Southwestern Egg In A Hole

NEWSFLASH - I just ate an egg for breakfast!  

As you know, 9 (and a half) times out of 10, oatmeal is my go-to breakfast.  I wake up craving it, and I am not satisfied until a huge bowl has satiated my hunger.

Well, not today.  

After watching an episode of The Pioneer Woman on The Food Network I was inspired.  Basically, I used her recipe as a starting point, and made a few alterations to give it a Southwestern twist.  For instance, I:

• omitted the use of butter; and
• substituted green chile for the salsa/pico de gallo.

The result was amazing!  I'm sure I'll go back to my trusty oatmeal at some point, but for now, I am perfectly content with eating an egg for breakfast. (Seriously, who would have ever thunk it?!)

Southwestern Egg In A Hole
Serves 1

nonstick cooking spray (I used the butter flavored kind!)
3 small corn tortillas
1 egg
salt and pepper, to taste
1-2T organic sour cream
1-2T Hatch green chile

Directions:

• Preheat a medium saucepan over medium heat.
• Meanwhile, use a cookie cutter (or the top of a jar, like me) to cut three identical circles in the middle of each tortilla.
• Spray the saucepan with non stick spray.
• Place the stacked tortillas in the pan, and crack the egg into the hole.
• Season with salt and pepper.
• Cover the saucepan for 1 minute.
• Uncover the saucepan and carefully flip the tortilla/egg.
• Season the other side with salt and pepper, and cook for 1-2 minutes (until the egg has reached your desired consistency...I like my yolk really runny!).
• Place the Southwestern Egg In A Hole onto a small plate.  Garnish with sour cream and green chile.
• DEVOUR!

As with most of my recipes, substitution options are bountiful.  For instance, if you don't have sour cream, plain Greek yogurt should do that trick; you could also sprinkle some shredded cheese on top.  If green chile isn't a staple in your pantry like it is in ours, you could also substitute salsa or pico de gallo.  Whatever you do, don't use missing an item or two for this recipe as an excuse not to make it...just wing it!  I assure you that it will still be delicious!

Ever since making this concoction for the first time, I have eaten it three times over the last week.  For someone who loves eggs that might not be a very big deal, BUT for someone who loves oatmeal as much as I do, that's a record!  You know it must be good if I am willing to give up my delicious bowl of oats for an egg.  

With that said, you should definitely try this SOON!

Question of the Day:

Do you prefer eggs for breakfast, or something more along the lines of oatmeal/toast/cereal?

Blessings,
Ally and Bo

Cranberry Citrus Muffins

Last week - in this post about a Cranberry Chai Spiced Smoothie - I said:

"Bo and I can't seem to get enough of the Cranberry Orange Bread that I made...This bread has an incredibly delicious muffin-like texture that [we] loved!  We have eaten this bread simply with butter, crumbled it over yogurt, crumbled it over ice cream, and now used it as a topping for a smoothie.  In fact, I can't wait to go to the grocery store this weekend to buy several more bags of cranberries just so that I can bake another loaf."

So, that's exactly what I did.

Except this time, instead of making a loaf of bread, I was inspired by the "muffin-like texture" to actually make, well, muffins!  

And just let me tell you, these muffins are D.I.V.I.N.E.!  

As in, without a doubt, worthy-of-being-sold-in-any-of-the-world's-best-bakeries, DIVINE!

In order to make the muffin recipe work, I had to tweak my inspiration-recipe even more so than last time.  The end result is worthy of being called a recipe all its own.  So, without any further ado, here ya go!

Cranberry Citrus Muffins
Serves 12

2C organic all-purpose flour
3/4C sugar
2 stevia packets
1 3/4tsp baking powder
1tsp (scant) salt
1/2tsp baking soda
3/4C orange juice, with pulp (if possible)
zest of one lemon
1T vegetable oil
1T applesauce
1 egg
1 bag of frozen cranberries, left whole

Directions:

• Preheat oven to 350 degrees.
• Sift together dry ingredients (minus lemon zest and cranberries).
• In a separate bowl, whisk together wet ingredients (minus lemon zest and cranberries).
• Fold in the lemon zest and cranberries.
• Fill nonstick-sprayed muffin liners to the top with batter.
• Bake for 40 minutes, checking at 30 minutes, and again at 35 minutes, to ensure that the muffins don't burn.
  
