Breakfast

DIY: Fresh Cherry Sauce

The first time I made it, I called it “Cheater’s Cherries Jubilee.” For a few nights more in a row than I’ll admit on the internet, I pitted ~2 dozen cherries into a small bowl, dropped a piece of orange peel in, and popped it in the microwave for 90 seconds.

I scooped the still-warm, slightly-tart cherry sauce over a bowl of vanilla ice cream and borderline inappropriately oooh’ed and aaah’ed my way through dessert.

But only borderline inappropriately.

DIY: Fresh Cherry Sauce

90 seconds. That’s all it took for a quarter-pound of fresh cherries to cook into a borderline magical dessert sauce. No butter, no booze, and most importantly: I still have both of my eyebrows.

After a couple of nights of making single-serving cherry sauce in the microwave, I buckled down and pitted an entire pound of cherries for a larger, “yogurt topping” batch.

It took two 90-second trips through the microwave with a couple of pieces of orange peel, a little cornstarch to help it “gel” just a bit more, and a few drops of liquid stevia at the end just to sweeten it enough to take the edge off my morning bowl of plain Greek yogurt. (When I make it for ice cream, I dodn’t add sweetener at all.)

DIY: Fresh Cherry Sauce

Making your own fresh cherry dessert topping couldn’t be easier. I mean, maybe it could… but I think you’ll be happier with a DIY version than opening up a jar.

And it’s applications are endless: top pancakes and waffles, scoop over ice cream, swirl into your favorite brownie batter, serve over plain cheesecake, swirl into yogurt… I could keep going. But then I’d have to make another batch.

DIY: Fresh Cherry Sauce

Fresh Cherry Sauce

Fresh cherries are turned into a decadent ice cream or yogurt topping in just 3 minutes in the microwave.

Ingredients

  • ~1 1/4 lb cherries, pitted to yield 1 lb
  • 2 1x3-inch lengths of orange peel
  • 1/2 tsp cornstarch
  • Sweetener of choice (optional; I used 4 drops liquid stevia)

Instructions

  1. Place cherries and orange peel in a microwave-safe bowl and sprinkle cornstarch over top.
  2. Microwave on high for 90 seconds, stir, and heat for another 90 seconds - the mixture will bubble up so don't walk away! Or better, place a paper towel under the bowl.
  3. Add any sweetener, if desired, and let cool a bit.
  4. Scoop the still-warm sauce over ice cream for Cheater Cherries Jubilee or chill completely and swirl into yogurt.
  5. Will keep at least a week in a jar in the fridge.

Notes

Yields: 2 cups

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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Red, White, and Blue(berry) Muffins

Happy July! You know what that means? The internet will drown in red, white, and blue foods for a week and Jason will sprain his side-eye before the holiday weekend at my obnoxious, overuse of the phrase “birthday month.” But it is my birthday month.

And if you’re already tired of looking at “patriotic” food that’s “absolutely perfect” for your weekend cookout, then you’re in luck. Because food can’t be patriotic. And muffins wouldn’t be my first choice to bring to a cookout either. (What would be? Banana pudding.)

But breakfast? TOTALLY DIFFERENT STORY.

Red, White, and Blue(berry) Muffins

Fresh cherries (I think I only have 10 lbs left!), blueberries, white chocolate chips, and fragrant lemon zest are mixed up into my favorite muffin batter for one of those could-go-either-way dessert-breakfast hybrids.

The base muffin recipe has been my favorite for years. The batter bakes up into beautiful domes and the addition of nonfat Greek yogurt keeps the muffin tender, moist for days, and lower in fat.

Red, White, and Blue(berry) Muffins

So go bake these muffins and do something *truly* patriotic this weekend – like making hot dogs and setting off small explosives!

Cherry, Blueberry, and White Chocolate Muffins

A tender, moist muffin bursting with fresh cherries, blueberries, and white chocolate.

