greens for breakfast

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over easy egg over sautéed kale 

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love a runny egg over anything!

Over Easter we were incredibly lucky to have spent the weekend in California’s Disneyland with my parents!  What a treat it was for all of us – literally in every sense.  Though it’s fun to eat out and enjoy things like decadent pastries for breakfast, we all came home feeling like we needed more greens and veggies.  This week I am challenging myself to eat more greens (to make up for my lack of consuming them in Disneyland!) and it seemed fitting to start the day right.  Sometimes it seems weird to have your coffee alongside veggies but this morning I actually quite enjoyed my sautéed kale with a runny egg on top, instead of a piece of toast and fried egg.  Super filling, easy, nutritious, and very yummy.  Feel like your morning is too rushed to prep a breakfast like this? Plan ahead and make sure you wash and tear up your kale the night before so it’s ready to go in the morning!

what you need:

  • 2 large handfuls of washed and roughly torn kale
  • 1 large egg
  • salt & pepper
  • cooking oil (I use grapeseed oil)

what to do:

  1. In a nonstick pan, add 1 tsp oil on medium heat.
  2. Add kale and season lightly with salt and pepper – cover with a lid for 1 minute – just so it steams and softens.
  3. Remove lid and toss/stir, to cook all edges of the kale.
  4. Load up your kale onto a plate – then fry up an egg any style you like (my favourite is over easy…love the creamy yolk) – ENJOY!
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piepie, minnie mouse, & the boss

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fruit & nut muesli

muesli

goodmorning!

I used to serve in a cute cafe in Kingston and one popular staple on their breakfast menu was muesli. When I served there I would have to be there at 6am and their muesli was definitely one of my go to’s for a quick breakfast in the back just before my shift. It’s been years since I worked there but suddenly the other day I had a craving for it. The muesli itself was quite tart – tangy greek yogurt with oats, and thinly sliced granny smith apples on top, served with a big drizzle of real maple syrup. Delicious!

My version is sweetened with dried fruits (the dates really add a lot of sweetness), therefore you probably won’t need syrup or honey on top! You can try different versions of this by subbing in different dried fruits and nuts – play around with it and enjoy:)

what you need:

  • 1/4 cup almonds
  • 1/4 cup cashews
  • 2/3 cup rolled oats
  • 5 dates
  • 5 prunes
  • 1/4 cup raisins
  • 1 large apple

what to do:

  1. In a food processor or blender, pulse almonds and cashews until grounded (you can decide how fine you’d like it to be, because I am using this as baby food I made sure it was ground up quite finely).
  2. Rolled oats can be ground too if they are large flakes and you are serving it to little ones.  I bought quick cooking minute rolled oats so I did not grind mine.
  3. In a large bowl, mix ground nuts and oats together.
  4. Remove pits from dates and prunes if required, then pulse in blender until you get small chunks, about raisin size. Add dates, prunes, and raisins to the bowl with the oat mixture.
  5. Wash and peel the apple, then puree in blender (you might need a tablespoon or two of water to get a nice applesauce consistency). Add to large bowl and use a large spoon to mix everything together until combined.DSC_0699_2
  6. Store muesli in airtight containers in the refrigerator. When you want to eat it, spoon some into a bowl and top with dollops of yogurt (I used vanilla greek yogurt) and some berries if desired. Enjoy!

*Tip – store in baby mason jars to get a perfect portion for baby food – this makes life a little easier when you’re little one is hungry and you just need to grab something fast! I left some space at the top so that I can just scoop yogurt directly into the jar and mix, right before serving. The boss (our 10 month old) wakes up at 5am and needs food before she can fall back asleep, so having portioned food ready to go makes that 5am feeding much faster!

muesli

muesli with dollops of green vanilla yogurt