‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
I was thinking about how much I love coconut and wondering how to make a smoothie out of it. Then I decided I’d just dump stuff on my yogurt. When I dump more than one topping onto yogurt it makes it a parfait. “Dump stuff” is so classy, but hey, parfait is suuuuper classy. It makes breakfast fancy! Right? Right!
Coconut yogurt is the best. I shared my love for it here during a smoothie coconut almond milk. More and more brands are adding coconut to their Greek yogurt repertoire. Love it.
coconut yogurt (or vanilla)
1/3 cup coconut
1/4 cup almonds (not salted, slivers are good too)
(optional: mini chocolate chips)
Put a small skillet on over medium-low heat.
Tranfer the yogurt into a bowl (you need more room than a yogurt cup).
Add coconut to the dry skillet. Stir regularly as it lightly browns. Watch it to ensure it doesn’t burn.
Chop the almonds (and toast if desired)
Add the toasted coconut to the yogurt over the top and add the almonds around the edge.
It is so good. Toasted coconut makes me want a samoa girl scout cookie. I didn’t roast the almonds but that would be so amazing here. I seriously made this on a weekday for bfast. Toasting the coconut takes 5 minutes and is absolutely worth it. Some chocolate chips would make this legit Almond Joy but it was bfast so I decided not to go crazy.
Aren’t these guys so cute? They’re regular supporters and they felt like their cute mugs should be on the blog more often. Say hi to Windsor!
Miss Bailee says hello too.
Happy Pumpkin Week! The next few days are going to be PUMPKIN filled featuring some of my pumpkin favs. I hope this pumpkin breakfast makes for a happier Monday. The first few days after daylight savings are always weird. I felt old when I realized that I used to like daylight savings to get more to Saturday night. Now it makes for a longer Sunday.
I’ve shared quickie pumpkin muffins last year. Spice Cake + pumpkin = easy muffins. I believe Weight Watchers suggests this because there’s no eggs, and no oil. I drop in cinnamon chips. I made that into bread using some leftovers into french toast. Craisins or walnuts would be so good in here.
pumpkin bread (2 slices per person)
1/4 cup milk
1 tsp cinnamon
1/2 tsp vanilla extract
Head griddle to medium heat.
Mix up eggs, milk, cinnamon, and vanilla into a shallow dish.
Dunk pumpkin bread into the liquid mix on both sides.
Cook on the griddle for 3 minutes on each side, flipping once.
Serve with butter and syrup.
I loved this. It was also a really seasonal bfast made of some pumpkin bread that was getting stale. This idea came to me at a local diner which uses banana bread for french toast. This would work with any sweet bread! How great would lemon poppyseed be? Or blueberry pound cake? Yum! It would be easy for a crowd all chopped up as french toast – bread pudding.
Make this for Thanksgiving breakfast. Stay tuned for more pumpkin recipes this week!
I have many more vacay meals to share but I’m trying to space ‘em out so I don’t lose all my readership on the same day. See that? I’m keeping ya on your toes. You don’t know if you’ll get something delicious or if you’ll just have to endure my delicious European adventure. I’m back to Cali for another event (last one!!!) so a smoothie seems timely for today.
Just add mango and coconut to my smoothie and poof! I think I’m in the Caribbean. I made a smoothie adding coconut, then I saw that Chobani had a new coconut yogurt and I was thinking about coconut milk and it all came together.
6 oz coconut Greek yogurt
1/2 cup frozen mango chunks
1/2 cup frozen peaches (or strawberries)
½ cup coconut Almond milk
blend & enjoy.
I wondered if buying a half gallon carton of almond milk with only smoothies in mind was a waste of money. Mr. J ended up liking it on it’s own and it stays good for longer than regular milk. I also froze some into cubes before one of my trips when I didn’t think it would be used.
We used to drink soy milk occasionally in cereal. I’m not a milk drinker but soy & almond is not the same in cooking, baking, or even drinking it straight. I think they’re great options (higher protein, higher calcium sometimes, lower fat contents, etc). I don’t envision this coconut milk is a flavor anyone wants regularly, but it was so great in smoothies.
I did it. I mean, in my defense, what kind of food blogger would I be if I didn’t give a green smoothie a shot and get on that bandwagon finally?
I’ve snuck some spinach into a smoothie before, but I did it with blueberries which hide the green-ness. I think this is more about the color and texture than about the flavor. Let’s be real: raw spinach blended doesn’t give off any huge aggressive flavor. It seems about time to blog about a green smoothie, with spinach, and avocado.
1 green apple
2 cups fresh spinach
1 small avocado (or ½ of a regular avocado)
1/2 banana, frozen
6 oz greek yogurt
1 tbs honey
⅓ cup milk
Blend all the ingredients.
I liked this green smoothie a lot. It wasn’t as sludge seeming as I’ve heard the green juiced drinks are. I didn’t include any parsley or lemon which bottled green ones often have.
I didn’t feel like I was doing a cleanse detoxing. That scares the beejesus out of me. Do you know people who’ve done it? Bahhh. Yikes. Eeeek. I can’t imagine. I like the idea of detoxing off overly processed foods or striving for as many raw/whole/real foods. I’d rather try to eat more veggies or really, anything other than all liquids.
