Category Archives: Brunch

Baked Veggie Breakfast Sandwich

Baked Veggie Breakfast Sandwich

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This past weekend was very chilly in Chicago. For chilly mornings I love to make a warm egg recipe. You’ve probably noticed that I love eggs. Egg whites, egg omelets, anything egg for breakfast I’ll probably love it. This particular chilly morning I was feeling a little adventurous and wanted to incorporate veggies, bacon and eggs into a nice sandwich for my husband and I. Cue: Baked Veggie Breakfast Sandwiches

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To make this recipe I should preface that you do not need to use the mini cast iron skillets that I used. These make the recipe take a little longer by cooking the eggs via oven instead of in a small pan over stove top. I had a little extra time on my hands, so I went with the baking option. Both baking and cooking in a pan work well.

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How Do I Make It?

Start by cooking your bacon (I used turkey bacon) in a pan. Remove bacon from the pan and let it sit on paper towel to absorb some of the oil. Then saute your veggies in the same pan. Season with salt and pepper. The bacon grease remnants act as your oil and add additional flavor. Place your cooked veggies in a side bowl to cool. You don’t want to add these to the eggs too soon and cause the eggs to scramble.

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In a side bowl whisk together: egg whites, milk, salt and hot sauce. Add your cooled veggies to the egg mixture and whisk together to incorporate. Cook in a mini cast iron skillet or small pan to form a circular egg omelette. Cooking in the cast iron skillet should take about 30-45 minutes. Then toast your bun, add cheese, bacon and top off with eggs. A healthier egg sandwich option filled with veggies to warm you up on a cold morning.

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Happy Thanksgiving week!

Enjoy.

Baked Veggie Breakfast Sandwiches

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 2

Serving Size: 1

Ingredients

  • 4 slices of Turkey Bacon
  • 1/4 Red Bell Pepper- Chopped
  • 1/4 Green Bell Pepper- Chopped
  • 1/4 Onion- Chopped
  • 1 Tomato- Chopped
  • 1/2 Cup Spinach- Chopped
  • 5 Egg Whites + 1 Egg
  • 1 Tablespoon Milk
  • 1 Teaspoon Hot Sauce
  • Bun Thins,
  • Cheddar Cheese Slices
  • Salt & Pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook bacon (I used turkey bacon) in a medium pan.
  3. Remove bacon from the pan and let it sit on paper towel to absorb some of the oil.
  4. Saute veggies in the same pan. Season with salt and pepper.
  5. Place your cooked veggies in a bowl to cool.
  6. In a medium bowl whisk together: egg whites, milk, salt and hot sauce.
  7. Add cooled veggies to the egg mixture and whisk together to incorporate.
  8. Cook in two mini cast iron skillets for 30-40 minutes, until eggs are cooked through. Check by poking with toothpick.
  9. Then toast bun thin, add cheese, bacon and top off with eggs.
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Mini Veggie Frittatas

Mini Veggie Frittatas

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On colder Fall days it’s so nice to enjoy a warm and nourishing breakfast to start your day. It’s no lie that I LOVE eggs for breakfast. I’ve made mini frittatas before, large frittatas, mexican frittatas and countless egg recipes. This recipe I wanted to make veggie centric to increase the nutritional value and deliciousness.

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Mini frittatas are SO easy to make and can be made and then enjoyed for breakfasts for days. Just freeze them and microwave when you’re ready to eat.

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For this round of mini veggie frittatas I used a muffin tin to cook the frittatas. This resulted in individual frittatas that are easier to enjoy.

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Use whatever veggies that are residing in your refrigerator and add some cheese if you’re non-vegan. This healthy and diet friendly recipe is so customize-able and delicious.

