A Healthy Lunch

I feel like those fashion bloggers who post photos of their daily outfits. Instead, I post about what I cook and eat. For my lunch today I made an almond cheese omelette and veggie hash sprinkled with hemp seeds.

Veggie hash consisted of broccoli florets and stems, zucchini, onions, garlic, kale, red chili flakes, dried oregano, and ground chipotle powder which I found here, The Secret Garden Organic Herb Shop. This cute little shop in San Luis Obispo has so many interesting herbs, spices, and tea blends. I need to make another trip up there soon.

Hope everyone has a lovely weekend : )

Breakfast Tacos

I made these breakfast tacos with SXSW in mind. A year ago I went to Austin, TX for SXSW. I was traveling with my friend who is an Austin native. She knew all the good places to eat. Here in California we are big on breakfast burritos but in Austin it's all about the breakfast tacos. I even had a breakfast tostada one morning. It was so yummy.

For my tacos I sautéed some chopped zucchini and red bell pepper and seasoned it with dried chipotle peppers and a little bit of salsa. I added black beans as well. In a separate pan I scrambled two egg whites and one yolk. I heated up two corn tortillas and filled them with this yummy goodness. I topped the tacos with hemp seeds and raw cheddar cheese.

Veggie and Goat Cheese Omelet

I love ordering omelets when I go out for breakfast because I never have the patience to make them at home. I've tried a couple times and they always turns into scrambles. This morning when I got home from work I thought I would give it another try. First I sauteed some onion, zucchini, red bell pepper, and a tiny bit of chopped kale. Once that was cooked, I set it aside. I began to cook my eggs which consisted of two beaten egg whites and one yolk. I seasoned them with dried basil, oregano, and red chili flakes. When the eggs were just about done, I sprinkled some goat feta on top and added my sauteed veggies. I folded it in half and voila! I made a decent looking omelet. On the side I made a little salad of steamed kale topped with olive oil and hemp seeds. I got to eat my yummy breakfast off of my cool new Russian doll plate Amber got me for Valentines Day.

Breakfast Sweet Potatoes Part Deux

Happy New Year! I hope everyone had a lovely evening last night. I am so ready for the new year, it's going to be amazing. I created a list of 12 resolutions I hope I can stick with. 

Yesterday I made breakfast for lunch. I wanted to try another version of my breakfast sweet potatoes. This variation was tastier than the first. Not having any sweet potatoes, I used a yam instead. I steamed the diced yams till semi-tender and then saut éed them in a pan with onions, grated zucchini, and red chili flakes. The flavors went well with a poached egg and steamed chard.

Breakfast Sweet Potatoes

Instead of the standard russet potatoes for breakfast why not try sweet potatoes instead? They are a good source of Vitamin A and C as well as B6, potassium, and fiber. After my boss, Amber, was talking about breakfast potatoes at work, I was craving them when I got home. I cut half of a sweet potato into chunks and steamed them for a few minutes until semi-tender. In a pan I heated grapeseed oil and sauteed some chopped onions. I added the sweet potatoes and after about five minutes of cooking, I added green bell pepper and fresh cayenne peppers. I've never seen the fresh peppers before so I was so excited to find them at the farmers market. I use dried cayenne powder regularly in soups, stir ftys, and in tea as a warming tonic.  To go along with my breakfast potatoes I steamed kale and topped it with a poached egg.

First Post, First Meal

The other day I heard someone say "let food be your canvas". One of my favorite things about food is just being able to create so many different combinations and concoctions. I have had a few flops here and there but each time is a learning process for me. I'm not too big on exact measurements when cooking. It's all about what feels right. 

As this is my first blog post, I thought I should base it around the first thing I ate this morning. I was craving eggs so I made a poached egg with sliced onion, micro greens, and almond butter on Julian Bakery spelt multigrain bread. This bread is wheat and yeast free and it's pretty tasty. The key with these kind of breads is to toast them... a lot. I love my bread very toasted and crunchy. It was a little messy when the yolk broke but as long as you have a napkin you are fine : )