Category Archives: Healthy

green eggs & “ham” with whole wheat biscuits

Hi everyone! I apologize for another picture-less post, but I am having some issues getting the Instagram photo I took of this meal to upload here. However, I still wanted to post the recipes for you, because they are just that good!

Like I told you in my last post, my husband and I are making an effort to eat more whole, real food and less processed food. These recipes came from one of my new favorite blogs, 100 Days of Real Food. I’ll admit, I wasn’t expecting much, but this was so easy to do and so delicious I think it will make it into our regular rotation. We like have breakfast for dinner – or, “brinner” as we call it – about once a week. I admit that starting out on this recipe, I felt a little like Sam I Am from the Dr. Suess classic – I really wasn’t sure that I would like it. However, with one taste, I was delighted. This is really, really delicious!

The eggs are made green by the addition of kale. This is a great way to get some more leafy greens into your diet, and you can barely taste them in the eggs. I am sure this recipe would be great for kids as well. If you do make it for kids, go easy on the onion. This dish had a distinct onion flavor. I didn’t think it was overpowering or anything. In fact, I quite enjoyed it. However, if even the slightest hint of onion will be off putting to your kids, I’d leave them out.

I served this with bacon (I buy organic bacon without nitrates, such as Applegate Farms brand from Publix, or local bacon from a local farmer when I can get it) as the ham component and whole wheat biscuits also from 100 Days of Real Food. Let me tell you, the biscuits were melt-in-your-mouth delicious. I didn’t miss the white flour at all!

Green Eggs

makes 2-3 servings

  • 6 eggs (preferably local and/or organic)
  • 1 tablespoon organic whole milk
  • 2 tablespoons onion, roughly chopped
  • 1 cup fresh kale, washed, stems removed
  • salt and pepper to taste
  • 2 tbsp organic butter

Put first 5 ingredients into a blender, and blend until kale is in very tiny pieces. Melt the butter in a medium to large skillet over medium-low heat and pour the mixture into the pan. Cook, stirring occasionally (I use a figure-8 motion) until eggs are set. Serve immediately.

Simple Whole Wheat Buttermilk Biscuits

makes 6-7 large biscuits

  • 2 cups King Arthur White Whole Wheat flour (organic preferred)
  • 4 teaspoons baking powder
  • 1/2 tsp kosher salt
  • 1 cup buttermilk (I made my own by adding a splash of vinegar to whole milk)
  • 1/2 stick cold organic butter, cut into small pieces.

Preheat your oven to 450 degrees. Whisk flour, baking powder, and salt together in a medium bowl until well combined. Cut in the butter with a fork or pastry blender, until it resembles small peas. Add the milk, and stir until the dough just comes together. Turn the dough out onto a flat, floured surface. I put a big piece of parchment paper on my counter, flour it, and turn the dough out onto it. Knead the dough 6-8 times, and then pat it out until it’s 3/4 inch thick. Using a large, round, biscuit cutter, cut out rounds. Place them onto a silicone baking mat lined baking sheet and bake for 10 minutes, or until puffy and golden.

Recipe Tips:

This dinner probably took me thirty minutes to prepare, start to finish. I was able to do this largely because of my freestanding range with double oven. But, you could also use the stovetop for the bacon and do it in the same amount of time. Here is how I did it:

1. I preheated my top oven for the biscuits.

2. I prepared the biscuit dough using the recipe and instructions below. Once the biscuits were cut out, I dusted off the excess flour and placed them on a plate. I put the plate in the refrigerator until I was ready for them.

3. Next, I made up the egg mixture in the blender and set it aside until I was ready for it.

4. I placed the bacon slices on a rimmed baking sheet that had been lined with foil, and placed it in my bottom oven. Then, I turned the oven on to 375 and set the timer for fifteen minutes. (Or, you could begin cooking them in a pan on the stovetop).

5. When the time said 12 minutes remaining, I pulled the biscuits out of the fridge, put them on a Silpat lined baking sheet, and put them in the top oven.

6. I poured the egg mixture into a pan after the butter melted and cooked them as the bacon and biscuits finished cooking. I even had time to slice up some local strawberries for dessert!

Recipe Source: 100 Days of Real Food

Tagged , , , , , , , , , ,

peaches and cream oatmeal smoothie

I don’t know about you guys, but here in Alabama the weather has been gloomy, gray, and cold for what seems like weeks. Sometimes I wonder if the rain will ever go away, and I long for sunshine. I started making these smoothies in the mornings to bring back a little of that Alabama sunshine back to start our day off right. Nothing reminds me of summer and warm weather like a delicious peach. They’re my favorite fruit. Luckily, frozen peaches are readily available in the grocery store to bring back some of that summer warmth.

peaches and cream oatmeal smoothie ingredients

Those sunny frozen peaches are blended with lowfat yogurt for protein and oatmeal for fiber. You may think it is a little weird to put oatmeal into a smoothie, but you can barely taste it and I like the bulk that it adds – it helps keep you full longer. The banana in the smoothie is what adds the creaminess – bananas with a little brown on them are best. Even if you don’t like bananas, don’t leave it out – the texture they give is the key to this smoothie.

peaches and cream oatmeal smoothie

Feeling guilty for eating one too many candied bacon biscuits? Or need some sunshine in your life? Whip up this quick, easy, and healthy smoothie! Perfect for a quick breakfast or snack.

Peaches and Cream Oatmeal Smoothie

Makes 2 servings

  • 1/2 cup ice
  • 1 banana
  • 1/2 cup lowfat vanilla yogurt
  • 1/2 cup frozen peaches
  • 1/2 cup dry (not cooked) oats
  • 1/4 cup peach nectar, water, coconut water, or juice (see Recipe Tips)
  • 1 tbsp honey (optional)

Place all ingredients into a blender and blend until smooth. I use the ‘liquify’ setting and blend for a while until I can’t see flecks of oatmeal anymore. This will make the smoothie…. well, smooth. If you are having trouble blending, add a little more juice or water until it blends well. Add a straw, close your eyes, and pretend it’s 72 degrees outside.

Recipe Tips:

  • The smoothie needs some sort of liquid to help it blend well. I typically use half of a 5.5oz can of Kern’s Peach Nectar to boost the “peachiness” of the smoothie. If you are watching sugar or calories, you could also use coconut water, plain water, or milk if you like. If you don’t have peach nectar on hand, any type of juice will work, it just may slightly alter the flavor of the smoothie.
  • The honey in the recipe is completely optional. I usually add it if I am using water just to give the smoothie some extra sweetness.

Recipe Source: This recipe was adapted from Martha Stewart’s oatmeal smoothie recipe, here.

Tagged , , , , ,
%d bloggers like this: