Homemade Acai Bowl

If you follow me on Instagram, you know I've been on an Acai Bowl kick as of late.  If you are what you eat, then I am a bowl of slushy, fruity goodness.  Funny thing is, I didn't even know how to pronounce the word 'acai'  a few months ago.  It was probably my hesitation in ordering one.  "Um, can I have an a-key... a-kay... a-kie... never mind."  WELL GUESS WHAT FOLKS.  It doesn't matter how you say it because it's delicious (but in case you're wondering, it's 'ah-SIGH-eee').  

Only problem with binging on these bowls?  They're expensive!  So I decided to make one at home.  

First, I found these packets at Whole Foods...  

Then, I gathered up a few more ingredients... almond milk for blending, granola, organic honey, blueberries, unsweetened coconut, sliced banana and raspberries.  

I took one and a half packets of the acai and blended it with 1/4 cup of almond milk.  I layered the bowl with granola and coconut, added the acai, then topped it all with more granola, coconut, berries, banana and drizzled everything with honey.  

Yummy.  The consistency was a bit runny (so maybe next time I'd add less almond milk or possibly some almond butter for thickness).  But I'm glad I've found a cheaper version I can make at home!

Tater Tot Breakfast Burrito

I recently had a breakfast burrito in Los Angeles at an INCREDIBLE coffee shop called Alfred Coffee + Kitchen, but the burrito itself came from The Rooster Food Truck.   I ordered something named the 'Rico Suave' which had eggs, bacon, tater tots, avocado and a cheddar & cotija cheese blend.  Yes, tater tots.  TATER TOTS IN A BURRITO.  If you've never experienced the splendor of tater tots in a burrito, you should really (bonus points if you can name what children's book that line comes from).  Now that I'm back in the land of bagels and deli egg sandwiches (which there is NOTHING wrong with), I know I need to make my own Rico Suaves at home.  And I do.

I really do.

Here's how I do it:

Fry up a few pieces of bacon in a pan until crispy.  Remove and wipe out most of the grease.  In the same pan, add some tater tots (you don't even have to thaw them out) and fry until golden.  I like to smash them once they're soft enough which will help them crisp up.  Remove from pan.  Add your scrambled eggs (I always add cream to my eggs) and softly scramble.  Remove.  Layer your burrito with shredded cheddar, crumbled cotija, eggs, bacon, tots, and avocado.  Fold and then lightly grill in the same pan until the tortilla becomes lightly golden.  Serve with your favorite hot sauce!

Parmesan Cloud Eggs

Lately, "Cloud Eggs" have been all the rage.  I guess they've been around for a long time, but Instagram has taken their popularity to a whole new level, as only Instagram can do.  I mean, they are super purrrrrrty, aren't they?  A bright, runny yolk delicately placed atop fluffy, baked egg whites.  Best part?  It takes less than 10 minutes to accomplish.  All you need to do is separate your eggs, whip your whites, bake them for 3 minutes solo and 3 minutes with the yolks.  Done!  I added Parmesan to my egg whites after the stiff peaks were formed, but I want to experiment with more ingredients like chopped chives, crumbled bacon and other types of cheeses.  And you might be wondering how it tasted?  SO delicious.  It's a delightful texture and a very healthy breakfast.     

You can view tutorials on how to make these here and here.

Mini Sour Cream Bran Muffins

I'm on a mini muffin kick.  First these perfect banana ones, and now these yummy, moist (I know, you hate that word) sour cream bran muffins.  Now, bran muffins probably aren't the first thing you think of when you see the word "yummy" but I, for one, am a fan.  Warmed with a little butter and a drizzle of honey, or smeared with some peanut butter, I've always loved a good bran muffin.  If made properly, it's slightly sweet, slightly spiced and yes, moist.  These are all of those things and most importantly, a good source of fiber for my kids (who desperately need it).     

Recipe HERE.

