FoodFash

Adventure Begins in the Kitchen

2012 WILD HARVEST Blogger Recipe Contest

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The best thing about the Healthy Living Summit 2012 (so far) is receiving a big box of goodies from SUPERVALU INC. and being encouraged to get my  bake-on, stat!  The Summit is nearly six weeks away and, already, there’s some bonding action going on among the attendees that opted to participate in the WILD HARVEST Recipe Contest.  I can’t wait to see what my blogging buds come up with, but in the meantime, this is what I’ve been working on!

The big ol’ box contained so, so many goodies!  Animal crackers, granola, raisins, peanut butter, apple sauce, spices, beans, salsa.  Upon opening the box, I immediately started snacking on animal crackers while brainstorming potential breakfast ideas.  Moments later, Courtney warned me via Instagram that the animal crackers were no jokin’ good and to beware.  It was too late,  half the bag was already gone!!

The basis of the contest is to create a fun, healthy breakfast using at least three of the provided ingredients.  My initial reaction was to bake some sort of protein cookie using the peanut butter, granola, and raisins.  But after further thought, that recipe wouldn’t be very me.  A more me recipe would be a savory, eggy breakfast.

A savory, eggy breakfast using using some of the leftover pie crust from last weekend!

FoodFash Black Bean Quiche with Mango Peach Salsa (yields 6 servings)

1 batch of your favorite pie crust

1 can of WILD HARVEST black beans, drained and rinsed

1 bunch of green onions, finely sliced

2 packed tablespoons of chopped, fresh cilantro

3 eggs

1 cup of milk

1/2 to 1 teaspoon of WILD HARVEST cayenne pepper

salt to taste

serve with WILD HARVEST mango peach salsa

Preheat oven to 350 degrees.  Fill an uncooked pie shell with black beans, green onions, and cilantro.  Add eggs, milk, cayenne pepper, and salt into a blender and blend until slightly frothy.  Pour egg mixture over beans, making sure that most of the filling is covered with egg.  Bake for 50 minutes, rotating quiche once mid-way through baking.  Let quiche stand for 15 minutes before serving.  Serve with WILD HARVEST mango peach salsa and enjoy!

Man oh man am I happy I went the savory route.  The cayenne pepper adds that kick (that I find so necessary) and the mango peach salsa satisfies that sweet/salty craving that is so appropriate for brunch.  And not only is this breakfast such a weekend treat, it’s also filled with loads of protein and fiber – the perfect fuel for a weekend adventure!

*SUPERVALU INC. provided the above WILD HARVEST products for free for the purpose of this blog entry and the 2012 WILD HARVEST Blogger Recipe Contest.

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!