Tag Archives: breakfast

Oct 03 2012
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I COOK

“The Wake me up Fruit Smoothie!” – Blueberry Goodness

Mornings are hard folks! Let’s admit it, you hit the snooze button one too many times (in my case, a gazillion). I have never been a morning person, i’m an insomniac and occassional televison starer (half the time, the TV is watching me!). My experience during gloomy mornings like this is that coffee just doesn’t cut it – that high is temporary and I feel the need to have something healthier and nutritious. Not discounting the health benefits of a cup o’ joe but a fruit smoothie is packed with vitamins and antioxidants; that will fuel you throughout that dreaded ride to work, or early subway commute. Dust off that blender you’ve probably been storing away for years, buy some fruits and get blending! Smoothies give me that extra boost of energy, you’ll love it!

This one of my favourite smoothies to make – The Very Berry Smoothie recipe is for two but you can adjust measurements accordingly. I prefer using fresh fruit but the blueberries can be substituted for frozen blueberries if desired.

Very Berry Smoothie

Ingredients

  • 1/2 cup of blueberries (fresh or frozen)
  • 1 banana
  • 1/2 an apple
  • 6 ounces of coconut water
  • 6 cubes of ice
  • a handful of grapes (this adds sweetness and allows you to omit sugar or any other sweetner)

In you blender, add all the ingredients above, the order doesn’t matter and blend until smooth. I use a vitamix or my personal favourite ‘all inclusive’ blender, the blendtec.

Now don’t forget to let me know how you liked/hated this smoothie. I bet you it will be the former. No road rage or angry commute to work this morning, have a Very Berry Smoothie and enjoy your day, live it like it’s your last! :)

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May 20 2012
6 Comments
I COOK

Vanilla French Toast & Grapefruit Mimosa – Sunday Brunch

Lazy Sundays call for an equally lazy brunch. Vanilla french toast with a grapefruit mimosa takes mere minutes to make and score marks for being packed with flavour.

Ingredients (serves 2)

  • 4 slices gluten free bread ( or any bread you have on hand)
  • 4 tablespoons milk
  • 2 eggs
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter (divide into two parts)

Instructions
  • In a small mixing bowl, whisk eggs, pinch of salt, vanilla extract, milk
  • Preheat oven to warm at 170 degrees
  • Dip bread into mixture, let it soak for 15 seconds on each side
  • Melt 1/2 teaspoon of butter in a nonstick pan, place 2 slices of bread at a time into the pan and cook until golden brown for approximately 2 to 3 minutes per side.
  • Repeat the above steps with the remaining slices and place in baking pan and in the oven to keep warm.

Ingredients for Grapefruit Mimosa (serves 2)

  • Prosecco
  • 1 Grapefruit
  • 2 flute glasses
Instructions
  • Chill glasses in freezer
  • Section grapefruit in half and juice each for a flute
  • Pour half the prosecco in glasses
  • Top with grapefruit juice

Serve french toast immediately with fruit or whipped cream, I love it with bananas. Drizzle lightly with maple syrup. My go-to maple syrup is Butternut Mountain Farm Vermont Pure Maple Syrup, you can get it at Whole Foods. Any other Pure Maple Syrup brand will be a great substitute.

Happy Sunday everyone – Bon Appétit!

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Mar 24 2012
4 Comments
I COOK

Edamame & Fried Egg Goodness!

It’s always fun thinking of new ways to have eggs for brunch or dinner on a weekend. With an almost empty fridge, eggs and a few nibbles of leftover take out, a freezer nestling frozen edamame and other frozen vegetables, a light bulb went off. Edamame and eggs, why haven’t I ever thought of that before! Edamame are green soybeans, high in fiber, protein and vitamins – a super legume. I prefer frozen shelled edamame that you can get either at Whole Foods or Trader Joes. I snack on them all the time, quite tasty with a dash of sea salt and pepper. Follow the step by step images below and I promise you’ll love the crunch and bite to this recipe.

Ingredients (serves 1)

  • 1/2  cup frozen edamame
  • 1 egg
  • 1 teaspoon of olive oil
  • pinch of salt (if you can get sea salt, even better!)
  • dash of black pepper
  1. Follow packaged directions of the frozen edamame. Boil them as per packaged directions, drain and lightly fry in olive oil on high heat until they turn a golden brown for about 5 minutes turning frequently.
  2. Add a pinch of salt, and egg and then cover, lower heat and cook to desired readiness (3 -5 minutes).
  3. Remove cover, add black pepper and serve while hot.
Depending on how long you cook your egg (I prefer about 2-3 minutes to get a nice yellow semi-solid yolk), you’ll love the added texture of fried egg, combined with the browned bits from the pan when you place it on a plate. Enjoy and if you do try this recipe, please let me know if you loved it as much as I did. Happy Saturday :)
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Oct 09 2011
4 Comments
OMELETS

“THE BROKE-LI OMELET” – BROCCOLI AND GOUDA

In the mood for a champagne breakfast, but on a beer budget? Here’s a recipe that will satisfy your gourmet urge without breaking the bank.

It requires only three ingredients and takes around 5 minutes to prepare, so it’s economical in every way.

As a child, I always thought broccoli florets were the baby children of tall trees. My mum used to tell me, “If you eat your broccoli, you’ll be as tall as a tree!” Highly effective (no pun intended), given that I was a foot shorter than anyone in my class. Sadly, I’ve since learned that broccoli does not make you taller (I remain vertically challenged), but it is high in vitamin C and fiber, so who’s complaining.

Any feedback on this or any other recipe featured on my blog is highly appreciated. After all, my kitchen’s your kitchen – virtually that is.

Ingredients

Ingredients (this recipe serves one)

  • 2 eggs
  • Teaspoon of low fat milk
  • Pinch of red pepper
  • Pinch of salt
  • 1 cup of broccoli
  • Tablespoon of grated gouda cheese (best to use any cheese that melts well)
  • Beat the eggs with the red pepper flakes, salt and milk, set aside.
  • Heat pan with about 1/2 teaspoon of olive oil, coat all sides.
  • When oil is hot, pour egg mixture into pan and let it set for about a minute,
  • Use a spatula to lift the edges of the omelet, and tilt pan to allow the eggs to flow underneath
  • Repeat this around the egg, until their is no egg liquid left.
  • Place broccoli and cheese on one half of the omelet
  • Gently flip the empty side over the filled part
  • Cover and let sit for about 3 mnutes, allowing cheese to melt.

    The Broke-Li Omelet

Serve with oven crisp bacon, toast or whatever you prefer. Enjoy Kids!
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