Juno Breakfast Hash

Up in Boston, we are amidst the snowy wrath of Juno and I know many people go into a mini frenzy trying to prepare for the storm. For the past few days, it’s all you heard about. How awful this storm was going to be. However, I silently get excited for it. A snow day to go outside and play with the puppies, build a snowman, and perhaps a fort. True Life. It’s almost even more fun when the electricity goes out and you can do everything by candle light.

This morning, I got up on the earlier side (for a snow day) and jumped into some work that I had to get done. It wasn’t until around 9 that Brent and I started to think about breakfast. Last weekend, we had just about nothing in our house to eat, which lead to the creation of an amazing hash. With food in the house, Brent wanted another hash.

Breakfast Hash

Ingredients

4 Potatoes 5 Slices of Bacon
1 Sausage 1 Chicken Tender, Buffalo Style
2 Handfuls of Spinach 1/4 Cup Mozzarella Cheese
4 Eggs 1 Teaspoon Paprika
Ground Pepper to Taste

Directions:

1. Start by skinning the potatoes and using a cheese grater, shred the potatoes into the hash.

2. Cook the bacon in a large skillet. Remove the bacon from the skillet and set aside once done. Add in the sausage and cook for 1-2 minutes over medium heat.

3. Add in the shredded potatoes, paprika and pepper. The sausage doesn’t need to be completely cooked through when the potatoes are added. Allow the potatoes to cook for about 5 minutes, stirring or flipping occasionally. I like super crispy hash so I let it sit for a little while.

4. Once the potatoes look done, add in the spinach, eggs, chicken and sliced cooked bacon. Stir the pot occasionally to avoid any burning. Once the eggs are cooked, stir in the cheese.

Finito!

The hash was amazing and it definitely makes enough for leftovers, which is perfect because you have a healthy breakfast that is ready to heat up in the microwave when you need to run. You obviously don’t need to use the same exact ingredients as above. It is a great way to use leftover meats from dinner during the week. Just add any cooked meats at the end to heat them up.

Happy Juno! Stay warm!

Oreo

Chocolate Brownie Bites

Paleo, Vegan, Gluten Free Brownie Bites

It sounds fake…or super dry and lacking of taste when you put it that way. But I have been seeing dessert recipes online that are based around dates for a while now and when I was at the grocery store a little while ago I decided to pick some up for when i became bored enough to try something new.

There are TONS of variations on this everywhere and I just decided to use which ever nuts I had on hand and since I didn’t have any coconut flakes, those didn’t make it in there either. But the REALLY taste like brownie bites! This is a perfect little recipe to have just a few morsels in the refrigerator for when you are craving something filled with chocolate.

Chocolate Brownie Bites

Ingredients:

1 Cup Sliced Almonds 1/2 Cup Chopped Walnuts
Pinch of Salt 1 Teaspoon Vanilla
1 Cup Pitted Dates 1/3 Cup Cocoa Powder, Unsweetened

Directions:

1. In a blender, blend the walnuts and almonds until they are fine. Then add in the pinch of salt, vanilla, dates and cocoa powder. After blending for 30 seconds, add in a tablespoon of water to get everything to stick together.

2. Scoop out about a tablespoon of the mix and roll them into a ball in your hands. Refrigerate until you are ready to eat them!

They are so easy to make and definitely taste better when they are cold. All they have in them is fruit and nuts! You can’t go wrong!

What is your favorite cheat snack that isn’t really bad for you??

Friday Favorites

I’ve recently come across some super crazy and fun products…and figured I’d share some with you! Enjoy!

1. The Selfie Toaster. Ever wanted to put your face on your morning toast?! Whelp…it’s now possible!

They have some other impressions that you can get on your toast, and I am loving the little coffee cup :-) This just makes me laugh. Maybe I would get a picture of Oreo on my toast??

2. Running Drawing: A friend of mine showed me this tumbler account and I couldn’t stop laughing. This girl uses her Nike+ to map her runs and draws while she runs.

It made me want to draw something on my runs, but I spent wayyy too much time trying to figure out what the streets around my house could be. The best I came up with was a weird looking whale-fish.

3. The Spiralizer– I recently went shopping with my mom and I mentioned how I really wanted to try this handy tool because Brent and I LOVE spaghetti squash, but how many times a week can you have spaghetti squash?? The spiralizer allows you to turn any veggie into pasta. How awesome is that??!

Source

I have used it a few times and can’t seem to get enough of it. I made a butternut squash noodle for some chicken teriyaki this week that was just amazing.

