Breakfast...
When my sisters and I were younger my parents we very regimented with us. Every Sunday my parents would take us to mass and right after we went to brunch, we never skipped either. Maybe that's why brunch and breakfast are my favorite meal of the day. Literally I could eat it for every meal. It's so crazy when I say Sunday Breakfast, so many places and memories come up in my thoughts, like warm fuzzies!
Growing up, My favorite brunch place to dine with my family was this Mexican restaurant, Yolanda's. Every Sunday, Ms. Yolanda had a brunch buffet on Sunday mornings.. My family and I would sit at the largest dinning room table and my dad would always order me a Shirley Temple. I felt so special, it came with one of those Maraschino Cherries, which I'd always save till the end. I used to save the best for last, so I could savor it. I still remember my order, it was always the tamale with red sauce a side of scrambled eggs, frijoles and hash browns. So so good.
Growing up, My favorite brunch place to dine with my family was this Mexican restaurant, Yolanda's. Every Sunday, Ms. Yolanda had a brunch buffet on Sunday mornings.. My family and I would sit at the largest dinning room table and my dad would always order me a Shirley Temple. I felt so special, it came with one of those Maraschino Cherries, which I'd always save till the end. I used to save the best for last, so I could savor it. I still remember my order, it was always the tamale with red sauce a side of scrambled eggs, frijoles and hash browns. So so good.
Chilequlies
The first thing I do whenever I go out to breakfast or brunch is check the menu for Chilaquiles. It's my favorite thing to try if they do have it. Every restaurant has their own way of making it, but the way I grew up eating it was with a red sauce, so I'm a little biased to that way of making it. I get so happy when I find a place who makes it the same way. I do appreciate the verde style, but red sauce has my heart like I hope this dish will have yours.
Ingredients: Chips: - Cassava Flour ~ avocado oil ~ himalayan salt ~ spring water Sauce: ~4 roma tomatoes ~ 2 garlic cloves ~ shallots ~ground cumin ~ himalayan salt - guajillo chile peppers - spring water or chicken broth - arrowroot powder Extras: -Guacamole ` Chives `President French Salted Butter ` 2 Eggs/ 4 egg whites |
Steps:
Eggs Florentine
My oldest sister first introduced hollandaise sauce to me when I was probably in junior high. She made us asparagus with this sauce over it. It was so tasty! I just remember being obsessed with the sauce after this that when I went to brunch the next time my curiosity was itching at my palette. I saw that they had hollandaise on a dish called eggs benedict. I might of order this dish for brunch for months after. I love love |
Pumpkin Spice Waffles
My favorite time of the year is Halloween season... Yup, I'm one of those crazy people who partake in this holiday and may be a little obsessed with it. I start decorating on September 1st. I will plan out all September and October to revolve around Halloween activities. Two of my siblings have birthdays near Halloween, so as a child we'd always have Halloween parties to celebrate their birthdays.
As a kid, we NEVER had store bought costumes, partly because my mother couldn't afford to buy all of us one. They we too expensive. This forced my mother to be creative, which is where part of my creativity definitely comes from, my mother. She used to design, create and sew all of our costumes by hand every year. My mother would get decked out with our costumes and now as an adult it's a standard practice, that I make my costume every year.
Pumpkins, skulls and witches all remind me of this Holiday. It really is just a happy time of year for myself because it brings back the fun times my family and I had. SO, I hope you enjoy these waffles as much as I do. PS, I got the mini skull mold from the brand Dash.
Ingredients: -4 eggs -1/2 gluten free flour of choice - 1/2 teaspoon arrowroot powder - 1/2 cup nut milk of choice - 1/2 cup pumpkin puree -1 1/2 teaspoon vanilla extract - 2 tablespoons coconut sugar - 1/4 teaspoon sea salt - cinnamon - ginger powder - ground cloves - nutmeg Honey Butter: - French Butter - Cinnamon - Honey. |
Steps:
In one large bowl mix dry ingredients: flour, arrowroot powder, coconut sugar, sea salt, cinnamon, ginger powder, ground cloves, and nutmeg. Mix in enough spices so that it evenly looks dispersed in the flour mix. I like a strong pumpkin spice zest, so I will mix on the darker side. Place to side
In a separate large bowl mix in eggs, milk, pumpkin, vanilla extract, more spices (ginger, cinnamon, nutmeg and cloves), and whisk until evenly mixed. Fold in this mixture to the first bowl with dry ingredients. Then whisk.
Plug in Dash waffle maker, spray with a light coat of butter spray. Then pour in mixture, enough to only coat the skull face or a little extra to make the full circle with skull. Close lid and blue light will turn off when ready. Repeat, till batter is done or desired amount made. This mixture should make about 8-12 mini waffles.
I like to top this with berries and some honey butter. To prepare the honey butter, it's simple, mix softened butter with cinnamon and honey. Serve and enjoy.
In one large bowl mix dry ingredients: flour, arrowroot powder, coconut sugar, sea salt, cinnamon, ginger powder, ground cloves, and nutmeg. Mix in enough spices so that it evenly looks dispersed in the flour mix. I like a strong pumpkin spice zest, so I will mix on the darker side. Place to side
In a separate large bowl mix in eggs, milk, pumpkin, vanilla extract, more spices (ginger, cinnamon, nutmeg and cloves), and whisk until evenly mixed. Fold in this mixture to the first bowl with dry ingredients. Then whisk.
Plug in Dash waffle maker, spray with a light coat of butter spray. Then pour in mixture, enough to only coat the skull face or a little extra to make the full circle with skull. Close lid and blue light will turn off when ready. Repeat, till batter is done or desired amount made. This mixture should make about 8-12 mini waffles.
I like to top this with berries and some honey butter. To prepare the honey butter, it's simple, mix softened butter with cinnamon and honey. Serve and enjoy.
Spinach Omelet with Parm Potatoes
This omelet combo became a recipe one day, because I had leftover prosciutto and spinach that I did not want to go to waste. It was pretty much a Friday breakfast. I had very little left in the fridge and one large Yukon potato left. It's kind of my favorite omelet now and super fast and easy to make. Ingredients: -3 eggs - milk of choice - sea salt - pepper -prosciutto - spinach -parmesan reggiano ** See sides for Parmesan Potato recipe ** |
Steps:
Zucchini Leek Quiche
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Choco-Chia Pudding
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( GF ) = Gluten Free
( V ) = VEGAN
( VE ) = Vegetarian
( V ) = VEGAN
( VE ) = Vegetarian