Glowing Skin Green Smoothie

Did you know we are old?  I don't mean to collectively group "us" together, because I know "we" are all different ages.  But whatever that age is, it's older than you used to be (what up, Debbie Downer!!?).  I'll never forget the day I realized that I was older than the fictional characters in The Baby-sitters Club books.  It was mind blowing.  There was just no way I could be as cool and mature as Kristy, Mary Anne, Claudia and Stacey, and don't get me started on Dawn from Cali (sigh).

That sudden awareness of my age still happens as I get even older.  Like when college students suddenly look like babies (and it's even possible you could be the incoming freshmen's mother).  The day you realize professional athletes are actually much, MUCH younger than you.  Or even that mom friend you see every day and you just assume you were born on the exact same day because you both have kids and then you realize she's not even in her 30's yet.  And so on, and so forth.

My point is, I feel young, which is good I guess!  But sometimes I'll have those long, stare-at-your-face in the mirror, somber moments and it will again occur to me... I'm older than I used to be.  One of my new year's resolutions was to take better care (or ANY care) of my skin.  I'm usually so tired by the end of the day that I'm lucky if I brush my teeth.  But I keep vowing to wear some masks, exfoliate, put on night cream, I don't know, something.  Anything!  Enter, this smoothie.

I have to admit something: I am not a smoothie person.  Or a juice person.  I like to chew my food.  I like to chew it reeeeeal good.  It has always seemed like a lot of work to make a smoothie in the mornings when toasting a bagel requires little to no effort.  Alas, as I slowly become a Golden Girl, I've decided I need to embrace all of the different ways of the world, like the smoothie ways.  And I'm glad I did!  This took me MINUTES to make, using mostly frozen fruit, fresh avocado (which we always have on hand), a handful of spinach and coconut water.  Best part?  It's supposed to make my skin glow, so my goal is to try one for breakfast every day this week.  Check out my Instagram for the before pic... and next week I'll post a transformed photo in which I look exactly like Dawn from The Baby-Sitters Club.      

You can find the recipe HERE.

p.s. This kept me full for HOURS, which is Breaking News in my world.  

Perfect Mini Banana Muffins

The other day, my two-year-old came across a package of Little Bites Banana Muffins, and by "came across" I mean I bought them to keep her quiet at Target so I could shop in peace.  Did it work?  Yes.  I bought the few things I actually needed and 13 other things I did not in complete and utter serenity.  Anyway, she LOVED them and would not stop asking for more.  Between the three of my kids, we polished off the box the next day and of course, they were hooked.  However, I felt torn between giving them something they actually enjoy eating and feeding them a snack with ingredients I can't pronounce.  The solution presented itself when we came home from a long weekend away to dark bananas.  I made my own!  I wanted to make them mini, perfectly moist and just sweet enough.  They were fantastic... two-year-old approved.  Best part?  Only took a matter of minutes to prepare the batter IN ONE BOWL and made 50 mini muffins... plenty to eat and plenty to freeze for future snacks.  That's more than one best part, sorry not sorry.       

Perfect Mini Banana Muffins

Makes 50 mini muffins

Printable Recipe

1 cup sugar

1/2 cup vegetable oil

2 eggs

2 tsp vanilla

1/2 tsp fresh lemon juice

1 cup mashed bananas (about 3 small ripe bananas)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

Preheat the oven to 350 degrees.  In a large bowl, add the sugar and vegetable oil and stir until smooth.  Add the eggs, vanilla and lemon juice and stir again until smooth.  Add the mashed bananas and stir to combine all ingredients.  Add the flour, baking powder and salt and stir until just combined.  Add the milk and stir once more until just combined.  You don't want to over-stir or you'll have dense muffins.  Spray a mini muffin tin with baking spray.  Add a tablespoon or so of batter into each cup (about 3/4 of the way full).  Bake for 10 minutes.  Let cool and then remove onto a wire baking rack.  Enjoy!  

For more breakfast inspiration, check out my segment on the Today Show this morning here.

