I am always in the mood for a good breakfast. Especially when it looks like this! Remember when I said I was a foodie? I truly am but the problem is, I usually end up eating all of my food before I remember to take a photo! This time I was patient enough to wait. Haha. Now, you might ask " But aren't you gluten-free". Why, yes I am! 99% of the time anyway. I mean come on, could you resist this? You have this warm toasted, buttery English muffin with a hearty portion of smoked salmon, sautéed spinach, poached eggs and their homemade hollandaise sauce. I must tell you, it was well worth the cheat! This place, The Novel Café, is located in Pasadena California. If you're ever in town you must stop by, and the best part about it is breakfast is served all day. Thank you for making my cheat meal a meal to remember!
I am completely in love with bananas and blueberries. I will literally put them in anything that I feel might need some banana, blueberry flavor. Haha. I add them to smoothies, shakes, breads, cereal and scrambled eggs. No, not scrambled eggs, but maybe I should try it! Eww..maybe not. Whenever my son gets a sweet tooth and it's too late for something else, I make one of these for him. They're so easy to make and soooo delicious! All you need is two frozen bananas, an entire container of fresh organic blueberries, about a cup and a half of almond milk, (homemade if possible, yum!) and two tablespoons of flaxseed meal. I use Bob's Red Mill Flaxseed Meal, I personally think it tastes the best. I throw everything into my Vitamix and blend away. This will probably yield you about 3 medium-sized servings. It will leave you wanting more, but this is not a meal although sometimes I wish it could be! Because I make this often, I try to keep about 6-7 frozen peeled bananas in the freezer, and I usually put the blueberries in the freezer for about 10 minutes to have the freeze up a bit. So there's my story about the BBF smoothie(Banana, Blueberry, Flax). I think it has become my BFF!
Now, I'm not much of a coffee drinker but when I do indulge, I indulge! I'm known more like the lady who likes coffee with her creamer. Don't get me wrong, but I find my cup of joe delightful with the wonderful taste of creamy vanilla! But of course, I must try to watch what I put into my body, so make my own I must! I found an amazing "do it yourself" condensed coconut milk recipe. First and hardest step, done! I poured about 2 tablespoons of the condensed milk into a small mason jar(cute, right?), added a teaspoon of vanilla extract then topped it off with almond milk. You can store this in the fridge, and should last you about a week. You can use the rest of the condensed milk for any recipe that calls for condensed milk and it tastes delicious! Make sure you shake it before each use. Ahh, nothing like a cup of hot coffee with delicious creamer on a chilly night. Goodnight all!
Yes, it is that time of the year. I love the smell of cinnamon, chocolaté de barra(mexican hot chocolate) and tamales. Of course I am two weeks late posting this because I was too busy eating tamales, drinking champurrado, and indulging in these NOT gluten free Mexican wedding cookies. I cheated indeed and now I'm paying the price. I have been bloated since but im slowly working my way back to normal. If you live in the Los Angeles area then you must make your way over to "Elsa's Bakery" on York Blvd. this place has the most amazing Mexican sweet bread that is made in house. They've been using the same recipes for decades and I hope they never change it. This photo nor words can describe how absolutely delicious these cookies truly are! Would I do it again? Oh yeah. (:
I remember Sunday mornings at home when we were young, mom would make chilaquiles with whatever leftovers we'd have from the week. The smell of crisp tortilla pieces frying, salsa, chunks of chicken or beef and a tomato, cilantro, onion mixture. Times have changed and so has my palate. You see, my love for chilaquiles has not changed but I've changed it to be somewhat "healthier". Instead of frying the tortillas to a crisp in corn or vegetable oil, I now use coconut oil. If you notice, I do not tear up the tortilla to pieces but leave the tortilla intact. While the coconut oil is heating up in the pan in a smaller pan I sauté white onion, mushrooms, spinach and maybe a little bit of shredded chicken. When the coconut oil is hot in the pan, I placed the tortilla in there and that it crisp on one side. When I flip it over I add the grilled veggies and one scrambled egg on top of the tortilla. As it starts bubbling up a bit, with the spatula I lift up the tortilla so that the egg can wet the bottom side as well. Place it on a plate and add your favorite salsa or pico de gallo along with some avocado. The possibilities are endless!