  • Note: My oven bakes notoriously slow.  Therefore, if you have a fast-baking oven, 30-35 minutes might suffice.  Remember, however, that this batter is dense, and will take more time than some other muffin recipes to bake through.
• Cool in pan for 10 minutes before removing and placing onto a cooling rack.
• Once fully cooled, muffins can be frozen for up to three months.

Aren't these muffins beautiful?! 

I wish my mom lived closer because I would bake a batch specifically for her.  She loves cranberry orange muffins, and I KNOW that she would love these!

Oh well, I guess that leaves more for Bo and I...hehehe. :)

...by the way, is it considered lunch if I just eat two Cranberry Citrus Muffins?...

Question of the Day:

What is your favorite kind of muffin?  Blueberry?  Chocolate Chip?  Cranberry Orange?  Bran?  Lemon Poppyseed?  Truly, the options are practically endless!

Blessings,
Ally and Bo

Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs

My culinary inspiration frequently comes from The Cooking Channel (By the way, if your current cable plan doesn't get this channel you should seriously look into upgrading...this channel is THAT worth it!).  Specifically, last night's recipe was inspired by Giada de Laurentis' Salami, Bacon, and Spinach Hash.  Of course my version didn't have salami or bacon in it.  Instead, my version was loaded with veggies, spiked with Southwestern flavors, and served alongside spicy salsa that will really get your sinuses to movin'!  With the added protein of a fried egg - or two - what else could I ask for on a cool (haha...who am I kidding?  I still live in Jacksonville, FL after all!) warm, fall evening in October?!

Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs
Serves 2

2 small sweet potatoes, diced
1tsp salt
1/2 tsp pepper
2T EVOO, divided
1 purple onion, diced
2 small zucchini, diced
3C spinach, washed and patted dry
1/2tsp cumin
1/2tsp chili powder
1/4tsp cayenne pepper
zest of one lemon
4 eggs

Directions:

• Heat 1T of the oil in a large saucepan over medium high heat.
• Add the diced sweet potatoes, 1/2tsp salt, and 1/4tsp pepper, and cook for 15 minutes - or until tender.
• Remove the sweet potatoes from the saucepan.
• Add the remaining 1T of oil to the saucepan, and then toss in the onion, zucchini, spinach, cumin, chili powder, cayenne, and lemon zest.
• Cook for 5-7 minutes.
• Add the sweet potatoes back into the saucepan, and toss to incorporate.
• Create four mini-holes in each quadrant of the veggie mixture.
• Crack an egg into each hole.  Cover with a large top, and simmer until eggs are cooked to your desired consistency.
• Serve with salsa and a scattering of shredded cheddar cheese.

Bo and I both devoured our perfect bowl's full of the hash!  Interestingly, I had left out a package of ground turkey to defrost all day, thinking that Bo would want/need the added protein in the meal.  Instead, after he finished eating his entire plateful he realized that we totally forgot to brown the turkey and add it to his plate. I guess that just goes to show you that sometimes vegetarian meals really are both satisfying AND delicious.  SCORE!

Question of the Day:

What's your favorite recipe that you have cooked RECENTLY?  I would love to hear what you and your family are enjoying as summer transitions into fall.

Blessings,
Ally and Bo

Cinnamon Almond French Toast

Believe it or not, this morning I didn't eat oatmeal (hard to believe, I know!).  Instead, I treated myself to this:

If you couldn't tell from my admittedly poor quality photos, this is french toast.  Due to Hurricane Isaac, we woke up to an exceptionally dark and stormy morning.  Rain, wind, and clouds don't exactly make for a ton of natural light for my food photography.  You'll just have to forgive me, and take my word for the incredible yumminess that filled my belly!