Hash Brown Egg Cups

It's that special time of year, my friends.  When we're so excited school is back in session but waking up to make lunches feels like hell.  When we're thrilled the holidays are over but we want to pay someone one billion dollars to remove all the Christmas decorations.  Or maybe that's just how I feel: halfway between motivated and lazy.  Somewhere in the middle of wanting to eat fish and kale every night and wanting to order Chinese take-out.  I'll get there, I'm sure of it (wherever "there" is), so I'm trying to be patient with myself, which was a resolution of mine after all.  As was optimism, so here goes... will I blog more in the new year?  You bet I will!  Will I take better care of my skin?  Probably almost every night or at least once a week!  Will I learn to say no?  No!  I mean, yes!  Will I put down my phone more?  What phone!?  Will I floss my teeth?  Certainly not!

Ok, I feel better now.  I feel ready to face 2017 and the dentist at the same time!  

For now, though, I feel ready to share these baked eggs nestled in hash brown cups that I made the other day.  Of course, the recipe called for potatoes (that are then baked and shredded into hash browns), but I didn't have them so I saut�ed some frozen tater tots on the stove and then mashed them up.  I'm pretty brilliant, I know.  I used a variety of regular taters and sweet potato, which added a lovely balance to the dish.  These make a perfect breakfast for busy on-the-go mornings, which is pretty much every morning right?

Recipe HERE.

Cream Cheese-Filled Banana Bread

Buzzfeed cursed when they wrote about this recipe.  That sold me.  If you're passionate about something to the point of potty words (I'm a mother) than, well, there must be a reason.  And by the way, if I wasn't a mother, and if I wasn't a LADY, I would curse here too telling you about this HEAVENLY BANANA BREAD.  A cream cheese stuffing, that's almost frosting-like (without being overly sweet), and perfectly moist banana bread.  Gosh darnit it's good!!! 

Recipe here.

Banana Bread Cinnamon Rolls

Over the weekend, I had overly ripe bananas that needed attention, but I was tired of turning them into bread or muffins.  BOR-ING!  Okay, not boring, delicious, but I've been there done that, you know?  I wanted something new and exciting, so I probably googled something like "bananas baking new and exciting" (not really) and that's when I found this recipe for Banana Bread Cinnamon Rolls! I was sold.  I adapted them slightly because the recipe was vegan, and I'm a fan of dairy and gluten and sugar and all of those yummy things.  I actually have a cold and my tastebuds are making everything taste the same (which is a horrible, horrible thing when you love food as much as I do), but I've had several people, including my son, vouch for their deliciousness.  They were also very simple to make!  Next time your bananas turn brown, remember this recipe...

p.s. My kids and I die laughing every time we watch this clip.

Banana Bread Cinnamon Rolls w/ Cream Cheese Glaze
Makes 10-12 rolls
Printable recipe

For rolls:

1 cup whole milk
7 tablespoons unsalted butter, divided
1 pkg. active dry yeast
1/2 cup mashed bananas (2 ripe bananas)
1/4 cup + 1 tablespoon granulated sugar, divided
1/4 teaspoon salt
2 3/4 cup all-purpose flour
Olive or canola oil
1/4 cup brown sugar
1 tablespoon cinnamon (or more)

For glaze:

