Tag: recipe

Avocado & Bacon Eggs Benedict on Polenta with Lime Hollandaise Sauce

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by Myles Katherine

Oh… my gosh. I don’t think I’ve ever made a more delicious breakfast. All of my favorite things combined into one recipe. My sister and I are both obsessed with Eggs Benedict in any form so I decided to create my own version with bacon and avocado, while using some ingredients from my latest Portugal Try the World box. I was getting ready to leave town the following day so I was trying to use up some of the food in my house. I didn’t have lemon, so I used lime for the hollandaise sauce. What a good decision, because the lime complimented the flavors of the dish so perfectly. I’m 100% sure I’ll be making this one again. SO GOOD.

Avocado & Bacon Eggs Benedict on Polenta with Lime Hollandaise
(recipe serves 2 )

Ingredients for Eggs Benedict:
4 slices of polenta (1/2 inch thick – I used sun-dried tomato polenta)
4 eggs (poached)
4 slices of tomato
4 slices of bacon
1/2 avocado, sliced

Special Ingredients
(these items are optional, but make ALL the difference)
Sea Salt & Lemon
Caramelized Onions with Port Wine
Piri Piri Hot Sauce

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  1. Cook the bacon to your liking and set aside.
  2. If desired, grill the polenta and sliced tomato in the leftover bacon grease on medium high until slightly crispy, flipping once.
  3. Poach 4 eggs. I have a special poached egg dish that makes it super easy so I’d recommend getting one, or follow this recipe.
  4. Make the hollandaise sauce, using the recipe below.
  5. Stack your eggs bennie with polenta on the bottom, followed by your grilled tomato, poached egg, bacon slices and avocado.
  6. Top with hollandaise sauce, caramelized onions, a sprinkle of sea salt & lemon, and a few dashes of Piri Piri hot sauce.
  7. Voila! Easy.

Ingredients for Lime Hollandaise Sauce:
(adapted from here)
2 egg yolks
1/4 lime, juiced
1 pinch of salt
1 pinch cayenne pepper
1/4 cup salted butter

  1. Beat egg yolks, lime juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
  2. Heat in microwave for 15 to 20 seconds; whisk.
  3. Drizzle on top of the eggs benedict.
  4. ENJOY!

Healthy & Easy Lemon Lavender Shortbread Cookies Using the Cutest Squirrel Cookie Cutter

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by Myles Katherine

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lemon lavender shortbread cookies

I picked up some culinary lavender from the farmer’s market on Saturday and couldn’t wait to use it in a recipe. I’ve actually never cooked with lavender since my husband thinks it’s too “flowery”. But I did catch him sneaking a few bites of the dough so he must not hate it that much!

These cookies were perfect for a breezy Sunday. I’ve also recently gotten into drinking matcha tea instead of coffee, and the cookies were a perfect treat to have on the side. The only downside is that I couldn’t stop eating them! But I made myself feel better by reminding myself that lavender is supposed to lessen anxiety and help calm the nervous system.

I was also looking for a recipe that didn’t include granulated sugar, and the maple syrup adds a lovely flavor to the cookies. You can pick up an adorable squirrel cookie cutter here!

INGREDIENTS

  • ½ cup butter, at room temperature OR coconut oil, softened
  • ½ cup maple syrup {or liquid sweetener of your choice}
  • ½ tsp pure vanilla extract
  • 1 tsp fresh squeezed lemon juice
  • dash of salt – I used a Sea Salt and Lemon blend
  • 2¼ cups flour (I used a combination of millet flour – for a more powdery texture – and unbleached all purpose flour)
  • zest of 1 lemon
  • 1/2 to 1 tbsp culinary lavender (depending on how flowery you’d like your cookies – I used a whole tbsp!) – I got mine from Dancing Light Ranch

INSTRUCTIONS

  1. Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter(s) handy.
  2. Place butter in a large mixing bowl and whip it with a mixer until it’s creamy. Add sweetener, vanilla extract, lemon juice and salt and mix once again to combine. Add in flour, lemon zest, and lavender (I used a mortar and pestle to grind the lavender first to bring out the flavor), and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched — be sure to knead it really well first for some time — if it’s a little sticky, add a little more flour (try 1-2 tbsp); if it’s a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into 2 balls and then flatten each into a disk.
  3. Roll out one of the dough balls between two sheets of parchment paper to ⅓” – ½” thickness. Use a cookie cutter to cut out the cookies. Carefully transfer to a prepared cookie sheets, spacing them ½” apart {they won’t spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball. Sprinkle the uncooked cookies with a sea salt and lemon blend.
  4. Bake in a pre-heated oven for approximately 10-12 minutes, until the edges just begin to become golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don’t overbake}. Allow the cookies to cool for 10 minutes and enjoy!

