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Skinny Egg Salad with Caramelized Onions and Mushrooms

24 Sep

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves 2

Ingredients:

  • 3 eggs
  • 1 small onion
  • 1 spring onion
  • 2-3 white button mushrooms
  • 1 1/2 tbsp of mayo
  • 1 tbsp of oil
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of smoked paprika
  • 1 tsp of red pepper flakes
  • 1 tsp of sriracha (optional – add it if you like it extra spicy!)

Ingredients:

The Eggs:

  1. Put 3 eggs in a medium-sized pot and fill the pot up with cold water until the eggs are completely covered. Put the lid on and turn on the heat.
  2. Once the water starts to boil, reduce the heat down to a simmer and let it simmer for 5 minutes
  3. After the 5 minutes, turn off the heat and let the eggs sit in the water for 5 minutes.
  4. After the next 5 minutes are up, run the eggs under super cold water for 2 minutes or let it sit in an ice bath for 1 minute.
  5. Peel the eggs and put them in a medium sized bowl. Add the salt, pepper, smoked paprika, red pepper flakes, and sriracha (optional).
  6. Start to mash your eggs with a fork.
  7. Once it is finely mashed, egg your mayo and mix.
Mashed eggs with seasonings

Mashed eggs with seasonings

The Vegetables:

  1. While the eggs are simmering, start to dice up your onion, scallion, and mushrooms.
  2. Heat a medium size pan with 1 tbsp of oil and start caramelizing your onions and scallions. After 5 minutes, add your chopped up mushrooms. Cook your vegetables for an additional 2 minutes.
  3. Turn off the heat from your pan and let the vegetables cool down to room temperature.
Caramelized onions and mushrooms

Caramelized onions and mushrooms

Finally add the vegetables to your egg salad and mix! The sautéed vegetables will add extra moisture to your egg salad so you will not have to add so much mayo. Cover the egg salad with plastic wrap and put it in the fridge or eat it right away!

Egg salad with caramelized onions and mushrooms

Egg salad with caramelized onions and mushrooms

I like to eat it with a toasted bagel for lunch or you could eat it with toasted crackers like a dip!

Enjoy!

Fluffy Banana Pancakes!

18 Mar

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 2 (double the ingredients for family-size breakfast)

Ingredients:

  • 1 1/2 cups of all purpose flour
  • 1 cup milk
  • 1 tsp of lemon juice
  • 1 tsp of vinegar (white or balsamic vinegar)
  • 2 tbsp of granulated white sugar
  • 1 ripe banana
  • 1 tsp baking soda
  • 1 tsp of vanilla extract
  • pinch of salt
  • 1 tbsp of butter

Preparation:

The Sour 2

1. Mix the milk, lemon juice, and vinegar in a medium-sized bowl – set it aside to “sour”

2. In a separate mixing bowl, combine flour, baking soda, sugar, and salt

Mushed banana 1

3. In a small bowl, mash your ripe banana

4. Combine the mashed banana into the dry ingredients, followed by the sour mixture

The batter 3

5. Mix batter lightly using folding motions with a silicon spatula to prevent over-mixing (It’s okay to be lumpy)

6. Melt the butter in a skillet on medium-low heat

Unflipped pancake 4

7. Spoon the batter into the skillet – let it cook for 2-3 minutes, allowing a few bubbles to form and pop – then flip it!

Browned Pancake 5

8. Allow it to cook for an additional 2 minutes on the other side – take a peek and see if it’s golden brown, if it is –  it’s done!

The Final product 6

Tip:

  • The acid from the lemon juice and vinegar will react with the baking soda to create gas bubbles – this will make the pancakes super fluffy! – If you’re worried about the pancakes being sour, don’t worry you can’t taste it at all!
  • I like to eat my banana pancakes with marshmallow fluff most of the time, instead of maple syrup. You can try other toppings like peanut butter, grape/strawberry jelly, or even the berry compote I made for the french toast from my last post!

