Summer Vegetable Quiche

The hubs and I have been doing our very best to try and not go out to eat in the month of July. It both budget and wait friendly. So we have been getting creative in the kitchen, mixing up our favorites with new recipes, and perfecting our homemade pasta and pizza skills. This weekend was another episode of breakfast for dinner, in the form of this vegetable quiche. It made the perfect light dinner, paired with a glass of dry white wine, and then delicious leftovers the next morning topped with avocado and hot sauce. So grab every veggie in your fridge and get to cooking. Also, my brain is fried right now, so insert quiche pun here. 

Summer Vegetable Quiche

Ingredients:

• 1 1/2 cup all-purpose flour
• 1/2 tsp. salt
• 2 tbsp. unsalted butter, cut into pieces
• 1 tbsp. chilled bacon grease (can use butter instead)
• 1 tbsp. cold water
• 2 tbsp. extra virgin olive oil
• 1 zucchini, thinly sliced
• 1 cup 1-inch chopped green beans
• 1 small red potato, thinly sliced
• 1/2 cup chopped onion
• 1 sprig of fresh thyme (pulled from stem)
• 6 eggs
• 1/4 cup almond milk
• salt and pepper
• 2 tbsp. freshly grated parmesan

Preheat oven to 375 degrees F.

In a food processor, or with a pastry blender, combine the flour, salt, butter, and bacon grease (if using) together until a coarse meal forms. Add in the water and pulse to combine. If the mixture is still too dry, add in a bit more water as needed.

Press the crust mixture into a tart pan or pie dish, coming up around the sides. Bake the crust for 10-12 minutes, just until set, but not quite browned yet.

Meanwhile, heat 1 tbsp. of the oil in a skillet over medium-high heat and saute the zucchini and green beans together until slightly softened. Seta side in a bowl. Add in the other tbsp. of oil and cook the potatoes and onion together until softened. Add to the bowl with the zucchini. Add in the fresh thyme leaves and mix well. 

Add the vegetables to the prepared crust and smooth out into an even layer. Sprinkle with the parmesan cheese. Whisk together the eggs, almond milk, salt, and pepper, and pour over the vegetables. Bake in the oven until the eggs are set, about 35-40 minutes. Remove from the heat and allow to cool for at least 5 minutes before serving. Serve warm or at room temperature. Also makes for excellent leftovers!

Peanut Butter Brownie Energy Bites

Always on the go. Packing multiple meals to eat throughout your day. Don't want to spend $$$ at the vending machine only to sugar crash 30 minutes later. Does this sound like you? I've got a great solution and something that I like to do on Sunday's to keep my household somewhat healthier and fuller throughout our work week. We make energy bites! I personally like making my own version of Lara Bars (see here and here), but this week I thought I would make something for the hubby. My own peanut butter cup version of energy bites. With only 5 ingredients, and about 5 minutes prep time, there's no reason you can't do this too!

Peanut Butter Brownie Energy Bites

Ingredients:

• 12 pitted medjool dates
• 2 tbsp. organic creamy peanut butter
• 3/4 cup almonds
• 1 tbsp. raw cocoa powder
• 1 tsp. organic honey

Add all ingredients to a food processor and whirl until the mixture comes together and sticks together when you press your finger into the mixture. Add a tsp. water if it seems a little too dry in there.

Form the mixture into balls and keep in an airtight container in the fridge. Makes about 12-15 balls, depending on the size you prefer. Will keep for up to 1 week.

Baked Oatmeal & Berry Souffle

It's Friday. And where have I been for the last week you ask? Packing my life away and trying to fit 2 weeks worth of clothes into a carry-on suitcase. Can we just talk about how much easier men have it? My husbands packing list for our honeymoon is 5 shirts, 2 pairs of jeans, and a sweater/jacket. Basically times that by 18 to get my packing list (hint: it's 3 pages). I wouldn't consider myself high-maintenance, but it's really hard to pack for a trip that your husband planned (I planned the wedding, he planned the honeymoon), and somehow have all of your bases covered. Italian women are known for their classic fashion sense, so I'm not about to pack my nikes and yoga pants (though I'm really considering it at this point). 

You know what's not high maintenance though? This baked souffle. It's basically a giant (healthier version) of a blueberry muffin. It's light, fluffy, warm, and filled with fresh berries. I had planned to make my version of this recipe last weekend, but my husband surprised me by getting up early and recipe testing it for me. I can say that it did not disappoint! 

So do me a favor while I'm in Italy for the next two weeks. 1) follow my travels over on instagram to see what I'm devouring (hint: all of the things), and 2) make this baked souffle for good measure!

