The search for new breakfast and quick breakfast items is always a quest.  Sometimes the quest results in a magnificent find and other times it is a dismal failure.  About a year ago, I had a lone sweet potato lounging in my crisper.  I pulled it out and stared at it forlornly as I didn't know exactly what I wanted to do with it.  It rolled around on the counter for about an hour.  It really was lonely.  I had to go to the store since we, ok my son, had forgotten to tell me that we were out of milk and dogfood.  Once at the store I always shop the produce first.  It is just habit.  It came to me that the sweet potato would go well with spinach and cilantro. Then the tomatoes were thrown in.  The one thing I forgot to throw in was the garlic.  Aw well.  
Once home I grated and chopped.  Throwing the sweet potato into the skillet and cooking it a bit first ensures that it is thoroughly cooked.  The first time I did not and it was still just a bit crunchy.  You can use a casserole dish to cook this if you do not have a skillet.  Just make sure to grease the dish prior to first putting in the potatoes and then the egg mixture.  I use a 12 inch skillet but you can use a smaller one to make a taller bake but you might have to adjust the cooking time.  
When cooking, look for it to start to brown around the edges. If you like, before putting into the oven, you can sprinkle more cheese on top.  Any of the ingredients can be varied and still make a lovely bake.  Play with it and enjoy.

Serves 8


Recipe:

  • 8 eggs
  • 3 TBSP Milk
  • 1 1/2 cup Grated Sweet Potato
  • 1/4 cup Cilantro
  • 1/3 cup Cheese
  • 1/3 cup Tomato
  • 1/2 to 1 cup Spinach
  • 2 TBSP Butter
  • Salt and Pepper to taste

Preheat oven to 375 F (190 C Gas Mark 5)
Melt 1 1/2 TBSP Butter in a 12" iron skillet
Grate the sweet potato and add to heated skillet, let cook 5-7 minutes
Whip the eggs and milk
Add the cilantro, cheese, tomatoes and spinach
Pour into skillet
Cut up rest of butter and drop on top 
Add Salt and Pepper

Place in oven for 20 minutes, it will brown just around the edges.  Serve with bacon and fresh fruit.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.
 
 
That's right, I said it, Spam.  That wonderful mystery meat that everyone likes to hate on.  Not me.  I love Spam.  I've loved it since I was a kid and we would have it on all our camping trips.  Fried up, tossed with eggs, rolled in a burrito, there is no end to what you can do with Spam.  Another tip, it's Gluten Free.  Uh huh that's right, gluten free.  Deal.
I was starving this morning and wanted something different.  I've been eating WAY too much rice based stuff and my ass is showing it.  Well not just my ass but my thighs, hips, arms, face, back etc....  So not to belabor the point, it's time to cut down on the rice and rice products (my heart is sobbing right now).  I'm also doing a self 30 day challenge.  That will be a separate post.  Look for it.
So today I rummaged through my fridge for something new.  I came up with eggs (not new but let's poach them), cabbage, green onions, sweet potato, mushrooms, and cilantro.  Hmmmmm, what to make of this.

Well here goes.


Serves 1


Recipe

1/2 cup Sweet Potato grated or you could use yam
2 stalks green onion, diced
1/4 cup mushrooms of your choice, I used enoki
3/4 cup rough cut cabbage, I used green because I had some left over 
two slabs of the Spam about 1/4" thick or thicker depending on your taste, diced
1 egg
pot or pan with 2" of water to boil
Ghee or your choice of oil to stir fry in

First toss in your ghee and let it melt and get hot.  
Place a shallow pot of water to boil with no more than 2 inches of water.  Keep an eye on it.  When it boils, turn it down to a simmer
I threw the sweet potato in first and let it cook on medium for about 4 minutes.  I then moved it to the side and tossed in the Spam and let it begin to brown on one side.  Watch your sweet potatoes as they are still cooking.  Look for them to begin to brown also and flip them.  Flip the Spam when it begins to brown. When you have flipped the spam so the browned side is up, toss in the cabbage, onions and mushrooms.  The Cilantro can go in either the last few minutes or when you are plating.  I like it either way.  
At this point you will want to poach your egg.  The water should be at a simmer.  Crack your egg into a separate bowl and gentle pour (get as close to the water as physically possible) your egg into the simmering water.  Let it cook 3-4 minutes.  Use a slotted spoon to remove the egg from the water.  Blot the back of the spoon on a dish towel to remove excess water.  Plate your stir fry and lay the egg on top.  Voila.
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Ghee is clarified butter
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie

