{Vegetarian} Brunch Tostadas

You guyyyyyys. I know, I’m always like, oh this is the best recipe ever and you just have to try it. But seriously, it is the best freakin’ recipe ever!!!!!!! I am obsessed with Mexican flavors in case you haven’t noticed by now. (Click on every word in the previous sentence to find my favorite Mexican inspired dishes!)

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I am always trying to come up with different ways to use my favorite ingredients in new recipes and this one is a blue ribbon winner dear friends!

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Also, it could NOT be any easier. Warm the tostada shells in the oven while you saute onion and garlic with your beans and some spices. Fry a couple eggs and garnish with cotija cheese and pico de gallo and you’re brunching like a rockstar!

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It’s easy enough that you could actually probably swing it on a weekday morning too. But it might be best enjoyed on a sunny, slow Saturday morning out on the deck with a big cold brew decaf caramel latte. Keep your eyes peeled for that latte recipe coming soon!

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It’s time to brunch bishes.

{Vegetarian} Brunch Tostadas

  • Servings: 6
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Ingredients

  • 6 tostada shells
  • 8 teaspoons olive oil, divided
  • 1/2 small red onion, diced
  • 2 cloves garlic
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can red beans, drained and rinsed
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon diced chiles in adobo
  • 6 eggs
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup pico de gallo
  • fresh chopped cilantro
  • Kosher salt
  • fresh cracked pepper

Directions

Preheat oven to 350 degrees. Spread tostada shells out on a baking sheet in a single layer. Bake them for about 2-3 minutes just to warm them through.

While the oven is preheating, heat 2 teaspoons olive oil in a large saute pan over medium heat. Add onion and cook for 3-4 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring frequently. Add black beans, red beans, cumin, chili powder, chiles in adobo and a large pinch of salt and pepper. Stir to combine.

Turn heat to low and use a potato masher to mash beans. Mash until about half are mashed and half are still whole. Turn heat off, but leave pan on the burner to stay warm while you prepare the other components of the dish.

Fry eggs in batches by heating olive oil a large saute pan over medium heat. Use 1 teaspoon of oil for each egg. Crack them into the oil, season with salt and pepper and cook for 1 minute, uncovered. Turn heat to low and cover pan with a tight fitting lid. Cook for another 3-4 minutes or until the whites are set and the yolks are still runny. Cook remaining eggs in the same fashion.

To assemble tostadads, divide bean mixture between shells, spreading it in an even layer. Then add fried egg, a heaping tablespoon of cotija, a heaping tablespoon of pico and a sprinkle of fresh cilantro. Serve immediately!

Lemon and Dill Goat Cheese Bites (3)

5 Minute {Vegan} Rawnola

I’m always so curious about those people who don’t eat breakfast. Like, aren’t you hungry when you wake up?? Didn’t you dream about food? Didn’t you wake up thinking about food?

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Is it just me that dreams about food? Probably. My entire life revolves around food. Personally, I have to eat within a half hour of waking up or I get reeeeal hangry. I don’t need a big lavish spread every morning–usually I just have maple yogurt with strawberries, blueberries and this super delish rawnola.

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Maybe some of you don’t eat breakfast because you don’t have time? Trust me you have time for this! If you use your food processor, this rawnola might actually take less than 5 minutes. Like 3 and a half minutes. AND it makes a big mason jar full so you’ve got enough for at least a week’s worth of breakfasts depending on how many people you’re feeding. It will stay fresh in your fridge for a couple weeks too, but your kids are sure to gobble this up so chances are good it won’t last that long.

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This recipe is a great way to use up any nuts, seeds or other add ins that you might have taking up valuable real estate in your cupboards. Chocolate chips would be a welcomed addition or maybe even some dried fruit!

5 Minute {Vegan} Rawnola

  • Servings: 32
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Ingredients

  • 1.5 cup pitted dates
  • 1 cup old fashioned oats
  • 1/4 cup dried coconut flakes
  • 1/4 chopped pecan
  • 2 tablespoons hemp seeds
  • 1 tablespoon chia seeds
  • 1 tablespoon agave nectar
  • pinch of Kosher salt

Directions

Add dates to a food processor and process until they are chopped. Add remaining ingredients and pulse until everything is well chopped and mixed. The texture should be clumpy yet soft. Serve with your favorite yogurt or sliced fruit and enjoy!

