HEALTHY GRAB AND GO BREAKFAST EGG MUFFINS 2 WAYS - LOW CARB & VEGETARIAN OPTION

As someone who thrives on being a busy body, I often forget to eat or worse, go after items high in carbs and sugar as a way to sustain my energy and curb my cravings. Knowing this, I decided to make some delicious, healthy, grab and go egg bites that I can batch make and store in the fridge for easy access throughout the week. This has totally helped me choose better snacking foods and its super easy to just warm up quickly in the microwave before I head out the door. I love them in the morning or after a workout and they are packed full of protein and veggies so you can have two or three completely guilt free!

Hope you like them!

INGREDIENTS:

- Makes 12 Servings -

Butter to Greece Baking Sheet
!2 Large Eggs
1 Small Sweet Onion - chopped roughly
Salt and Pepper To Taste

- For 6 Muffins Italian Style -
1/4 Cup of Freshly Grated Mozerella
5-6 Cherry Tomatoes, Sliced
3-4 Strips of Prosciutto

- For 6 Muffins Greek Vegetarian Style -
1/4 Cup of Grated Halloumi
1/4 Cup of Crumbled Feta Cheese
A handful of Freshly Washed Spinach

DIRECTIONS:

Preheat oven to 350.

Greece baking tray wel.

Mix eggs, onion, salt and pepper in a large bowl and whip together.

Pour mixture into baking tray till each muffin cup is 1/2 way full.

Add in ingredients for both the Italian and Greek style.

Bake for 25-30 minutes until the tops brown slightly.

Remove and let sit for 10 minutes before trying to remove them from the tray.

Enjoy!

P.s You can store these eggs muffins in the fridge for 3-4 days in a ziplock bag or sealed container and warm up in the microwave for an easy grab and go snack!!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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NUTELLA & MARSCAPONE FRENCH TOAST

Usually a savory over sweet person, this has to be the most decadent french toast I have ever had, not to mention the most beautiful. I honestly think you don’t even need the maple syrup because of how sweet it is already - its dessert for breakfast, lets call a spade a spade. LOL But damn was it good and so worthy of a post on the blog so here you go! Don’t blame me if you get a cavity! LOL

INGREDIENTS:

-French Toast For Two -

6 Pieces of Chellah Bread Slicked in 1’ Thick Pieces
6 Eggs
1 SP of Cinnamon
1/4 Cup of Brown Sugar
1/2 TSP of Vanilla Extract
1/4 TSP of Nutmeg
Pinch of Salt
Butter for the pan
1 Jar of Nutella
I Jar of Marscapone
Icing Sugar for dusting

-Additional Toppings -

Maple Syrup

DIRECTIONS:

Whisk eggs, cinnamon, brown sugar, vanilla extract, nutmeg and salt in a bowl until fully incorporated.

Heat pan on high and add butter. While butter is melting take a piece of bread and soak it in egg mixture, 4 seconds each side. Place in pan with melted butter and allow to cook until golden brown- flip and repeat to other side

When all the toast is ready spread a thin layer of Nutella between the first and second layer. Then spread a thin layer or marscapone between the second and third layer. Spread a thin layer of Nutella between the third and fourth layer.

Dust the stack of french toast with icing sugar using a sifter before adding maple syrup and eating.

ENJOY!!!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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A GOOD CUP OF COFFEE - MY INSPIRATION FOR A TIRAMISU RECIPE #SPONSORED

Having recently witnessed my first Japanese tea ceremony I learned that the beauty behind the  ceremony is not only drinking tea and sharing the tea with others, but the consciousness of every action, movement in preparation, presentation, and enjoyment. The ceremony in fact is much more about reflection, meditation, and living in the moment than just drinking tea.

Although I am not much of a tea drinker I too am a creature of routine and morning meditation. Much like the Japanese tea ceremony, I have a series of actions, movements, and preparations I do to get ready for my day. One such action that must always occur is my morning coffee. When all is still dark and silent I sneak downstairs quietly to my kitchen, turn my stove on until I hear the familiar clicks of my gas stove and wait for the kettle to boil. During this time of patiently waiting for the water to boil I meditate and reflect on how I am feeling, how I slept, and let both my body and mind consciously connect while taking deep breaths and listening to the background sounds of slowly bubbling water.

With the whistles of my kettle I am brought back to the moment and like a dance I have performed hundreds of thousands of times previously, a series of moments I can practically do with my eyes closed, I gather all the instruments and ingredients I need to make my first cup of coffee. With each deliberate movement I am now focused and have only one goal - to achieve the perfect cup of coffee.

With the help of my Melitta ‘Pour Over Coffee Brewing Cone’, I am in control of how much coffee I want to make and how strong I want to make it. Usually for my morning coffee I use 4 tablespoons of coffee and make two cups - one I like to drink when it’s fresh and hot and the second I let cool for an ice coffee later. No matter what your coffee preference, weather you like your coffee flavoured, bold, dark roast, organic or even on the go - you can make coffee your way every morning with Melitta Pour Over Coffee.  