French toast = YUMM-O!

I decided to flavor this french toast with almond extract because I had a jar of almond butter that needed to be eaten up and I figured that they would pair well together.  However, if you prefer, you can used vanilla extract and peanut butter instead, or cashew butter, or pecan butter...you get the point.  This recipe is easily modified to whatever you have lying around.

One thing I wouldn't change about this recipe, however, is the ratio of egg-to-milk in the batter.  If you use any more milk, it just makes the bread soggy...which will not result in a YUMM-O breakfast.  

Truth me on that one.

Cinnamon Almond French Toast
Serves 1

1 piece bread of choice (I used whole wheat)
1 egg white
3 1/2T almond milk
pinch of cinnamon
1/16 tsp almond extract
1-2 drops butter extract
1 very ripe banana, cut in half - and then in half again - lengthwise
1T almond butter
maple syrup, for garnish

Directions:

• Preheat a non-stick skillet over medium heat.
• Whisk together the egg, 2T almond milk, cinnamon, almond extract, and butter extract.
• Dip the bread into the egg mixture and thoroughly coat each side.
• Place the bread onto the preheated, non-stick skillet.
• Cook for 2-3 minutes until browned on one side.
• Flip over.
• Add the banana to the skillet along with the toast, and cook until seared and softened.
• Meanwhile, microwave the almond butter and 1 1/2T almond milk for 30 seconds, and then whisk together until fully incorporated.
• Once cooked on both sides, remove the toast and banana and place on a small plate.
• Smear the toast with the almond butter spread.
• Top with the banana and a drizzle of maple syrup.
• Serve warm. :)

This french toast is SO GOOD that Bo and I have both had it for three mornings in a row; and you know that anything that can keep me away from my morning oatmeal for that long must be good!

So what are you waiting for?  

Why not treat yourself to some french toast tomorrow morning?!

You deserve it.

Question of the Day:

What is your favorite "special occasion" breakfast item?  Pancakes?  Eggs benedict?  A waffle?  Scone and clotted cream?!

Blessings,
Ally and Bo

Banana Melon Smoothie

Everybody knows that breakfast is my favorite meal of the day.  I mean, honestly, the proof is in the pudding, right?!  I have more breakfast recipes on my blog (thus far) than any other type of recipe.  Granted, most of these recipes include oats; but what can I say?  I LOVE oatmeal.

But today's post has NOTHING to do with oatmeal.

Nope, there isn't an oat in sight.  

You see, yesterday morning I was craving something different for breakfast.  By 7:30AM it was already H.O.T. outside (over 95 degrees, with the heat index!).  Needless to say, I wasn't in the mood for my regular hot tea or hot chai.  Instead, I had an overwhelming craving for a smoothie.

But not just any smoothie...

...I wanted to incorporate the sweet, juicy, freshness of melon!

Sweet and bursting with flavor, this smoothie is the perfect way to start a summer morning off with a BANG!  The frozen banana makes it creamy, the flax gives it staying power (along with fiber, antioxidants, and healthy omega-3's), and the melon simply makes it delicious.  Feel free to use cantaloupe, honeydew, or any type of specialty melon.

Banana Melon Smoothie
Serves 2

1 large banana, broken into pieces and frozen
1 heaping C of melon (I used cantaloupe)
2T ground flax
1/4C orange juice
1/4C Unsweetened Vanilla Almond Milk

Directions:

• Add the banana, melon, flax, orange juice, and almond milk to your blender.
• Blend on the lowest speed first, and then gradually increase the speed.
• Continue blending for 1-2 minutes until thoroughly smooth.
• Serve chilled, as a snack, or alongside your breakfast of choice!

I decided to add flax meal to the smoothie for a number of reasons, but primary because flax contains significant amounts of fiber, antioxidants, and omega-3 fatty acids.  It is also high in B vitamins, which is important for someone like me who doesn't receive those vitamins from animal protein.  If you want to learn more about the benefits of adding a tablespoon of flax to your morning smoothie, oatmeal, etc., just read here.