Recipe adapted from the Unconventional Baker

You can find this cute matcha bowl here and the fun Kate Spade cake plates here!

Tuscan Frittata with Mozzarella & Squash

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Frittata 1

I am more than eager for fall and cannot wait to go to a pumpkin patch. So while I wait, I figured I would make an “end of the summer, can’t wait for fall” frittata that feels both summer-y and fall-ready. I used three different recipes for inspiration while also trying to use up ingredients that I already had in my kitchen.

This recipe incorporates some of my favorite things and while I made a smaller serving that feeds two to three people, it could easily be adapted to accommodate more servings if you had a group of friends over for brunch or made it for your family.

Ingredients:

  1. 6 eggs
  2. 1/2 Cup of Mozzarella Cheese
  3. 1/4 Cup of Parmesan cheese or Italian cheese blend
  4. 1 medium-sized yellow squash or zucchini diced
  5. 2 cloves of chopped garlic
  6. 1/2 Cup of Coconut Milk (or half & half)
  7. 1 Tablespoon of Pesto or more if you like! (I used 365 Basil Pesto)
  8. 1 Tablespoon Olive Oil
  9. 2 teaspoons of Italian Seasoning (including but not limited to: basil, thyme, rosemary, oregano)
  10. Salt and Pepper to Taste

Instructions:

  1. Preheat oven to 375 and butter a 10×10 Casserole Dish.
  2. On a skillet over medium heat, sauté the squash and garlic tossed in olive oil. Add salt and pepper to taste. Sauté until tender and sizzling – about 4-5 minutes. Remove from heat.
  3. Whisk together all six eggs and coconut milk until fully mixed. Add in the cheeses, pesto, and seasoning with a dash of salt and pepper.
  4. Next, combine the squash and garlic into the egg mixture. Then pour everything into the casserole dish.
  5. Cover with lid and place in the oven for 20-25 minutes.
  6. Remove, let sit for a few minutes, then enjoy!
  7. Pro-Tip- I broiled slices of baguette with olive oil and pesto as an accompaniment.

Frittata 3

Frittata 4

 

 

 

Berry Breakfast Muffins

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IMG_1280

I’m never too hungry right when I wake up in the morning, but when I know I have homemade muffins waiting for me, that’s a different story. These muffins are perfect because you can add whatever fruits or nuts or oats you desire and they will be always be tasty. I took this recipe from Clean Eating Recipes and jazzed it up a bit with the fruit around my kitchen.

Ingredients:

Baking Steps:

  1. Preheat the oven to 375 degrees. Line a muffin tin with baking wrappers or grease the tins well with coconut oil.
  2. In a small bowl, mix together the coconut milk and lemon juice. Let sit for 5-10 minutes.
  3. Place the honey, eggs, and coconut oil in a mixing bowl and whisk together until well combined.
  4. In another bowl, whisk together the whole wheat flour, oat flour, baking powder, cinnamon and salt. Whisk half of the dry ingredients into the wet ingredients. Add in half of the coconut milk mixture and whisk until just combined. Whisk in the remaining dry ingredients and finish by adding in the remaining coconut milk mixture, mixing just until combined – do not over-mix.
  5. Fold the blueberries, raspberries, and banana into the batter.
  6. Divide the batter evenly between the prepared muffin tins (tins will be completely full of batter).
  7. Bake in the preheated oven for 18-20 minutes or until tops are set.
  8. Let cool for 5 minutes and remove from pan. Store in an airtight container.

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I hope you enjoy and let me know what you ended up adding to them! 🙂

Avocado and Buffalo Chicken Salad

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I’ve recently been craving Buffalo Chicken and summertime means salads right? So i found the best of both worlds and it was as delicious as I’d hoped. The recipe was adapted from this recipe I found on Pinterest. I decided not to add quinoa (though it would have been good with it too!) and I didn’t use quite as much hot sauce, probably 1/2 cup instead of 3/4. And to top it all off I used Organic Ranch from Trader Joe’s!

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  • 2 boneless skinless chicken breasts, cooked & shredded
  • 1/2 cup franks red hot sauce
  • 2 oz. cream cheese, softened
  • 4 cups of chopped green leaf lettuce
  • 1 cup cherry tomatoes, halved
  • 2 avocados, sliced
  • 1/3 cup sliced red onion
  • 1/2 cup cooked corn
  • Drizzle ranch dressing
  • 1/4 cup diced fresh cilantro (optional)