Baked Oatmeal & Berry Souffle

Ingredients:

• 1 cup oats (I prefer old-fashioned)
• 3 cups almond milk
• 2 tbsp. brown sugar
• pinch of salt
• 3 large eggs, separated
• 2 cups mixed sliced strawberries and blueberries
• 1 tsp. finely grated lemon zest
• confectioner's sugar, for dusting
• 100% maple syrup

Preheat oven to 350 degrees F. Spray a 2 qt. cast-iron skillet with non-stick cooking spray.

In a large saucepan combine the oats, milk, sugar, salt and simmer, covered, until thickened, about 15 minutes. Stir occasionally. Remove from the heat and allow it to cool slightly.

Quickly add in the egg yolks into the thickened oatmeal until well combined. Then fold in 1/2 of the berries, and the lemon zest. 

In a medium bowl, whisk the eggs with a hand mixer until stiff peaks form, then fold it into the oatmeal mixture. Scrape the mixture into the prepared cast iron and make in the oven for 30 minutes, until puffy and golden brown. Should only jiggle slightly when shaken. 

Serve with the remaining berries and maple syrup. Dust with confectioner's sugar and serve warm. 

Banana Blueberry Chocolate Muffins

As much as I love a creamy sauce covered stack of eggs benedict and a bloody mary for breakfast, sometimes you gotta cut the cord because you know, bikini season or whatever... you replace the canadian bacon with blueberries, and the english muffin with old-fashioned oats. But don't worry, we still invited chocolate to the party. Because you don't want to just eat your breakfast. You want to enjoy it! These muffins are great to grab on the go  and if you really can't escape that warm buttery craving, then warm one up and slather some butter on it! Don't say I never did anything for you.

Banana Blueberry Chocolate Muffins

Ingredients:

• 2 overripe bananas, mashed
• 2 large eggs, room temperature, whisked
• 1/2 cup packed brown sugar
• 1/3 cup coconut oil 
• 1 cup milk
• 1/2 tsp. vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup old-fashioned oats
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• pinch of salt
• 1/4 tsp. baking soda
• 1 heaping cup fresh or frozen blueberries
• 1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees F. Prepare a muffin pan by spraying it with non-stick cooking spray. 

In a large bowl, whisk together the flours, oats, baking powder, cinnamon, salt, and baking soda. Set aside.

In a medium bow, whisk together the bananas, eggs, sugar, coconut oil, milk, and vanilla. Add the wet to the dry ingredients and mix until just comes together. Fold in the blueberries and chocolate chips.

Fill the muffin tin almost to the tops and bake for 25-29 minutes, until golden brown, and toothpick comes out clean when inserted into the center.

Allow muffins to cool in muffin pan for 5-10 minutes before removing to completely cool on wire rack. 

Black & White Birthday Donuts

As my first recipe back after taking a much needed break for our wedding, it was only fitting that I share a birthday breakfast recipe for my one and only, my husband, as we celebrate his special day today! Andrew is an avid lover of the classic black and white cookie, and we are sure to always get one every time that we visit New York City. But this time, I am bringing NYC to him...in the form of a donut. What could be better? They're soft, sweet, and fun, just like my birthday boy. Make these for that special someone in your life...or maybe just casually on a Sunday morning. Either way, you've got homemade donuts, and nothing beats that!

Black & White Birthday Donuts

Donut Batter:

• 1 cup all-purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/3 cup granulated sugar
• 2 tbsp. butter, melted
• 1 egg, room temperature
• 1/2 cup buttermilk
• 1/2 tsp. almond extract

Chocolate Glaze:

• 3/4 cup powdered sugar
• 2 tbsp. cocoa powder
• 2 tbsp. milk

Vanilla Glaze:

• 1/2 cup classic white frosting
• 2 tbsp. milk

Preheat oven to 350 degrees F. Spray a donut pan with non-stick cooking spray.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside. In a medium bowl, whisk together the egg, buttermilk, and almond extract. Slowly whisk in the melted butter.

Add the wet ingredients to the dry ingredients and whisk until combined. Add the batter to a large ziplock bag, squeeze out the excess air and seal the bag. Cut off the tip of the bag and pipe into the prepared donut pan, filling about 3/4 of the way full.

Bake for 9-11 minutes, until golden brown, and remove from the oven to cool completely.

Meanwhile, whisk together the chocolate glaze and the vanilla glaze ingredients in 2 separate bowls. 

Once the donuts are cooled, glaze each donut, half with the vanilla and the other half with the chocolate glaze. Keep in the fridge for up to 3 days. 