1 cup powdered sugar
2 tablespoons softened cream cheese
2 tablespoons milk

Heat the milk and 3 tablespoons of the butter in a small saucepan over medium-low heat.  Once butter has melted, remove from heat and let cool slightly (you want it to be warm to the touch, but not hot).  Transfer to a large mixing bowl, and then sprinkle the yeast over the milk and butter mixture.  Let sit for 10 minutes.  Then add the mashed bananas, 1 tablespoon of sugar and the salt, and stir.  Slowly add the flour, 1/2 cup at a time, until a springy dough is formed.  On a lightly-floured surface, remove dough and knead for a minute or two.  Rinse out mixing bowl, and coat with olive or canola oil.  Form dough into a ball and place in bowl, seam-side down.  Cover with plastic wrap and let sit for an hour until dough doubles in size.  Remove from bowl, and again on a lightly-floured surface, roll out dough to a large rectangle, about 1/4 inch thick.  Melt the rest of the butter in the microwave, and then pour over dough.  Sprinkle with remaining granulated sugar, brown sugar and cinnamon.  Starting with the shorter end, roll into a log, seam-side down.  Using a serrated knife, cut into rolls, and place in a round (or square) lightly-greased cake pan.  Preheat the oven to 350 degrees.  Once preheated, bake rolls for 28-30 minutes.  While rolls are baking, whisk glaze ingredients together.  Pour over baked rolls, and enjoy!

Veggie Hash and Eggs

Has anyone been to Prime Meats in Brooklyn, New York?  Go!  Go, go, go, go, go.  I've actually only been once, but they have the best brunch and NO, I'm not just saying that because I was sans children which meant I could actually hear myself think and eat my food while it was hot (and YES, there was also booze).  First of all, they put warm, buttery biscuits on the table with jam and salted butter and they were the best I've ever had.  For my meal, I ordered a veggie hash with eggs (it was also available with meat) that was essentially roasted root vegetables and kale underneath two over sunny-side-up eggs.  I had to recreate it at home, and here's what I did...

I diced up one butternut squash, one rutabaga and one fennel bulb into little bite-sized squares.  I drizzled it with olive oil, salt and pepper, and roasted it in a 400 degree oven for about 30 minutes (I didn't have kale, otherwise I would have added that, too).  Then, I made crispy eggs, placed them on top of the veggies, served it alongside an arugula salad, and it was dinner!  But it would also be a perfect breakfast or brunch, even with your kids :)   

Bolthouse Farms

I recently partnered up with Bolthouse Farms and attended an event where they premiered a line of new beverages.  The ingredients are fresh and honest and the flavors unique and exciting, such as Mango Pineapple Colada and Banana Honey Almond Butter (my personal favorite).  They sent me a bunch to try and challenged me to come up with four recipes featuring their smoothies, shakes and juices, and they are posted below!  It was so much fun to think outside the box (or bottle - puns are sort of my thing), and I'm really happy with each creation.  My family was my main source of inspiration, particularly my middle child who desperately needs more fruits and vegetables in her life, and I am NOT above sneaking nutrition into her diet in a covert manner.      

First up, these muffins that are a great snack or breakfast on-the-go.  When I tasted the combo of banana, honey and almond butter, I immediately wanted to bake with it.  Adding the shake to the muffins keep them moist, and adding ripe bananas and almond butter make them burst with that perfect flavor combination.  My toddler LOVED these, and I was happy knowing she was getting some extra protein in her diet!     

Banana Honey Almond Butter Muffins

Yields: 12 muffins

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup granulated sugar

1/4 cup brown sugar

1 cup Bolthouse Farms Banana Honey Almond Butter Protein Shake

1/4 cup almond butter

1 large egg

1 teaspoon vanilla

2 ripe bananas, peeled and mashed

Turbinado sugar (cane sugar) for sprinkling (optional)

Preheat oven to 375 degrees.  Whisk first 5 ingredients in a bowl, set aside.  In a separate bowl, whisk together both sugars with protein shake.  Stir in almond butter, egg, vanilla and mashed bananas.  Add wet ingredients to dry ingredients and stir until just combined.  Place into paper-lined muffin tins, about 3/4 of the way full, sprinkle a little cane sugar on top of each muffin, and bake for 18-20 minutes, until an inserted toothpick comes out clean.  

Next, after sipping this sweet and tart Raspberry Blood Orange juice, I thought it would be great as a vinaigrette for salads (and I may or may not have poured some with vodka while I whisked away).  It's particularly delicious over peppery arugula, and would also make a great glaze for chicken or fish.

