiggly, sun-deprived thunder thighs into a pair of shorts. (for real, i’m not ready, not even close)
Green food was inhaled. Many a Guinness were drunk. Kids were busy pinching and playing. We had frosty mugs, four-leaf clovers, and plenty of merriment. Laughter was loud. Good times were had.
It’s a Saturday mornin…the coffee’s brewin, the hubby’s still sleepin, and the sun’s a shinin! I’m whistlin that one tune from Monty Python’s The Life of Brian…”always look on the bright side of life”…insert whistling sequence. There’s a sense of quirky-calm in the house and what better way to celebrate the jubilant morn than to roast up some early spring asparagus and top it with sunny side-up eggs and a few smatterings of grated parmesan cheese. Delicate, delightful, delicious!