Once ready and when the rich aroma of my perfect cup of coffee hits my nose I like to move to the couch, cuddle up to my little Frenchie who is often still snoozing and take a moment to enjoy what I have created. With each sip my mind turns on and I am able to reflect and focus on what I want to accomplish in my day ahead. Believe it or not sometimes great inspiration is born in these still moments of reflection. Today as I was sipping my morning coffee I reflected on a cooking class I did on my recent trip to Italy. Inspired by both the memory and my morning cup of coffee I decided to turn that second cup of coffee into a delicious Tiramisu dessert I learned. And with that memory and inspiration I here leave you with a recipe for creating your own delicious Tiramisu and encourage you to find the joy and inspiration hiding in your own perfect cup of coffee. Enjoy.

Tiramisu Recipe

Good for 4 people

INGREDIENTS:

4 Egg Yolks
4 TBSP of granulated sugar
400g or 1 3/4 Cups of Mascarpone cheese
1 Box of Ladyfingers Biscuits
Coco Powder
1 Cup of Melitta Pour Over Coffee - room temperature
*Optional - Add some almond extract or rum (just a few drops) to the cream to add another layer of aroma

DIRECTIONS:

Making the Cream

Mix the egg yolks with the sugar using a whisk until a soft cream starts to form.

Add the Mascapone cheese in bit by bit being careful not to dissolve the texture.

Once a nice cream base is formed if you want, you can now add in a couple drops of your almond extract or rum for additional aroma.

Making the Tiramisu

Fill the bottom of an individual sized mason jar, teacup or if you only want to make one large one for a group, cake pan with a layer of cream.

Next dip the lady finger (you may need to break it in half depending on what you are using to hold your tiramisu) into the coffee quickly so it gets submerged but doesn’t crumble from holding to much liquid. Place a lady finger layer on top of cream layer.

Repeat alternating these two processes of cream and ladyfinger until individual mason jar, teacup or cake pan is full. Add final layer of cream to the top if you did not end with cream and sprinkle sifted coco powder over top. Store in fridge until ready to serve.

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

Although this post has been generously sponsored by Melitta Canada, the opinions and language are my own, and do not reflect Melitta Canada.

 

Find out more about Melitta at Melitta.ca

QUINOA EGG 'FRIED RICE'

Fried rice is one of my favorite Asian dishes but I was looking for a healthier alternative for rice when I realized Quinoa would makes a great substitute for any rice dish. Quinoa is a very good complex carb which is made up of part protein, part carb making it take longer for your body to digest and therefore keeps you full longer. I have never made fried rice before so I looked up a couple recipes to help me and this is what I came up with. Enjoy

INGREDIENTS:

1 Cup Of Quinoa
2 Cups of Water
1.5 TBSP Teriyaki Sauce
2.5 TBSP of Soy Sauce
2/4 TBSP of Sesame Oil
1 TBSP of Olive Oil
1 Small Onion (Chopped)
2 Carrots (Peeled and Chopped)
2 Cloves of Garlic (Minced)
2 Green Onions (Chopped)
2 Eggs (whisked lightly)
1/2 Cup of Frozen Peas (thawed)
1/2 Cup of Frozen Corn (thawed)

DIRECTIONS:

Add the water to a pot and bring to a boil. Once boiling add in your quinoa, lower the heat to a simmer and cover for 15 minutes. After 15 minutes fluff the quinoa and remove from heat. Allow to cool.

In a bowl combine teriyaki sauce, soy sauce and sesame oil, mix and set aside.

Add your oil to a wok and allow to heat up on medium heat before throwing in your onions and carrots. Stir and let saute for two minutes.

Next add in your green onions and garlic - continue to saute.

Once the vegetables are nicely cooked add in your quinoa followed by the sauce mix. Stir until fully incorporated.

Next make a well/hole in the middle of the wok and add in your eggs. Allow to cook a little before scrambling.

Lastly add in your peas and corn. Mix till they are fully incorporated and warm through before plating and serving.

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

 

BREAKFAST BURRITO!

Breakfast is one of the most important meals of the day - one that is the most often skipped meals of the day. This breakfast burrito is so easy to make and transport you really have no excuse to not eat breakfast. You can pack it up in aluminum foil and take it with you on the subway or school bus. Eggs and bacon are a great source of protein which both your body and brain need to function properly in the morning so GET IT IN YA!

INGREDIENTS:

4 Stripes of Bacon (2 per Burrito)
1 TSP of Butter
2 Eggs
1 TBSP of Milk
1/2 Tomato (Remove inside seeds, Chop remaining)
1 TBSP of Onion (Chopped)
2 Whole Wheat Tortillas
Salt and Pepper (to taste)

DIRECTIONS:

Start cooking your bacon in a frying pan. Once half way done continue with the rest of the prep/cook.

In a bowl add two eggs, milk, tomato, onion, salt and pepper. Whip together till the eggs are fully beaten.

Preheat your oven to 100 degrees

Add butter to second frying pan, once melted add in your whipped egg mixture. Let that cook, moving and stir every minute or so until full cooked.

Throw two tortillas in the oven so that they warm up slightly.

Plate the tortillas when warm. Top with bacon and cooked eggs. Fold to create a wrap and enjoy. 

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!