Question of the Day:


What is your favorite summer drink?  Is it iced coffee? A milkshake?  A smoothie?  Iced tea?  Orange juice?   Tell me all about it in the "Comment" section below!

Blessings,
Ally and Bo

Indian Chai Tea

If you have been reading my blog for several months now, you might remember this post where I talked about my decision to give up drinking caffeine (Blasphemy, to some of you, I know!).  This decision wasn't an easy one, to say the least.  Regardless, I had my reasons.  In particular, I had started to experience some of the side affects of my addiction, including:

• when I didn't drink my latte first thing in the morning I would have an excruciating headache by 10:00AM;
• around 2:00-3:00PM I would experience a rapid energy slump;
• I was visiting the ladies' room much more than usual; and
• perhaps most disturbing, I was dependent on my latte fix every day...sometimes more than once a day.

As of today, I haven't consciously had anything caffeinated in over a year (Wow...have I really made it that long?)!  Believe it or not, I feel better and more confident in my decision than ever.  There was a point in my life that I thought I simply couldn't live without my morning cup 'o Joe!  Well, I'm living proof that "when there's a will there's a way"!

With that said, I still enjoy something warm and comforting first thing in the morning.  When I'm craving something extra decadent, I might whip up one of my hot chocolate recipes (Cinnamon Double Hot Chocolate or Vanilla-Maple Hot Cocoa).  But that's a rare occasion.  On most morning I drink hot tea...or lately, homemade Indian Chai Tea!

Recently, while flipping through a magazine on the airplane to Emily and Henry's wedding, I stumbled upon Padma Lakshmi's recipe for chai.  Since I don't like the sugared-up Starbucks version of the beverage, but I DO love ginger and some of the other spices in this traditional Indian drink, I figured I would give her recipe a shot.  Besides, she's Indian-American, so I figured she must know what she's doing.  Four batches and a few tweaks later (to make the recipe vegan-friendly) BINGO!

Now I can't get enough of the stuff!  

It's in my mug almost every morning!

Indian Chai Tea
Serves 6-8

8 cups filtered water (or tap water)
2 tsp ground ginger
1/2 tsp cardamom powder
1/2 tsp ground cloves
4 Ty-phoo Decaf black tea bags
2 C Unsweetened Vanilla Almond Milk
2T brown sugar, lightly packed
3T honey

Directions:

• In a large saucepan, combine the water, ginger, cardamom, and cloves.
• Bring to a boil, and then immediately reduce heat to a simmer.
• Add the tea bags, milk, brown sugar, and honey.
• Simmer for an additional 4-5 minutes.
• Remove the tea bags from the saucepan.
• Pour the mixture into a large pitcher.
• Serve hot, or cold over ice.

For a normal person, this recipe would make enough chai for approximately eight servings.  However, I like BIG OL' MUGS of chai every morning.  So, for me, this chai is gone in about five days!

Money shot.

All this talk of chai makes me feel like heating up a mug now!

(Yes, I know it's 12:39 in the afternoon.  

Who cares?  

It's always the right time for chai!)

Question of the Day:


I'd love to hear from you!  What is your morning beverage of choice (i.e. coffee, hot tea, hot chocolate, chai, latte, cappuccino, orange juice...the list could go on and on)?!

Blessings,
Ally and Bo

Apple Pie Oats

After eating a bowl of Cherry Pie Oats two mornings ago, I couldn't get the idea of "pie oats" out of my head.  They were simply too delicious to be forgotten.  Thankfully, I had another stray can of pie filling in my pantry, so I didn't have to wait too long to fulfill my culinary fantasies of dessert for breakfast.  This time, however, I had apple pie filling.

In my mind, apple pie is quintessentially American.  When someone mentions apple pie, I immediately envision grandmothers in the kitchen, star spangled banners, and summer parties abounding with friends and family.  Therefore, I found this breakfast to be particularly apropos considering it is the Friday before Memorial Day weekend, and the unofficial kick-off to the summer season!