Raspberry Blood Orange Vinaigrette

Yields: approx 2 cups

1/2 cup Bolthouse Farms Raspberry Blood Orange Juice

1 small shallot, roughly chopped

2 teaspoons dijon mustard

1 teaspoon honey

3/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Place all ingredients in a blender or food processor and pulse until smooth.  Taste, and add more salt and pepper if necessary.  Pour over salad or save in a mason jar in the fridge for up to 3 days.

Smoothie bowls have always intimidated me.  They look like masterpieces on Instagram, and too pretty to eat.  But after creating my own bowl, I was pleasantly surprised how easy and quickly it came together.  I added avocado for texture and creaminess, but the options are endless (banana, yogurt, leafy greens, etc).  And don't get me started on the toppings! 

Green Goodness Smoothie Crunch Bowl

Yields: 1 bowl

1 15 oz. Bolthouse Farms Green Goodness Smoothie

1/2 avocado

1/2 cup ice

Suggested Toppings:

Raspberries

Blueberries

Sliced bananas

Shredded raw coconut

Granola

Drizzle of honey

Combine Green Goodness Smoothie in a blender with avocado and ice and puree until smooth.  Pour into bowl, top with desired toppings and drizzle with honey.  

Finally, this cake.  This cake, that I want to make love to.  After one sip of the Mocha Cappuccino beverage, I knew I wanted to make something rich and decadent.  It tasted like such a treat, and I knew it would translate well as a dessert.  While this cake is creamy and indulgent... it's also light and would be a great thing to serve as the weather starts to get warmer! 

Mocha Cappuccino Smoothie Ice Cream Cake

Yields: 1 cake

35 chocolate wafer cookies, divided

1/4 cup (1/2 stick) unsalted butter, melted

1.5 quarts coffee chip ice cream 

1 cup Bolthouse Farms Mocha Cappuccino Smoothie Beverage

1 cup ice

1 cup whipped cream

Chocolate chips or shavings for topping (optional)

Place 25 cookies in a food processor (or blender) and pulse until crumbs are formed.  Add butter and pulse until combined.  Place mixture in the bottom of a 9-inch cake pan (with approx. 3 inch sides) that is lined with parchment paper, and press with your fingers until crust coats the bottom of the pan.  Freeze for 10 minutes.  During this time, remove ice cream to soften and pulse remaining 10 crackers in the food processor, then set aside.  After the 10 minutes, remove pan from freezer and add ice cream.  Smooth with a spatula to create an even layer, then add cookie crumble on top, and place back in freezer for 10 minutes.  During that time, place ice and coffee beverage in a blender and pulse until a smoothie is formed.  Remove to a bowl, and fold in whipped cream.  Place on top of cake and smooth with a spatula.  Sprinkle chocolate chips or shavings on top, and freeze for 30 minutes or until ready to eat. 

Everything Bagel Butter

I just died.  I'm in heaven now, and in case you're curious, heaven is a cloud of buttery, salty, flavorful bagel butter.  Sure, it's kind of greasy here in heaven, and everyone's hair looks horrible, but butter heaven exists, because I'm there.  Want to hear more?  Or are you weirded out by me? 

The other day a friend - a BRILLIANT FRIEND - sent me this recipe for a butter that's bursting with all those seasonings you love that stick to an Everything bagel: poppy seeds, sesame seeds and minced onion and garlic flakes.  Did I mention the butter is salted?  OMG.  

You just mix it all together, roll it in parchment, let it harden in the freezer, and you have the most delicious butter... perfect for spreading on crackers, melting on veggies or smothered over your favorite bagel.  I highly recommend you make this for the weekend!

