As Stephen has been out to sea for 2 months now, I finally feel myself settling in a routine. Staying busy and having a routine makes each day a little easier, although I constantly miss him. Mornings usually mean being awoken at 6:15 by a joyful, tail-wagging golden puppy, long walks before it becomes unbearably hot, coffee with rich cream, and always a big egg scramble. Breakfast is my favorite meal and always consists of eggs, vegetables, and cheese combined in some creation. This morning, I found a jar of artichoke hearts and sun dried tomatoes and decided to put them to good use.
Breakfast is the most important meal of the day as it jumpstarts your metabolism and will keep your energy high throughout the day. Eating quality protein and fresh vegetables instead of sugary breakfast cereals will leave you satisfied until lunch! Frittatas or baked egg dishes are an easy way to have quick morning leftovers ready to eat. Enjoy this combination of rich, creamy feta cheese and tart sun dried tomatoes to flavor your morning start.
Rise and shine!
- 6 eggs
- 3 tbsp whole milk
- 10 sun dried tomatoes
- 8 artichoke hearts (canned or fresh works fine)
- Large handful of fresh spinach
- Feta cheese crumbles
- Salt and pepper
- Preheat oven to 350 degrees. Use coconut oil or ghee to coat the baking dish.*
- Finely chop sun dried tomatoes and artichoke hearts.
- Whisk together eggs, milk and salt and pepper.
- Place chopped vegetables and spinach at the bottom of the baking dish and pour eggs to cover.
- Sprinkle with feta cheese crumbles.
- Cover pan with foil and bake for 25 minutes. Remove foil covering and continue baking for 10-12 more minutes or until middle of egg dish is fully cooked.
- The edges of the frittata should be golden brown and slightly crispy.
*I used a 9 1/2 inch oval baking dish.
Today is my Dad’s birthday—if it were up to him, he would possibly eat cheese and bacon for breakfast, lunch, and dinner. I put together these savory pancakes as a special birthday treat combining his favorite foods!
When I was little, I used to stand at the edge of the kitchen counter helping my dad make pancakes on weekend mornings. On special occasions we would pack up the car and take our camping stove to the beach to enjoy a hot pancake breakfast. My dad has inspired me to keep a tradition of relaxing weekend breakfasts.
Sweet maple syrup is the perfect addition to these salty griddle cakes.
Happy Birthday Dad! Thank you for always encouraging me to excellence!
Bon Appetite, Caroline
- 1 1/2 cups almond flour
- 1 cup kefir or buttermilk
- 2 eggs
- 1/2- 3/4 cup sharp cheddar cheese, shredded
- 3/4 cup bacon crumbles
- 1 tsp baking soda
- Warm griddle to medium heat.
- Melt a pad of butter to grease the griddle.
- Using a large spoon scoop batter into heated griddle. Edges should immediately bubble.
- Flip and cook on the other side—do not overcook as almond flour will quickly dry out.
- Serve with butter and sweet maple syrup.
I use pastured pork bacon from US Wellness Meats. The pigs are farm raised and happily forage for grubs and roots. Their bacon is cured without preservatives or added sugar.
La porte verte—oh I dream of the day my front door is painted green! As I traveled in Europe last summer, my camera quickly filled up with pictures of old and modern, small and grand, weathered and fresh, green doors. While reminiscing of last summer’s travels —tastes of Europe’s beautiful farmer’s markets and exploring old cobblestone streets—I was inspired to make these spring green zucchini fritters.
Hues of green fill our home from our breakfast dishes to basil plants and seem to color every meal. Green is a color full of life and bountiful at the local market in this current hot season. I picked up some beautiful deep green zucchini the other day and as they got lost in my refrigerator, the recently discovered squashes are now transformed into buttery fritters!
Combining vegetables with a source of protein and fat—almond flour, eggs, parmesan, and creme fraiche—creates a light yet complete meal for a hot day!
Spring Zucchini Fritters
- 2 large zucchini squash, shredded
- 2 green onions, chopped
- 1 egg
- 1/2 cup parmesan cheese, shredded
- 1/2 cup almond flour
- 1 tablespoon dijon mustard
- 1/4 teaspoon sea salt
- dash of paprika
- fresh ground pepper
butter or ghee
cultured creme fraiche or cultured sour cream
- Grate zucchini and place in a bowl. Using a wooden spoon, gently press down on zucchini to remove excess water and drain—zucchini squash is high in water content, which will make fritters soggy.
- Add all other ingredients and gently toss together.
- Heat a frying pan over medium to high heat.
- Melt a pad of butter or ghee and drop a scoop of zucchini batter. Batter should immediately sizzle in hot pan.
- Heat for 2-3 minutes until edges are bubbling and flip to cook the other side.
- Pan should cook about 4 fritters at a time. Repeat until all batter is used.
- Serve with a dollop of creme fraiche.