Forget the label "breakfast", this bowl of oats is like having a steaming pile of sweet, delicious apple pie first thing in the morning!  Let's be honest, doesn't practically everyone love good ol' fashioned apple pie?!  Well this breakfast is just like that, except it is perfectly acceptable for you to gorge yourself at 7:00 in the morning.  Enough said.

Apple Pie Oats
Serves 1

1/2 C oats
pinch of salt
1/2 tsp apple pie spice
1 1/2 C water
1/2 tsp butter extract (or 1T butter)
1 C Lucky Leaf's Sugar Free Apple Pie Filling

Directions:

• Add the oats, salt, and apple pie spice to a medium saucepan.
• Pour in the water and butter extract.
• Boil; and immediately reduce to heat to low.
• Simmer for 7-10 minutes until the mixture begins to thicken.
• Remove from heat; and pour into a large bowl.
• Stir in the apple pie filling.
• Serve immediately!

Next time - Saturday adventures with Lola and - assuming the weather cooperates - her first doggy park!  Water will be around, so I hope to get some great pictures of her frolicking in the doggy lake. ;)

Question of the Day:


Can you make pie from scratch?! 


I feel like generations past knew how to make practically everything from scratch, whereas nowadays we rush to the store to pick up pre-made whatever.  To be honest, I have never made a pie crust from scratch...maybe I should change that...

Blessings,
Ally and Bo

Cherry Pie Oats

On a whim - for no apparent reason other than it was on sale - I recently bought a can of Compton's No Sugar Added Cherry Pie Filling.

Well, that was almost a month ago.  

Since that purchase, the large can of cherry pie filling has sat, ignored, in the back of our pantry.  Keep in mind, we don't have any pie crusts in our refrigerator or freezer.  For that matter, Bo and I don't really even like pie crust all that much.  Most of the time, on the few occasions that we have either ordered or baked a pie, we end up eating out all of the "innerds" (that's not a very nice word now is it?) and leaving the crust for the birds.

Seriously, what in the world was I thinking buying pie filling?!

It was simple.  

I was going to have to come up with another way to eat this pie filling.  

And that got me thinking...how else can one eat pie?  I mean let's be honest, who doesn't try to get away with eating dessert for breakfast every once in a while (Come on...what do you think cinnamon rolls, french toast, and scones really are?!)?  So why fight it?  Why not just embrace the concept of pie for breakfast, but turn it into something healthy, delicious, and fulfilling?  The truth is, there is not reason not to.

So that's exactly what I did.

Cherry Pie Oats
Serves 1

1/2 C oats
pinch of salt
1/2 tsp ground cinnamon
1/2 C Unsweetened Vanilla Almond Milk
1 C water
1/2 tsp butter extract (or 1T butter)
1 C Compton's No Sugar Added Cherry Pie Filling
1 T unsweetened, shredded coconut (optional, for garnish)

Directions:

• Add the oats, salt, and cinnamon to a medium saucepan.
• Pour in the almond milk, water, and butter extract.
• Bring to a low boil, immediately reduce heat, and simmer for 7-10 minutes until the mixture begins to thicken.
• Pour the oats into a large bowl, and mix-in the cherry pie filling.
• Garnish with the shredded coconut, and serve.

On the off chance that you aren't a fan of cherry pie (Really?  How is that even possible?!), here are nine other recipes from the ABC blog that are perfect for breakfast:

Pumpkin Spice Oatmeal

This is the PERFECT bowl of oats for fall weather.  Stock up on canned pumpkin so that you can enjoy this recipe all-year round!

Overnight PB&J Oats

Peanut butter, jelly, cream, and oats all in the same bowl.  

Enough said.

Peanut Butter and Banana Overnight Oats

This recipe takes a classic snack combination and turns it into something perfect for breakfast.  This bowl of oats will keep you fueled and full for hours!

Blueberry Cobbler Oatmeal

This is one of my personal favorites!  

