These make my taste buds sing every morning.
I feel like I’m on vacation, when I make these babies, sit on my patio, and listen to the world wake up. I coined these “hotel breakfast potatoes” because sometimes when I stay in a nice hotel on the road, or if I have an early flight out the next day, we order room service or to-go from the restaurant. I call down and find out how they make their breakfast potatoes and eggs, and usually they’re fine, but if they are fried or something, they will many times accommodate me and just make my own in a pan on the stove. I love friendly hotels (SPG hotels have a pretty good reputation for cooking safe food in my book).
Okay Emily so what – get to the point. OKAY so these are always the best potatoes! These ones and the ones at Root Down in the Denver airport. Wow, those are so good too. My very very favorite ones are when they have all different colors (yes, you can taste subtle differences, I swear) like purple, blue, red, and then of course the traditional white/tan. Even better is when they add in sweet potatoes. Okay well enough dreaming about hotels – these are the real deal and they taste like the ones in the hotels! I LOVE potatoes so much guys and they just make me so happy the whole time I’m eating, so they usually get eaten last and it’s my favorite part!
GF, DF, SF, Vegan
Serves: 3-4 potatoes/person
Prep time: 1 minute
Cook time: 13 minutes
A quick and easy dessert, with ingredients you already have on hand!
That is how every recipe should start, right? Wouldn’t that be nice! This is a great dessert (or snack) that I used to make often in college. It was one of those where I made it, fell in love with it, made it way too many times in a row for months, and then never craved it anymore. Lucky for me (and for you!) my cravings are back in full swing and I am loving this dessert right now. I think I have eaten it 5 out of the last 6 or 7 days.
It’s the perfect combination of warm gooey-goodness, with a soft crunch (is that even a thing?) and the corn makes it even a little salty. Plus, there is banana, and who doesn’t love banana?! If you’ve spent any time on my blog, you can see that I’m a little obsessed.
On that note actually, I just recently made a new friend. Oh yeah, by the way, I moved to Texas. It’s been a while since I posted and I had this whole plan to blog every week, etc, etc, and then life happened. Anyway, I am in grad school and it’s insanely busy, but I promised myself I would write this recipe post this week. So, back to what i was saying — New friend! Ah! She is the coolest! She can’t eat many of the same foods as me! Sadly though, one intolerance she has that we do not share is bananas. … I know! So tough. So I am going to be trying to brainstorm some new ideas for how to make these recipes and new ones without bananas. But I definitely think you could put other things in this like pineapple, apples (cooked or raw!), pears, strawberries — go crazy, get creative!!
The Perfect Summer Tacos
Yum! This recipe was made on-a-whim when Gabe and I wanted to make a quick and easy dinner on the grill. I stopped by pinterest for a few minutes and quickly decided to do some chicken tacos when I stumbled upon this awesome watermelon cucumber salsa. We are a little obsessed… It was love at first bite!
What I love so much about this recipe is that it’s just perfect for a summer BBQ! The watermelon is wonderfully cool and refreshing, while mixing so well with the salty corn tortilla! The cucumber and watermelon just give it a great crunch as you bite into the taco. And the cilantro! Ahhh it’s just so tasty!
GF, DF, SF
- 1 – 1 1/2 pounds grilled chicken breasts
- Olive oil (about 8 Tblsp)
- 1 1/2 cups finely chopped watermelon
- 1 small cucumber, peeled and chopped
- 2 Limes, juiced
- 1 green chili, finely chopped
- 1 small jalepeno, finely chopped
- 2 Tblsp cilantro
- a sprinkle of salt
- Corn tortillas
It’s pancake day! Aka Shrove Tuesday.
This morning I celebrated by making a new recipe for healthy pancakes, instead of the dessert, cake-like pancakes most people are accustomed to. You can find the recipe for these tasty creations here [Pancakes to be Proud of]. I topped mine with blueberries, bananas, and slivered almonds, but Hana has more ideas on her website, including topping with honey and peanut butter. Whatever you do, these promise to be yummy!
Note: I cut the recipe in half and it made even more than is pictured here – way more than I needed for breakfast. So if you’re cooking for one, I would just make half!
Also, be sure to celebrate National Pancake Day on March 3rd. Either visit an IHop (if you’re not gluten free) or celebrate by making your own stack at home and donate some change to your local Children’s Miracle a Network hospital! The holiday is meant to be fun, but it also raises quite a bit of money for this wonderful cause that allows hospitalized children to have toys, video games, and specialized equipment while in the hospital, as well as pay for therapies and trips for outpatient kiddos! I have first hand seen the difference these dollars make at our local Tucson CMN hospital, TMC for Children.
Fresh, warm, and full of flavor
No seasoning packets or taco sauces needed, just simple seasonings from your cupboard. This meal can be put together in under 15 minutes and requires very few ingredients from the store! Just run in and grab ground beef, tomato, cilantro, and tortillas!
GF, SF, DF
- 1 lb lean ground beef (I shoot for 90% or more)
- 2 packets Minute Multi-grain rice medley (or any other rice – I prefer this because it has quinoa, brown rice & other types all mixed together)
- 2-3 Tomatoes
- Bunch of Cilantro
- 1 Lime
- Corn Tortillas
- 1 – 1 1/2 Tblsp Chili Powder
- 1/2 Tblsp Cumin
- 1 tsp Chili Pepper
- 1 tsp Salt
Simple, quick, and easy!
Yummmm. These babies are better than anything you could find at McDonalds or in a frozen bag of Ore-Ida. I’ll admit, since going gluten free there have been many days when I crave fast food fries. But after making my own and seeing how easy and tasty they are, I’m definitely satisfied.
There are so many variations you can make here, but the best part is, you can make them just how you like them – how well done, how much salt, what seasonings, shape, etc. And it’s really very quick and easy and you could have them sitting in your lap 25 minutes after craving them. If you want to make things really easy, buy the bags of small potatoes. You can even get multi-colored ones for a really fun plate!
GF, DF, SF, Vegan,
- 2 Potatoes (or several mini-potatoes)
- 3 Tblsp Extra Virgin Olive Oil
- 1 Tblsp Salt
- 1 tsp Garlic Powder
- Several sprigs of Rosemary (fresh is preferred)
Nature’s sweet treat
Sweet potato fries are a special treat because of their natural sweetness. I eat these as a sweet snack, or even dessert some nights. For the POTS folks out there, it’s a great salty snack as well to increase blood volume. These babies keep well in the fridge and are a great go-to snack when you’re search for something “healthy” to munch on but don’t have a lot of time.
GF, DF, SF, Paleo, Vegan
- 1 sweet potato per person
- 1-2 Tblsp fresh cilantro, thyme, rosemary, or parsley (my favorite is rosemary)
- 1 Tblsp salt
- 1 Tblsp olive oil