Tag Archives: Easy

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

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??

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.

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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!

Eggplant Parm Make Over

This weekend, Brent and I were sitting out on our porch talking about what foods we wanted to get for the week. After spending about a year with my parent’s, Brent picked up the love for Eggplant Parm. It’s become a running joke that it’s one of the only ways we can get him to willingly eat veggies.

I haven’t really been eating pasta all too often and wasn’t really feeling the heaviness of it. It’s not on my summer food loving list. Immediately, the idea was born. Spaghetti squash Eggplant Parm.

The recipe below is actually a combination of two that I have done before. Baked Eggplant and just a typical Spaghetti Squash.

Eggplant Parm Makeover

Ingredients:

1 Large Eggplant 3 Eggs
1 Cup Italian Bread Crumbs 1 16oz Jar Tomato Basil Red Sauce
2 Medium Sized Spaghetti Squash 2 Tablespoons Olive Oil
Salt and Pepper to Taste 1/4 Cup Mozzarella Cheese, Shredded

Directions:

Spaghetti Squash:

1. Preheat the oven to 400 degrees. Cut each squash in half and remove the seeds. Spread the olive oil over the inside of half and place them face down on a baking sheet. Bake them for 40 minutes or until the outside has become soft or wrinkly.

2. Let them cool off to the side for a few minutes. Then take a fork to the inside of them and scrape the squash from the inside. It will turn into strings. Place the squash in a bowl.

Eggplant:

1. Slice the eggplant in even slices with 1/4 inch to 1/2 inch width, depending on your preference. It’s more important to make them even.

2. In a flat dish with edges, whip up the eggs with 1 tablespoon of water until it is uniform. Place the bread crumbs on a separate plate. Take a slice of eggplant, place it in the eggs mixture until well covered, then transfer it to the bread crumb plate and cover it with the crumbs. Don’t forget to do the sides!

3. Put the eggplant slices on a baking sheet. Once all of the slices are finished, bake them for 15 minutes at 400 degrees, flip them over and bake for another 15 minutes or until as crispy as you want.

4. To serve, top the squash with the eggplant and finish with some red sauce and mozzarella.

DONE! You can make the squash and the eggplant at the same time. So don’t wait for the squash to finish in the oven before starting the eggplant.

Eggplant Parm Make Over Steps

Brent took a bite of it and I quote, “This may be the best thing I have ever eaten.” Words like this are really rare because normally I get, “Yea, it’s good.” And it’s a plate of veggies!! This will be making another appearance.

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I used a new red sauce for this as well, and it was delicious. I would recommend you give it Rao’s Homemade Red Sauce a try. You could make this gluten free by just substituting gluten free bread crumbs.

Have you ever changed a favorite and had it turn out better?

 

Peanut Butter, Banana Puppy Cupcakes

It’s no surprise that I spoil our dogs. Brent blames me for Bacon being spoiled, which is probably true. 🙂

I’ve been watching re-runs of DC Cupcake and it really got me in the mood to make something fun for the dogs. I’ve been thinking about making some treats for the and all I needed was the inspiration to make some cupcakes to help make the decision easy.

I knew the basic ingredients I wanted to put in them, and just kind of wen from there. The doggies seemed to really like them…and people did too!

Peanut Butter Pupcakes

 

Ingredients:

2 Whole Ripe Bananas 1/2 Cup Applesauce
1/4 Cup Peanut Butter 2 Cups Wheat Flour
1 Teaspoon Baking Soda 1/2 Cup Canola Oil

Icing

2 Whole Ripe Bananas 1/2 Cup Peanut Butter

Directions:

1. Preheat the oven to 350 degrees. First, mix the canola oil and applesauce. Then add in the peanut butter until it is smooth. Last, add in the flour and baking soda.

2. In a separate bowl, mash up the bananas and then add them into the batter. Pour the batter into mini muffin tins with paper liners. Cook them for 15 minutes.

Icing

1. Mash the banana until they are as smooth as possible. Then add in the peanut butter and mix. This will determine the thickness of the icing.

2. When the pupcakes are cooled, top them off with the icing and let the little nuggets enjoy!

Pupcakes Steps

The little spoiled doggies loved their little treats and I didn’t feel bad giving it to them because I know EXACTLY what’s in them. And it didn’t include any ingredients that I wouldn’t feel comfortable giving them any day of the week.

A few people tried them too…and they weren’t bad at all. Think banana bread without the sugar topping. They were delicious.

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When I’m going out to the store and just want to pick up some treats to have in the cabinet, I love the Trader Joe’s Dog Treats. Simply because when you read the label, you know every ingredient. If you wouldn’t eat it, why would you feed it to them??

I’ve tasted the Trader Joe’s treats…and they are quite bland. Tastes like food…but bland. I don’t need to worry about anyone eating those 🙂

Here are some other home-made dog treats:

Pupsicles

Peanut Butter Birthday Cake

What are your favorite dog treats to spoil the puppies??