Buttermilk Granola Muffins

Did anyone else experience the longest weekend of their lives??  Blizzard Jonas kept us inside for most of it, and even when I felt ready to bundle up and go play in the fluffy white stuff, I couldn't because our middle child has been fighting a stomach bug that just won't go away.  If I could sum up my weekend in three words it would be: Lysol, Snow and Wine.  That sounds like a song.  Listen, when they practically make it illegal to leave your home, you enjoy an alcoholic beverage or two.  Or 39.  My house is a mess.  There are forts everywhere.  I let everyone walk around in their snowy boots after one, epic tantrum (and then I let go).  I can't stop washing my hands.  I can't stop spraying Lysol.  I've given my girls 18 baths.  Anyway, let's just say I'm happy it's Monday.

Thank god I prepared for the storm and made sure I had every ingredient I would need to bake and cook.  At least for muffins and chili (more on that later).  A week ago we were upstate in Rhinebeck, NY and I bought this incredible granola from the sweet shop Samuel's.  Chunks of dark chocolate, dried fruit, nuts and coconut make it the best granola I've ever had (even if for a split second after purchasing it, the image on the package made me think I had bought dog food).  Carson had the fantastic idea of baking muffins with it, and so I googled "granola muffins" and found this recipe.  

They are delicious!  Just use your favorite granola and you will certainly enjoy these muffins.    

Fiddlehead and morel mushroom omelettes for Mother's Day

This morning I presented a lovely seasonal omelette for CBC's Weekend Morning Show with host Terry MacLeod.  In season now are fiddleheads and morel mushrooms, perfect in a fluffy omelette made with Nature's Farm eggs.  If you don't want to hunt in the woods for them, you can buy them at DeLuca's on Portage Ave. in Winnipeg.

This was served with Brandied Farmer's Sausage.

Fiddleheads and Morels Omelette
1/2 cup fresh fiddleheads (available at DeLuca�s)
1 cup whole or sliced fresh morels (available at DeLuca�s)
1 tbsp. butter
Kosher salt and freshly ground black pepper, to taste
6 eggs
quick drizzle cold water or cream
3 tbsp. grated Parmesan (padano or reggiano - optional)
pinch grated nutmeg

INSTRUCTIONS

1.Blanch trimmed fiddleheads for 1 minute in boiling water and cool immediately in ice water.  (http://healthycanadians.gc.ca/eating-nutrition/safety-salubrite/fruits-vegetables-legumes-fruits/fiddlehead-fougere-eng.php)
2. Saut� fiddleheads in browned butter and set aside.  Saut� morel mushrooms in brown butter.  Season and add nutmeg.  Can deglaze with wine or vermouth.  Set aside.
3. Whisk eggs, salt, cream and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs; cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place fiddleheads and mushrooms and cheese over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with remaining extra fiddleheads and cheese or chives.

Serve immediately. 
Enjoy!

Breakfast Tacos with Chorizo and Fried Eggs

One of my friends has the most insane stories from her office, almost daily. Recently she was telling me about her coworker from Texas (Dillon/ East Dillion I�m assuming). He was talking about the things he misses most about the lone star state, particularly breakfast tacos (followed closely, I'm sure, by Tim Riggins). And the rest of the coworkers didn�t believe him that breakfast tacos exist. Seriously!? Who are these heathens! I want nothing to do with them. And everything to do with breakfast tacos (and Tim Riggins).

A lot of things about Texas seem fantastical to me, from the armadillos to the pride of hometown high school football, but I've never once doubted the existence of the breakfast taco. Or the existence of Tami Taylor. To be honest, I've never even been to Texas (aside from the airport), but deargod, I don�t have to wear cowboy boots to know that eggs inside a tortilla is a good idea! You could go a few different ways with this. You could make a scramble and toss that in a taco shell�basically making smaller, less portable breakfast burritos�or you could go the fried egg route, which is what we�re gonna do! Because look how pretty! 

We start off with some red potatoes and spicy chorizo. Then we fry up some sunnies. I like them crispy around the edges�a little olive oil helps with that. Next we prove the existence of breakfast tacos by combining it all inside a small corn tortilla, and topping it with cilantro, sliced radishes, crumbly cotija cheese, green onions, avocado, and hot sauce. The harmony of flavors and textures in these bad boys is on point... runny yolk, cool and creamy avocado, bold and spicy chorizo, the saltiness of the cheese and crunch of radishes! So much goodness in each bite.