Happy Birthday Andrew! #twentyNINE

Paleo Eggs Benedict

Paleo week continues with a breakfast dish sure to please everyone! Coming up with new and fresh ideas for meals is a bit challenging at times, especially when you finally come up with one and the lighting is poor, limiting your photo capabilities. But nonetheless, I just HAD to share this recipe with you. It's my paleo take on my favorite breakfast meal; Eggs Benedict. Take a crispy latke made up of sweet potato as your bread, then replace the standard ham slice with some sugar-free bacon, and top with creamy avocado instead of hollandaise, and the best part, a runny poached egg. Oh and hot sauce! If you've got a stubborn bread-eater in your house, simply place an english muffin or slice of toast on the bottom to satisfy their needs. See, pleasing everyone! 

Paleo Eggs Benedict

Ingredients:

• 1 large sweet potato, peeled and shredded
• 3 green onions, green part only, sliced
• 1/4 cup almond flour
• 1 tsp. garlic powder
• 3 tbsp. high-heat oil (such as avocado oil)
• 2 small avocado, pitted
• 4-6 slices, nitrate free bacon, baked or fried
• 4 eggs, poached
• salt and pepper to taste
• hot sauce for garnish

In a medium mixing bowl, add the shredded potato, green onions (save some for garnish if you would like), garlic powder, salt, and pepper. Mix together with your hands and form into patties.

Heat 1 1/2 tbsp. of the oil in a large pan and cook the patties, 4 in each bach as not to crowd the pan. Cook until dark brown on both sides, about 2 minutes on each side, remove from skillet and keep warm while you cook the next batch. Repeat.

Meanwhile, mash the avocado in a small bowl seasoned with salt and pepper and poach the eggs.

To assemble, place 1 to 2 sweet potato patties on the plate. Top with bacon, then a dollop of the avocado smash and lastly, an poached egg. garnish with more green onions and hot sauce.

Pumpkin Gingerbread Muffins

It's a well known fact that pumpkin is the winning flavor of fall, and gingerbread is the winning flavor of winter. But what happens when you combine the two into a holiday-hybrid-muffin? Magic! These flavorful muffins combine everything that is great about fall and winter into one delicious breakfast, and it's healthy to boot. The gold sprinkles are optional, but I think they add a little fun into the mix. Plus, it's Christmas, so the more sprinkles the merrier.

Pumpkin Gingerbread Muffins

Ingredients:

• 2 1/4 cups old-fashioned oats
• 1/2 cup pumpkin puree
• 1/2 cup pure maple syrup
• 2 eggs, room temperature
• 1 tbsp. pure vanilla extract
• 1/2 cup unsweetened almond milk
• 1/4 cup dark molasses
• 4 tbsp. creamy almond butter
• 2 tbsp. light brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. pumpkin spice
• gold sprinkles (optional)

Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin by lining or spraying with non-stick cooking spray. 

Add all ingredients to a blender and puree until smooth. Fill muffin cups 3/4 of the way full, sprinkle the tops with sprinkles, and bake for 22 minutes, until a toothpick stuck in the center comes out clean.

Classic Breakfast Sandwiches

Let's take a minute to talk about breakfast. My love for it is undeniable. You can drink mimosas and bloody mary's with it. You get to have coffee. And you can load up on bacon, eggs, and bread. What's not to love? I recently make these classic breakfast sandwiches later in the morning to keep us full until dinner, and that they did. With hand pressed sausage patties and runny egg yolks, these are the perfect way to start your day!

Classic Breakfast Sandwiches
Makes 4

Ingredients:

• 4 eggs
• 4 english muffins
• 1/2 lb. turkey breakfast sausage
• 4 slices tomato
• 1 avocado, sliced
• 4 slices pepper jack or cheddar cheese
• 1/4 cup cream cheese
• sriracha ketchup

Form 4 patties from the breakfast sausage and set aside on a plate. Heat a large pan over medium high heat. Cook the sausages until no more pink remains. Remove the sausage form the pan and set on a paper towel to drain any excess grease. 

Lower heat to medium-low and cook the eggs in the turkey grease, until the whites are set and the yolks are still a little runny. 

Meanwhile, toast the english muffins until golden brown.

To build the sandwiches, place a sausage patty on the bottom half of an english muffins. Then top with a slice of cheese, then an egg, then tomato, and avocado. Slather some cream cheese on the top half of the muffin then top sandwich.

Serve with sriracha ketchup on the side. I love Traina Foods' version.

This recipe was not paid for by Traina Foods, but product was provided for me. All opinions are my own. 

