Recipe- Egg-in-a-Hole Avocado Toast

Hey Cats!

I’m getting a bit of a late start this week with the blog posts-sorry! I had every intention of posting on Monday, but I got home later than I had hoped on Sunday night, and it just didn’t happen. Also, HEB was closed for Easter, which honestly sent me into sheer panic. I had to go to Kroger and could not find brussels sprouts and nearly lost it. But I digress.

Today, I’m sharing one of my latest breakfast favorites with you. I got on an avocado toast kick a few weeks ago, and one Saturday morning when I had some extra time, I decided to kick it up a bit. Take it to the next level. Pretend I am the Pioneer Woman (that happens every time I cook, but whatever). I made an egg-in-a-hole, and smeared avocado on top. Yaaaas.

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Here’s what you need:

-2 slices of bread. You can definitely use plain sandwich bread, but I bought whole-grain seedy bread from the bakery section, because it’s extra delicious.

-2 eggs (or one per slice of bread if you’re making less or more!)

-1/2 avocado, mashed

-Sriracha to taste

Here’s what you’ll do:

1. First, heat a nonstick skillet over medium heat, and either melt a tablespoon of butter or spray with cooking spray.

2. While the butter is melting, prepare the bread by cutting out a hole in the center of the slice. You can brown the excess or just go ahead and eat it (that’s what I do).

3. Next, place the bread in the skillet. I like to put one side down and then flip it so each side is buttery!

4. Then, break an egg into the hole of each slice of bread. It will probably ooze out of the edges, but that’s okay!

5. Let the egg cook for a while, then flip to cook the other side! Warning-this is difficult and messy, but if I can do it, you definitely can too! Just use your largest spatula and both hands.

6. Cook until the whites are set, flipping again if necessary.

7. After the eggs are done, in a small bowl mash up half an avocado. I use about 1/2 of an avocado per two slices.

8. Smear a thick but even layer of avocado on each piece of egg toast. Be generous, avocado is the good fat! Apparently.

9. Drizzle with sriracha for a kick! Another option is crushed red pepper, but I love how the sriracha literally sets my lips on fire.

10. Enjoy!

I love the combination of the creamy egg yolk, crisp bread, and smooth avocado. So yum! Give this a try the next time you’re craving a healthy, savory breakfast, and if you do, let me know how you like it!

That’s all for meow!

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Recipe-Broccoli Cheese Quinoa Cups

Hey Cats!

When it comes to planning ahead, sometimes I’m really on top of things, and sometimes I find myself winging it. Actually, that’s most of the time. One instance in which I have found myself without a plan and in a pickle is when it’s 8:34 and I’m pouring my coffee to-go thinking, “I should already be in the car, and also what am I having for lunch today?” Granted, there are a few fast food restaurants within walking distance of my office, so it’s not like I’ll starve or anything, but I like to bring my lunch as often as I can, because getting lunch every day can get pretty expensive, and I can only eat so much Chick Fil A before I start to feel like an actual chicken nugget. So more often than not, I’ll throw some quick items into my lunch box and hope for the best. This can include at least three of the following: a cheese stick, packaged crackers, almonds, fruit snacks, or yogurt. I realized that this was an issue when I opened my lunchbox one day to find yogurt, a cheese stick, and cheese sandwich crackers. Straight diary. Whoops.

I decided that the challenge was to make or find something healthy that I could throw into my lunchbox when I was already running late. I also wanted something that wasn’t too expensive and wouldn’t make my grocery list excessively long. Quinoa, my favorite superfood was on the forefront of my mind, since I had recently made pizza quinoa bites for lunch. But I was out of pepperoni and Parmesan. Then I found the broccoli, and this recipe was born!

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Here’s what you’ll need:

-2 cups of cooked quinoa (1 cup dry)

-2 eggs

-1/2 cup shredded cheddar cheese

-1/2 cup fresh broccoli, finely chopped.

Here’s what you’ll do:

First, cook your quinoa. You can make it just for this recipe, or this is a great way to use leftovers!

Next, mix in the eggs, cheese, and broccoli until fully incorporated. For the broccoli, make sure you chop it into very tiny pieces. I did not, and didn’t love the taste of biting into a broccoli tree. I also removed most of the larger stems.

After it’s all mixed together, scoop into a greased muffin tin. If you fill each one about 3/4 of the way full, you should be able to make a dozen!

Bake at 350 degrees for 15-20 minutes, or until set. The egg should be completely cooked but still a bit fluffy, with kind of a quiche-like texture.

Optional: top each bite with a sprinkle of cheese and place back in the oven for 5 more minutes, or until the cheese is melted.

Simple, right? I divided them into portions of 3, so I had lunch for 4 days! I placed each portion in a Ziploc bag and stuck them all in the freezer door. I zapped them for about 45-60 seconds at work for a yummy, healthy lunch! You can also bring marinara sauce to dip them in for a little more zest. This takes about 45 minutes on a Sunday afternoon, and you’ll have lunch for (nearly) the whole week!

That’s all for meow!

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Recipe-Pizza Spaghetti Squash Boats

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We’ve talked about how eating healthy was a big part of my life when I was in college, but unfortunately, I have fallen off the wagon since graduation. For some reason it has been extra hard to cook every night, so when I find healthy recipes that I love, I hang on to them!

I have a love-hate relationship with spaghetti squash. It usually sounds like a good idea at the grocery store, but then once I get home I realize that it’s a lot of trouble, and until now, I didn’t have a super delicious way to prepare it. A few weeks ago I was pushing my cart through Trader Joe’s and saw a spaghetti squash. “I haven’t made one of those in YEARS”, I said to myself, and tossed it in my basket without another thought. Then I got home and it was staring at me, asking me, “now what? Please not just garlic powder and cheese”. So I had to get creative. I scrolled through Pinterest for some inspiration, and came up with this pizza-inspired twice-baked squash.

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Here’s what you will need:

-1 spaghetti squash

-1 cup marinara sauce

-1/2 cup grated mozzarella cheese

-1 tbsp olive oil

-salt, pepper, and garlic & onion powder to taste

Here’s what you do:

  1. First, prepare your spaghetti squash. There are a few ways to do this, but you’ll want to cut it in half lengthwise and cook it in the oven for optimum boat shape. Be careful while cutting it, it’s a dangerous task, especially if you only have steak knives. Anyways, bake at 400 degrees for 30-45 minutes, or until it is soft to the touch.
  2. Once the squash is cooked, scrape the “noodles” of one half into a mixing bowl. You can prepare both, but this recipe is for those of us cooking for one! I wrapped the other half in foil and stuck it in the fridge for another day, and just followed the same recipe!
  3. Mix the olive oil, salt, pepper, garlic and onion powder into the squash.
  4. Then, mix in 1/2 cup of the marinara sauce and 1/4 cup of the cheese.
  5. Next, spoon the squash mixture back into the shell.
  6. Top with the remaining sauce and cheese, and broil until the cheese is brown and bubbly!
  7. Enjoy your boat!

This is a yummy, healthy dinner that’s pretty filling and will make you feel great about yourself. Unless you go overboard on the cheese, which is understandable. Plus, if you’re cooking for only yourself, you have dinner for two nights! Spaghetti squash might just be my friend after all.

Friday’s Five

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Happy Friday…we made it! I feel like this week has flown by, which is great because I’m looking forward to a fun and relaxing weekend. I’m going dancing with some new friends tonight, and then Saturday I plan to lay by the pool until I finish my book, or until I finally reach an acceptable level of tan, whichever comes first.

Here’s what I’ve been loving this week!

1. Fruity Ice Cubes 

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I saw these pretty little ice cubes on Ashley Brooke Designs’ Instagram a week or so ago, and I died. 1. They’re beautiful, 2. This looks like a foolproof way to have infused water whenever I want. I had every intention of making these, so I bought raspberries, lemons, and limes at the grocery store. But then I got home and realized that I don’t have ice trays. And then, I went back to the grocery store in the middle of the week because I only had two types of cheese (THE HORROR), and I could not find ice trays anywhere. So we will try another store on another day.

2. Woods comma Elle, Inspirational Figure.

elle-woods2 I found this Buzzfeed article that shares 23 Important Life Lessons You Learned from Elle Woods. You may or may not know that it’s my not-so-secret life dream to be Elle Woods, so obviously I loved it. I used to watch Legally Blonde about once a semester to keep me from giving up, not even a joke.

3. Marley Lilly Downtown Tassel Crossbody 

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I love my classic monogrammed clutch  from Marley Lilly (you see it in about 75% of my Instagrams), but I’m also obsessed with this new Downtown Tassel purse. It’s a little dressier, and lately I have been fond of the initials rather than the traditional monogram. Not that I would ever turn either one down. This would be so cute for a night out, gameday, or just when you don’t want to carry your huge bag around!

4. Wall Decor

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I have been wanting an animal head decoration on my wall for quite some time. That sounds so weird. But you have this photo for reference, so you know I’m not a freak. I like the deer, but I also like this golden cow skull from Benevolent Jewels! This would be cute wedged somewhere in a gallery wall! I like it because it’s like me- a little bit country, but a little bit glam, too. P.S., Benevolent Jewels has totally re-vamped their site, and it’s fabulous! Head over and check it out!

5. Life Saying

i do what i want

I found this on Pinterest the other day, and it made me think of myself. The other day, I told my friends that “I just have this thing where I don’t do anything I don’t want to do”. Once you get to that point in life, it’s just great. So go do whatever you want this weekend, I sure will.

That’s all for meow!

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After-Work Snack: Whole Grain & Hummus

Hey Cats!

After putting it off for an embarrassing amount of weekends, I cleaned my entire apartment last night. It smells super clean and now I don’t want to touch anything for like three weeks. Love that so much. What I don’t love is that I was trying to FINALLY find out who A is on PLL (I mean, I know who it is, because no one can keep a secret, but I need to know the whole story), and my TV just freaked out and froze with 15 minutes left in the episode, and I couldn’t finish it. I have been waiting over 5 years for this. I can’t even. But I digress.

The past few days when I’ve come home from work, I have been wanting something different for a snack. I found this SkinnyGirl lime popcorn that I really love, but a lot of the time I’m not hungry enough for a whole bag of popcorn. I also bought the most delicious hummus from Kroger the other day to spread on my wraps for lunch. I ran around the entire store like a crazy person looking for it, and while I was doing that I decided that it was the most poorly-organized grocery store I had ever set foot in, and vowed never to return. But I probably will, because that hummus is really good. Anyways, I wanted some hummus, but I didn’t have anything to dip in it. Until I remembered my whole grain tortillas that I bought to make wraps for lunch. I cut one into wedges, baked it, and boom! Instant whole grain chips and hummus!

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Also, how cutie is this little red ramekin? My mom got me a set of four for my birthday and I love them- they’re great for so many different things! Now obviously, this isn’t exactly a recipe because homemade tortilla chips are by no means a new concept. But if you’re looking for a healthy snack and don’t have a lot on hand, this is a great option! Just cut a tortilla into wedges or strips (wedges is easier!), place on a baking sheet and bake at 425 for 5-7 minutes, or until crispy! I always buy whole wheat tortillas because it seems like the healthiest option, and I actually really love them in chip form, too! They taste almost like a pita chip, but not as salty, and they have a lighter crisp rather than a crunch. I’m probably going to run out of both tortillas and hummus doing this, but it’s so delicious! Have a wonderful pre-Friday, everyone!

That’s all for meow!