Breakfast tacos are real, man, even outside of Texas. 
Clear eyes, full stomachs. Tacos forever. 

Breakfast Tacos with Chorizo and Fried Eggs
Makes 8-10 tacos (2 tacos per person is ideal). If you make less tacos, you'll have extra potato-chorizo filling. Don't fret! I like to add a few scrambled eggs to it and make burritos, which I freeze for on-the-go lunches or breakfasts later in the week.

Olive oil
2 medium sized red potatoes, diced small
1 lb fresh chorizo (Mexican style)
8-10 corn tortillas 
8-10 eggs
Salt & pepper
Cotija cheese, crumbled
1 avocado, sliced
2-3 large radishes, sliced thin
Cilantro
1-2 green onions, sliced
Hot sauce (like Tapatio)

First, cook the potatoes. Heat about a tablespoon of olive oil over medium heat. Add potatoes, and cook, stirring occasionally, until soft and cooked through--about 10 minutes. Salt & pepper lightly, and remove from skillet, set aside.

In the same skillet, add chorizo, and cook until cooked through, stirring occasionally so it's crumbly. Drain off excess oil, and add potatoes back to skillet. Toss together, and keep on low heat.

Heat tortillas. I like to heat a skillet over medium-high heat, with a little cooking spray, and heat each one individually so it's a little sturdier and chewier. You can also wrap them in foil and pop in the oven, or in a damp paper towel in the microwave.

Fry the eggs. My favorite way to get a good crispy edge and runny yolk is frying in olive oil.  

To assemble: Add potato-chorizo mixture to tortilla, top with fried egg, avocado slice, 3-4 radish slices, onions, cotija, cilantro, and, if you like it spicy, hot sauce.

Omelettes for Mother's Day on CBC's Weekend Morning Show

 This morning I had the pleasure of presenting this recipe that I found on Savoir's page for CBC's Weekend Morning Show with host Terry MacLeod.  It is very yummy and so easy to prepare if you are looking for such a thing for Mother's Day tomorrow.  I would also consider substituting the peas for fiddleheads if any are available where you are.

I used Nature's Farm eggs, Pecorino from DeLuca's and Gunn's Bagels.  

Enjoy!

Brown Butter, Peas and Mint Omelette
? cup fresh or frozen peas
1 tbsp. olive oil
1 tsp. grated lemon zest
Kosher salt and freshly ground black pepper, to taste
6 eggs
3 tbsp. unsalted butter
3 tbsp. grated pecorino romano
2 tbsp. thinly sliced mint leaves

INSTRUCTIONS

1. Bring a 1-qt. saucepan of salted water to a boil. Add peas and cook until tender, 1 minute; drain and transfer in a bowl. Stir in oil, lemon zest, salt, and pepper; set aside.

2. Whisk eggs, salt, and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs; cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place peas, half the cheese, and mint leaves over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with remaining mint and cheese. 

Sausage & Pesto Fried Egg Sandwiches

Runny egg. Slightly crispy sausage. Creamy sharp white cheddar. Fresh, garlicky pesto. 

That's what went in between the slices of my toasted English muffin this morning. This breakfast sandwich is based on the Yolko Ono, which is the best fried egg sammie around, from the best Portland food cart: Fried Egg I'm in Love. 

Amanda is friends with one of the Fried Egg owners, Jace. We make sure to stop by every time we're in Seattle's little sister to the south�not just because we know Jace, but because holy fried egg, it's so good! And also, they have a lot of fun. Those guys are basically the only reason I still look at Vine. And they sell super cute tshirts. And they use Aardvark hot sauce, which I love. And, the sandwiches all have fun music-inspired names, like Yolko Ono, Sriracha Mix A Lot, Free Range Against the Machine, and Back in Black Bean. Annnd one more thing, they have contests on Facebook where you can help name their new sandwich specials. So fun. So good.