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Nutritional information obtained using CalorieCount.com
 
 
I'm not sure why but Breakfast is always the hardest meal of the day for me.  Probably why I do so many posts on it.  Once I couldn't eat bread anymore, the struggle became real.  I didn't want to have the same ol' same ol' everyday of bacon and eggs or just eggs or just bacon.  Yes, I know there are gluten free "breads" out there but they are either too expensive, sorry not paying $6-$12 for a loaf of bread or just too gross to eat.  I've made a few that are ok but after the first day they can get crumbly and not so great.  I've frozen them and they are not too bad but it takes time to make the right bread.  I will be posting the breads that I make soon.  Anyway, that was off topic.  I still like to come up with new things to eat for breakfast and while they all evolve around fruit and eggs I thought today's was a little different.  It is one that I have been eating for awhile but never measured anything out to put down on paper.  I usually just kind of throw it together and eat it.  I also have it for lunch sometimes especially after working out.  I do have to say that it doesn't photograph very well but it is a wonderful blend of savory and sweet.  Give it a try and let me know what you think!
Serves: 1

Recipe: 


Rice Bowl*: 
Premade rice, use 1/2 cup cooked rice
3/4 cup diced Strawberry
1/2 Banana, diced
1-2 hard Boiled Eggs, diced
2 strips cooked Bacon, diced 

Dressing:
1/4 cup diced Mango (I buy the frozen)
1/4 cup Cranberries (frozen)
1/2 cup Orange Juice
1 TBSP Olive Oil
6 Leaves Mint

Cook the rice as per instructions:  Dice up the Strawberry, Banana, hard boiled eggs and bacon and throw over the rice.

In a blender or food processor:  Process all the dressing ingredients until smooth.

Spoon over rice bowl.

*You can also add blueberries, blackberries, raspberries or fresh mango.  Stay away for the citrus on this breakfast rice as I didn't think it worked well on it.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com, with 1/2 cup white rice.
 
 
On the go, on the go, on the go. Seems it's the story of our lives.  We are always running from one event to the next and we don't always eat right.  My powerhouse of the day is breakfast.  If I start my day off with a tasty breakfast, my world works a little bit better. However there is not always time to drag out the pots and pans to whip up a healthy tidbit.
When I first thought of making eggs in the microwave, all I could think about was the quicky marts type of spongy eggs. I thought that was the only way that eggs were cooked in the microwave.  I set about trying different ways to cook them and quickly learned it wasn't that hard.  Don't over cook them seems to be the prevalent thought.  The other consideration is the wattage on your microwave, the higher the wattage, the quicker it will be done.  Mine is the 1000watt so it was done in 60 seconds.  At a lower wattage, check after 45-60 seconds and adjust.
As for the options, add whatever you would normally add to an omelette.  You can add more cheese, a variety of cheeses, salsa, sausage (cooked), chunks of cooked potato, kale, or mushrooms.  Mix it up and change it up every time.
Go wild.
Serves 1

Recipe:

1 egg
1 tsp Milk
1 tsp Butter or margarine
1 TBSP Shredded cheese of your choice
Salt and Pepper to taste

Options:  Bacon cooked and chopped (about 1 slice), Spinach chopped, about 1-2 TBSP, Cilantro chopped about 1 tsp, cherry tomatoes chopped 2 larger or 4-6 smaller, green or red onion diced 1 TBSP

Use the butter to "grease" the mug and leave any extra at the bottom.
Crack in egg and add milk
Whisk
Add the rest of the ingredients (I added the tomatoes after cooking but you can add them during the cooking) and stir to coat all
Place in microwave for 45 seconds and check for doneness, this will all depend on the microwave.  If cooked too long it will get spongy and any longer then that it turns hard.
In my microwave (1000 watt) It was done at 60 seconds
You can leave it in the mug or because of the butter, it slides right out of the mug.
Serve with fruit or fruit and yogurt.

