Oh breakfast how I have a love hate relationship with you. It was about two years ago that I made the decision to stop skipping breakfast and to instead eat a protein dense low carb meal everyday. It took a few weeks to get used to this but I promise you it is an amazing way to start your day!
We all choose our priorities and one of mine is taking care of my body by what I eat. Something most of do not do. These days my breakfast sustains me, fuels my body after my early morning (fasted) workout, and prevents any sort of blood sugar spikes. All of this is part of the ‘love’. The ‘hate’.. well who doesn’t love french toast, pancakes, and granola. I can happily admit that I do but these meals do not serve me well. Not in the least. This is key for a blood sugar spike to a blood sugar low. I’m hungry in two hours. I’m not energized as I know I can be. I’m also left bloated. And I really do not like feeling heavy in my stomach. Of course there are days when I still choose to eat a meal of this. In the moment it is oh so worth it, but in the end I think maybe it’s not. And I’m back to my usual for awhile. It’s a beautiful realization when you discover what really fuels your body and leaves you feeling great. A journey worth exploring.
Egg & Mashed Avocado Toast
A yummy breakfast treat! I typically skip the bread (or any high carb) for breakfast but sometimes it's fun to indulge a bit. This is a way better option than french toast or pancakes and just as exciting.
- hard boiled egg, sliced
- avocado, lightly mashed
- tomato, sliced
- smoked paprika
- salt, I used black lava sea salt
- bread, I used sunflower seed bread
- Toast bread if desired.
- Layer on mashed avocado, tomato sliced, and hard boiled egg slices. Sprinkle on smoked paprika and salt.
The sunflower seed bread I used is made with whole rye kernels. The slices are thin and dense. It's a German bread. Of course feel free to use whatever bread you prefer.
Serve with smoked salmon for an extra bit of excitement!
I’m not sure if you noticed how much pesto I made from those turnip greens! It was a heaping two cups. And even after Cia and I devoured more spoonfuls that I’d like to admit there was plenty to use with another meal (besides the corn and green bean salad). Originally I intended to make this recipe using my parsley vinaigrette but the pesto was a fine substitution. The lamb sausage I used I purchased from WF meat department. If you are unable to find lamb sausage don’t hesitate to use some ground lamb instead. Sauté it with chopped shallot, minced garlic, and some herbs (rosemary, dill, or a Greek seasoning blend). It’ll be just as delicious!
Cauli Rice, Lamb Sausage, & Roasted Zucchini Medley
My yummy turnip green pesto adds so much yum to this bowl of cauliflower rice, roasted zucchini, and lamb sausage!
- 1/2 lb lamb sausage
- 1 large zucchini, sliced into wedge sticks (or however you prefer)
- olive oil
- 12 oz cauliflower rice, I love Trader Joe's organic - comes in the frozen section
- 1/4 cup kalamata olives, pitted and halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped parsley leaves
- 1/2-1 cup pesto
- Preheat oven to 400 degrees.
- Grease a 9x13 pyrex dish. Add zucchini wedges and lightly coat with olive oil and season with s&p. Lay the lamb sausage over the zucchini in a single layer. Bake for 20 minutes until sausage are cooked through and zucchini is lightly browned. Set aside.
- In a nonstick pan add the cauliflower rice and cook according to package.
- In a bowl add the olives, tomatoes, and parsley. Slice the lamb sausage into thin pieces and add to the bowl along with the zucchini and any of the pan drippings. Stir in the cauliflower rice to combine everything. Season with s&p.
- Serve garnished with fresh parsley leaves and the 1/2 cup of the pesto on top. Add extra pesto as needed per plate.
As mentioned in the blog feel free to use ground lamb instead of lamb sausage. auté it with chopped shallot, minced garlic, and some herbs (rosemary, dill, or a Greek seasoning blend).
If you use fresh (not frozen) cauliflower rice, sauté it in a bit of olive oil until tender crips.
Since there was no way I could eat 2 plus cups of turnip green and garlic scape pesto, by the spoon, I decided to use some of it as the ‘dressing’ for a green bean and corn salad. This is one of my favorite things about summer. These kinds of meals are totally my thing. Plenty of fresh produce and meals with lots of vibrant colors! And as a bonus, minimal cooking is involved. I seriously can’t get enough of it!!
A simple salad dressed with my turnip green and garlic scape pesto! YUM!!
- 12 oz green beans, trimmed and chopped into 2" pieces
- 3 ears corn
- 8 oz cherry tomatoes
- small chunk of cheese - I used a hard sheeps milk cheese, swiss cheese is a good substitute
- 1/2-1 cup pesto
- Steam prepared green beans until just tender. Rinse with cold water and set aside to drain.
