Happy National Pancake Day!
A whole year since I have posted a recipe… I am so embarrassed! But of course, having celebrated the holiday for years and years now, I just had to get something up, even if it meant not getting any sleep last night. Why is it the best food holiday ever? Well… breakfast: obviously my favorite meal of the day… just check out the instagram if you had any doubt. In fact, I had so many breakfast posts I just decided to give them their own hashtag. Secondly: Pancakes! Fluffy, light, round, prepared in one food processor bowl, and best paired with fruit? No further explanation needed.
Chocolate and Strawberry: a match made in… the 1960’s?
Apparently, the chocolate covered strawberry was first invented in the 1960s, in case you were wondering. Okay so these aren’t exactly chocolate covered strawberries, but when you combine the two in this decadent breakfast (or dessert), it sure tastes like it!!
It’s National Pancake Day!
Clearly I love this holiday, as I’ve celebrated it on the blog for the last two years (oh my gosh I’ve had the blog for two years?!) It should be noted, there are a couple of Pancake Days… pretty anticlimactic. Shrove Tuesday is the day before lent begins, and apparently the Irish used to use up all of their eggs and fat, since you couldn’t eat those during lent. The 2nd NPD is IHOP’s celebration (March 8th) of free pancakes and donations to Children’s Miracle Network. I think that is great cause for celebration, but just to be safe, I’ll get this post out on the early side to benefit both holidays.
Is it breakfast or dessert?
I’m still not sure… I indulge for breakfast but it tastes so sweet it could pass as an evening treat for sure! Breakfast for dinner perhaps? YES!
I especially love eating this around the holidays. Sometimes when spending time with family stuffing their faces with treats, it can be easy to fall into the trap of feeling sorry for yourself when you eat a special diet. When I make this delicious breakfast, the opposite is the case and everyone is wanting some of what I have!!! Continue reading
14 minute Skillet Frittata
In a breakfast lull? Here’s another fabulous breakfast to add to the list. I have been wanting to make a frittata for some time now, but as they all involved baking for prolonged periods of time, I never got around to doing it because I am always so hungry and impatient in the morning. I either have to be running out the door too quickly, or slept in and woke up too late on the weekend and can’t cram food in my mouth fast enough.
One day, I thought… why can’t you make a frittata on the stove? Sure enough… it’s a thing! It cooks in half the time (or less) and doesn’t require a big clunky baking dish, large batches, or heating up your whole house with the oven. Continue reading
I found a new breakfast with eggs and I am ecstatic!
I woke up one day this week and just really was craving a new breakfast. I love breakfast… if you’ve been on my instagram at all you can see that. But the problem is I get in ruts. I eat oatmeal every day for 6 months and then one day, I can’t imagine ever eating another bowl of oatmeal ever again. So then I eat eggs for a few months and they get old. So I switch it up to an omelet until that gets old and I add potatoes. Then I go to waffles for a while because oatmeal still sounds gross, and then I feel terrible because I’m eating waffles every day. At that point, waffles or eggs sound better because I know my body will feel better again.
So I’ve done this cycle for a while now and really (still) struggle to find the balance. Until recently… I am trying to get creative and find some new ideas! I’ve been adding in new things like pancakes a few days a week, a breakfast sandwich, or tacos.
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
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.
Airport food. Plane food. Yikes.
It’s awesome that markets and places like Cibo are carrying more gluten free snack options like chips, yogurt, cookies, dried fruit, trail mixes, fresh fruit and salads. But when I fly and end up eating all this crap, I always feel full and sick. It’s not a good, satisfied full. It’s a nasty, gas-creating full, while I’m about to enter a plane and sit for 4 hours.
Here are some ideas for how to have a more “normal” day of flying by bringing your own food, saving money and your intestines.