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My Husband Turns 30 Today…..

Posted in food, him

…so we made homemade toaster strudels for breakfast!

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He grew up eating and enjoying toaster strudels — what kid didn’t?

Naturally I thought it fitting to get him some toaster strudels to eat on his birthday, but then I stumbled upon this recipe.  I bought the puff pastry dough, surprised him with the news this morning, and he loved it.

They were also insanely delicious.

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Ingredients:

  • + 2 sheets puff pastry dough (found in the frozen section, near ice cream.. for those like me who have no idea where this would be)
  • + 8 tablespoons of strawberry jam (give or take some tablespoons. we made half with strawberry jam, the other half with apple butter.)
  • + 1 medium egg, beaten
  • + 2 ounces cream cheese
  • + 0.5 cups powdered sugar
  • + 1 teaspoon vanilla

Directions: Roll out puff pastry dough and cut into equal sized rectangles and place on baking sheet. On half of the rectangles, spoon strawberry jam. Top jam covered dough with the other half of the dough rectangles. Use a fork to seal edges together. After sealing together, poke a few holes in the top so steam can escape while baking. Brush tops of dough with beaten egg. Bake at 375 for 25-30 minutes, until tops are lightly browned. While strudels are baking, use a hand mixer to combine cream cheese, powdered sugar and vanilla for glaze. Remove strudels from oven and allow to cool for 5 minutes. After strudels are cool, drizzle glaze over the top and serve.

We realized while we were making them that the possibilities are endless with these things! You could fill them with eggs, or sausage, or spinach + cheese, etc.

It was an easy process, fun for us to do together, and made a yummy breakfast. Two thumbs way up.

On to more birthday celebrating….

PS >> Look & Live and Dear Photograph.

Sweet Potato Sausage Egg Casserole

Posted in food

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A goal of mine for 2015 is to try and execute this nicely wrapped challenge to the human diet to remain a healthy weight. I’m sure you’ve heard it before…

“Breakfast like a king, lunch like a prince, dinner like a pauper”

It makes sense when you think about it. When you eat a big breakfast your body has all day to move and digest… when you eat a large dinner, you sit on the couch or go to sleep feeling like you swallowed a watermelon.

At first, I was all “I can’t eat 600 calories of cereal!” (Naturally… Special K girl all the way.)

Then I realized the key to making breakfast the largest meal of the day is either variety (bowl of protein-packed cereal, apple, and piece of buttered toast) OR this casserole dish.

Ingredients

  • 8 eggs (we actually use 10-12)
  • 10-12 asparagus spears, chopped into 1-inch pieces
  •  1 small onion, chopped
  •  4 links/1 package of any sausage you like (I use turkey sausage.)
  • 2 small sweet potatoes, microwaved or baked until mostly cooked
  •  2 small tomatoes, chopped
  • 1 orange bell pepper
  • 1 16-oz package portobello mushrooms, sliced
  • Sea salt and black pepper
  • 1-2 tbsp coconut oil

Directions

  1.  Preheat oven to 350 degrees.
  2.  Evenly spread the coconut oil in bottom of 9×13 baking/casserole pan.
  3.  Beat the eggs together in a small bowl and set aside.
  4.  Place all remaining vegetables and sausage in the pan.
  5.  Pour the eggs over the top and season with salt and peppers.
  6.  Bake for 30-40 minutes or until the eggs are baked and set. A knife inserted will come out clean and the top will be a nice golden brown.

Serves 6-8