The foolproof way of eating cake for breakfast
I’m back on my muffin kick and I’m not mad about it! Every Easter (and now somehow almost every holiday) I am responsible for one thing in my family’s household: carrot cake. Each year I’ve slowly evolved it into a healthier and healthier version without anyone noticing a difference in taste. In fact, each year my sister becomes more and more obsessed. Since my family will be traveling for the first time on this year’s Easter, I needed to find a way to make this carrot cake breakfast approved so that my family (aka sister) could enjoy her favorite creation of mine throughout the week. My solution: carrot cake muffins. Oh yea, that just happen to be vegan, gluten/grain/dairy free, sweetened only by maple syrup, and BOMB DOT COM.
Gluten and dairy free vegetable packed omelet bake
With every dish made, there is a spot it falls on the effort required / deliciousness graph; there are some that require hours of labor and are just kind of blah when the time comes to actually eat it and then there are ones that require very minimal effort and return insanely positive reactions. This, my friends, is the champion of this scale. This dish is the answer to any “breakfast / brunch for group” question you may have. This bake can be all prepped and ready to go the night prior, so that you aren’t waking up at the crack of dawn or cooking while your guests are enjoying themselves, and simply requires you to only place it in the oven the morning of. Without a doubt, if I am ever making breakfast for a group, this dish is the star of my menu. Especially for family brunches, such as on Christmas morning, there is no better option. Continue reading “Sausage & Vegetable Omelet Bake”
Hello everyone! A bit of a different post today; mainly in the sense that it does not contain a recipe, but instead a reflection on my first catering experience. This past Saturday was truly one to remember. While I have always enjoyed cooking for others and prepping for large dinner parties (I find any excuse to feed my friends), I had never considered catering an event. About a month ago my mother was telling me about a brunch she was hosting and asked if I had any ideas to give the caterers. My immediate response? “I have a thousand ideas and would love to BE the caterer”.
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.