Summer Omelette

Looking for a good summer breakfast?
Try cooking up some fresh zucchini and tomatoes in pesto and scallions, and mixing them into eggs for an omelette. Put grated parmesan and chopped fresh arugula inside.
Delicious!

Waffles!

I finally caved in and bought a waffle iron! In making the first batch of waffles, I decided to use an old family recipe for lemon waffles. It made for a delicious brunch, and I can't wait to try out more recipes in the future!
And inspired by a friend, I made fresh cinnamon whipped cream.

Strawberry Pancakes

My favorite way to make pancakes is to use yogurt instead of milk, then add a splash of milk at the end to thin it out enough to spread out in the pan. It makes them fluffy and adds a nice taste. I also experimented with adding a little bit of coconut to the batter today, and it was delicious!
This is how thick the batter turns out.

Raspberry Blueberry Muffins

I'm still avoiding sugar, but trying to re-integrate it slowly. I woke up craving muffins, so set out to make something that would work for me. These muffins are made with splenda and honey, and use half whole wheat and half white flour. I modified a recipe I found online. It's amazing how infrequently I use a cookbook now!

I realized half-way into making my "blueberry" muffins, that I only had about 1/4 cup of blueberries left. Good thing I had some raspberries in the freezer!


Ready from the oven:
Delicious, and with just the right amount of whole wheat flour!

Sunday Cake

My grandfather taught me how to make this cake, and I totally forgot about it until I was going through my recipe book last night. I went out and bought a bundt pan, which I thought I was too young to own, and made it this afternoon. It's a pretty simple yellow cake with lemon, and so cool to know where it came from!


It's actually not too sweet (just how my grandfather liked), so it's a great coffee cake, or accompaniment to fruit for a dessert.

Morning Coffee

I love the way coffee looks in these cups.

Summer French Toast

Wondering what to do with all those strawberries you impulsively picked up at the grocery store? Cover your french toast with them!


Did you know that you can make whipped cream with Splenda? That was my experiment this morning, and it turned out just fine!

FRENCH TOAST:
7 slices of milti-grain/whole wheat bread
1/4 c flour
3 eggs
1 c milk (a little less if you use the pumpkin butter)
1-2 tbs pumpkin butter (optional)
nutmeg
cinnamon
vanilla
1-2 tbs sugar

Summer Breakfasts

Sometimes it seems like the key to eating isn't so much in the food, as it is in the atmosphere. Now that it's nice out again, balcony eating is back in style!


But for those who think eating is about the food, here's that part---


EGG SOUFFLE:
Mix eggs, milk, onions, mushrooms, tomatoes, scalions
Pour the egg/veggie mix over toasted bread chunks (toast in oven while preparing the rest).
Cover top with shredded parm 10 min before done
Cooks for about 40 min on 375.