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Recipe- Tangy Summer Salad with Salmon

Hey Cats!

Happy Wednesday! This week is both flying and crawling at the same time, if that’s possible. I’ve been trying to eat healthier lately, but it’s also SO HOT in Houston that just the thought of turning the stove on makes me sweat. I typically make a pizza or other fun dinner for myself on the weekend, but after laying out at the pool all day Saturday, I needed something light, but obviously still delicious and filling. So I decided to combine a citrus salmon recipe that I love with a homemade version of my favorite Salata salad. And it was so good I made it without the salmon for lunch until I ran out of kale.

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Okay first we need to address this MASSIVE salmon plank. I asked for 4oz, and the little fishmonger just haphazardly whacked off a chunk, weighed it to get the price, and wrapped it up without noticing that it was 6oz. I’m fine with more fish, but I also had to pay more for it, which I wasn’t too pleased about. Also, it was so large that it just fell apart when I tried to plate it, so that’s why it looks kind of sad. But hey, I did the best I could and it’s delicious so that’s all that matters, right?

Here’s what you’ll need:

-1 serving of Honey Garlic Lemon Salmon– this recipe from The Whisking Kitchen is SO good!

-1 cup kale, rinsed and chopped

-1/4 cup fresh spinach, chopped

-3-4 large brussels sprouts, grated or finely chopped

-1 small granny smith apple, thinly sliced or diced

-1/4 cup cooked quinoa

-2 tbsp pine nuts

-2-3 tbsp goat cheese (feel free to go crazy here, I sure did)

-lemon vinaigrette dressing- I used Marzetti’s Simply Dressed Lemon, in the refrigerated section.

Here’s what you do:

1. First, prepare the salmon. It has to marinate for at least 30 minutes, so plan for that. ALSO cook it on a foil-lined pan, because I cannot tell you how long it took me to scrub the burnt honey off my pan.

2. Finely chop the kale and spinach and add to a very large mixing bowl.

3. Add the brussels sprouts, apple, and quinoa and toss.

4. Next, add the pine nuts, cheese, and dressing. Toss until everything is fully coated with dressing. I usually just pour my dressing over the top, but tossing your salad ensures every bite is tasty!

5. Serve your salad with your salmon on top, and enjoy!

What’s your favorite light summer meal? Let me know!

 

That’s all for meow!

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Recipe- Mexican Pizza

Hey Cats!

I hope your week is off to a great start! I think it’s going to be a loooong week, but hopefully there will be pizza and other wonderful things at the end. Speaking of pizza, I may as well re-name this blog the Pizza Princess because I’ve been posting a new pizza recipe so often! It’s just that it’s so fun and easy to come up with new recipes, and obviously I have to share them with you. This weekend, my friends from college came to stay with me, and we made a delicious Mexican pizza for dinner Saturday night. It was so fun to cook with my friends, and the fact that it was delicious made it even better. This pie is very filling, good for a crowd. and reminds me of a flat enchilada. SO. GOOD. So enough chit chat, here’s the recipe.

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Here’s what you need:

-1 pizza crust (refrigerated, you know my rules)

-1 cup salsa

-1 lb hamburger meat

-1/2 of a purple onion, diced

-1 roma tomato, diced

-1/4 cup fresh cilantro

-1/4 cup frozen corn

-8 oz. queso fresco

-1/4 cup shredded cheddar cheese

-1/4 cup sour cream

-1 avocado

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Here’s what you do:

1. First, brown the hamburger meat in a skillet. You can season it with taco seasoning if you’d like, but we forgot to buy taco seasoning, so we poured a little salsa in the meat and added garlic and onion powder. Honestly, my friend Katie cooked and seasoned the meat, so I don’t really know what she did. So use your discretion. Make it taste like tacos.

2. Next, preheat the oven according to the directions on your pizza crust. I would suggest baking it a bit before you add the toppings, because our crust was a little undercooked in the middle!