Thanksgiving Leftover Breakfast Burritos

We all know that secondary to giving thanks, Thanksgiving is all about them leftovers. Last year I made these EPIC cheddar mashed potato waffles leftover sandwiches, and this year? Well, this year I stuffed them into a breakfast burrito and called it a day. Serve it with a side of gravy and cranberry sauce to complete the dish. Hearty, warm, and full of everything we love. These burritos are sure to be a hit!

 Thanksgiving Leftover Breakfast Burritos

Ingredients:

• 2 tbsp. butter
• 1 cup leftover turkey, chopped
• 1 cup leftover stuffing, chopped
• 1/2 cup leftover vegetables (like green beens or brussels sprouts)
• 4 large eggs
• 4 spoonfuls of leftover mashed potatoes
• 4 large tortillas 
• 2 tbsp. fresh parsley, chopped
• leftover gravy and/or cranberry sauce for dipping

In a large saute pan, melt the butter over medium-heat. Add in the chopped turkey, stuffing, and vegetables. Cook until heated through. 

Crack the eggs into the pan and stir into the filling. Continue to cook until the eggs are cooked through. 

Meanwhile, heat up the mashed potatoes and tortillas. Spread a spoonful of mashed potato down the center of each tortilla, then top with the leftover/egg filling. Sprinkle with the fresh parsley and fold up like a burrito. I found it easier to eat by wrapping it with a piece of tin foil to keep the filling from falling out. 

Serve warm with leftover gravy and/or cranberry sauce.

My taste tester couldn't wait to get his hands on these. 

Mixed Beet Breakfast Hash

Umm, how cute is that plate? Crate & Barrel really knows the way to a food bloggers heart. I may or may not have 5 other ones stacked up in my props cabinet just waiting for their debut! Today I bring to you a farmer's market breakfast dream. Locally grown beets are cooked to a crisp and farm fresh eggs are just set with slightly runny yolks. What really brings out the flavor in this dish is the bacon fat (yes, I am that person that has a mason jar full of bacon fat in my fridge), and I use it pretty much any time I roast something in place of half of the oil. If bacon fat is not your thing, just use all oil, no biggie! 

Beet Breakfast Hash

Ingredients:

• 1 red beet, ends trimmed and peeled
• 1 golden beet, ends trimmed and peeled
• 1 russet potato, peeled
• 1/2 cup chopped red onion
• 1 garlic clove, thinly sliced
• 1 tbsp. bacon fat
• 1/2 tsp. olive oil
• 5 eggs
• salt and pepper to taste

Chop the beets and the potato into 1/2-inch chunks. Bring 3 inches of water to a boil in a large pot. Boil the beets and potato for 7 minutes until softened slightly. 

Meanwhile, heat the bacon fat and olive oil over medium-high heat in a cast-iron skillet. Once the beets and potato have softened, drain and add to the hot skillet. Season with salt and pepper and cook for 5 minutes, tossing occasionally. 

Add the onion and garlic, and cook for another 4-5 minutes, tossing until crispy. Make 5 wells in the skillet and crack an egg into each one. Season eggs with salt and pepper and lower the heat to medium-low. Cook until the eggs are set.

Serve hot. 

Homemade Pumpkin Spice Bagels

The pumpkin train has the left the station, and there's no turning back now. After last week's pumpkin creamer unveiling, I was inspired to keep the good times rolling, and this time it is in the form of a bagel. I am a loyal everything-bageler (is bageler a word, probably not, but let's go with it), but when the pumpkin bagels come out in the fall, I drop everything I have ever known about everything bagels, and head straight for that orange goodness. Since I had success at my first attempt at homemade bagels, I decided to give a pumpkin version a try. One point that I should address, please make sure to spray basically everything with non-stick cooking spray. Otherwise you may find yourself in a bagel-stuck-to-the-baking-sheet-while-rising-demise, and therefore leaving you a sticky kitchen mess. What bagels were able to be salvaged and baked turned out wonderfully, full of spiced flavor and perfect for the upcoming fall season. Brace yourselves, pumpkin everything is coming. 

Homemade Pumpkin Spice Bagels

Ingredients:

• 1/2 cup pumpkin puree
• 1 1/4 cup very hot water (around 110 degrees F)
• 1/4 cup brown sugar 
• 3 1/2 cups bread flour (could also substitute all-purpose flour)
• 1 tsp. salt
• 1 tsp. pumpkin pie spice
• 1 package active dry yeast
• 1 tsp. baking soda

Place all of the ingredients except for the baking soda into your bread machine in the order listed by the handbook (mine lists wet, dry, then yeast). Be sure that the yeast does not touch the liquid when you place it into the pan.

Place the bread machine on the dough cycle and allow it to mix the dough and then rise. Once the dough has risen, remove from the bread machine and place onto a floured surface and punch the dough down.

