breakfast

Guest Post by Prosecco & Projects: What I Eat in a Day

EVERYONE knows my obsession with reading about what people eat in a day. I literally can’t get enough. I find it always interesting, often inspiring, and learn something new each time I get my hands on one of these articles.

Well below is no different. Morgan, the darling behind Prosecco & Projects shares with us a typical day for her through food below.

::Spoiler:: I am running to make Morgan’s Cardamom Cashew Milk Coffee Creamer RIGHT NOW.

Enjoy! 

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I wish that I could tell you about how I start my day off with a superfood smoothie and end it with some deliciously colorful buddha bowl but I promised myself that I would be honest! So here is what a self proclaimed house cat who dreams of being a cupcake connoisseur and wine expert eats in a day.

Everyday I start my morning with an AM Beauty Tonic. The name sounds fancy but really it should just be called daily digestion tonic. It has many benefits but the main reason I drink it is because it really gets things going. I think that the first thing that you put in your body everyday is the most important so I try to make sure its not a sugary doughnut or something along those lines. Thats not to say a doughnut isn’t next in line! Its all about balance right?!

 

After I sip my AM Beauty Tonic I move on to COFFEE! Yay! This is the best part of my day! Now here’s where I will be honest. I used to drink sugary chemical filled creamers and loved every minute of it! But after learning about how nasty those are I have trained myself to like more natural creamers! My favorite is my Cardamom Cashew Milk Coffee creamer! It is just so thick and delicious, you wont miss the stuff from the plastic bottle ever again!

I am not a huge breakfast person but I typically get hungry around 10:00 AM and want to grab something quick since I work full time and am usually knee deep in meetings around now. I love packing one of my Mini Sweet Potato and Ham Frittatas to-go. They are so easy… I just heat it up really quick and add hot sauce and avo! Total deliciousness. But if I am in a really big hurry I will have a hard boiled egg with Everything but the Bagel Seasoning sprinkled all over!

 

Lunch is kinda the same story. I usually end up eating at my desk while writing blog posts or answering emails. I love making a big pot of soup on Sundays. We will have it for dinner that night and then I will have it all week long for lunch! I love soup!

I will bring a few snacks just in case I get an afternoon craving! Some of my favorites are Chomps Beef Sticks, Carrots w/ Guac, and my fave- Jalapeno Popcorn. I have done the Whole30 a couple of times and it has totally changed my eating habits so I really try to make sure I am paying attention to what I am munching on. Don’t get me wrong I still indulge but when I do now I want to make it worth it. 

 

Like this delicious Chocolate Chip Cookie. I’m not wasting it on my afternoon snack in the office!

 

Dinner is totally random. There is no consistency here. It’s just whatever sounds good to me the night before. Some of our favorites are a burger salad with tons of Roasted Garlic Aioli smothered on top, a pot roast with roasted veggies, and tacos (duh!)!

As far as drinks go, I love LaCroix… particularly the coconut and tangerine flavors. I drink one kombucha a day and my fave is the seasonal Vanilla Oak flavor from Brew Doctors Kombucha. It tastes like cream soda. And of course I love a bubbly glass of Prosecco. I love it with a splash of pineapple juice and pomegranates. The pomegranates float around like little fireworks so you feel like everyday is a party!

xx,

Prosecco and Projects

Easy Plantain Bread

The most creative recipe name ever…    it’s just easy.

Photo Credit Purely Twins.com
Photo Credit
Purely Twins.com

This bread is an alternative to our corn bread “go to” that my kids love to eat all day, every day. Our favorite breakfast is cornbread, beans and fried egg. Yeah, we like that Central American fare- It’s easy.

This plantain bread is delicious and very versatile. With only a few ingredients, it is perfect for all of you Paleo people out there.  Personally, I like it with butter and honey drizzled on it. Some people may want to put almond or peanut butter on top. You get it, get creative.

I found a million recipes on Pinterest but they all seemed to be the same. Here is the one I followed by All Recipes.com.

NOW for Plantain Waffles. <— I will let you know!      These will be so, so good. No question about it.

Easy Plantain Bread
 
Prep time
Cook time
Total time
 
You can add cinnamon and honey to your batter. I saw a lot of people do that in the comments. I did not add either one but I did top it with both. I have also seen people make this batter into muffins as well which is a great idea.
Author:
Recipe type: Grain Free
Ingredients
  • 2 large plantains << mine were over ripened and so it turned out pretty sweet, which is fine with me>>
  • 2 eggs. Remember, pasture raised is best
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt or more if you love salt
  • add a tablespoon of honey to sweeten. Cinnamon to bring out the sweet... You can also use this mixture to fry up some pancakes! Just use this recipe for the batter and make just like you would a pancake...
Instructions
  1. preheat over to 350 and line a baking sheet with parchment paper
  2. add all ingredients to a food processor and blend
  3. spread the plantain batter into a rectangle, about ½ inch thick
  4. bake about 15 minutes and let cool
  5. If frying into pancakes, do as usual! Enjoy :)

 

Be nice everyone! It’s the right thing to do.

