Breakfast/Brunch, Dairy-Free, Gluten-Free, Vegetarian

Sriracha Green Eggs (Sans Ham)

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In honor of Sunday brunch, I thought I’d share my typical Saturday and Sunday dish when I’m craving some eggs: Spicy Green Eggs. Quick, easy and full of flavor (thanks, sriracha). Pack in some creamy avocado, and you’re good to dare. I dare you not to devour these. [If you have trouble cooking eggs or don’t even know where to begin, BuzzFeed has a great rundown of how to cook the perfect eggs — fried, scrambled, poached and soft/hard boiled. With pictures and everything.]

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Vegetarian

Ogling Over This (Healthy) Oatmeal Bake

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I went to Chicago last week to visit a nursing school and family and my cousin, Betsy, made a delectable Oatmeal Bake for breakfast with the challenge to lighten it up. Challenge accepted. Before I digress, I met the best playdates in Chicago and Luca even let me help him make a (Play-Doh) pizza. Arie is adorable as ever and Betsy and Andriy were gracious hosts. I also really liked Rush and seems like it could be a contender for grad school, but Boston and Philly are still looking strong. . . Now, back to the challenge. Eggs for egg whites, oil for mashed banana, milk for unsweetened almond milk and sugar for caramelized bananas (see the trick here), agave nectar and Aloha’s coconut powder, a natural sweetener. Done. Next challenge?

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Vegan, Vegetarian

Paramount Pumpkin Pancakes

Pumpkin Banana Pancakes
Detox the day after Thanksgiving with some Pumpkin Banana Pancakes. A spin off of my Banana Oat Pancakes and my Chocolate Banana Pancakes, these are sure to delight. Unlike the other two versions, I used a blender (a food processor works as well) to seamlessly incorporate the pumpkin purée and effortlessly combine all the ingredients. The consistency resembles your more traditional pancakes, but is still packed with all the flavor you’d expect from a fall brunch.

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Breakfast/Brunch, Dessert, Lightened Up, Meal Prep, Snack, Vegetarian

‘Tis the Season for All Things Pumpkin

Pumpkin Scones

When I think of fall, I think of all things pumpkin. Pumpkin lattes, apple cider, pumpkin donuts, mulled wine, pumpkin bread, pumpkin chai . . . We’re getting basic over here. In honor of the first weekend of October, I whipped up a batch of pumpkin scones. Using real pumpkin, egg whites, less butter and unsweetened almond milk, the scones are lightened up. Sprinkled with cinnamon sugar rather than slathered with frosting, the scones keep all of the flavor. These Pumpkin Scones will make your kitchen smell heavenly.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Vegetarian

Deliciously Healthy Chocolate “Pancakes”

Chocolate Banana Pancakes

These can’t be that delicious and that good for you. Seriously, it’s not fair. I’ve made banana oat pancakes in the past, but was feeling something different. I have some of Aloha‘s Chocolate Daily Good Greens in my pantry and the addition seemed perfect. Here’s an updated version to the banana oat pancakes — Chocolate Banana Pancakes!

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Breakfast/Brunch, Dairy-Free, Lightened Up, Vegetarian

The Easiest Eggs & Toast…Maybe Ever

Eggs in a Mug with Avocado Toast

After reading BuzzFeed’s “19 Breakfasts You Can Make In A Mug,” I wanted to test out their idea for eggs. Seemed simple enough. With it being so hot and muggy this summer, I haven’t been too inclined to make eggs and have the stovetop emitting so much heat. I was skeptical, but then again my Banana Bread in a Mug turned out just fine. Also surprising, but I’ve never made avocado toast before. I know, right? Who am I? It was beyond good. Seasoned with sea salt and red pepper flakes for a small kick, I’m seriously in love with avocado toast. I must have been living under a rock. The eggs in a mug turned out to be deliciously simple. I tossed in egg whites, chopped baby spinach and Parmesan. You can really add whatever you’d normally want in your omelet to have the perfect Eggs in a Mug with Avocado Toast. This truly was a 5 minute breakfast!

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Breakfast/Brunch, Dairy-Free, Lightened Up, Meal Prep, Vegetarian

The Never-Go-Hungry Breakfast Sandwich

Power Breakfast Sandwich

I don’t know what I just made, but this Power Breakfast Sandwich should be illegal. It’s been quite warm up my fourth floor apartment in Boston sans AC.  For the breakfast, I’ve been sticking to things that are cool and no fuss — overnight oats, smoothies, yogurt parfaits or cereal. Lately, they haven’t been cutting it. I’ve been craving a breakfast sandwich. Not a usual ham, egg and cheese, but something downright different. Plus, I saw this mouthwatering avocado egg sandwich on Hungry Betches instagram account. (All of her food looks ridiculous — ridiculously tasty that is.) I knew I need avocado in this sandwich after seeing that. Sriracha sounded like a good pairing, and I have hummus begging to be used in my fridge. My mom got the idea of pairing hummus and eggs after making one of Giada De Laurentiis‘ veggie breakfast wraps with hummus and poached eggs. Toss in some spinach over a multigrain bagel, and an unlikely grouping of ingredients to make the best breakfast I’ve had in ages.

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Breakfast/Brunch, Entrée, Gluten-Free, Vegetarian

This Quiche Has Got You Covered

Sage, Kale & Caramelized Onion Quiche

Sage, Kale & Caramelized Onion Quiche. All I can say is yummmm. I’ve never had a quiche expand so much while baking, that it rose up and out of the pan to get that goldeny-brown crust. Ironic since it’s crustless! I had some sage leftover after the Grapefruit Sage Water and the Crispy Sage Chickpeas over Sweet Potato Mash. Quiche is great to make ahead of time and then pull out pieces of breakfast, lunch or even dinner during the week. Pair with a fresh salad and it’s dinner or with half a grapefruit for breakfast. Plus, it’s easy to make — and delicious!

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Dessert, Lightened Up, Vegetarian

No Buttah in These Cookies

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These Vanilla Greek Yogurt Chocolate Chip Cookies taste like cake.  Scratch that. Better than cake because they’re bite size. They’re super dense without losing any of the flavor of traditional chocolate chips. With the addition of vanilla Greek yogurt, I almost like them more. I tried to lighten up your classic cookie with egg whites, powdered sugar plus coconut sugar and non-fat Greek yogurt instead of butter. They might not be the prettiest cookies, but boy, are they delicious!

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Dessert, Vegetarian

Sprint into the Holidays with Spritzgebäck

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“Spritzgebäck” or just “spritz” are a traditional German cookie, baked around the holidays. The cookies consist of flour, butter, sugar and eggs. My mom has always added almond extract for an added touch and a distinct twist on the classic cookie. For as long as I can remember, I’ve helped my mom baked these cookies, just as she helped my grandmother. The recipe itself is quite simple; it’s the work making perfectly “pressed” cookies that can be the challenge. While the recipe isn’t healthy, it’s a holiday recipe worth sharing — spritz are delicious. These Spritz Cookies are light, crunchy, buttery and bite-size, so it’s ok to indulge in one or two. Happy Holidays!

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