Friday’s Few

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Hey Cats!

Happy Fri-Yay! This week has been so busy that I don’t even know where it went. But it’s been fun! Last night, I drove downtown to have dinner with my mom, who’s in town for training, so it was great to see her! After work today, I’m going into full-on vacation mode, with pedicures at 6, then finishing up shopping, packing, and getting to sleep early for our 5 am flight Sunday morning. It will be here before I know it! Here’s what I’ve been loving this week:

1.College Station’s Best

So I found this list  of the 45 Best Places to Eat in College Station and it made me want to return to Aggieland for the sole reason of eating. I’m proud to say that I’ve eaten at most of those places (if I could choose my last meal, it would def be from Napa Flats), but there’s a few that are new! And some that I’ve missed. Just another reason to go back! If you live there, try some for me!

2. Lyon and Post

I’ve been seeing other bloggers talk about Lyon + Post for a while now, but I didn’t really know what it was so I just ignored it until I saw that one of my favorite bloggers (Brenna from Chic Street Style) scored a mega deal on an adorable dress, and was intrigued. After perusing the site, I discovered that it’s a site that sends you clothing to try on but doesn’t charge you for any of it unless you keep it! Which is great for those of us who are short and are sometimes scared to buy things online. They have great brands like Elizabeth and James, BB Dakota, Vince, and more!  There’s no subscription fee, and you get to try before you buy, just like a brick and mortar store! It vaguely reminds me of “About the Fit”, the fictional company that Anne Hathaway’s character runs in The Intern (which is a fabulous movie, by the way. It motivates me to no end to be the ultimate girlboss, and I watched it with my ex-boyfriend and he hated it and that’s part of the reason he’s not my boyfriend anymore. Bye). I’m waiting until I return from vacation to send for my first batch of clothes, but I’ve already got my eyes on a few things! If you’re interested, register here to get a $30 credit for your first purchase!

3. White Queso

White queso is my latest obsession. Actually, any queso, but I’ve been on a particular quest for queso blanco since Cinco de Mayo. The clinical staff in my office had fajitas catered on Cinco de Mayo from a local Mexican food restaurant, and they had white queso. One of my coworkers was telling me how delish it was, so obviously I had to go sneak some. Then I kept finding reasons to go up to the front, but I would actually just stop by the break room and sneak a chip loaded with queso. I’m not proud, but I’m also not sorry about it. Anyways, right after the queso-swiping incident, I came across this recipe for white queso from The Baking Fairy, so obviously I pinned it. Some of my friends and I are planning on grilling dinner one night soon, and I’m definitely making this!

4. GIF of the Week

This is how I feel that VACATION IS HERE!!!!! I literally cannot control myself. P.S., still trying to decide how I feel about Real Housewives of Dallas. I think Real Housewives of Houston would have been better, but Andy didn’t ask me. But considering the above, maybe he should have. ALSO: speaking of vacation: I will not be posting next week…sorry! I think it’s just time for a break from everything. But! Check back the following week, because I will have plenty of beach content!!

That’s all for meow- see you in a week!

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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.

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!

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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