- Slice kernels off the cob and place in a large bowl.
- Quarter or half the tomatoes and add to the corn.
- Chop the cheese into a small pieces, ~1/4" cubes, and add to the corn.
- Use a paper towel to fully dry the green beans and add to the corn.
- Season with s&p and gently mix.
- Add the pesto starting with a half cup and gently toss until everything is evenly coated. Add more pesto if desired. I think I used about 3/4 cup.
- Refrigerate to chill and serve.
The cheese I used is herve mons pyrenees brebis. It's a hard slightly pungent sheep's milk cheese. Swiss cheese or even parmesan would be a perfect substitute or you can omit the cheese if you prefer.
I enjoyed this for lunch topped with flaked tunafish and balsamic vinegar.
Don’t let the thought of turnip greens turn you off from this pesto recipe. Recently my neighbor harvested her turnips and garlic scapes from her garden and shared some of the greens and scapes with me along with the mention of making pesto. Turnip greens, garlic scapes, walnuts, lemon juice, and pecorino romano. I’m always up for garden veggies but I’ll be honest in wondering how good a turnip green pesto could actually be. But let me tell you I was amazed at how delicious this is! I was eating it by the spoonful it was so good. And my kids were too! I can honestly say I might like this more than basil pesto. The flavor combination works. The texture was creamy and perfect. Just trust me on this one!
Turnip Green & Garlic Scape Pesto
A unique and delicious twist on pesto!
- turnip greens - from 8 turnips (the younger they are the less bitter they will be)
- 6 garlic scapes (mine were thin and medium in length, if they are super long or fat start with 3)
- 1 cup walnuts
- zest of 1 lemon
- juice of 1/2 lemon
- 1/2 cup grated pecorino romano
- olive oil
- Roughly chop the garlic scapes and place in a food processor. Pulse to mince.
- Add the turnip greens, walnuts, lemon zest, lemon juice, pecorino, and season with s&p.
- While running the processor drizzle in olive oil until a smooth consistency is reached. I did not measure my olive oil but I'd say I used 1/4 cup.
- Scrape sides, taste, and adjust seasonings if necessary - more s&p, more lemon juice, or more pecorino romano.
- Eat on everything!
There are different varieties of turnips. If you can find Japanese turnips, they are my favorite! The turnips themselves are sweet and the greens are tender.
Hello! I’m not sure what the weather is doing where you are at but for us it went from sort of warm to HOT overnight. Summer has arrived. Sunny skies, hot cars, and lots of sweating. It was so hot last week I gave in and put in our window a/c units. We don’t run them all day but it makes a huge difference in cooling the house down when I cook. This being said I try not to use the oven much or even the stove top if I don’t have to. And this is where the inspiration for this salad came about.
Besides the mung bean noodles it’s all raw – snap peas, carrots, celery, scallion, bean sprouts, mango, cilantro, and thai basil. Lots of crunch and flavor tied together with a ‘peanut’ sauce, or rather a vegan sunbutter sauce. I made a huge batch of this to enjoy for dinner with Josh and to have leftovers for lunch. The flavors of this chilled salad were vibrant and it’s a great meal for a hot weathered night. To make this salad a bit more of a one bowl meal I served it with baked savory tofu.
Thai Noodle Salad with ‘Peanut’ Sauce (Vegan & GF)
A gluten free and vegan thai noodle salad.
- 7oz package edamame and mung bean fettuccine
- snap peas
- bean sprouts
- thai basil
- zest of 1 lime
- 1/4 cup sunbutter (sunflower butter)
- 1" knob fresh ginger, grated
- 1/8 cup coconut aminos
- 1 lime, juiced
- ~1/4 cup coconut milk
- Cook noodles according to package. Rinse and set aside to drain.
- In a large bowl prepare and add all salad ingredients. I used my mandolin to medium julienne the carrot, thinly slice the celery, and large julienne the mango. I thinly chopped the snap peas and scallion. The mung bean I left whole along with the cilantro leaves and thai basil leaves. (My thai basil leaves were small, chop if they are large.) Add the lime zest and the drained noodles. Gently combine.
- Prepare dressing: in a bowl add all ingredients, seasoning generously with s&p. Using an immersion blender blend to combine. Taste test and add more of any ingredient if needed. (Start with 1/8 cup of the coconut milk and add it as needed. You don't want the dressing to be too thin.)
- Pour dressing over salad, toss to evenly dress, and chill before serving.
I didn't measure out how much of each vegetable I used but instead added until I was happy with the balance. Feel free to switch up the veggies if you prefer!
I served this with baked savory tofu, sliced into thin strips and quickly browned in a skillet.