Enjoy! :]

Cinnamon French Toast with Warm Berry Compote

16 Mar

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves 2

Ingredients:

  • 6 slices of bread (whatever bread you like e.g. wheat, rye, french baguette slices)
  • 2 eggs
  • 3/4 cup of milk
  • 1 tbsp of ground cinnamon
  • 1 tsp of vanilla extract
  • 1 tsp of nutmeg (optional)
  • 1 tbsp of butter
  1. Whisk together eggs, milk, and vanilla in a medium-bowl then pour the mixture into a shallow dish.
  2. Put the tbsp of butter into a skillet at medium heat – don’t let it brown
  3. Dip one side of the slice of bread into the mixture and quickly flip it and soak the other side in the mixture
  4. Put the slice of bread into the the skillet – don’t move it or else you’ll rip the bread! Let it cook for about 2 minutes or take a peek under the slice and see if it’s golden brown
  5. Flip the slice of bread and repeat step 4
  6. Repeat steps 3-5 for each slice of bread

Tip: Add cinnamon to your liking as you dip slices. It all tends to stick to the first few slices.

Warm Berry Compote

Ingredients:

  • 1 cup of frozen berries (blueberries, raspberries, strawberries, blackberries)
  • 2 tbsp of granulated sugar
  • 1/2 cup water
  • pinch of salt
  • 1 tbsp of butter
  1. In a small sauce pan heat the berries, granulated sugar and water on medium-low heat
  2. Bring it to a bowl then reduce to a simmer for 2-3 minutes
  3. Add the salt and simmer for an additional 2 minutes
  4. Add the butter at the end to make the sauce glossy

Enjoy! :]

~Contributed by Damon McCullough 😀

Garden Vegetable Omelette with Parmesan Cheese

15 Mar

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 2

Ingredients:

  • 4 eggs
  • 1/3 of a red bell pepper
  • 1/2 of a small onion
  • 1 1/2 cup arugala
  • 1/3 cup of shredded parmesan cheese
  • 1 tbsp of fresh cilantro
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp butter
  1. Whisk the 4 eggs together in a medium-sized bowl
  2. Cut up the red bell pepper and small onion into bite-sized pieces
  3. Melt the butter in a medium-sized saute pan and start sautéing the onion and red bell pepper for a couple of minutes before adding the arugula and adding salt salt and pepper
  4. Once the vegetables are cooked through set it aside on a plate
  5. Melt a little bit of butter in the pan again and add half of the beaten eggs in – add salt and pepper. Start swirling the eggs in the pan around on medium-low heat until it starts setting up but still runny in the center
  6. Next, add the sautéed veggies onto one side of the egg “crepe” and sprinkle the parmesan cheese on top
  7. Fold the egg over the veggies and sprinkle it with the cilantro and any left over parmesan cheese you might have
  8. Repeat steps 5-7 with the rest of the eggs

Enjoy! :]

Simple Breakfast Smoothie

14 Mar

Prep Time: 5 minutes

Cook time: 5 minutes

Ingredients:

  • 1 banana
  • 4-5 ripe strawberries
  • 4 oz. chunk of tofu
  • 4 tbsp of plain or vanilla yogurt
  • 3/4 cup of soy milk or almond milk
  • 1 tsp of honey (optional)
  1. In a blender combine all of the ingredients above and blend until smooth. An occasional stirring to help the ingredients blend together better might be needed. 

Tofu is a great source of protein,with 10.1 grams in only 4 oz. I use to make this ahead of time before I went to work during the summer. I made it at night before bed and put it in ziploc container in the fridge, ready for me the next morning! It’s also a great post-work out smoothie as well with protein to help build muscles that would keep me full for at least a couple of hours before I start munching again.

A lot of the ingredients are flexible and swappable with others such as mangoes, blueberries, and cherries. Also, if you’re vegan, the yogurt can be omitted!

Enjoy!