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After "buttering" the cup, whisk the egg and milk right in the mug
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Information based on 1 egg and all ingredients listed above with all options. You can reduce the calories by leaving out the bacon, reducing the butter and cheese.
 
 
I have always loved Hollandaise sauce but was so intimidated by it.  My thought was that it was just to fancy for me to make.  Then about a year ago a friend of mine whipped us up some in moments.  I was astounded.  How? What? Why?  It looked so easy.  It did take me a few tries as I didn't whisk the entire time or was distracted or didn't have all the ingredients ready and handy.  Learn from my mistakes. Now, the one other thing that will really make a difference in your sauce is your ingredients, use real butter (unsalted), real lemon juice and fresh eggs.  Again, these were mistakes that I made.
Now, you don't have to cook bacon or ham, you don't even have to have a english muffin.  Here I present a few different ways to eat it.  Instead of the corn tortilla, use wilted spinach it is just as good.
Serves: 1


Recipe:


1 Egg
Ham or Bacon (or even Peppered Spam)
Salt and Pepper to taste
1 Corn Tortilla (Gluten Free)

Optional:  Fresh Basil, 1-2 leafs, Cayenne Pepper, wilted spinach


Hollandaise Sauce

1 Egg Yolk
1 TBSP Butter
1 TBSP Hot Water
1 tsp Lemon Juice

Small sauce pan, small glass or metal bowl that will fit in sauce pan but not all the way.  It just needs to touch the simmering water in the sauce pan (see picture)

Wire whisk

Hollandaise sauce comes together very quickly once you start to cook it.  First, get the water simmering  but not boiling for the sauce and set your bowl in it so that it gets hot.  Make sure all ingredients are ready and handy.  
Then get the pan ready for your fried or poached egg.  I have made it with an easy over egg, fried egg and a poached egg.  One thing that I do, I whip the egg white with some fresh basil and cook it at the same time as my other egg so that it doesn't go to waste.

Put the butter in the bowl over the simmering water and let it melt.
Once it is melted start your other egg (poached, fried etc.)
Put the tablespoon hot water in with the butter (I just scoop out a tablespoon from the simmering water)
Whisk briefly
This is where it comes together very quickly!
Put in the lemon juice and whisk briefly
Your egg yolk should be ready in a small bowl
Add about a tablespoon of the butter mixture to the yolk and whisk
Do this again 
Now add this to the butter mixture and whisk, don't stop.
It should only take about 15 seconds for it to thicken
Remove from heat.
Plate and serve.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Based on sauce from above plus 1 poached egg, 1 slice bacon, 1 corn tortilla
 
 
My neighbor stopped by the other morning before I had my breakfast and we got to talking when she asked if I had anything new on my website.  Since I was starving, I casually said "Well, I'm about to make one for the website right now and photograph it".  Me unaware that she hadn't eaten either, invited her up to the house to finish our chat.  Once there she peppered me with questions about the recipe.  Would she like it, would it be easy to make for a family of 4, could she change ingredients, it finally dawned on my thick mind that she wanted breakfast.  Yes, M, I'm talking about you!  So we chatted while I whipped this meal up. Now, one thing that I left out and didn't realize it until after the breakfast had been consumed and I went through the photos, I never photographed the Hollandaise sauce.  Hence the reason for the egg yolks in the picture below.  I know some people think it's a pain to make but it really is not.  I do not make it in the blender because I want my yolks cooked thank you.  I will post another similar recipe soon that will have the Hollandaise sauce with it.  I will also make a video on how easy it actually is to make.
This breakfast can also be made with leftover potaotes (how it really came about anyway) as was the ham steak.  We had the steak the night before with an apricot glaze so I wanted to use it all up.
Serves 4

Recipe

1 Small Ham Steak
1 1/2 cups Mashed Potato
2 TBSP Flour plus more for dredging (I used a gluten free flour)
4 Eggs
Butter or Ghee
Salt and pepper to taste

Optional adds to the potatoes:  Green onions chopped fine, sun dried tomatoes chopped fine
Optional:  When the ham is done, throw in a double handful of spinach and let it wilt and bit, serve over the ham but under the egg.



