Imagine a world in which you weren't always wondering what's for breakfast or grabbing on the go, Imagine a world in which you weren't always wondering what's for breakfast or grabbing on the go, which ends up costing more money and time in the long run. A little planning always gives back the gift of time on the back end. It takes longer to scramble in a moment and wait for deliveries or on deli lines than it does to simply be prepared. Preparation and having choices leads to health, so make it a habit starting today.
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An open face omelette can be stuffed with any topping, leftover, vegetable, meat, you name it. WAY QUICKER than my favorite, the frittata, this is a quick morning, evening or weekend way to make a pretty bite. Why do I say make a pretty bite? It's because we are first fed with our eyes. Similar to attraction, stares from across a room, the look over the shoulder and glance back, the bend and snap for those Legally Blonde Fans
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Is your pantry bare and now you’re in a snow day scare?
STOP. READ THIS. ON STOCKING. AND EAT THIS.
Because healthy means, chocolate and coconut for breakfast and it’s all so simple with a stocked pantry!
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Now, hear me out, waking up and making homemade pancakes isn't everyone's jam nor would I expect it to be. I'm a fool who loves cooking, experimenting, freestyling recipes and bringing them to you. And a lot of folks who are on their own personal journey to cook and feel well may be intimidated by all this cooking I do ... but I don't want you to be. Not for one minute because I've got you.
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Growing up eggs were a staple in our home. From eggs in purgatory to peppers, potatoes and eggs and giant frittatas - they made for an appearance at dinner least one night of the week. These mini veggie stuffed frittatas are bite sized and filled with flavor, perfect for breakfast, a quick party appetizer, mid-day snack, lunch or dinner with soup or salad.
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As I sat down to my breakfast this morning, I thought about simplicity. How we as humans seek food and life answers in others when they're really inside of us. To truly get well and live our healthiest life, we have to ask ourselves some tough questions about the choices we make every day. We gotta get real about ourselves and our food and move from there.
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One of the healthiest and least stressful ways I like to get through a week, particularly pre-holiday, is by sticking to some sort of cooking routine - even if it means only making 1 tray of roasted vegetables. I know cooking for yourself during stressful times seems counterintuitive, but it makes total sense - trust me. A little time at the front getting some veggies and cooking...
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Food is delicious. It's nutritious. There are so many ways and why's to how we feed ourselves. When I see this oatmeal, I do get excited. I know it's good for my body, my mind, and it will keep me full and energized.
When I want a muffin, I will eat it.
When I want a cookie, I will eat it.
But what I've learned about my own eating...
I fancy a bite! All natural, sized accordingly, pops a sweet hit without going into a sugar spiral and has actual health benefits. These make a great accompaniment to a morning yogurt and a mug of joe or snack on one or two with a piece of fruit. Remember, this life is all about listening to your body and balance. Oh, and the other benefit - aside from health and no oven use ... YOU MAKE THEM IN ONE BOWL!
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I'm holding a class this evening on breakfast and choices, so I thought it might be helpful to share what I'm eating this morning. Tina To Table is more than a recipe hub, it's a look inside my kitchen and mind - where the hope is that my choices and story with food may serve to inspire you to take a look at how you want to feel, your habits and emotions when it comes to food and your life.
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Ask anyone that knows me well, I die for pie. I see pie and my eyes get really big, maybe even my boobs rise into my collarbone and I get a little heated. Almost like that time I was in Italy and Tony the Bello of Sorrento walked up to me on the beach while I was eating a loaf of bread in my bathing suit - and then proceeded to ask me out. Pie can last at least a week, while time with a hot man can be fleeting. But, trust me, good pie and man memories both last a lifetime.
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For my fifth and final toast post of the week, I'm bringing you a delightful way to use miso. Maybe you've never used it at home but know it's a key ingredient in many Asian dishes, soups and dressings. BRING MISO INTO YOUR HOME, IT WILL CHANGE YOUR LIFE. I say change your life and that's dramatic, but it will certainly be more tasty. You've nothing to fear by using it ...
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I already bitched about why no one should be paying $12 for avocado toast. Now, you might want to do yourself a favor and invest in a $2.39 bottle of horseradish as it can kick up anything from your avocado toasts, to eggs, sauces, dressings and beyond. No ingredient is 1 dimensional and I want you to stop thinking that way.
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This morning's toast files are a tribute to my great Italia. The best thing about this toast? It's made from pantry and fridge staples. I always have tomatoes, olive oil and some cheese stacked in the apartment as these were essentials in my home growing up.
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Every day this week, I'm posting about toasting! It's a great no cook meal you can feel good about making at home in the midst of the holiday haze. No cook cooking helps boost that kitchen self-esteem when we're all too pooped to think about making meals or if you're not super confident in the kitchen to begin with.
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The beauty of toast is that YOU CAN PUT ANYTHING YOU WANT ON IT! Eat it with good butter or olive oil and a lil salt! That reminds me of childhood! Use nut butter only! Stack your nut butter toast with toppings that'll keep you full, like flax meal (also with an omega 3 punch), bee pollen (and added sweet energy source)
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When I was a wee-T my grandmother used to caramelize cabbage with bacon or pancetta and serve it over rice. Then I turned this delicious memory into boiled soup ... Here I RECLAIM MY RELATIONSHIP TO CABBAGE!
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The other day I made the most beautiful chicken sausage stuffed zucchini. Nothing gets my motor running like stuffing things. That also sounds sexual, and it's supposed to, because that's how I write when it comes to food.
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