3. Chop all your vegetables except for the avocado, and defrost the frozen corn in the microwave for 45-60 seconds. Set this aside.

4. Spread the salsa on the crust. We used a chunkier sauce, which made it more like pizza sauce.

5. Then, spread half of the meat on top of the sauce, sprinkle half of the tomatoes, corn, onions, and cilantro, and crumble about 1/4 of the queso fresco and cheddar on top.

6. Add a second layer of toppings, starting with the meat, then veggies, then cilantro and the majority of the cheese.

7. Bake for 12-15 minutes, until the crust is cooked and the cheese is melted.

8. Drizzle the sour cream on top. We did this by microwaving the sour cream for 30-45 seconds to make it a little thinner. You could also put it in a plastic bag and cut the tip off and pipe it on like frosting,

9. Finally, slice the avocado and space evenly across the pizza.

10. Cut into slices and share with your friends!

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It’s the perfect combination of my two favorite foods: tacos and pizza! Give it a try- I promise you’ll love it!

That’s all for meow!

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Recipe- Corn & Black Bean Summer Salad

Hey Cats!

Happy Tuesday! I skipped Monday’s Musing’s yesterday, as you may have noticed. I wrote one, but then I decided that I didn’t like it, so I didn’t post it. But I’ve been super excited about sharing this recipe, so here it is!

I signed up to make a side dish for my 4th of July party before I really thought about what I would make. So naturally, I called my mom and asked what she thought people would like, because no one wants to bring that thing that no one else eats. She suggested this yummy corn and black bean salad that she had made for my graduation party a few weeks ago, and I was on board!

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Here’s what you’ll need:

-1 can black beans

-1 cup frozen corn

-1/2 cup fresh cilantro, chopped

-1 chopped green bell pepper

-1/2 purple onion, diced

-1/2 cup grape tomatoes, halved or quartered

-2 tbsp olive oil

-juice of 2 limes

-salt

-garlic powder

-1 avocado, diced

Here’s what you’ll do:

1. Rinse and drain the beans, and microwave the corn for about 30 seconds, until defrosted but not cooked.

2. Next, in a large bowl, toss together all the ingredients except the olive oil, lime juice, salt, garlic powder and avocado.

3. Then, mix together the olive oil, lime juice, salt, and garlic powder in a small bowl.

4. Drizzle the dressing over the veggies, and toss to coat.

5. Leave in the fridge for at least an hour.

6. Right before serving, add the avocado, another squeeze of lime juice and toss again.

7. Enjoy!

How easy is that? You can serve this with chips, or on its own as a salad! I love that it’s so colorful- it makes me want to eat it all. Also, I had some left over, so I spread some hummus on a whole grain tortilla, filled it with the salad, and rolled it up for a great lunch wrap! This is a great healthy dish to take to a party, or just to make for yourself!

That’s all for meow!

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WorkIt Wednesday- 3 Step Breakfast Bowls

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Happy Wednesday! You know what that means- we’ve made it halfway through the week! It also means WorkIt Wednesday is back. I’m going to be honest, I have not been working it lately. I’ve just been super tired and not feeling like going to the gym, and I haven’t been eating very well. But, it’s time to get back on track! I’ve fallen off the wagon quite a few times in my day, and I’ve found that the easiest way to get back on is to start at the beginning (breakfast) and work up from there. I usually just eat Greek yogurt for breakfast, but sometimes that gets boring, and I get REALLY hungry/hangry at around 10 am, leading me to break into my lunch at the first acceptable moment (11 am), which means I’m starving again by 5, and come home and eat everything I see. Which is obviously incongruent to my goals. After seeing these on Pinterest, I decided to make my own version of a protein-packed breakfast bowl. I’ve made a few different varieties, and have devised a simple 3-step formula for the perfect bowl.

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1. Base-start with a single-serving cup of your favorite flavor of yogurt. I usually use coconut Chobani, but they were out, so I settled for plain. Sometimes I will mix a tablespoon of peanut butter in with the yogurt to add a little extra protein and flavor!

