Happy Friday! I love making special breakfasts on weekends. During the week, I eat oatmeal every morning, but Saturdays and Sundays are meant for splurging. I am talking about pancakes, French toast, waffles, muffins, and scones. We are always mixing up our breakfast menu. I am currently loving these Strawberry Ricotta Scones. They are easy to make and perfect for spring. Strawberries are so good right now and I bet you can even find them on sale.
Snap peas are also known as sugar snap peas, probably because of their wonderfully sweet flavor. They are a spring vegetable, so they are right in season right now, so their flavor will be at their peek!
Snap peas are high in fiber, minerals, and vitamin C. They great with their edible pods, and can be enjoyed raw by the handful, or also very tasty cooked like in the recipe below.
Continue reading “recipe: snap peas with pine nuts and shallots” »
We recently borrowed a children’s book from the library about a lady who made crêpes and sold them from her cart that she took all over Paris. It was a charming story and my daughter loved when we made crêpes for breakfast soon after. It had been a while since I made them and I am happy to be back on the crêpe bandwagon. Today I am sharing a little about the history behind crêpes and a few links to crêpe recipes I think you will love. Continue reading “fyi: crêpes” »
I have been eating spinach like crazy lately. Seems like I can’t get enough. And another thing I can’t get enough of? Homemade pesto. I can seriously eat it straight out of the jar. So it’s only natural to combine the two, right?
We love when we can have brunch on a late morning, especially Easter. There’s something special about brunch, and when it’s Easter brunch its even more festive. We usually keep brunch simple, and these french eggs are perfect and easy to fix alongside a fruit salad and grilled toast. Continue reading “recipe: french eggs” »
I don’t consider myself a typical breakfast person. In fact, for many years I hardly ate breakfast! I know, it’s the most important meal of the day. Lately, I have been trying to make a conscious effort to eat breakfast every day. I am more of a savory breakfast person. I could probably be just fine eating leftovers from the night before for breakfast, but I have been trying to come up with some new regulars for my breakfast menu.
As my love for kale grows, I am learning to use it in many dishes. It is highly nutritious, and so good for your body! I decided to add it to an egg white omelet along with some sautéed mushrooms, and topped with avocado. This is a great way to start the day!
Continue reading “recipe: egg white omelet with kale and mushrooms” »
Easter is literally right around the corner. While I still haven’t planned what I’m going to be contributing to the menu, I’m sure most of you are more on top of it than I am!
But what I am already thinking about is leftovers. Leftover ham, leftover potatoes – and yes – my favorite – those leftover hard boiled eggs.
When it comes to eating healthy, there are just some days when it needs to be easy too. Like make-in-5-minutes easy…you know what I mean, yes? Today I’d like to share with you a light lunch idea that I’ve made probably 4 times in the past two weeks. It’s super tasty, healthy and takes just minutes to prepare.
Spring is salad season. Though I wish I had a small greenhouse or some other way to have crisp greens through the winter, I wait until the early spring to plant baby lettuces to enjoy. Lettuces are a cool weather crop, and after eating so many heavy and warm meals through the winter I am grateful for the light clean flavors of spring greens.
I think what makes a salad great is a good vinaigrette. Sure you can buy a vinaigrette at the store but when you make your own you know exactly what is in it, and can use the freshest and best ingredients. Get to know the basics of a vinaigrette and start making your own at home today. Continue reading “how to: make a vinaigrette” »
Soup is such a dinner staple at our house, and I love to come up with new combinations! On nights we don’t feel like eating meat, I love to turn to beans as a good source of protein. White beans are great in soup, and they make it very hearty, so you could easily eat this soup for dinner!
Continue reading “recipe: white bean and vegetable soup with kale” »
