The summer season provides us with so many beautiful fruits. I am all about simplicity, but I think it’s about time we experiment with pairing these fruits with some of the other bright summer flavors rather than than serving them alone. I love the saying, “what grows together, goes together.” Some of my favorite summer combinations have been fruits and herbs.
When thinking of steak and eggs you probably imagine a large, greasy meal of meat and eggs. Well it doesn’t have to be that way. Steak and Eggs can be a healthy start to your day when the right ingredients are used, and given that they are cooked in a smart way.
Waffles can be some of the easiest ways cater to the sweet tooth in your family, but on the contrary, be made healthy by the addition of fruit and protein for breakfast.
I am personally a huge fan of anything lemon poppy seed! I think it’t the perfect combination of sweet and tart, especially for a meal like breakfast.
This recipe is a wonderful opportunity to learn how to make a compote. Compotes can be made with almost any fruit and are a wonderful way to preserve that seasonal fresh fruit taste. Fruit compotes can be used as toppings or I have even seen compotes used inside recipes like cupcakes or scones. Fruit compotes are a wonderful ingredient to have on hand in your fridge all year long and only take about 10 minutes to make!
“She can’t even boil an egg.”
Even I must admit, boiling the perfect egg is easier said than done. I personally think that cooking eggs are some of the more temperamental and difficult skills to master in the kitchen. My dad actually begins his week every week boiling about seven eggs to easily grab every morning on his way out the door. He recently asked me what the correct amount of time was to boil an egg without having it too soft or to the point where the yolk turns the green/gray color. I honestly could not give him an exact answer and it drove me crazy!
After some trial and error, I have perfected the method and time it takes to boil a soft, medium, and hard egg! Be careful to follow exactly when to put the egg in the pot because it does change depending on how soft you prefer your egg. Read more
These cinnamon rolls are my no yeast quick version! Still pretty heavenly if I do say so myself. I understand that sometimes waiting for dough to rise can be a burden, so give these a shot!
These cinnamon rolls are definitely not made with bikini season in mind, but even with these deliciously sweet rolls it’s nice to substitute out the fat where you can! The Greek yogurt icing cuts out a good amount of fat and calories, but still keeps the same savory creaminess as a cream cheese icing would have.
I feel like most people have a comforting memory with cinnamon rolls. Whether made from scratch or out of popped out of the Pillsbury tube, there’s something that always reminds me of home when I smell the sweet cinnamon bread in the air.
When I moved in Savannah, GA naturally one of my biggest worries wasn’t moving halfway across the country, but was making sure that I lived walking distance from a coffee shop. My spot was called Collins Quarters. The open, airy, and modern space was the perfect environment to read and write.
Not only is the Mocha Lavender Latte unbelievable, but Collins Quarters actually has some of my most favorite dishes in Savannah. My favorite dish, that I still crave till this day, is their Smashed Avocado Toast with a poached egg. On two slices of crispy thick sourdough, the creaminess of the avocado and poached egg is cut by the freshness of the heirloom tomatoes and pepperiness of the radishes. Read more
Granola plays a huge role in my morning routine and it’s crucial for me know that what I think is a healthy start, actually is. Many of the pre-packaged granolas at the grocery store contain more fat, sugars, and salt that is actually needed. Simply making granola homemade only takes 35 minutes at most and you can be confident in exactly what ingredients go into it. Read more