Cut the dough into 8 evenly-sized pieces (or how ever many bagels you would like to have), and roll each piece out into an 8-inch rope. Wet each end of the rope and form a circle, overlapping the wet ends around each other by about an inch, pressing firmly to seal. The hole in the center should be about the size of a quarter.

Place the formed dough on a baking sheet sprayed with non-stick cooking spray, and cover with a towel for about 20 minutes to rest and rise slightly.

Meanwhile, preheat oven to 425 degrees F and bring a large pot of water to a boil over high heat. Add the baking soda and lower to medium-low heat for a low simmer. After the bagels are done resting, stretch the holes in the center again to be the size of a quarter. Boil 3-4 bagels at a time in the water for 45 seconds on each side. The bagels will look slightly wrinkled. Place the boiled bagels onto a wire rack while you finish boiling the rest.

Place the boiled bagels onto a baking sheet (or 2 if you need), lined with parchment paper sprayed with non-stick cooking spray. 

Bake in the oven for 15 minutes, rotate the trays and bake for another 10 minutes until the outside forms a nice crust in a deep caramel color. Remove from the oven and let rest for 30 minutes, allowing the inside to keep cooking slightly, forming a chewy interior.

Keep in an airtight container for up to 5 days. 

Pumpkin Spice Creamer

I thought I'd let Labor Day pass before going full-fledged pumpkin on you guys, so get ready because we are in the thick of it! I am as basic as it gets when it comes to pumpkin. However, truth be told, I would much rather make my own PSL at home, then get a fake-tasting, chemical-filled one from you-know-where. Even though I hear they actually added *real* pumpkin to it this year. Way to go. Slow clap. Okay, rant over. If you're like me and want to make your own pumpkin flavoring, all you need is 3 simple ingredients. These natural bliss creamers are a dream come true. They only have 4 ingredients. FOUR! And no ingredients that you can't pronounce, like dipotassium phosphate or carrageenan. Yes, those are really ingredients found in everyday creamers. I don't know what they are, which is exactly why I don't want them in my morning coffee. Okay, second rant over. What is really important here is getting as basic as possible this fall season. So, put back that artificially flavored creamer and make your own at home today! 

Pumpkin Spice Creamer

Ingredients:

• 1 bottle Coffee-Mate Natural Bliss Cinnamon Cream flavor
• 1/2 cup canned pumpkin 
• 1 tsp. pumpkin pie spice

Add all ingredients to a blender and whirl until smooth. Carefully pour back into the bottle, and keep in the fridge.

This recipe is not sponsored by Coffee-Mate or Sprouts, but based on my own opinions and love for these products. 

Dark Chocolate Zucchini Bread Waffles

I know that everybody's life is busy, but sometimes I just don't know how I do it. And yet, I always find time to do even more than I thought possible. A typical day in my life looks like a 6:00am alarm, throw on a quick layer of mascara, grab a hard-boiled egg from the fridge, and out the door by 6:30am. Leave work by 4pm, then head to the gym and home to catch up on homework (working on my human resources certificate). Somehow I find one last burst of energy to make dinner, photograph it, and blog every night. Kudos to all you parents out there, who do all of this and more!! While I am a creature of habit, sometimes it is nice to just do nothing, have a nice breakfast, fresh ground coffee, and lounge with my fiance and some Netflix. Last weekend I got the chance to do just that, with these waffles (I originally wrote pancakes instead, whoops). All the traditional flavors of chocolate zucchini bread, but in crispy waffle form. While there is not much sugar in this recipe, they taste perfectly sweet and they are full of healthy ingredients like eggs, almond milk, coconut oil, and the star of the show, zucchini!

Dark Chocolate Zucchini Bread Waffles

Ingredients:

• 1 cup cake flour
• 1 cup whole wheat pastry flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup dark brown sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 eggs, room temperature
• 2 cups almond milk
• 1/2 cup coconut oil, liquid
• 1 tsp. vanilla
• 1 cup shredded zucchini (1 medium squash), excess liquid squeezed out
• 1 cup dark chocolate chips
• butter & syrup for serving

In a large bowl, whisk together the flours, cocoa powder, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the eggs until smooth. Add the eggs to the dry ingredients as well as the milk, coconut oil, and vanilla. Whisk until smooth.

Fold in the zucchini and chocolate chips.

Heat up your waffle maker, spray with non-stick cooking spray (if needed) and add 1/2 cup batter to the hot surface. Cook in batches until all batter has been used.

Serve crispy warm waffles with butter and syrup.

Freeze any leftover waffles and heat up in the toaster to enjoy at a later date.