Here’s an idea: Make a breakfast dish that you can eat throughout the week and that is easily grab-and-go!
That way, you’re not stuck at work or chasing your kids grabbing whatever is handy to eat as a snack.
I don’t know about you, but if I don’t get a substantial breakfast, I will be snacking all morning long.
Spring is here, and we’ve definitely been experiencing the April showers here in North Carolina.
But, we’ve also had some gorgeous 70-degree days which I’m holding on to and enjoying as much as possible (even if that means I have to inhale pollen).
I really do love the month of April.
It’s always been special to me. I always thought April would be the perfect month to get married in Arkansas- not too hot, not too cold. And I was lucky enough to get to do just that smack dab in the middle of the month almost 5 years ago!
There’s something about the bright, green, fresh changes of April that make you feel like a bear coming out of hibernation and that anything is possible. I find myself making food resolutions upon food resolutions (including baking more fruit pies), but also wanting to get out and exercise more. Those two should go hand-in-hand after all.
Ah, I just love April.
This April, we get to celebrate Easter, which means that we are reminded of where our hope lies…and we also get to typically enjoy a special meal with others.
With Easter, I love the hot cross buns, coconut cakes, quiches, spring veggies, chocolate peanut butter eggs. I could go on and on, but I’ll just suffice it to say that these Coconut Muffins I’m sharing with you today are the perfect Easter companion.
You can make them in 1 bowl, they’re not too healthy or too unhealthy, and they kind of taste like a coconut macaroon in muffin form.
Pumpkin here, pumkpin there. There is pumpkin everywhere.
They’re outside of our homes, there are heirloom ones that cost $20, and pumpkin is in practically every packaged food.
Now, I’m not complaining here… I’m just opting to be a little choosy about how I enjoy pumpkin this time of year.
I’m not going to bash you PSL-lovers (nor will I join you, but I also don’t drink caffeine), but I am going to join in with some new pumpkin favorites of my own.
Like these delicious and impressive-looking Pumpkin Nutella Muffins.
The term muffin may be misleading here because I think these can make a great breakfast or dessert any time of the day. They somehow taste both healthy and indulgent, which is just great in my book. And look at that swirly chocolate.
About a year ago, I gave up on muffins.
I would save dozens of recipes for the perfect muffins, then I would spend a good time baking them and just never be floored. And they would have a ton of sugar in them, or take a lot of work, or all go bad when I didn’t eat two dozen muffins by myself. Imagine that?!
It was like the time when I realized I had about 15 more sweaters than I needed, and I put myself on a sweater-buying fast.
Hello out there!
Are you guys snowed in, too? I hope so…but I hope you have power (or at least stocks of food to snack on).
I love a nice snowstorm (though I could do without the ice). I love how it often forces you to slow down and enjoy adventures with others.
Since some of those adventures include indulgent or fun food, especially breakfast at our house, then I thought maybe you could use a recipe for The Best Scrambled Eggs!
Seriously, I watched this video of Ian McKellen making scrambled eggs and just had to try it. And where could you go wrong with the extra butter and cream?
These eggs are crazy creamy and perfect to put on or with toast and top with a little dill (if you have some of that that isn’t frozen yet).
Better breakfasts are for those days:
when you need a treat
when it’s been a long week and it’s only Tuesday
when you’ve got a big agenda for the day
Better breakfasts are for taking the day back and setting yourself up for success.
Well, a glorious thing happened today.
The weather was 70 degrees, and the sun actually came out!
I know! What is this? Spring or something?
I am so ready for spring, but it looks like we might still have a bit of winter (thanks, Punxsutawny Phil). In that case, we’re going to need some comforting breakfasts to last us through the morning.
I still can’t believe that some people in the South haven’t tasted grits.
If you’re one of those people, then you probably don’t live in North Carolina because we’ve got grits everywhere around here.
Whenever I married my husband, we had shrimp and grits at our wedding, and his family had never had grits before. Can you believe that? But, although he grew up in Arkansas, his parents are from Indiana and France/Belgium, so I’ll give them a break.
I grew up loving big weekend breakfasts fixed by my mom. I’m talking eggs (however you like them- which for me, was fried in a bit of bacon fat), bacon and/or sausage patties, biscuits or toast with jam, and a creamy pile of stick-to-your-ribs grits.
Being a Kentucky girl, my mom surely knows how to make delicious grits. And when she tells you that she has a new secret to making them, you take notes.
So, here’s the big secret to making the creamiest, best grits.
There are days when you feel like eating a power salad, taking a 2-mile walk and checking 20 things off of your to-do list.
And there are also days when you just feel like wearing your (some type of) fur-lined slipper booties and eating a plate of something sweet drenched in syrup.
Today, I’m thinking about breakfast treats and weekends.
On Saturday mornings, I just get in the mood to stay in comfy clothes longer and whip up (or go out for) a tasty breakfast that’s perhaps a little indulgent.
Last weekend it was pumpkin waffles (that recipe will be up soon) with Honey Cinnamon Butter.
Flavored butters are so easy to make and just add a little bit of extra flavor bling (if you will) to your meal. Compound butters are great on meat and sweet butters are perfect for pancakes, waffles or just a slice of baguette.