FoodFash

Adventure Begins in the Kitchen

Berry Good Breakfast

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So Jenny, who will now be referred to as Jebby Swizz, and I baked some ridonkulous strawberry pancakes on Friday night after a marathon happy hour.  They were so good that I couldn’t wait to make them into freezable muffins for work-day breakfast.

FoodFash Strawberry Pancake Muffins (yields 8 muffins)

3/4 cup sprouted wheat pancake mix (or regular pancake mix)

1/2 cup water

2 eggs

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

5 large strawberries, diced

Preheat oven to 375 degrees.  Mix the first five ingredients in a bowl and then fold the strawberries into the batter.  Scoop 1/4 cup of batter and pour into each muffin cup.  Bake for 15 to 20 minutes.

Our post happy hour cakes were slathered in butter, which brought them to a whole new level of deliciousness.  But sans butter, these pancake muffins are a perfectly guiltless weekday treat.  The strawberry adds moisture and a subtle sweetness to the hearty sprouted wheat base.  Yu-um!

Avocado Fried Egg

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Katie’s dad sent me this recipe a while back and I can’t give you one good reason why it took me so long to make it.  Not one.  But after today I can give you a million and one reasons why you should make an avocado fried egg asap.

For starters it’s an egg IN an avocado and what could be better than that?

And it’s super simple.  You merely slice an avocado in half, remove the seed, and cut two slices from each half.  Place the slices in a greased pan, crack an egg in the middle, season, and fry, fry, fry over medium heat.  Flip the avocado/egg and fry as long as you would ordinarily fry an egg.

This is no joke going to be my Saturday breakfast for the foreseeable future.  Thank you Mr. Wyatt!!!

Eggy Dinner

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I’m in a big ol’ baking slump.  Mostly because all I want to do is be outside, preferably lake-side, these days.  Partly because I’ve been spending so much time by the lake that I’ve neglected all of my chores.  Bare cabinets and dusty floors are a small price to pay for fantastic memories though.  Don’t you think?

I decided to whip up something for dinner that I could also bring to work for breakfast tomorrow.  And since I always have eggs and veggies laying around, a baked frittata seemed not only appropriate, but possible.

FoodFash Baked Frittata (yields 2 servings)

4 eggs

1/2 cup frozen spinach

1/2 cup frozen asparagus

1/4 teaspoon garlic salt

1/2 teaspoon crushed red pepper

2 oven safe dishes

Preheat oven to 400 degrees.  Beat two eggs in each dish and add half of the remaining ingredients to each.  Set the oven safe dishes on a baking sheet and place on the middle rack of the oven.  Bake until the eggs are fully cooked, about 30 minutes.

I wasn’t sure how satisfying these would be without milk or cheese to fluff and flavor, but I was really happy with the way they turned out.  And I’m pretty excited to have something other than a boiled egg or Greek yogurt tomorrow for breakfast.  Looks like I’ll be adding these to the weekday breakfast rotation!

Fitness Friend & Egg Salad

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Even though boat beers and holiday feasts were a plenty this weekend, there was still enough hiking, swimming, and gun lifting for a drop on the scale (hurrah!).  But weekday sedentary life means getting back to it where dieting eating responsibly and exercising are concerned.

Last week I experimented with my calendar, scheduling work-outs, meals, blog posts, and chores.  I put my alarm clock (cell phone) in the kitchen, forcing myself to get out of bed early, and managed to add an extra 30-60 minutes to each day.  I rushed home during my lunch breaks to utilize that hour as well.  People aren’t joking when they say the calendar is your fitness plan friend.  It’s the truth!

FoodFash Dill Egg Salad (yields 2 servings)

4 boiled eggs (toss 2 of the yolks), chopped

1 celery stalk, finely chopped

1/4 red onion, finely chopped (I used white and wish I hadn’t)

1 teaspoon dill

2 tablespoons plain Greek yogurt

salt and pepper to taste

I had never used Greek yogurt in egg salad before, but after using some of the goods that Chobani sent me last week to make yumtastic tzatziki, I had zero hesitation.  Using plain yogurt in place of mayo or Vegenaise in protein salads really freshens things up.  And not only are fresh meals perfect for summer, they’re also perfect for this little birthday bikini challenge I’ve got going on right now!