2 for 1 Breakfast!

As well known by people around me and well documented on this blog, I am crazy for breakfast. The problem with breakfast is that some of the most delicious things are the worst for you! Eggs Benedict, chocolate chip pancakes, maple syrup drenched waffles, you get the idea! I have not been very good the last while with my eating habits and I went pretty wild at our Halloween party!

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We all went as a storm, Ryan was lightning, Mickey was thunder and I was caught in the storm. After all the eating and drinking I did that night I really felt like I needed to get back to clean eating so I did a couple of my breakfast favourites re-imagined in a healthier way. That same weekend one of my best friends in the world was in town so her and her family came for breakfast, and that brought me to healthy pumpkin waffles!

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These are super delish and really easy to modify to make a bit healthier. The one thing to remember with these is that the pumpkin makes them a lot denser so you need to leave them in the waffle maker a few minutes longer then when your waffle maker beeps. They’ll seem quite thick when you pour the mix in.

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Here’s what you’ll need.

  • 5 egg whites
  • 1.5 cup whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup soy milk
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon all spice
  • 1 cup 100% pureed pumpkin (not pie filling)
  • 4 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla

First I beat the egg whites on high so peaks would form, this made the waffles way fluffier.

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Whisk together all your dry ingredients, then add in your remaining wet ingredients into the existing dry. Last but not least, fold in your egg whites. Make sure to use a non stick cooking spray on your waffle maker and you should be able to easily get them out with a spatula. We served with no sugar added maple syrup, and really just a few drops is all you need!

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Lindsy and I had two husbands to feed as well so we included lots of other options in a brunch that turned out to be huge! We stuck to the waffles and fruit and felt good after!

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I love using my waffle maker and trying a ton of different flavours and recipes.

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Just the two best friends that anyone could have, Max and Mickey, reunited!

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My boyfriend James and my beautiful little Mama Lindsy.

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The next weekend I was struck with breakfast fever again! I found this recipe for a fun sort of eggs in a nest recipe but it called for whip cream and white bread with butter in the fryer so I did a little modification here and there and we came to healthy eggs in a nest.

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This is so simple to do and I thought it was delicious, here are your ingredients.

  • Multigrain dinner rolls (however many you want to make)
  • Organic farm fresh eggs (match your number to the amount of rolls you bought)
  • Fat free creamer
  • Fresh chopped basil
  • Parmesan Cheese (you can change this if you’re not a fan of parm, my husband didn’t like it so used shredded cheddar instead)
  • Cookie sheet

Seriously, that’s it! So easy.

Preheat your oven to 350 degrees.

Take your rolls and cut the top off, scoop out some of the bread from the inside.

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Crack an egg into the opening in the bun, add of dollop of the creamer, sprinkle in the basil and top with the Parmesan cheese.

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Bake for 20 minutes, if you do more than 20 the yoke will start to firm up. One of mine ended up with a yoke that was no longer runny which was still really tasty, I just prefer a runnier yoke especially with this bun because they will definitely be crispy after the oven. Literally that’s it, you’re done.

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I served them with extra lean ham and fruit. I loved them, I will definitely make them again.

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His and hers.

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Enjoy all your breakfast creations!

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Road Trippin’

My friend Erin was heading to Calgary to see Russell Brand with her cousin last Friday and since we have our good friend Lindsy who lives down there, I thought I would tag along. I ended up luckily getting Friday off so we had all day to get there and have a fun drive. It’s only a 3 hour drive so I don’t know if it constitutes a real road trip but I treated it like one.

Er bear and I hitting the road!

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Sustenance

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I’m a traditionalist with coffee, just drip medium roast and milk – that’s all I want. Now I don’t know if I’m just a bimbo and I totally missed this or if it’s new and weird like I think it is, but Starbucks is doing this thing where if you order Iced Coffee they automatically sweeten it with a syrup. This has happened to me twice now and when I say something to the “barista” (please), they seem to think I’m a total idiot for not ordering unsweetened. Like, WHY would they do this. Why  would they serve cups of hot coffee like normal people, just black and ready to go, but when you ask to add ice just throw 18 pumps of syrup in it? It’s gross and I don’t like it! Help me understand someone. Also, did you know that iced coffees are more expensive that regular hot coffee? How dumb is that? You’re charging me more for ICE and LESS coffee. Do not tell me it’s for the cups because they have to be one of the most profitable companies in the world and their coffee prices are already outrageous. Starbucks is trying to take us for a ride and I’m not gonna let ’em! Starbucks was already on my list of places I try not to go to  and it is rapidly rising up to first place!

When I travel I am Queen Casual. I always wear the same uniform, Lululemon wunder unders (I have six or seven pairs of them – it’s a sickness), some sort of loose tee with a sweater and flip flops. Maybe I’ll change it up if I’m leaving for somewhere during the winter and put some toms on so my toes are covered. I don’t want to have a bunch of bulky stuff on when I get to the hot place! No room for jackets. I’ll always be freezing when I get home and the car will have been sitting in the lot for a week turning into an icicle, but that’s why we have husbands!

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Leggings: Lululemon

Tank: H&M

Sweater: Hurley (no longer available, and a smidge wrinkled!) Similar here.