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Mini Veggie Frittatas

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1/2 Dozen

Ingredients

  • 4 egg whites + 2 eggs
  • pinch salt and pepper
  • 1 TBS Milk
  • 1 tsp Hot Sauce
  • Chopped veggies: onions, garlic, bell pepper, jalapeno, tomato, mushrooms- Choose which you like best. Chop and cook until softened. There should be about 1/2 Cup -1 Cup of chopped veggies for your frittatas

Instructions

  1. Whisk egg whites + a few whole eggs together with salt, pepper, milk and hot sauce.
  2. Saute your veggies and allow them to cool.
  3. Add your veggies and cheese (optional) to the eggs.
  4. Spray your muffin tin with non-stick spray and pour the egg mixture in the individual tins until 3/4 full.
  5. Bake on 350 for 30 minutes or until you can poke with a toothpick and it comes out clean or with a few remnants of scrambled egg.
  6. Allow these frittatas to cool before eating and then enjoy!
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Peanut Butter Banana Overnight Oats

Peanut Butter Banana Overnight Oats

Quick breakfasts and lunches are usually a requirement for busy working people everywhere. Whether you’re rushing to the office, to the gym or to take your kids to school you probably don’t have time to sit down and make yourself a nice serving of eggs and bacon or yummy pancakes in the morning. My solution to that is peanut butter banana overnight oats.

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On weekday mornings my routine typically consists of a morning run or yoga class followed by getting ready for work, feeding the dog and cat, and then rushing to take the dog out before leaving for the office. Spare minutes are sparse and I like to keep my routine consistent. I make a smoothie for breakfast on most mornings but for days that I know I won’t have time to make a smoothie I like to make my breakfast the night before.

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Overnight oats are one of my favorite revelations of the past few years. Just pick up a cute mason jar or tupperware to throw all of your ingredients into. This is another recipe that does not require an exact science. I’ll give you portion sizes that I used, but maybe you’re not as much of a breakfast eater or maybe you need a huge breakfast and want to tweak my portions or you can add/subtract ingredients. Just make this recipe your own. A great addition to this recipe is to add cinnamon, sub regular milk for almond milk, or use almond butter instead of peanut butter.

Enjoy!

Peanut Butter Banana Overnight Oats
 
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Serves: 1
Ingredients
  • ½-1 Cup Oats
  • ½-1 Banana - Sliced
  • 1 Tablespoon Peanut Butter
  • 1 teaspoon Honey
  • 1 teaspoon Chia Seeds
  • Almond Milk
Instructions
  1. Add all ingredients into mason jar or tupper ware
  2. Pour almond milk over ingredients until milk completely covers ingredients
  3. Refrigerate overnight
  4. Enjoy!

 


Lemon Vanilla Pancakes

Lemon Vanilla Pancakes

Lemon Vanilla Pancakes

I am not the most avid pancake eater, but when I do eat pancakes I make sure they are bursting with flavor and not too heavy. I don’t actually have an issue with pancakes but instead with syrup. I’ve never been a fan of syrup, so I am constantly looking for alternatives to the sugary goop. This past weekend I settled for one of my favorite flavors: lemon. I have a jar of lemon curd in my kitchen just waiting to be used, so I used it as my breakfast inspiration for Sunday brunch with Chris. In lieu of syrup I topped our pancakes with a dusting of powdered sugar and a dollop of lemon curd. Oh my gosh. It was amazing.

What is your favorite pancake topping? Melted chocolate chips? Syrup? Sorghum? Butter? I’d love to hear for you. Because i’m always looking for pancake topping inspiration.

These pancakes are super easy to make and are a great meal for two (or to enjoy by yourself if you’re feeling like treating your self).

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How Do I make these?

Start by mixing your dry ingredients together in a bowl: flour, baking soda, sugar, salt, lemon zest.

In a small bowl mix your wet ingredients: almond milk (or regular milk), eggs, lemon juice and vanilla extract.

Add your wet ingredients to your dry ingredients and mix. If your pancake batter seems too dry just add more milk.

Cook your pancakes on a hot griddle or pan. Flip once you see bubbles forming on the wet side of the pancakes.

Top with lemon curd and dust with powdered sugar. YUM.

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This recipe is made healthier by using almond milk, 1 egg white instead of 2 whole eggs, and whole wheat flour. You can sub these ingredients for typical ingredients if you don’t have them on hand or just want to make these your own. That’s one of my favorite parts of cooking, you can really tweak any recipe to make it your own. Cooking is a science and it’s not an exact science, but if you follow general rules and guidelines you can really end up with a delicious recipe.

Enjoy!

