All posts tagged breakfast

  • recipe: peanut butter & spinach smoothie

    peanut butter and spinach smoothie

    I’m still on a breakfast kick. Or rather, I was until I found a new favorite breakfast I love so much that I eat (drink?) it 5 times a week.

    Yup, it’s a smoothie.

    This smoothie is a twist on mowz bil-laban (banana milk), a drink consisting of just bananas blended with milk that I’d buy at juice stands on the streets of Cairo. Over the years, when making banana milk at home, I’d tweak the recipe here and there. I’d add a mango or handful of strawberries here and there. I’d top off the smoothie with a couple pinches of slivered almonds here and there just before serving. Then I started freezing bananas because I would purchase so many I’d have to freeze them before they went bad. What I then discovered was an accidental miracle, adding a frozen banana to a smoothie suddenly gave the drink a milkshake-like consistency. I haven’t looked back since.

    The idea for a breakfast banana milk came when I was standing in line at my favorite work day lunch spot. They have a  banana, kale, almond milk, and almond butter smoothie on the menu that I’ve never tried, but sounds delicious. I made my own adaption at home a couple days later, but with peanut butter. My poor little Oster beehive blender couldn’t quite blend the kale into the consistency I had hoped, so the next time I made the smoothie (and every time since!) I’ve used spinach. As much as I love kale, spinach is a much better candidate for smoothies because you can’t really taste it once it’s blended with fruit and milk. What really makes this smoothie a meal not a drink are the cacao nibs added at the very end. Cacao nibs are raw chocolate, with the crunchy consistency of macadamia nuts and deep bitter chocolate taste. I used to only make banana milk as an evening treat, so every morning I feel like I’m eating dessert and every night I can’t wait for breakfast.

    Peanut Butter and Spinach Smoothie

    2 handfuls spinach
    1 cup milk of your choice (I use almond)
    2 teaspoons peanut butter
    1 banana, frozen and broken into 2-3 pieces
    1 tablespoon cacao nibs

    Add the spinach, milk, and peanut butter to your blender and blend until smooth. Once you have a smooth mixture, add the frozen banana. Blend again until completely smooth. Pour the drink into a glass and top it off with cacao nibs. Enjoy!

    Serves 1

  • recipe: baked eggs with bacon & avocado

    baked eggs with bacon and avocado

    Lately, I’ve grown tired of my usual breakfast fare: a plain egg, some manner of citrus, yogurt with chia seeds and a dollop of jam on weekdays and oatmeal or fried eggs, bacon, and potatoes on weekends. Weekends are my time to experiment with new breakfasts, and I think I’ve found a new regular. This dish includes a combination of my three favorite ingredients: cheese, bacon, and avocado. Heavenly. And I’m super stoked that I finally have a reason to use those individual pie dishes from Crate&Barrel that I just had to have.

    This is the first new recipe I’ve posted here in almost two years. I keep intending to returning to blogging on a regular basis, but something else always seems to pop up. I still cook regularly, not as much as I used to since I joined the 40+ hour a office job world. Perhaps now I that I’ve finally posted a new recipe, I’ll get back into the swing of blogging again. I certainly hope so!

    Cheesy Baked Eggs with Bacon and Avocado
    (adapted from Use Real Butter)

    1 tablespoon olive oil or melted butter
    4 eggs
    3-4 ounces shredded mozzarella cheese
    1/4 cup roasted red pepper, chopped
    1/4 cup sundried tomatoes
    1/3 cup steamed kale or spinach, chopped
    a couple pinches of dried thyme
    2 strips bacon, crumbled
    salt and pepper, to taste

    1 medium avocado, sliced

    Pre-heat oven to 375F. Butter or oil ramekins or individual pie dishes. Add two eggs each to the ramekins. Season eggs with a few dashes of salt and pepper. Layer the ramekins with shredded mozzarella. Add the red pepper, tomatoes, and steamed kale to the ramekins. Bake for 10-15 mins, take the eggs out around 10 minutes if you prefer runnier eggs.

    Once the eggs are done to your liking, set them aside for a few minutes to cool off. While the eggs are cooling off, slice an avocado. Sprinkle crumbled bacon over the eggs and top it off with the avocado. Serve immediately.

    Serves 2