4. Travelling: In the past few weekends I have been all over the place and I am just loving being busy and traveling around. I visited Nashville for the first time and it just may be my new favorite city. There is live country music playing everywhere and the vibe is just so relaxed and fun.

Nashville

5. 26 SnapChats from your Dog…Yes…Hilarious.

What is making your Friday?

The Pumpkin Spice Latte

The day that the Pumpkin Spice Latte becomes available at Starbucks should probably be a holiday because it definitely feels like one. However, spending 5 bucks on a coffee can start to be a little draining on the pocket. So, I really wanted to try my hand at making one myself. I figured it had to be healthier than getting the few pumps of pumpkin flavored sugar. And CHEAPER.

It actually came out pretty well!

Pumpkin Spice Latte

Ingredients:

3 Tablespoons Sugar 2 1/2 Tablespoons Pumpkin Puree
1 Tablespoon Vanilla 1/4 Teaspoon Cinnamon
1/2 Teaspoon Ginger 1/2 Teaspoon Nutmeg
2 1/2 Cups Almond Milk 1 Cup Espresso

 

Directions:

1. In a small sauce pan, heat up the sugar, pumpkin puree, vanilla, cinnamon, ginger and nutmeg until well mixed. Add in the almond milk and espresso.

2. After the mix is warm, pour into 2 mugs and ENJOY! Top with some whipped cream or steamed milk.

I don’t like my pumpkin spice lattes very sweet at all but I do like it when it has a bit of spice to it. If you like it a little sweeter, reduce the nutmeg and ginger to 1/4 teaspoon each and up the sugar a bit. Another substitute is pumpkin spice for the ginger, nutmeg and cinnamon. This recipe can definitely be changed to fit your latte likings :-)

This definitely plays up the natural flavor of the pumpkin, which I love. It doesn’t taste as manufactured as the Starbucks version.

I hope you give it a try and enjoy it!

 

What is your favorite Starbucks drink?

The Not Too Sweet Pumpkin Bread

Happy Friday!

This chilly fall morning started with Brent and I jumping up and running to Cumberland Farms for our FREE COFFEE FRIDAY! Normally I run in to grab some water, gatorade, energy bars or every once in a while some ice cream. If I want coffee, it’s Dunkies or Starbucks for this girl. But who can deny a free coffee?? So, head to Cumberland Farms this morning for your free coffee :-)

Anyways, this past weekend Brent and I headed to Nashville to hang out with some friends and just see the city. It just may be my favorite city I have ever been to. We had a SUPER early flight back to Boston and we were back home by 2. Which gave us just enough time to prepare for some people coming over for the Patriots game. While Brent headed to the game with them, I decided to make some pumpkin bread and sweet potato biscuits for breakfast the next morning. It was an easy way to have something for everyone to eat without making much of a fuss.

Fall Pumpkin Bread

Ingredients

1 Can Pumpkin Puree 2 Eggs
1/2 Cup Canola Oil 1 Teaspoon Vanilla Extract
1/2 Cup Light Brown Sugar 2 1/4 Cup Flour
1/2 Cup Water 3/4 Cup Sugar
2 Teaspoons Baking Powder 1.2 Teaspoon Salt
1 1/2 Teaspoon Pumpkin Pie Spice

Directions

1. Preheat the oven to 350 degrees. In a mixer, whisk the pumpkin puree, canola oil, light brown sugar, water, eggs, and vanilla.

2. In a separate bowl, stir the flour, sugar, baking powder, pumpkin pie spice, and salt.

3. Add the dry mix to the wet and stir until well blended. Pour the batter into a greased bread pan. Bake for 60-70 minutes or until a tooth pick comes out clean.

Pumpkin Bread Steps

The bread is definitely not sweet and has a strong natural pumpkin flavor, which I love. It allows the pumpkin puree to take over the bread, as opposed to sweetness and spices. It was delicious.

I also made, or attempted to make, sweet potato biscuits. I had gotten this cute mix in a mason jar from a wedding that Brent and I were in a little while ago. I think my definition of a large sweet potato was VERY different than their idea of large. Because my biscuits turned out to be more like a moist cake texture. I don’t think I have ever made anything quite like this before.

IMG_3688

It was definitely delicious and I can see how the biscuit version of this would be irresistible.

This weekend I’m working on some fall inspired coffees that you can make at home. I love making “fancy” coffees on the weekend and have some ideas on pumpkin spice coffees.

What do you make when you have several people over for breakfast??

The bread was definitely a win. It made breakfast super easy, especially when we all got up at 5AM for work!