Lemon Vanilla Pancakes
 
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Author:
Recipe type: Breakfast, Brunch
Serves: 2
Ingredients
  • Dry Ingredients:
  • 1 Cup Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • ½ Cup Sugar
  • Zest from 1 Lemon
  • Wet Ingredients:
  • 1 Egg + 1 Egg White
  • 1 Cup Almond Milk
  • Juice from ½ Lemon
  • 1 teaspoon Vanilla Extract
  • Topping:
  • Lemon Curd
  • Powdered Sugar
Instructions
  1. Start by mixing your dry ingredients together in a bowl: flour, baking soda, sugar, salt, lemon zest.
  2. In a small bowl mix your wet ingredients: almond milk (or regular milk), eggs, lemon juice and vanilla extract.
  3. Add your wet ingredients to your dry ingredients and mix. If your pancake batter seems too dry just add more milk.
  4. Cook your pancakes on a hot griddle or pan. Flip once you see bubbles forming on the wet side of the pancakes.
  5. Top with lemon curd and dust with powdered sugar. YUM.

 

 


Tropical Breakfast Smoothie

Tropical Breakfast Smoothie

Happy August!

Most mornings I enjoy a breakfast smoothie at work around 9AM. I whip up a quick smoothie in the morning at home before taking the dog out and leaving for the office. I love using smoothies to up my fruits and veggie intake early in the morning and to add protein into my diet as well.

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Most smoothies I make include a scoop of vanilla bean protein powder. It really adds to the smoothie flavor and also gives me much needed protein, especially after a tough morning workout.

This smoothie is packed with delicious flavors that remind me of laying on a beach while relaxing in the sun.

Enjoy this smoothie as your breakfast or to replenish your body after a tough workout.

Tropical Breakfast Smoothie

Tropical Breakfast Smoothie
 
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Serves: 1
Ingredients
  • 1 Handful Spinach
  • ½ Cup Ice
  • 1 Cup Pineapple
  • ½ Cup Frozen Berries
  • 1 Scoop Vanilla Protein Powder
  • 1 Cup Almond Milk
  • ½ Cup Water
Instructions
  1. Add ingredients to blender.
  2. Blend
  3. Enjoy!

 


Smoked Salmon Toast

Father’s Day was this past Sunday, and as Chris is the father to Miller and Hank I decided that he deserved a delicious brunch. I ran to Whole Foods after yoga on Sunday morning to pick up some abnormal ingredients that we don’t typically keep stocked in our refrigerator. Smoked salmon, cream cheese and bun thins.

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Back story to this recipe: Saturday night after a riveting evening in the suburbs buying a couch we settled on watching Diners Drive-Ins and Dives, Chicago edition. Guy Fieri was in Chicago’s Andersonville neighborhood and being that Chris and I are both Swedish we were very interested in the authentic dishes this one particular restaurant was serving up. We’ve made smoked salmon and cream cheese bagels before but always find that the ratio of bagel to salmon is far too overwhelming. Fast forward 12 hours to me standing in the Whole Foods bread aisle I found the perfect solution. Bun thins. These are simply thin buns. Crazy I know. I love to use these for sandwiches and buns for my burgers when I don’t feel like eating a ton of carbs or being completely bread heavy for my meal. These are sold at any grocery store, so don’t feel like you need to go to Whole Foods for these. I’ve bought similar buns at Target, Mariano’s… etc.

This recipe is insanely simple, but still feels like a gourmet treat.

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Ingredients you will need: smoked salmon, bun thins, cream cheese (I used plain but you can choose whatever flavor you like. I do recommend whipped cream cheese as it’s a bit lighter and spreads easier), fresh (or dried) parsley and a dash of lemon juice.

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You can spice this recipe up by adding a poached egg, fried egg or bacon to this open sandwich as well. Chris added bacon and said it was delicious.

I hope you all had a wonderful Father’s Day! Enjoy your week.

4.0 from 1 reviews
Smoked Salmon Toast
 
Prep time
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Simple gourmet breakfast
Author:
Recipe type: Breakfast
Cuisine: Scandinavian
Serves: 2
Ingredients
  • Smoked Salmon- 1 filet per 2 people
  • Whipped Cream Cheese
  • Bun Thins- 1 per person
  • 1 TBS Fresh Parsley- chopped
  • Dash Lemon Juice
Instructions
  1. Cut smoked salmon into strips
  2. Toast bun thins and allow to cool slightly
  3. Spread cream cheese over bun thins
  4. Top with smoked Salmon and ½ TBS chopped fresh parsley
  5. Sprinkle dash lemon juice atop
  6. Enjoy!