Love, BEC

Two-Minute Power Breakfast—it’s vegan and raw too.

2 minute power vegan breakfast

We say it all the time. We are busy! There’s no time for breakfast! My clients always tell me the only thing they have time for is a bowl of cereal. Granted, there are some pretty good cereal options out there. But they are still processed and not always organic. This is a new favorite of mine because it is soooooo easy and it is LOADED with nutrition and will keep you going the whole morning. Even try it for a lunch or a light dinner. If you want it to taste even better……whip up a batch of homemade almond milk. Just FYI, when I make my almond milk my ratio is 4 cups filtered water to one cup almonds and I add 2 dates in before straining to get a little sweetness.

Two-Minute Power Packed Energizing Breakfast---it's vegan and raw too.
 
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Author:
Serves: 1
Ingredients
  • 1 organic apple
  • 1 Tablespoon raw pumpkin seeds
  • 1 Tablespoon chopped raw walnuts
  • ½ Tablespoon hemp hearts
  • 1-2 tablespoons organic raisins
  • 1-2 tablespoons organic white mulberries
  • Toppings:Sprinkle of unsweetened coconut and chia
  • Drizzle some local honey if desired (if you like a little more sweetness)
  • ½-one cup nut milk (I use home made almond milk)
Instructions
  1. Dice apple.
  2. Add all other ingredients except coconut, chia and honey.
  3. Pour milk.
  4. Add toppings.
  5. Eat and feel insanely awesome.

So is eating raw food better? There are so many benefits to eating raw foods. The number one is super quick meals with a  ridiculous amounts of nutrients and enzymes for easy digestion.  I’m pretty sure it’s hard to find raw Oreo’s, Ice-Cream, or Dorito’s. I’m trying out a summer raw cleanse and am in the midst of it so I’ll let you know how I felt when it’s over.  I can say I have been 72 hours without a cup of coffee which is pretty much a living miracle and I only got a slight headache on day 1. Now on day three and am I loving this cleanse?  No….but I do actually like it.  Check out this article from Dr. Axe on the pro’s and con’s of eating raw. 

XOXO!

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2 ingredient Pancakes

pom pancakes
photo credit : kingscravings.com

Happy Holidays Everyone!

I have been making these guys on the fly for a while now and noticed I did not have a “recipe” on here for our clients. The recipe is..

Banana

Eggs

Damn. That’s easy.

The KITCHN has a great step-by-step process on how to make the pancakes so I thought I would use their insanely detailed recipe to help our people out.

…      mine would be. Mash. Mix. Oil up. Pour. Flip like a boss.

We prefer to add something seasonal like pomegranates and roasted nuts to top these off… maybe even a touch of shredded coconut or powdered sugar for show. They look and taste like Christmas.

 

2 Ingredient Pancakes
 
Thank you KITCHN for these very detailed directions. Helping our sisters out!
Author:
Recipe type: Breakfast
Serves: 8 small pancakes
Ingredients
  • 1 medium ripe banana
  • 2 large eggs
  • Butter or oil, for the pan
  • Maple syrup, jam, powdered sugar, or any other toppings, to serve
  • Equipment
  • Small mixing bowls
  • Dinner fork
  • Cast iron or nonstick griddle or skillet
  • Very thin, wide spatula, like a pancake spatula or fish spatula
Instructions
  1. Mash the banana: Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have ⅓ to ½ cup of mashed bananas.
  2. Add any extra ingredients: These pancakes are pretty great on their own, but a few extras never hurt. Add ⅛ teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.
  3. Stir in the eggs: Whisk the eggs together until the yolks and whites are completely combined. Pour the eggs over the banana and stir until the eggs are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
  4. Heat a griddle over medium heat: Melt a little butter or warm a little vegetable oil in the pan to prevent sticking, if you like.
  5. Drop the batter on hot griddle: Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
  6. Cook for about 1 minute: Cook the pancakes until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
  7. Sprinkle with toppings: Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.
  8. Flip the pancakes: I've found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Lay the pancake back down on its other side. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake.
  9. Cook for another minute or so: Cook the pancake for another minute or so, until the other side is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)
  10. Continue cooking the pancakes: Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.
  11. Serve warm: These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you'd like.

Optional extras (choose a few!):
1/8 teaspoon baking powder, for fluffier pancakes
1/8 teaspoon salt
1/4 teaspoon vanilla
1 tablespoon cocoa powder
1 tablespoon honey
1/2 cup chopped nuts, chocolate chips, or a mix
1/2 cup leftover granola
1 cup fresh fruit, like blueberries, raspberries, or chopped apples

XO,

Mary

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