Sandals: Havaianas

Ring: Louis Vuitton (Black no longer available, but other colours are and they’re cute!)

My friend Lindsy has the cutest baby I have ever seen! He was an angel while I was staying there and I am full in love with him.

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Angel! Looks like he just binged on sweet potato. He was drunk on Vitamin A. The weather was great while I was staying with her that weekend so we would walk to coffee and the grocery store because we wanted to do a delicious fancy breakfast! Cinnamon Sugar Pancakes. Yesssssss.

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Very easy!  This recipe fed 4 people.

Stir together 1 1/4 cup of flour, 1 tsp baking powder, 1 tsp baking soda and a pinch of salt.

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Mix an egg with 1 1/4 cup of buttermilk separately and add to the flour mixture, mix until smooth, if using an electric mixer don’t over beat. Add two tbsp of melted butter and 1/4 cup of sugar all to the mix.

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I made the pancakes about silver dollar size, they expanded when they were cooking so they ended up being a good size to do they cinnamon sugar portion. An ice cream scoop was the right size tool for this.

I like to cook things over long and low heat, that way it never burns and they’re easier to flip and cook consistently throughout. It takes a little longer, but I did them on medium low heat and I think they turned out just right.

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While you’re doing the pancakes you can mix 1 cup of white sugar with just over 1/4 cup of cinnamon. When you’re almost done making the pancakes (we made 16 pancakes so lots were keeping warm in the oven while we made more), you can melt 3/4 cup of butter.

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Now take the butter and paint both sides of the pancake (you can use one of those rubber ones or hair ones for barbecuing, if you don’t have one you can pour it but I think it makes the cinnamon sugar too saturated with butter, you want it to loosely cling onto the pancake) and dip both sides of your pancake in the cinnamon sugar.

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Sprinke however much more you want, and I put the mixture out on the table so everyone could add what they wanted.  So good, so easy!!

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Two little breakfast chefs!

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Yum!

We also went to see The Butler while I was there, so awesome – I loved it. Then back to work but I’m loving my new job and its so nice because the office is five minutes away from home so I can go home at lunch. This is what my lunch break looks like….

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Enjoying the last days of summer. Have a great long weekend!

Sunday Brunch

Anyone who knows me knows how much I love brunch. I’ll use any excuse to go on a brunch date or try a new recipe. It’s my absolute favourite and I hope one day when I’m a Grandma my family still comes over every Sunday for my big brunch extravaganza. This is a really easy and healthy recipe for a veggie frittata, and we thought it turned out really yummy.

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Firstly you’ll need a non stick skillet that is oven safe. I think you’re actually supposed to broil frittatas for the last couple minutes, but I’ll be honest – I don’t know how to use broil on my oven or really what that even means so don’t worry if your pan is not broiler safe.

8 large eggs, one medium red pepper, half a red onion, 1/3 cup of milk, 2 cups packed baby spinach, 2 tablespoons olive oil, salt and pepper, dried basil, 1/2 cup of feta cheese (that’s really an estimation, i just sprinkled the feta in – use however little or lots you please). If you’re not into red pepper or spinach, put in any veggies you like, this recipe is flexible.

Preheat your oven to 350. Take a large bowl and crack 8 eggs into it, then pour 1/3 cup of milk in (I used 2%), whisk it with salt and pepper. Set aside.

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Warm the olive oil in your skillet over medium heat. I sliced the pepper and onion into really slim slices and sauteed them for about 7 minutes, then threw the spinach in there, and stirred every few minutes until it was wilted.

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Spread your veggies out so you’ll have an even mixture throughout the frittata, exactly like the picture above. Take your egg mixture and pour it on top. Do not stir. Then I sprinkled the feta on top of that. Let it sit for about 4 minutes, until the sides start to firm up. This has all been over medium heat.

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Right before I put it in the oven I sprinkled dried basil over the whole thing. Then baked for 20 minutes.

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So simple! I think the only thing I would change is maybe more spinach, but I am a spinach freak, I literally eat a spinach salad for lunch everyday. The whole thing is your own vegetable preferences. I served it with turkey bacon and mixed berries. It would be good with salsa too.

Ryan and I had our first true date night since our wedding last night. We have been out with friends and to the movies and other casual things, but this was our first actual date. We’re always looking for new restaurants to try so last night we went to Bistro Saisons in the Oliver area of Edmonton. They are all about using locally raised and farmed ingredients and it was delicious. It turns out it is where the old 4th and Vine restaurant was and that is where we went on our first date, so that was kind of special for us. I was happy to get out of scrubs and dress up a bit.

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Sunglasses: D&G

Shoes: Fendi (no longer available)

Shirt: Express

Shorts: Express (no longer available)

Dog: Heaven!

Be careful when buying shorts at Express. I tried the grey ones on (the ones I’m wearing here), and they were good so I grabbed another pair in a khaki colour in the same size without trying and they are way too tight. Unwearable. Sads.

I really can’t get on board with my hair. Cut it? Back to blonde? Grow it? Leave it alone and stop complaining? Spoiled brat problems.

I’m off to the gym, enjoy the long weekend!