 


Green Breakfast Smoothie

Smoothies have become my new favorite breakfast meal this spring and summer. With my new job allowing me to not only sleep past 5AM, but also to have time to make my breakfast at home, I have been making and perfecting my breakfast smoothie every day for the past few months. The best part about this smoothie is that it fuels me but also wakes me up with matcha powder. If you have ever ordered a green tea latte from Starbucks you’ve had matcha. Matcha is a Japanese green tea powder that wakes you up and makes you more focused and alert.

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For the price tag at Starbucks, I opted to order a bag from Amazon for $20. This bag has already lasted me a VERY long time. Each smoothie or latte I’ve made only requires 1 teaspoon per 1 serving, so in the mornings I add 2 teaspoons to make smoothies for Chris and I. If he doesn’t want a smoothie, then I just freeze what is leftover and add it into my smoothie another day.

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To make this Green Breakfast Smoothie I add to a blender:

5 Ice Cubes (we have larger ice cubs so it’s about 1.5 cups of ice)

1 Banana

1/2 Cup of frozen Pineapple or Peach chunks

1 Cup Almond Milk

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2 handfuls of Spinach

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1-2 teaspoons Matcha Powder

1 teaspoon Honey (optional, but this helps balance out the strong flavor of matcha)

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Optional: Water. No smoothie is the same, so sometimes you need some more water to get the mixture going. I add water at 1/2 cup increments. You could add milk or almond milk here also.

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Blend blend blend!

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Enjoy this energizing and filling smoothie!

Green Breakfast Smoothie
 
Prep time
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Serves: 1.5 Servings
Ingredients
  • 5 Ice Cubes (we have larger ice cubs so it's about 1.5 cups of ice)
  • 1 Banana
  • ½ Cup of frozen Pineapple or Peach chunks
  • 1 Cup Almond Milk
  • 2 handfuls of Spinach
  • 2 teaspoons Matcha Powder
  • 1 teaspoon Honey (optional, but this helps balance out the strong flavor of matcha)
  • Optional: Water. No smoothie is the same, so sometimes you need some more water to get the mixture going. I add water at ½ cup increments. You could add milk or almond milk here also.
Instructions
  1. Add ingredients to blender in order listed.
  2. Blend well. Adding water if mixture is difficult to mix or too thick

 


Valentine’s Day Eggies in a Basket

Happy Valentine’s Day everyone. This morning I wanted to make a valentine’s day themed breakfast. This morning’s breakfast is identical to my recipe for Eggies in a Basket that I posted way back when the weather was nice enough that we could eat breakfast outside on the balcony.

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Start by whisking together egg whites with sriracha or hot sauce to tint your eggs red-ish. If you’re not the biggest fan of spicy then skip this step or maybe add paprika instead. Cut a heart in your piece of bread. You could make the top curves of the heart by using small glasses (or shot glasses if you have any) and then cutting the bottom triangle with a knife. Just cutting the opening works well too.

Spread butter on both sides of the bread and add to a hot saute pan. Add the whisked eggs to the heart opening and cook until the eggs have set enough to flip. Flip and cook on the other side until eggs are fully cooked. I like to top this side with cheese for extra flavor.

Serve and enjoy! Simple but adorable way to celebrate Valentine’s Day breakfast.

How are you celebrating Valentine’s Day? Regardless if you’re celebrating with a loved one or having a Galentine’s Day instead, I hope you all have a great day!

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Valentine's Day Eggies in a Basket
 
Prep time
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Serves: 1
Ingredients
  • 1 Slice Whole Wheat Bread
  • Butter (optional)
  • 1 Egg White- Whisked with milk, sriracha, salt and pepper
  • Sriracha to line the heart (if desired)
Instructions
  1. Cut out a heart opening in the slice of bread.
  2. Optional: Spread butter on both sides of bread if you are not using a non-stick skillet.
  3. Saute bread over medium heat for 2 minutes
  4. Add egg white mixture to opening
  5. Saute until eggs are set enough to flip, about 5-8 minutes
  6. Flip and cook on other side until eggs are completely cooked through
  7. Line heart with sriracha for extra heat (optional)

 


Blueberry Banana Pancakes

Sunday brunches are always a great opportunity to use an old or new recipe. It’s brunch so anything goes. I had a personal struggle with making pancakes for the longest time, until the past few years I could not make pancakes to save my life. Fortunately, I somehow mastered this breakfast creation, but unfortunately I am not the biggest fan of pancakes anyways. I hate maple syrup. I don’t know why, but I find the taste to be very gross. Chris has asked me to make pancakes for a very long time, and Sunday morning I gave in.

