10/12/14
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eggs with thyme, mushrooms, leeks and parmesan

I sure love eggs.  And I know I’ve said it many, many times before and it still holds true.

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Guess who else loves eggs?  Corey from Learning Patience. (Psssst!  She’s my Secret Recipe Club pick of the month!)  In fact, when she started out a post by saying “Eggs are one of my favorite foods,” I knew we could be friends.  Eggs are like wine or chocolate… it would be a sad life without them.   So once I read her egg post, I knew I had to make the recipe she shared for eggs with thyme, mushrooms, leeks and parmesan.  Sound delicious right?  It was was.  Normally I go for my standard and rather hurried plain egg scramble with avocado toast and fruit, but by adding just a few more ingredients it made breakfast feel so fancy.  And there’s wine in it as well… so yeah better and fancier.

I’ve shared the recipe below with no real modifications other than increasing the amount of eggs and ingredients since 3 of us ate them.  And be sure to check out Corey’s siteread her story, peruse her awesome list of recipes and watch her fun life.  You can tell she loves it.  Thanks SRC for sharing such a fun blog with me!

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Eggs with Thyme, Mushrooms, Leeks and Parmesan
Serves 3

Recipe from here

Ingredients

  • 1-2 tbsp butter
  • 6 eggs
  • 4 large mushrooms, diced
  • 1 green onion, diced
  • 1 large leek (cut length wise, then across)
  • 1 sprig of fresh thyme, pulled of the stem
  • splash of sauvignon blanc
  • sea salt & pepper
  • a couple shavings of Parmesan

 Directions

  1. Heat a pan to medium heat and add 1-2 tbsp butter.  Once the pan is heated and butter melted add the green onion, leek, mushrooms and thyme to the pan.  Saute for 5-6 minutes, until the veggies are soft.
  2. Add a splash of white wine and allow to simmer for a few minutes.
  3. Add the eggs plus a pinch of sea salt and pepper to the pan.  Stir to scramble the eggs.
  4. Once the eggs are just about done, turn off the pan, add the Parmesan ontop and cover for a minute.
  5. Serve and enjoy!

Do you love eggs?  What is your favorite way to prepare them?

Heather

09/19/14
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healthy peanut butter banana soft serve

It’s been an oddly hot summer here in Washington.  Although we have 90 degrees predicted for this weekend, fall is definitely in the air.  I can start to feel a change in season.   I want to do yard work again, yay!  While browsing through some pictures from a few months ago I came across our little ice cream social I had with the kiddos one afternoon.  Hunter had woken up early from his nap so a snack was in order to tide him over until dinner.  Ice cream it was.  Because who isn’t down for a little ice cream on a hot summer afternoon?

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Gosh both kiddos look so different just 3 months ago…

I am all for real ice cream.  Yum.  But it’s not an every day thing, and especially for my little 2 year old.  He is energized enough without a sugar high.  Banana soft serve makes you think you’re eating (banana flavored) ice cream, but without the extra sugar.  Just extra deliciousness.

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Let’s talk about peanut butter.   Anyone else love PB and banana like me?  All you do is add a spoonful in as you’re whipping up your soft serve and that awesome PB-banana flavor combo is made.  If you’ve never made banana soft serve before here’s a little lesson for ya.  If you have, then you know the greatness and totally need to try adding some PB in.

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Peanut Butter Banana Soft Serve

Ingredients

  • ripe bananas (frozen into chunks) – about 1 banana per person
  • spoonful of natural peanut butter

Directions

  1. Add your frozen bananas chunks into a food processor.  Process until the bananas begin to break down into small chunks.IMG_5151
  2. Add your peanut butter in.IMG_5152
  3. Continue to process the bananas and PB until smooth and soft serve like.
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What was your favorite summer treat?  Have you tried banana soft serve before?

Heather

09/7/14
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whole wheat blueberry breakfast bread

It’s secret recipe club time again! My assigned blog for the month was Hun… What’s for dinner?  Cindy cooks for her husband and 2 kiddos, and shares tons of dinner ideas.  In fact, on my dinner menu this week are her spicy avocado and caramelized onion quesadillas. Yum, right? I can’t wait to try them.

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What I baked up were her wild blueberry muffins. Although my blueberries were not wild, nor did I make muffins (a loaf instead), the recipe still rocked. I subbed in whole wheat pastry flour which is light and great for baked items, but gives you the goodness of whole grains. I also cut the sugar down by almost half. I figured the blueberries would add sweetness, and then I’d also feel better about munching on it for breakfast, which is what we did.

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The result? Deeeelicious! The extra sugar was not missed one bit.

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For breakfast one morning I paired a couple of small slices with scrambled eggs and banana. Hunter and I loved it and my hungry 2 year old asked for a couple more pieces, which I was happy to give him.

Now you can too, enjoy the recipe!

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Whole Wheat Blueberry Breakfast Bread

Recipe adapted from here

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup canola oil
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp lemon extract
  • 1/2 cup buttermilk (I subbed in 1/4 cup milk, 1/4 plain yogurt and a splash of lemon juice)
  • 2 cups + 1 tbsp whole wheat pastry flour, divided
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups blueberries (fresh or frozen)
  • 1 tbsp natural cane sugar – set aside for sprinkling
  • 1 tbsp rolled oats – set aside for spinkling

Directions

  1. Preheat oven to 350 degrees F. Coat a loaf pan with oil.
  2. In a mixing bowl, beat the butter, brown sugar; until light and fluffy. Add in the eggs, vanilla extract, lemon extract, oil and buttermilk; stir to combine.
  3. In a small mixing bowl, mix together 2 cups flour, baking powder and salt. Mix the dry ingredients into the wet ingredients, mixing until just about combined. Toss the blueberries with the remaining 1 tbsp of flour and add to the batter, mixing until just combined.
  4. Pour the batter into the prepared loaf pan. Sprinkle evenly with 1 tbsp sugar and 1 tbsp rolled oats. Bake for 50-60 minutes; or until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan.

We spent this past weekend in Seattle for our second annual canning weekend (read about the first one here). More to come on that soon!

What did you do over the weekend?  Bake anything wonderful and delicious?  Please share!

Heather