2. Make it sweet- For me, this is a drizzle of honey, but you could use agave nectar, stevia, or just leave it plain if you’re using a flavored yogurt.

3. Add the extras-I usually add 1/4 cup of quinoa and some type of fruit, but you could add nuts, granola, or even chocolate chips to make it interesting!

How easy is that? 1,2,3, breakfast! Here are a few of my favorite combos:

-Coconut Chobani mixed with peanut butter, quinoa, a drizzle of honey, and a handful of raspberries

-Plain Greek yogurt, quinoa, a drizzle of honey, a few halved cherries, and chocolate chips (pictured above)

-Peach yogurt, quinoa, a drizzle of honey, and a sprinkling of toasted almonds and granola

If you come up with a new combo, let me know- I would love to try it! This is an easy way to have a healthy breakfast to help you power through your day, and it’s completely flexible to accommodate your tastes.

That’s all for meow!

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Recipe- Caramelized Onion and Kale Pizza

Hey Cats!

As you know, pizza is my latest obsession. Or should I say, making pizza is my latest obsession. And eating it. And talking about it. So all of it, pretty much. It’s my current goal to make all of my favorite meals into a pizza. Like most of my goals, I got started on this one right away and made a pizza inspired by one of my favorite pasta recipes. My sea-star shared this caramelized onion and kale linguine recipe from Camille Styles with me a couple of months ago, and I looooooved it. When I was looking for a pizza recipe, I couldn’t find one that I super loved, and my mind kept going back to the tangy onion and kale flavor combination. But I didn’t really want pasta, because you can’t freeze it like you can pizza, and I knew I was going to be gone most of the weekend. So I decided to make it into a pizza! I used the same caramelizing technique for the onions and kale, and used fresh mozzarella and pine nuts as well, only adding pesto for the sauce! And now I’m pretty sure that I’m a culinary genius, so stay tuned for my cookbook. Anyways, I’m excited to share this pizza with you!

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Here’s what you’ll need:

– 1 tube refrigerated pizza dough (I used a whole wheat crust- super yummy with this flavor combo!)

-2-3 tablespoons pesto, depending on your taste

-1 8-oz log of fresh mozzarella, sliced

-1/2 of a large purple onion, thinly sliced

-1/4 bunch kale, chopped

-2 tablespoons (or more) pine nuts

-Parmesan cheese

Here’s what you do:

1. Preheat the oven according to the directions on the package.

2. Next, chop the onions and kale, but keep them separated.

3. Spray a cookie sheet with nonstick cooking spray, and then spread the pizza crust evenly on the pan.

4. Next, spread a layer of pesto on the dough. I personally think that a little pesto goes a long way, so my layer was pretty thin.

5. Then, arrange the mozzarella slices on top of the pesto. I actually didn’t use the whole 8 oz, but I did make sure every inch was covered with cheese.

6. Pop the crust into the oven for 8-10 minutes, or until the mozzarella starts to get bubbly.

7. While the crust is in the oven, heat two tablespoons of olive oil in a skillet over medium heat, and then add the onions.

8. Saute the onions for ten minutes, then add 1/4 teaspoon of salt, reduce the heat, and cook for 10-15 minutes more until the onions are caramelized. I know this sounds like a loooooong time, but it’s worth it, I promise!

9. Once the onions are caramelized, add the kale. Cover and cook for 5-7 minutes until the kale is wilted, but still bright green. (This is where I made a mistake: I cooked the veggies wayyy too long and burned them. They were delicious, but ugly).

10. After the kale is cooked, spread the kale-onion mixture evenly on top of the melted mozzarella. Well, as evenly as you can. Then sprinkle the pine nuts and parmesan on top, and pop it back into the oven for about 5 minutes until the cheese is melted.

11. Cut the pizza into squares and enjoy!

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That’s all for meow!

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