Mix the 2 TBSP flour with the mashed potatoes.  Using just less then a 1/4 mashed potatoes, make them into a ball and then flatten
Dredge the patties in the flour
In a skillet, heat your butter or ghee for frying on medium heat
Place 3 at a time, you don't want to overcrowd the pan, fry the mashed potato patties.
Try not to move them while they are frying.  You should see around the edges a nice deep golden brown when they are ready to flip.
While waiting, cube up the ham.  You can either wait until the patties are done and cook in the same pan or have another skillet going.
Once the patties are done, move to a warmer plate and finish the ham, and put your eggs into the pan to poach.
On a back burner, have a pan with 2 " of water. Bring to a boil and then reduce to a simmer.  This is what you will use to poach the eggs.  If you don't want to poach, wait until the ham is done and fry up the eggs in the same pan.
If you want to make the Hollandaise sauce make it on the pan of water you have at a boil for the poached eggs.  While the ham is cooking, and the potatoes have been flipped is when you would start the sauce.  you really don't need it with this recipe though.

Plate, 1 or 2 potato patties on the bottom, then ham steak with the egg on top.  Serve with a fruit salad with a light mint dressing.


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.
 
 
I know you are reading the title and thinking she's lost her mind, time to pull out the white jacket with the special sleeves.  Nope.  Sane as sane can be or relatively so.  These actually came about because I'm lazy.  I wanted french toast but I always have left over egg that just ends up going down the drain.  What a waste. Why not I thought just throw the extra egg in with the French Toast.  Hey better yet why not combine scrambled eggs and french toast.  It really made sense in my mind.  Now granted they are not the prettiest things to look at.  They are scrambled eggs after all but I think with the simplicity of this recipe, you will thank me in the long run.  Really, you will.
Serves 1-2

Recipe:


2 eggs
1 TBSP Milk (any type of milk)
2 strips Cooked Bacon, broken up
2 slices of GF bread (or any bread will do) cut into strips
small bit of butter, ghee, margarine, or oil

Crack the eggs into a bowl and add the milk, scramble
Heat a small fry pan on medium low
add a bit of butter
when hot add the strips of bread and follow with the egg over the top of the bread.  Make sure to cover all the bread
Top with the cooked bacon
Let cook
Using a spatula or other, cut it back up into strips
Flip and cook

Plate, serve with warm syrup and fruit
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutrition information obtained from CalorieCount.com. Serving size 1
 
 
This a actually a recipe that I came up with sometime ago and it was so simple that at the time I thought "meh", why publish it.  However, I received quite a few emails and a few requests on the Facebook page to publish it.  Really, this is so very, very simple and that is why I love it so much.  Most people get intimidated by the poached egg.  Don't!!  A poached egg is very, very simple to make.  Simmer your water first, then slide in the egg (don't crack it into the water), spoon some water around it to keep it together, remove with a slotted spoon and you are done. Easy peasy.  This is also gluten free!
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Ghee
Serves: 2

Recipe:

1 cup Polenta cubed (about 1/2 inch thick and 1 inch long or 1.27 cm x 2.54 cm)
1/2 cup Baby Bella Mushrooms, sliced
Ghee, bacon fat or oil for frying
2 eggs
Optional:  Bacon (crumbled), chopped sundried tomatoes

Place a small fry pan with about 2" of water on a back burner and heat to a simmer (this will be to poach the eggs).  Crack your eggs into separate containers, don't break the yolk.  The container should be small enough to gently slide the egg into the simmering water.

In another fry pan heat the ghee on medium to medium high heat.  When hot carefully add the polenta. The polenta will cook very fast. Once it is browned on one side, add the mushrooms and continue to cook.