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The Best Roasted Breakfast Potatoes

I can guarantee these will be the best breakfast potatoes you have ever eaten. They are golden brown and crispy on the outside, while perfectly tender and soft on the inside. They are seasoned but not too salty or too herbaceous. These are the perfect accompaniment to a sunny side up egg with a buttered piece of toast a few slices of ripe avocado.

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I have never before cooked breakfast potatoes with such ease and grace and I owe it all to Ree Drunmond over at a little blog called The Pioneer Woman. Ever heard of it? I thought you might have. My recipe was adapted from her’s and I think we can all agree that Ree takes the cake when it comes to any sort of comfort food.

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These potatoes do all of their work in the oven, leaving you free to prepare other food on your stove top or just kick back and relax with a cup of tea. I used to dice my potatoes, boil them, drain them, saute them in oil and spices and every single time I’d end up with soggy, overcooked potatoes and still somehow never managed to get golden brown on the outside.

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Then while laying in bed on Sunday morning, I scrolled across this recipe from The Pioneer Woman. And I thought, hell yeah! This is worth trying. The potatoes are roasted at 425 for about 25 minutes to get them nice and tender, then you crank the heat to 500 for another 20 minutes to give them that golden brown color and crispiness on the outside. It’s genius. And if you’ve ever used any of Ree’s recipes before, I’m sure you’re not surprised. Her recipes are always spot on and super tasty.

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The Best Breakfast Potatoes

  • Servings: 4
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Ingredients

  • 1.5 lbs. baby red potatoes, large diced
  • 2 tablespoons butter, melted
  • 1 tablespoon grapeseed oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Lawry’s seasoning salt
  • large pinch Kosher salt
  • pinch fresh cracked pepper

Directions

Start by heating your oven to 425 degrees. Line a baking sheet with tin foil. Add all ingredients to a medium sized bowl and stir until potatoes are thoroughly coated. Spread potatoes in a single layer across the pan. Spread them out as much as possible to promote even cooking.

Bake for 25 minutes, stirring potatoes halfway through. Crank the heat up to 500 and bake for another 20 minutes, stirring halfway through. Season to taste with salt and pepper and serve! Does it get any easier than that?

Fig Jam, Pear and Grogonzola Tartlets (1)

 

My Favorite Oatmeal Breakfast

If you’re a regular around here you’ve seen my posts about my intentions for 2018 and all the healthy habits that I am trying to develop over this coming year. One habit that has become a regular part of my routine is meal prep. I honestly don’t know what I did without it. Well, actually I do know. I spent way too much money on eating out and ate highly caloric meals that were not healthy for me. And a lot of frozen pizza. So here is one of my favorite breakfasts that I actually just prep this the night before so that it doesn’t get too soggy. If you’re a regular around here you also know about my neurotic aversion to anything soggy. Which is why I don’t typically eat oatmeal. It’s basically just a big bowl of warm soggy. However, I have discovered the secret to enjoying all of the health benefits of oatmeal, without any of the sogginess!

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I like to start with half a cup of dry old fashioned rolled oats. Then I add a splash of full fat coconut milk, then a big dollop of my favorite Maple Brown Cow Yogurt (which I almost always accidentally call brown bear yogurt…), lots of fresh fruit and a hearty squeeze of locally produced Wisconsin honey.

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Let it sit in the fridge overnight and when you’re running out to the door in the morning, grab it and take it with you! I like to enjoy a big glass of water and sometimes a cup of tea before I dig in to my breakfast. So I just let it chill at room temp while I check my emails, then mix it up and enjoy!

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My Favorite Oatmeal Breakfast

  • Servings: 1
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Ingredients

  • 1/2 cup old fashioned rolled oats
  • 1 oz. (about 2 tablespoons) full fat coconut milk
  • 70 grams (about a 1/2 cup) your favorite yogurt
  • 100 grams (about 1/3 cup) your favorite fruit
  • 20 grams (about 1 tablespoon) honey

Directions

Add old fashioned oats to your container. I like to use a 16 oz. mason jar. Add coconut milk, yogurt, fruit and honey. Seal and refrigerate over night. Stir to combine and enjoy!

Depending on the brands you use this recipe has about 269 calories per serving. Below is a nutritional breakdown in detail.  You could reduce the saturated fat significantly by omitting the coconut milk. However, I love the flavor of coconut milk and it actually has tons of health benefits (when consumed in small portions) like lowering cholesterol and blood pressure and preventing heart attacks and strokes.

Fig Jam, Pear and Grogonzola Tartlets