Uuughhh so I know I have been SUPER slacking on this whole updating my blog thingy. It’s just that I have this magic laundry that multiplies every time you wash it and I think my dishes came from the same magic factory because get this…..I will wash them ALL…then I go upstairs and come back down and there are like 74 billion dishes in the sink. Crazy, right? So that combined with the fact that apparently I have to feed my tribe everyday has been keeping me pretty busy….Oh and I’m completely in charge of their education as well. Wait, have I mentioned that I picked up a part time gig at the Moringa Tree? Yea so, I’m pretty sure I’ve earned the right to wear a cape everywhere I go…just not sure it will go well with the rest of my wardrobe.
So the one thing that hasn’t changed around this zoo, and I’m sure never will is that I still LOVE to cook, and try new things and make mealtime exciting for my little (not so little) clan. The weekends are my favorite to experiment because we have just a little more time. Usually though, we sleep in a little longer so guess what that means? BRUNCH!!!!! Ahhhh, not sure why brunch excites me so much but it does….whoever thought of combining breakfast and lunch is a super dope soul. Maybe we can call it something different….Leakfast…okay, nevermind, we’ll just stick with brunch…..for now. So the last time I made brunch…..yeeee…..so exciting….I made these egg cups. We usually buy 164,000 eggs at a time so we ALWAYS have those on hand…and other than that all you need is veggies,whatever veggies you want. Spinach, tomatoes, onions, broccoli, mushrooms, kale….whatever and you can add any meat you want to it.Some good choices are bacon, ham, chicken or turkey. I kept half of mine vegetarian and added diced turkey breast to the other half.
Okay I know you guys are anxious to know how to make these delicious babies. It’s really pretty simple. First you need a muffin tin…or cupcake baker like my 4 year old calls them. You’ll want to grease the pan lightly with organic coconut oil and that add your veggies and meat.
In a separate bowl mix eggs and add pink salt and pepper as desired. Then just pour eggs into the “cupcake bakers” right on top of your veggies and/or meat. If you have kids helping you they WILL pour too much and they WILL make a mess and then cry until you tell them it’s okay and that they are the best little junior chef you’ve ever seen.
Now these bad boys are ready to go into the oven. 350 degrees, for 20 minutes….about the amount of time it will take to fold a load of laundry…and then watch your kids destroy your neatly folded piles minutes later. Whatev.
Happy Brunching to you all!!!!!!!
Here we are again with the Mexican food…..and as much as we try to stay away from dairy, cheese (and eggs) are our downfall. We only eat it once every couple of weeks or so but Oh it’s soooo good. So, I’m not gonna go on and on about our love for Mexican because y’all already know but I have been wanting to try to make chilaquiles for a long time. I was just really intimidated. The first time I had this dish was at a friends house and her mom made it and it was perfect. Even though I had never had it before it I knew it was. If you’ve never heard of this traditional Mexican dish, click here to learn a little more.
Anywho, since we don’t eat meat I wanted to make this dish with beans…and our favorite is black beans. I will say that I think this turned out awesome for the first time, especially considering how brave I was to try to mix it up on my first try. Hubby loved it, kids loved it and it didn’t take too long to cook so definitely a winner in my book.
- 2 tbs olive oil
- 1 large red onion + 1/2 cup, diced
- 3-4 cloves of garlic, minced
- 1 large green pepper, diced
- 2 (15 oz) cans black beans, drained and rinsed
- 1 jar of salsa
- 1 bag of tortilla chips
- 2 cups Mexican style cheese, shredded
- green onions for topping
- 3 tsp cumin
- 2 tsp chili powder
- Salt to taste
Preheat oven to 375
Heat olive oil in nonstick skillet over medium high heat. Add one onion, bell pepper and garlic to skillet and cook for about 6-7 minutes or until starting to brown.
Add beans, salsa and tortilla chips to skillet, along with seasonings and stir until chips are coated with salsa.
Lightly coat a 13 x 9 inch casserole dish and pour the tortilla mixture in. Sprinkle cheese over the top evenly
Bake for about 15-20 minutes or until cheese is bubbly
Top with remaining red onions, and a few diced green onions
If you try this recipe let me know how you liked it or if you did anything different. I would also like to see your favorite chilaquile recipe!
Sooo….yeah, even though Punxsutawney Phil (which is apparently the groundhog’s name) promised us an early spring we are currently in a blizzard right now. I’m not gonna lie, my feelings are kinda hurt. I was getting used to 50 degree days and wearing light jackets instead of eskimo gear. But nooooo….apparently God felt that the winter we got wasn’t good enough so we’re getting hit with some last minute crap weather.
As some of y’all may or may not know, I usually make a menu at the beginning of the week (I’ll make a future post about that). It just so happened that what I had planned for tonight’s meal was White Bean and Kale soup. Is that not perfect for this weather? I would say that worked out nicely.
This is a pretty easy meal to make and doesn’t take much time at all so if you’re in a hurry or running late to your PTA meeting this would be perfect. Thankfully, they cancelled after school tutoring for my high schooler and gymnastics for my oldest daughter due to weather so I didn’t really need to rush or anything.
This soup is very warming and packed with tons of protein!
- 3 tbs olive oil
- 2 large onions,diced
- 6 garlic cloves, minced
- 64 oz veggie broth
- 6 cups kale, chopped ( I prefer Tuscan but any kale will work)
- 2 (14.5 oz) cans of diced tomatoes
- 4 cups cooked cannelini beans (or 2 (14.5 oz) cans drained and rinsed
- 3 carrots, sliced
- 2 tsp basil
- 2 tsp oregano
- 2 tsp thyme
In a large pot heat oil on medium high
Add onions and carrots and cook for 5 minutes, stirring
Add tomatoes, kale, then broth and cover pot
Cook for 10 minutes or until kale is tender
Add beans and cook for another 5 minutes
HOMEMADE ITALIAN DRESSING
- 1/3 cup olive oil
- 4 tbs. apple cider vinegar
- 2 tsp organic honey
- 1 tsp freshly ground black pepper
- 1 tsp pink salt
- 1 tbsp. minced garlic
Put all ingredients into a mason jar, salad shaker or any container. I actually used an empty Starbucks frappucino bottle the first time, as long as it has a tight fitting lid. Shake for about 30 seconds. Dressing will last in fridge for up to 2 weeks.
TIP: Make sure none of your children have had access to salt prior to making or there is a STRONG chance that you will end up with half a bottle of salt in your dressing and you’ll have to start over…..entirely….even if you’re late for work. ENJOY!
Quick and easy breakfast!!
- 1/2 whole wheat bagel
- 1 large organic egg
- 1 tsp apple cider vinegar
- 1 tomato slice
- 1 avocado slice
- 1 slice of swiss cheese
1. Bring water and vinegar to a boil in a pot, enough water to cover egg
2. Put bagel in toaster, and place cheese, then avocado, then tomato immediately on the bagel
3.Poach egg and place on top of the open faced sandwich. Season with salt and pepper