This smoothie isn’t exactly going to detox you, but the yogurt makes it come together and the milk & honey make it slightly sweet and drink-able. The apple & banana are both sweet and the spinach and avocado are kind of neutral to me. It is for sure a good way to get some more veggies into your day. That’s a plus for everyone.
Avocado – good for fiber & good fat
Spinach – barely any calories, more vitamin A than your usual bfast
Apple – upps your vitamin C & fiber
Banana – Potassium is ideal after an intense workout, or after an evening of drinks.
Greek yogurt – Greek yogurt has about 2x – 3x the protein of regular yogurt and wayyy more protein than just milk would give you, making this smoothie be filling enough for a meal. It’ll help get to your calcium daily suggested amount.
All that being said, I’d do it again. Do I want to juice green things? No thanks.
I had been obsessing over trying this place Redds in Rozzie for brunch for a few weekends. It kept just not working out. Somehow Sunday morning were ending up busy. I was psyched when it fit in. If you follow @threebiterule on twitter, then you’ll see this also had trouble fitting into the ole blog schedule. I’ve just come in the door from Santa Barbara and now I’m off traveling again.
We went for brunch and sat outside. It was so cute and I just loved their menu even before eating there. My mum came with Mr. J and me and we ordered the same!
Breakfast sandwiches are my go-to for brunch and usually what I get the very first time, you know, to test the place out. I got the biscuit and egg sandwich with fried chicken. Ohh my goodness. I loved it. I ignored the hashbrowns and got right to business (grits were an option too). They make their own bacon & sausage, so that would be pretty amazing in here I’m sure.
The biscuit is to die for. It is so buttery, flaky, and huge. Everything you want in a biscuit. The egg was fluffy and sized perfectly. The fried chicken was amazing. It was super crispy and juicy. Ahhh! I’m salivating just telling you about this. I also wasn’t hungry 8+ hours later.
Mr. J likes traditional breakfasts so he got the old faithful. He liked it, and the homemade bacon was to die for…way better than it even looks.
I figured we couldn’t skip the house-made sticky bun. It was a necessity. It was delicious.
Next time I’d like to try their omelettes and maybe the hush puppies. I also spy some items from the dinner menu that I could really get behind (cough: scallops with a wreckage of summer veggies: crispy avocado: roasted leg of lamb: yum: cough).
It is such a cute spot and they care about local products while making everything themselves. I like the southern touches to their menu. The food is really good and true and not pretentious. I like that. A lot.
Happy Labor Day! I figured what was more Labor Day than a burger? This one has a twist!
I had some English muffins from the farmers market and thought they’d be great for a burger since they’re a bit more substantial than Thomas’. I went bfast inspired topping the burgers with cheese, a fried egg, and bacon jam. So good!
2 english muffins or bagels
2 tbs bacon jam or bacon slices
2 slices of cheese
2 fried eggs, over easy
Timing is key for these burgers, so prep the toppings (bacon jam/bacon slices & tomato slices) and sides in advance.
While the burgers are cooking, heat a frying pan to medium.
Toast the English muffins.
Once the burgers come off the grill, in the pan, fry 2 eggs to your liking (I did sunny side up).
I liked the egg yolk becoming an instant condiment on here. The tomato slices also replaced ketchup. I served these burgers with tots for a grilled dinner giving breakfast a nod. This was oozy and delicious. I had tomato, bacon jam, and egg yolk dripping out and it was glorious.
The timing is everything here. Eggs take only a minute to fry so I didn’t want them ready before the burgers came off the grill. I think this would take 2 people, or an octopus. I don’t think I could “man the grill” and have the English muffins toasted, the bacon/eggs/sides ready.
In the breakfast for dinner cookbook there’s a burger topped with an egg and a super-thin crispy shredded hash brown layer. Yum. These burgers could be even more breakfasty by grilling a sausage patty.
My zester has gotten quite the work-out lately. What can I say I have a zest for life. Ok, onward from the corny-ness and straight to the smoothie. Who doesn’t need some Monday morning detoxing. (excuse the blender cup, I’m being real, not fancy)
1 cup frozen raspberries
lime juice from 1 lime
1 cup milk/juice/lemonade (liquid of your choosing)
Combine ingredients in a blender.
Blend & enjoy!
I used some crystal light raspberry lemonade. I don’t like any extra calories in my smoothie (and I usually don’t like want it milky). I liked this one for a change of pace. The lime in there wakes you up and gets you going. It’s a nice flavor without being the fruit. The contrast is great and the flavors scream summer. I have a few more fun smoothies coming along soon. Stay tuned!
This reminded me of raspberry lime rickys that were super popular at the restaurant I worked at in high school. I believe raspberry lime rickys are a New England thing. What do you folks think? Are these drinks a New England thing?
