Breakfast. This Week.

Over the last year, I have insisted that we all sit down and eat Breakfast together. It's been a really nice way to start off our Mornings. 

Don't get me wrong, many days it takes every ounce of strength I have to drag my exhausted body downstairs and make some food. Nye-Nye is usually whiny and only wants to cuddle. Anala Bears is always getting into something. (Or locking me outside like she did yesterday). 

And, Papa Bear has merrily taken himself downstairs for a leisurely shower. I try not to get too resentful.

It's not easy. But, it's totally worth it.

This week I felt particularly Creative, so we had some extra-nice meals. On the Menu?

Cheesy Eggs with Black Beans, Bell Peppers and Sorrel topped with Crab Meat.

Cheesy Eggs with Thyme, Sorrel and Crab Meat.

Labneh, Cucumber Tartine with Mint and Basil (and eggs).

Rice Cake topped with Sunflower Butter and Dark Chocolate with a side of Melon and homemade Farmer's Cheese with Mint, Honey and Chia Seeds.

Most days it's just Soaked Oatmeal or Poached Eggs with some Fruit and Yogurt. 

Nothing like an itty-bitty Garden right outside your Kitchen window to bring a little Inspiration to your cooking!

Nye-Nye LOVED making the Tartine. The photo is of her own Tartine that she made herself using our own Cucumbers, Basil, Mint and ONE Cherry Tomato. Can't wait to make it again!

Hope this inspires you to make some yummy Breakfast this Weekend. 

Enjoy your Weekend!

Grilled Green Tomatoes with Goat Cheese and Purple Basil.

Papa Bear was skeptical when I mentioned I wanted to make this dish last night. But, after a few bites he was a convert! I reassured him that I left plenty of Green Tomatoes on the vine.

After slicing the Tomatoes in 1/2 inch slices, I marinated them for an hour. Then Papa Bear worked his Grill Magic. I chopped up some Purple Basil from our Garden and added some Goat Cheese.

So easy and so damn good.

Do yourself a favor and make these at least once this Summer.

Marinade Ingredients

• Olive Oil
• Lemon Juice
• Kombucha
• Brown Sugar
• Sea Salt

Roasted Cauliflower and Butter-bean Soup. Gluten-Free.

I am always on the look out for a new Soup Recipe.

This one didn't take much effort and was easy to do with kiddos underfoot.

Roast veggies at 400 degrees (Cauliflower and Onions). 

Add Stock and Beans and Herbs. 

Blend. 

Bam. You are done.

I used Butter-beans instead of Limas (since that is what Papa Bear came home with) and I snuck in some Dandelion Greens.

Pretty darn good. Although, next time I'll blend it much longer.

You can see the Recipe I adapted right here.

The Simplicity Month. Egyptian Red Lentil Soup.

This has been one of my quick, simple go-to meals for several years now. It's crazy cheap and crazy good. 

It's a terrific soup to freeze, if you are pregnant and trying to stock-up your freezer.

My friend gave me the recipe at one of my Soup Swaps. Thanks, Molly for introducing it to me!

Ingredients

2 tablespoons of Butter or Coconut Oil
1 Onion
3 cloves of Garlic
1 cup of Carrots
1 tablespoon of Dried Thyme
1 teaspoon of Cumin
2 cups of Red Lentils
8 cups of Water, Veggie Stock or Chicken Stock
Sea Salt to taste

Directions

1. In a large pot, melt the Butter (or Coconut Oil). 

2. Add Onion and Carrots. Cook over medium heat, stirring frequently (about 5 minutes). 

3. Add Cumin, Thyme and Garlic (about 1 minute).

4. Add Lentils (3 minutes). Keep stirring so they don't stick.

5. Add Water, Veggie Stock or Chicken Stock (or a combination of all 3).

6. Simmer over low heat for 30 minutes.

7. Blend if desired.

***Sorry for the unappealing photo. My Sissy wanted this recipe today and I didn't have any photos of bowl of my "Egyptian Red Lentil Soup." I didn't want to defrost this container just so I could take a photo, so this will have to do. 

Potato and Cauliflower Pattie-Cakes with Shallots and Rosemary. Gluten Free.

Today, I was trying to figure out what I was going to eat for Lunch.

We had some left over Mashed Potatoes and Cauliflower.

What's a simple dish that takes 15 minutes and is delicious and something ALL of my family can eat?

Potato Patties.

Here is my Gluten-Free take on them...

Ingredients

• 2 Cups of Mashed Potatoes and Cauliflower
• 1 Cup Brown Rice Flour
• 1 very large Shallot (diced)
• 1 Egg
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Sea Salt
• 1/2 Cup Parmesan Cheese
• 2 Tablespoons of Rosemary (diced)
• 1/2 Cup of Coconut Oil

Directions

1. Mix Mashed Potatoes and Cauliflower, Brown Rice Flour, Shallot, Egg, Black pepper, and Salt together in a bowl until batter consistency.
2. Heat Coconut Oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

This made about 10 patties.

Total Yumminess.