I wanted to make a flavorful and healthier pancake recipe. Blueberry banana pancakes were the solution.

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Start by mixing 1 Cup of whole wheat flour, 1 teaspoon sea salt, 1 teaspoon baking powder and 1 Tablespoon of sugar. In another bowl, mash 2 bananas, add 1 teaspoon vanilla extract, and 1/2 Cup of skim milk. Add the wet ingredients to the dry ingredients bowl. Mix until combined.

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Add to a hot griddle or saute pan 1/2 Cup of batter. Heat until bubbles form in the pancakes. Add blueberries and flip.

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Enjoy with agave syrup, maple syrup or fresh fruit!

 

**The rest of this week’s recipes will focus on game day recipes with a healthier twist! Get pumped for the Super Bowl but also keep your waistline in check. Keep an eye out for these flavorful and healthier recipes starting tomorrow.

Blueberry Banana Pancakes
 
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Serves: 6
Ingredients
  • Dry Ingredients:
  • 1 Cup Whole Wheat Flour
  • ½ teaspoon Sea Salt
  • 1 teaspoon Baking Powder
  • 1 Tablespoon Sugar
  • Wet Ingredients:
  • 2 Bananas
  • 1 teaspoon Vanilla Extract
  • ½ Cup Skim Milk
  • 1 Cup Blueberries
Instructions
  1. Combine all dry ingedients in large bowl. Mix.
  2. Mash bananas in medium bowl and add remaining wet ingreidnts. Mix well.
  3. Add wet ingreidnts to dry ingredients bowl. Stir to combine.
  4. Add batter ½ Cup at a time to hot griddle.
  5. Cook until bubbles form in pancakes. Add a few blueberries. Flip.
  6. Cook another 5 minutes.
  7. Enjoy with agave syrup, maple syrup or fresh fruit.

 


Mushroom Kale Breakfast Wrap



DSC00320Saturday morning after an overly difficult and extremely hot yoga class, I went to my favorite farmer’s market type grocery store, Stanley’s. I picked up my usual fruits and veggies, but also a few other veggies that I don’t typically cook with. In 2015 I am going to try to challenge myself to cook outside of my comfort zone. This means using ingredients I have never cooked with or seldom cook with, and cuisines that I don’t make often. It also includes going meatless for at least one or two days per week. Saturday’s breakfast posed a new challenge for me…mushrooms. I was not the biggest fan of mushrooms until recently, so I can honestly say that I have never made a breakfast recipe with mushrooms before.

I started by sautéing onions, kale and garlic with salt and pepper. After sautéing for about 5 minutes, I added mushrooms and a splash of worcestershire sauce. I sautéed the veggies for 3 more minutes, and then added my egg white mixture: egg whites, salt, pepper, milk whisked together. Cook the eggs entirely, and once they are cooked, add a handful of shredded mozzarella. Place the eggs and veggies in a whole wheat wrap and enjoy!

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It turned out so well and I can now say that I like mushrooms in my breakfast wrap. The kale also added a great crunch to the meal.

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Don’t knock the mushrooms until you try it!

Mushroom Kale Breakfast Wrap
 
Prep time
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Serves: 1
Ingredients
  • ¼ Onion- Chopped
  • 2 Cups Kale: Deribbed and chopped into large pieces
  • 2 Cloves Garlic- Minced
  • EVOO
  • Dash Salt and Pepper
  • 1 Cup Mushrooms- Chopped
  • 1 teaspoon Worcestershire Sauce
  • Egg White Mixture: 3 Egg Whites whisked together with salt, pepper, and 1 Tablespoon skim milk
  • ¼ Cup Shredded Mozzarella Cheese
  • 1 Whole Wheat Tortilla- Heated
Instructions
  1. Sauté onion, kale and garlic with salt and pepper in EVOO for 5 minutes, until onion is soft.
  2. Add mushrooms and worcestershire, sauté 3 minutes.
  3. Add egg mixture and cook until eggs are fully scrambled and set
  4. Top eggs with cheese and stir to mix well.
  5. Add eggs and veggies atop tortilla.
  6. Enjoy