My favorite is their original crowd pleaser, the Yolko Ono, which inspired this lil' mashup here. Of course I still dream about the real deal, but this homemade version will totally do the trick between trips to Portland. 

If you're not putting pesto on your fried egg sandwiches, you're not livin', friend. 

Sausage & Pesto Fried Egg Sandwiches

Inspired by the Yolko Ono

For each sandwich, you'll need:

1 English muffin, toasted

1-2 tablespoons pesto (store-bought, or recipe below)

2 slices aged white cheddar

1 pork breakfast sausage patty, cooked

1 fried egg (over medium for me, please, with salt & pepper)

Hot sauce for serving

To assemble, add a healthy dollop of pesto to both pieces of English muffin, then add cheese to one side, top with sausage patty, fried egg, and other English muffin half. Serve with hot sauce. Dig in.

Basic Basil Pesto

Makes about 1/2 pint

1/4-1/2 cup  extra virgin olive oil

1/4 cup grated parmesan 

2 garlic cloves

2 cups fresh Basil

1/4 cup cup nuts (I used almonds, but you can also use pinenuts, walnuts, etc)

Squeeze fresh lemon juice

salt and pepper

If using a high-powered blender like a Vitamix or Ninja: add ingredients in order listed (not including salt & pepper), starting with 1/4 cup olive oil, and blend, slowly increasing speed, until smooth (use tamper as necessary). Add more olive oil if it's too thick. If using food processor, add garlic & nuts, and pulse for a few seconds until ground, then add remaining ingredients, and pulse until smooth (adding more olive oil as needed. 

Stir in salt & pepper to taste. 

Store in an airtight container in the refrigerator for up to a week. 

Gluten Free Chocolate Pancakes

What are your thoughts on breakfast in bed? 

I think sounds nice, in theory� but really, I sort of hate it. Eating in bed grosses me out. Crumbs and food smells in the bed� no gracias. But, I am all for a quick chocolaty breakfast for Valentine's Day� just, served in the dining room. PS. Who am I kidding� we totally only eat on the couch in front of the tv. 

These pancakes are super simple to whip up, and happen to be gluten free, sugar free (unless you add chocolate chips and maple syrup like I do), and, minus the chocolate chips and syrup, and maybe a pinch of salt, contain only four simple ingredients. Almond butter, bananas, eggs, and cocoa powder. That's it, my friends. 

I know it seems weird to not add any flour, but it just works! And if these weren't already simple enough, I mix the batter up in the blender, which makes for easy, even pouring, and quick clean up. I'm pretty sure that Evan could even make these pancakes (hint, hint)! 

Gluten Free Chocolate Pancakes

Makes about 16 silver dollar pancakes

The riper your bananas, the more banana flavor you'll get. If you're into that, go super ripe. I prefer less ripe, to let the chocolate shine through more. You can also swap out the almond butter for peanut butter! The ratios here are really simple to remember, and make it easy to halve or double the recipe. The one drawback to these is that they're a little difficult to flip. The smaller the pancake and the less you cook at a time, the better.

2 bananas

2 eggs

2 heaping tablespoons almond butter

2 tablespoons cocoa powder 

Pinch salt

Chocolate chips

Cooking spray or butter

Maple syrup, for serving

Blend bananas, eggs, almond butter, cocoa powder, and salt until smooth (will just take a few seconds, depending on the power of your blender). Heat a skillet or griddle over medium heat, and spray or butter. Pour a small amount of batter into the skillet (silver dollar size) and add 2-3 chocolate chips/ pancake. When the top starts to bubble (generally takes less than a minute), gently flip, and cook another 30-60 seconds. Repeat with remaining ingredients, spraying/buttering skillet between each batch. Serve warm with maple syrup!