Happy friday! I’m putting my feet up for a little after biking to work (twice!) and teaching a killer spin class today. I saw that it is national bike to work day on the news this morning, and that paired with the gorgeous spring time weather made me feel way too guilty to not ride my bike to my classes today. I bet what you didn’t know is that it is also national chocolate chip cookie day! I’m not going to argue. Plans for the weekend are hanging around Portland, teaching a class tomorrow morning and then the rest of the weekend is free!
Last weekend for mother’s day I made this delicious egg bake for breakfast. If you are having people over this is a fabulous dish to make because you can just toss it in the oven and spend time with your guests, not flipping pancakes… The recipe will make a ton so it will feed many people or feed you many times. You decide. It’s also great reheated for breakfasts during the week!
Greek Egg Bake
- 12 eggs
- 3/4 cup milk
- 1 lb bacon
- 2 cups chopped spinach
- 1 red pepper
- 1 cup mushrooms
- 1 onion
- 1 tomato
- 1/2 cup feta cheese
- 1/4 cup fresh basil (chopped)
- garlic powder
- ground pepper
- Chop up the bacon into little pieces and cook in a frying pan.
- Set bacon aside.
- In the same pan cook sliced onion on low-meduim heat until caramelized.
- Grease the bottom of a 9x13 glass baking dish
- Chop up all the vegetables and toss them in a bowl and mix with the feta, basil, and some sprinkles of garlic powder and ground pepper.
- Place mixture into the bottom of the baking dish. Arrange the bacon pieces on top of the vegetables.
- Crack 12 eggs into a mixing bowl and add 3/4 cup of milk to the eggs and whisk.
- Pour eggs over vegetables.
- Bake in a oven at 375 degrees for about 40 minutes or until the eggs have set.
Good Monday morning! It’s another cold one here in Maine. We have all of this snow and really haven’t been able to do much in it because it has been so cold! Yesterday Angus and I managed to get a great day of skiing in at Sunday River with awesome snow and temps hitting 30 degrees. Looks like that was short lived because today it’s back to cold and windy. Here’s a recipe for a breakfast that I’ve been making a lot lately. It’s a great, healthy, and filling winter breakfast.
Oatmeal and Egg White Pancake
- 1/3 cup oats
- 1/3 cup egg whites
- 1 TBS coconut flour
- 1 tsp baking powder
- 1/8 tsp salt
- dash of cinnamon
1. Spray a pan with cooking spray and put it on medium heat to warm up.
2. Mix the dry ingredients together and then add the egg whites.
3. (Optional) You can mix the ingredients and then give them a whirl in a food processor to make more of a batter. I sort of like the texture of the pancake better when I do this, but if you’re in a time crunch you don’t have to. Just use quick cooking oats if you skip the food processer.
4. Pour the batter into the pan to cook. It will be thicker than normal pancake batter so you might have to spread it around a little bit.
5. Cook the pancake. A few minutes on each side. I flip it when the top is starting to look firmer and less like batter. You’ve probably made regular pancakes before. It’s like that. If you try to flip too soon it will probably fall apart. Pancake in a bowl is also delicious if this happens to you! 😀
6. Top with REAL maple syrup and dig in! Sometimes I add a few nuts as well.
Good morning! What’s for breakfast this morning? Here’s a great breakfast idea that will keep you full until lunch. Now, it’s probably no secret that I LOVE cereal and I could probably eat it for every meal and never get sick of it. The downside? There really aren’t a whole lot of (any) nutritional benefits from a bowl of cereal AND it leave you hungry like an hour later. Now when I have to teach a lot of classes or have a particularly busy morning planned I make something with a little more sustenance: homemade flavored oatmeal! Yes, I do realize that “maple brown sugar” oatmeal comes in little packages where you just add water. Well get ready because this is 10x better and doesn’t have all of the artificial flavorings that come in those little packages. And NO you don’t even need “instant oats”! Okay, here it is!
Homemade Flavored Oatmeal
- 1/2 cup rolled oats
1 cup of water
- handful of nuts (almonds, pecans, walnuts…)
- 2 tbs unsweetened shredded coconut
- 1 tbs chia seeds
- 1 tsp brown sugar
- dash of sea salt
Mix the oats and whatever toppings you would like in a microwave safe bowl. Add one cup of water and microwave on high for 2 minutes. Yep, it really is that easy!
This is the recipe I’ve been using. Obviously you can customize. Maybe try honey or maple syrup instead of brown sugar? Add some flax? Anyone out there have any awesome combinations?