Summer is the best for being up-to-your-eyeballs in fresh tomatoes. All our tomato plants are doing really well this year. Hallelujah. The cherry tomatoes seem to produce a handful per day and the larger tomatoes thankfully ripen just a few at a time. My rents have a bumper crop of cukes and tomatoes which we’ve “helped” to consume.
Sometimes on an ‘anything goes’ night our mystery ingredient is…surprise, tomatoes. I had a few large ones at the same time so I wanted to plan something that would really highlight tomatoes. I adapted a Cooking Light Tomato Ricotta Pie which was more about the shredded cheese and Martha Stewart’s Tomato Ricotta Tart which uses breadcrumbs for the base/crust.
1 pie crust, thawed (or made from scratch)
3 tomatoes, sliced
1 cup whole-milk ricotta
½ cup grated parmesan
¼ cup light alfredo sauce (optional)
1 tsp chopped garlic
salt & pepper
Preheat oven to 350 degrees.
Gently unroll pie crust into a pie dish sprayed with non-stick spray, poking a few holes into the crust with a fork.
Bake for 10 minutes.
While crust is pre-baking, whisk together ricotta, eggs, parmesan, alfredo sauce, garlic, salt and pepper.
Remove crust from oven and pour the cheese mix.
Lay the tomatoes over the top slightly overlapping.
Sprinkle with extra sea salt or fleur de sel.
Bake for 30 minutes.
Optional: broil for the last 3 minutes to give the tomatoes more color.
Let sit for at least 5 minutes before slicing.
I liked that this was light but filling. It was kind of along the lines of quiche, but less eggy. I am pretty obsessed with ricotta so I enjoyed this. It could easily pretend to be brunch food too. I liked the leftovers too.
I didn’t happen to have any fresh basil but a little bit of that would be good. I absolutely don’t think this would have been the same with grocery store tomatoes. Quick! Find a farmer’s market near you!
Maybe I’ll try the breadcrumb as crust idea for a zucchini pie next.
tomatoes: free! (or about $2 at a farmer’s market)
alfredo sauce: (half of a jar) $1.34
parmesan cheese: $1.19
total: $6.69 (serves 4 as a meal ($1.67 per person), or 6 as a meal/brunch accompaniment ($1.11 per person)
Can’t beat that price per person!
‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with ya for the idea or inspiration.
The south has some pretty good food ideas. I mean biscuits/beignets/fried pickles/bbq are just so good. The list goes on. I like dinner to be varied so after my fun experiment with cinnamon roll waffles on the waffle iron I was thinking about more waffles that could be dinner.
I was going for simplicity here, but also think they could be amped up a bit. I used chicken fingers and only tweaked basic waffle batter by adding cornmeal and a touch of hot sauce.
4 chicken fingers
2 pre-made waffles or waffle batter ingredients below:
¾ cup flour
¾ cup cornmeal
¾ cup milk
¼ cup vegetable oil
2 tsp baking powder
1 tbs hot sauce (optional)
1 cup arugula (optional)
1 small tomato, sliced (optional)
Preheat oven to chicken finger cooking instructions (some are fully cooked, some are raw and need to reach an internal temperature)
Preheat waffle iron.
Mix waffle ingredients until combined.
Generously spray waffle iron.
When chicken is almost ready, cook the waffles in batches according to your iron’s size.
Top waffles with arugula, tomatoes, and drizzle with syrup.
I thought this was a fun dinner and totally out of the ordinary. I loved the freshness of the veggies on here with the salty chicken fingers and corny waffles and sticky sweet syrup. I didn’t want my dinner to be only brown/yellow in color.
Next time I might add some whole corn into the waffles. Spinach or arugula would also be fun additions to the waffle itself.
I haven’t come up with many new smoothies in a while. Back in March I was whipping up new smoothie ideas every other day. Literally. I’ve made a bunch lately, but none have been uber creative. Greek yogurt with 2 frozen fruits is delicious, but does not warrant a blog post. Some smoothie tips are here.
I need ideas folks. That’s where you come in. Comment with an idea below. Please & thank you.
This smoothie was inspired by my other-half at work. She’s into coconut milk which sounded delightful in a smoothie. Thanks for the inspiration Ms. K!
6 oz vanilla Greek yogurt
1 peach sliced & frozen (or the rough equivalent of pre-cut frozen pieces)
4 strawberries with the tops cut off
3 tbs coconut flakes
¼ – ½ cup of liquid (juice, milk, etc. I used crystal light pink lemonade)
Assemble in a blender.
Blend & enjoy.
I loved this one! The coconut bits in there were delightful. I felt like I was on a beach, rather than getting ready for work.
Frozen fruit makes for the frostiest of smoothies. You could always use fresh fruit and ice too. I’m the only fruit eater at home so if I’m not up to speed on my fruit I freeze it before it goes bad then it can star in a smoothie whenever I get to it.
The liquid in a smoothie is the only way it’ll be drinkable. I don’t often have juice around but a single-serve low-cal drink mix is perfect. I don’t love lots of milk in my smoothie. It can make it seem ice-creamish which is awesome, but it can also just make me feel like I’m drinking milk, which I don’t really do. Your call on that one.
Now, what are your smoothie recommendations?