Now is the time to slide the eggs into the simmering water, one at a time.  Have a spoon handy so that you can "spoon" the white back onto it's self.  Cook in the simmering water for 4 minutes.  Use a slotted spoon to remove.

Plate the polenta and top with the egg.  You can also add sundried tomatoes during the last moment of cooking.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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With crumbled bacon and sundried tomatoes.
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Nutritional information obtained by using Caloriecount.com. Based on information found in recipe but without the bacon.
 
 
After waking up the other morning with such a sweet tooth and having the need to consume an entire coffee cake, a need, not that I actually did it, I decided to balance out the week with something a little healthier.  Also my nieces are staying with me for a few weeks as they usually do during the summer and I had to show off.  I wanted to make a new recipe that was healthy and flavorful.  Yes, it can be done.  I needed some yolks for another recipe that I was making so this naturally led into what to do with the egg whites.  I hate to just throw them away and no one but me will eat marange cookies.  I "like" scrambled egg whites but to put up a recipe you need to give it that extra twist, that little umph so that people will want to make it.  Right, am I right........  Ok maybe not.  However, I wanted fluffy, really fluffy egg whites not the regular scramble that can make them dense.  The way I'm gonna talk about does take a bit longer and a more delicate touch, but in the end the pay off is incredible fluffy, pillow soft egg whites.  
Feeds 2 people

Recipe:

4 Egg Whites
1 TBSP Milk
1-2 TBSP Crumbled Sheep Milk Cheese or another mild cheese
1 TBSP Fresh Basil, chopped
4 Figs, washed and cut in half
butter
Salt and Pepper to taste

Beat egg whites and milk until fluffy (just before they would start to form soft peaks)
Butter the fry pan and turn to med low
when the pan is hot, pour in the egg whites and let cook until it just pulls away from the side of the pan. Now gently begin to move the eggs around to cook on the other side.  You really want the egg whites to stay fluffy.  I use a silicon spatula and just kind of flip it over in.  
When the eggs are almost done, heat another pan with a small amount of butter.  When the butter is hot, place the figs face down and sear for approximately 3 minutes.
Plate, salt and pepper to taste, crumble the cheese over the top and the fresh basil.

I also made sweet potato hash browns with my.  Grate a sweet potato, press between papertowels to squeeze out water.  Heat your waffle maker per instructions.  When hot, carefully butter and add the sweet potato.   Cook as per instructions of  your waffle maker.  It may take a bit longer then making a waffle depending on how much you add.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information calculated on CalorieCount.com. The recipe was calculated without the sweet potato hashbrowns.
 
 
This is going to be a really quick recipe for you.  My nieces are staying with us for a couple of weeks and one of them is a vegetarian.  I've been cooking two separate meals so that I know she is getting the right proteins and such.  This morning I thought, no we can all eat the same thing.  Well almost all of us.  My son didn't touch the polenta with a ten foot pole.  Ah well, you can't win them all.  
I love polenta and rarely find recipes using it.  I've decided that next weeks recipes will be dedicated to this wonderfully versatile food.  In the meantime have this easy, quick and flavorful recipe.  You're welcome.
Feeds 3 people



Recipe:


Prepared Polenta.  I used a certified Gluten Free Brand.  I also used the one with the sun dried tomatoes in it.
6 Basil Leafs
6 Figs
3 eggs
Salt and Pepper to taste

Cut the polenta in 1/4" to 1/2" thick slices.  I prefer the thinner cut, they cook faster.  We cut 2 slices per person
Wash, pat dry and cut in half the figs
Wash and pat dry the basil leafs

In a non-stick fry pan, add a tiny amount of butter or oil.  A tiny amount, just enough to lightly coat the area where you will place the polenta.  
Heat the pan on medium
When hot, carefully add the polenta don't crowd the pan.  Cook in batches if you need to.  Let it cook until it browns and then flip.
When both sides are browned, remove to a warming pan.
Place the figs cut side down in the pan and let sear for 3-4 minutes, remove to warming pan.
Fry up your eggs how you like them.
Plate first with the polenta, then the egg, rip up the basil and place on top.  Plate the figs next to the egg.
Enjoy!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using the website Caloriecount.com.