When I was growing up my family’s weekends were always jam packed with soccer and lacrosse tournaments. No matter the season, we were packing up Friday morning, jamming in 8 plus games over the span of two days, and returning home late Sunday night only to do it all over again the next weekend. Fortunately for me and my sisters, we had parents who never questioned or complained about this absurdity, but instead got behind the wheel with a smile and a cooler packed with Gatorades and road snacks. Within the blink of an eye my sisters and I would quickly demolish this cooler that probably should have lasted us over 3 days. With full bladders and somehow still hungry stomachs, we would insistently beg our parents to pull over to the nearest rest stop. You’re probably wondering, “why the hell are you telling me about your ever too frequent visits to rest stops?” Because, my friends, no matter how many Nature Valley bars or boxes of Goldfish I had just devoured in our Suburban, as soon as I walked in to any of those rest stops that smell of cinnamon maple glaze hit me like a brick. Immediately, my stomach began growling and I ran as fast as I could to the CinnaBon that was no doubt overpowering all of the nasty scents I would have otherwise smelled. To me, no road trip was complete without CinnaBon. My obsession began at an early age and over time transformed to loving anything cinnamon filled. Now more aware of the ingredients in these things, I’m a bit grossed out by my childhood consumption, but still nonetheless in love. So in an effort to make the meal that a CinnaBon is somehow meant to serve (breakfast) without sending you into a sugar coma, I created these Cinnamon Bun overnight oats. Long story short, enjoy a trip down memory lane.
To me, no meal is cozier than banana pancakes. Growing up, pancakes encompassed all things “weekend”. Family brunch? Pancakes. Slumber party with an insanely large amount of chatty pre-teen girls? Pancakes. Rainy Sunday morning? You better believe that calls for pancakes. Now that I am grown, no longer living with my parents, and responsible for making my own breakfasts (sigh, why can’t we be kids forever), pancakes bring back all of those warm feelings of home. They exemplify one of the reasons I love food so much: one simple meal is able to spark so many memories and emotions and, even if for just one second, transport you back to a happy past time. So excuse me while I take my plate of banana pancakes back up to bed, get under the covers, and devour this stack way you are supposed to.
One of my goals during Whole 30 was to incorporate new dishes into my day instead of continuously rotating through the same ones like I usually do. Being unable to enjoy my usual kefir puddings, overnight oats, and fistfuls of granola (by the bag), breakfast has become seemingly difficult. Then I realized: who said vegetables can’t be the star of your breakfast. So with that mindset, and the success of finally finding Whole 30 compliant bacon, I created this new brunch superstar. Not only is this dish absolutely delicious, but it is aesthetically pleasing and will impress any brunch crowd you have invited to your kitchen. Plus, every once and awhile we all need to cut back on our morning overload of sugars, whether its natural or not, and include some more hearty vegetables.
Basically, the hangover cure. Don’t waste your money or time on a bodega sausage egg and cheese to cure that headache. Replace your usual order with these easily prepped omelet cups. Trust me, your stomach will thank me later. And if you’re not hungover? Well, firstly, kudos to you and your refreshed self. Secondly, this are still delicious.
Smoothies are such an interest breakfast phenomenon right now. While I love their ability to fill me up on an incredibly cheap and quick to prepare basis, I find it absolutely redonkulous that places are charging $12+ dollars for one. And the even worse part? That I have been that person on the other side of the register handing these money thieves my credit cards in return for a semi-decent, sugar packed, stupid expensive smoothie. Why? Because I didn’t know better and I was hungry. So, if you are one of these people, I am here to help rid you of this unnecessary habit. One of my main problems with store purchased smoothies is their ability to sneakily add in so much unnecessary sugar. Whether it be through the flavored and sweetened almond milk, the high fructose syrup concentrated juices, or even just an overload of fruit, some of these smoothies have a full day’s serving of sugar in them. While I love fruit just as much as the other person, I made an effort to create a less fruit-focused smoothie and challenged myself to add in some, potentially unusual, vegetables. This got me to thinking: what are some of my favorite foods that hide their high vegetable content? And then it came to me… carrot cake. To use the word love to describe my feelings about carrot cake is an understatement. This is what led me to create this carrot cake smoothie because, my friends, what is better than a breakfast that tastes like carrot cake in the form of an easy and cheap smoothie.
For some reason I constantly overlook blueberries. They are such an easy fruit to eat and match with different flavor profiles, and whenever they are in my fridge I devour them, but I never actively think to purchase them. When considering different fruit and flavor combinations, I came up with the odd pairing of blueberry, vanilla, and almond. While not one you see often, these three tastes compliment each other extremely well. Enjoy for a “not so normal” version of your everyday overnight oats.
Since trying to eliminate buying breakfasts at work I have noticed one common, and sad, theme: I am not eating nearly as many eggs as I once did and would like to. If you are someone who buys breakfast at the office or a nearby deli, I’m sure an egg omelet is one of your go-to orders. However, when trying to cook all of your meals and scale back on the unnecessary $8 dry, overcooked, tinfoil container stuffed, deli omelets, eggs immediately take a back seat to other breakfasts. This is mainly due to the incredibly other easy recipes there are out there (oatmeal, overnight oats, smoothies, etc), but also because eggs don’t travel well in all styles. That is why I present to you, your revamped deli order omelet in easily prepped, packed, and even freezable muffins.