Feel free to get creative with ANY herbal teas you have laying around!

Cranberry and "Dressing" Overnight Oats

Tradition with a twist, this oatmeal recipe will have you wistfully reflecting on Thanksgiving come and gone.  But don't wait until November to enjoy this any-time-of-year bowl of oats!  

Apple and Peanut Butter Oatmeal

Here's another classic snack combination turned into something marvelous and delicious for breakfast.  If bananas aren't your thing, this bowl of oats should fit the bill!

Biscoff Overnight Oats

What's Biscoff?  

Don't ask.

Just get into your car,

drive to the nearest grocery store, 

buy it, and

rush home to make this for breakfast tomorrow.

You can thank me later.

Spring Green Overnight Oats

Think you don't like green foods?  Well, this bowl of oats isn't your average sauteed spinach, boiled broccoli, or mushy asparagus.  Don't be scared, just go for it!

And again...thank me later.

Roasted Coco(nut) Oatmeal

Running out of fresh fruits and vegetables?  Don't despair...oatmeal is here!  Add a few tablespoons of pantry staples such as nuts and coconut and you are good to go for hours!

Question of the Day:


Do you like fruit pie?!  If so, what is your favorite flavor (i.e. cherry, apple, peach, blueberry, blackberry, strawberry, etc.)?  

P.S. I have a can of Lucky Leaf's Sugar-Free Apple Pie Filling in my pantry as well.  Hmmm...I see another variation of "pie oats" coming your way in the near future!

Blessings,
Ally and Bo

Banana Cream of Wheat

As evidenced on my Recipage, I have a profound love of all things oatmeal.  In fact, I eat oatmeal for breakfast approximately five days a weeks.  As for the other two mornings, I usually end up making pancakes, french toast (both vegan, of course), or a tofu scramble.  Regardless, oatmeal in practically any form is my tummy's friend:

Peanut-buttered.

Jellied.

Biscoff-ed.

Nutted.

Spinached.

Kaled.

Coconuted.

Dotted with fruit.

You name it, and I love it on, or in, my oats!  

But believe it or not, there are times where I need a little change of pace...when I need to take a short reprieve from even my most favorite of foods.  In those times, good old-fashioned Cream of Wheat is my favorite go-to substitute.

The past couple of mornings I have worked to perfect a Cream of Wheat recipe for the blog.  It took three tries, but on the third morning I hit the jackpot!

Silky-smooth, buttery-rich, and semi-sweet like a Banana Cream Pie, this Banana Cream of Wheat will hit the spot first thing in the morning.  Don't skip the Smart Balance and creamer!  They are important ingredients in creating the pudding-like texture of this guiltless breakfast treat.

Banana Cream of Wheat
Serves 1

1 1/2 C water
pinch of salt
3 heaping T Cream of Wheat
1 banana, halved and thinly sliced
2 stevia packets
1 T Smart Balance (or butter)
1 T soy creamer (or regular, plain-flavored creamer)


Directions:

• Place the water and pinch of salt into a small saucepan.
• Bring to a low boil.
• While the water is waiting to boil, microwave half of the sliced banana for one minute.  
• Use a fork to whisk the microwaved banana until it reaches an egg-like in consistency.  
• Set aside.
• Once the water/salt begin to boil, add the Cream of Wheat.
• Immediately reduce heat and, using a whisk, mix together.
• Add the eggy-banana, stevia, butter, and creamer to the Cream of Wheat mixture.
• Once slightly thickened, pour into a large bowl.
• Top with the remaining half of the sliced banana, and serve immediately.

Next time - a rutabaga recipe that you WON'T. WANT. TO. MISS.  Seriously, this is one of the best things that I have eaten in months...maybe years (and Bo agreed)!  Cheap, delicious, and mouth-wateringly good, you have to come back for this recipe!

Question of the Day:


Do you like Cream of Wheat?  I find that a lot of people don't.  If not, I am 99% sure that you could substitute oatmeal for the Cream of Wheat in this recipe!

Blessings,
Ally and Bo