Breakfast of Champions

For some reason a few weeks ago I woke up wide awake at 4 am. Crazy people o'clock.

I was creeping' on people on Instagram and found something that looked awesome. It was a halved stuffed pepper with an egg cooked on top.

Obviously, I started to make it at a reasonable hour- 6 am.

It was delicious! I added dijon mustard to my cooked millet along with artichoke hearts and roasted red peppers. It was colorful and flavorful. After eating it I felt invincible!

This is where I took the idea from...

This is how I made it my own. Drool.

rainy day chicken

Today is one of those days where you run late, or forget something. I have done both.

Oh well... To remedy that- and lighten the fact that we have been having such crappy weather, I decided that I wanted to eat cilantro-lime chicken. I did my grocery shopping and of course I forgot to buy limes. Whoops!

Anyways, I decided to make some home-made salsa and throw it on some chicken over a bed of arugula. I tossed the arugula with half a squeezed lemon and a table spoon of olive oil (yum!), I think that was the favorite part of my meal.

oh and the glass in the background...I stole that from the boom boom room. 

It's my crunk cup. (full of perrier)

turkey burger business

I love turkey burgers. I have adopted my fathers recipe.

Ingredients:
1 lbs. Ground Lean Turkey
1 tsp. Worcestershire sauce
1/4 c. Bread crumbs (or GF crumbs)
1 egg
Baby Spinach

Basically you mash all of this together in a bowl, do not over mix or I think the texture gets too hard (or something when it cooks- protein science business). Then break it into patties of whatever size you want and grill 6 minutes each side over medium high heat until the turkey becomes white throughout (you don't want any pink in the middle).

I like my dad's recipe because, well, it's my dad and he rocks! And these patties are always nice and moist.

In this one I added parsley and apples. it was strangely good.

I made these tonight. Although they are quite "vanilla" they were delicious and moist.

I like eating my turkey burger in my Bush's vegetarian baked beans (GF and DF), judge me if you want. It's delicious, and I do what I want. I have never been a fan for using burger buns. If I were to fancy one it would be a bolo- or a Portuguese sweet roll maybe topped with an apple slice and gruyere cheese (and dijon!).

Enjoy. I definitely did!

This is how I do leftovers. It looks disgusting, but tastes awesome!!!

Very berry!

I love, love, love berries. They are sweet, tangy, and pack a nutritious punch. Some have more antioxidants than others, some look funny, some are cute as can be.

I picked these in my back yard, they were so sweet that they melted in your mouth. mmm

blackberries have been my vice lately...

I usually mix all the berries I have together, and then portion them in to go containers. That way if I am running late and forget to feed myself something wholesome I can grab a jar o' berries and some granola. 

Instabreakfast, bam. problem solved. 

I had a 3 hour car ride to New York the other day, I brought myself a container of almonds, and a container of raspberries and blackberries. It was way better than any drive through pish-posh. 

I love when it's berry season.

berries are cheap.

you can pick your own.

berries are tastiest when fresh.

I am going to be sad when it's over. Until then, I am taking advantage and eating as many berries as possible. 

Some like it raw

almonds.need I say more?

they are so beautiful. Prunus dulcis.

My personal theory: if they look like brains, they're probably good for your brain. 

When I was in Sicily in April, I was amongst groves of almond trees. Sadly, they were not ripe (not until october or something). I did eat some sicilian almonds and I feel like they have more of a flavor than what we have here. I could taste more of a floral tone along with the nutty flavor (drool). 

I eat handfuls of almonds on the daily. I luh almonds (mandorla- is what they're called in Italy).

Do you put almonds in any of your meals?

Pure egg-cellence.

The incredible edible egg.

Probably one of the greatest things ever consumed in the history of man kind. Who cares what came first, you should care about how many ways you can prepare those suckers. 

When I first gave up gluten, I noshed on many an omelette. They are wholesome, healthy and delicious. I use olive oil to lube up my (med-low heat) pan, and I whisk the egg (I don't add milk or water- do you?) until it is well mixed. I then pour it onto the pan making sure it covers the bottom with a thin layer (like 1/5 in) and I wait (slooooowly- due to the low heat cooking) until it is well cooked before I add anything delicious in it. Like I said I am a huge fan of micro-greens and avocado. I also like to add seeds to give it a funky texture and some salt. Dijon mustard (grey poupon) is also fantastic.

So....How do you like your eggs in the morning?

That green ish.

I love GREEN. Green errthang.

I love the color, I love green things, I love green plants, I love lamp.

I would like to thank my parents (and Louise Brendlinger- RIP) who helped nurture my openness to try new foods. If it weren't for them, I would be super picky and probably suck as a person.

Because of that I love every vegetable, fruit, and edible thing imaginable (sea urchins?).

I love living where I do, because I have such great access to fresh produce. Farmers markets, health food stores, farmer stands, at home gardens. et cetera.

There is nothing more delicious and satisfying than picking something with your own hands and sinking your teeth into natures bounty (I wouldn't suggest doing that with potatoes or anything tuberous- ouch!).

Because of that I would like to talk salads...

salads are great, quick, resourceful, and daaaaahlicious.

My rule of thumb is; the more the merrier, I like to use all the old stuff in my refrigerator so I waste not. Its best to be your own judge of what to put in or on a salad. I am a huge fan of baby spinach and arugula. I also like chopping up basil leaves and throwing those Bad Larry's in there. I also love eating parsley and cilantro, I think it gives it a funk (good or bad, you be the judge). The visual texture and all the different shades of delicious greenery get me every time. I think salad should be considered edible art.

This salad I copied from my favorite restaurant Estia. Its baby spinach with chopped basil, roasted red pepper, artichoke hearts, tomato and balsamic glaze. It is the most delicious thing ever. The restaurant also adds feta cheese, which would make it a bit tangy and a lot more delicious. But since I avoid dairy like I avoid clingy people, I am super happy to eat it sans feta. 

Variations of a theme. This is another salad I made a few days after my last. I put in black berries, strawberries, sunflower seeds, pumpkin seeds and arugula (yum!).  I called this a superfood salad because of the berries. I think that the sweet of the berries with the tang of the balsamic glaze blew me away! 

Almost forgot! I added the rest of my micro-greens to this one, micro greens are just sprouts of different vegetables or leafy things. They are oh so cute and oh so healthy (supposedly) and yummy. 

I didn't make this, but it was good! This past weekend I helped my sister and her beau move back from Brooklyn. Before we left Dubb-burg (Williamsburg) we went to this little restaurant DuMont Burger,  I ordered a salad to make up for the bratwurst and sauerkraut I had the night prior at Radegast Hall (my favorite place! Definitely worth visiting if you're in Brooklyn), and It had a basil-lemon-vinaigrette dressing. It was very simple, and market price. It consisted of arugula and baby spinach with Mallorca almonds and roasted corn. I love Mallorca almonds, hell...I love all almonds. I was a tad disappointed about the arugula not being peppery (it was meh), I like my rocket (what dem europeans call it) to be peppery. I also ordered a side of avocado and was disappointed to be charged 2 dollars for such a dinky amount of the good green stuff. I find that when I put avocado in a salad, it is the best cheese substitute because it is thick, creamy and delicious (and full of good fat). 

tell me how you like your salads, and if you put anything crazy in it? I would love to know, and maybe do something new!