Ingredients

  • 21 muffin liners
  • 3 cups + 2 Tbsp all-purpose flour, divided
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup + 2 Tbsp sugar
  • Zest and juice from 1 lemon
  • 10 Tbsp unsalted butter, cubed and softened
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/2 cup plain yogurt (I use fat-free Greek yogurt)
  • 1 cup roughly chopped, pitted cherries (~3 dozen cherries)
  • 1 cup blueberries
  • 1 cup white chocolate chips

Instructions

  1. Preheat oven to 400.
  2. Mix flour, baking powder, baking soda, salt in medium bowl; set aside.
  3. Cream butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating well after each addition followed by the vanilla.
  5. Beat in half of dry ingredients, followed by a third of the yogurt.
  6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  7. Toss cherries, blueberries, and white chocolate chips with the remaining 2 Tbsp flour and then add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  8. Spray a muffin tin with non-stick spray or line with paper liners.
  9. Divide the batter evenly among cups using a large cookie scoop (my scoop is ~2.25 inches across).
  10. Bake for 10 minutes and then decrease oven temperature to 375 and bake for ~10-12 more minutes until golden brown and a skewer inserted in the center comes out clean.
  11. Let cool 5 minutes in the pan before removing and cooling completely.
  12. Will keep ~4 days in a covered cake plate, can be frozen.

Notes

Yields: ~21 muffins

Base muffin recipe adapted from Cook's Illustrated

Estimated time: 45 minutes

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Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

When I started Whole30, it was a desperation move to see if I could find something that might speed up healing my plantar fasciitis so I could start running again.

It sounded like an okay-ish idea. Actually, that’s totally a pants-on-fire lying lie. I knew it was a terrible idea. That I would be miserable and that misery would suck the other innocent bystanders in this house into my miserable swirling vortex of the misery that is Miserable No-Sugar Shawnda.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I feel like we have eaten the same 4 things over and over and over and over and over again. I have been completely uninspired (you’ve probably noticed how quiet it has been) and, in general, just a real [radio edit] “joy” to be around.

The WholeAlmost30 hasn’t been perfect. Or enjoyable (understatement of the [radio edit] year). But here we are, nearly a month later, and I’ve been jogging on the treadmill a few times a week.

With almost zero issues. Y’all. Zero. And that is totally not a pants-on-fire lying lie.

So I officially and permanently claimed back one of the forbidden fruits to help try to ease the misery. Because you know what I was totally sick of eating for breakfast? Eggs. You know what makes all the difference in the world and turns eggs back into a far less stabby breakfast option? Goat cheese.

GOAT CHEESE.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I whisked together the fixins for a mega-omelet and baked it in a cupcake pan. Re-heating 2-3 for breakfast every morning was a lot quicker, easier, and far more enjoyable than my standard eggs-over-green-things. It was also a great way to put a dent in the KalePocalypse™ that’s going down in the garden right now.

Here’s to goat cheese! And for “wogging” a 5k. And to more goat cheese!

Miffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

Miniature baked omelets loaded with fresh kale, sundried tomatoes, and tangy goat cheese.

Ingredients

  • 8 eggs
  • 1/4 cup milk
  • Salt
  • Pepper
  • 4 oz crumbled goat cheese
  • 1 Tbsp olive oil
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 packed cups chopped kale (~8 large leaves)
  • Heaping 1/2 cup sundried tomatoes

Instructions

  1. Preheat oven to 350.
  2. Whisk together the eggs, salt, pepper and goat cheese in a large bowl; set aside.
  3. Liberally (like, waaaay liberally) spray a muffin tin with cooking spray/olive oil. (You can also use paper liners - not my favorite, see the last paragraph above.)
  4. Heat olive oil in a skillet and saute the onion and garlic until translucent and softened.
  5. Add the chopped kale and tomatoes, stirring until the kale begins to wilt.
  6. Turn off heat and let sit about 10 minutes, stirring occasionally.
  7. Transfer the kale mixture to the eggs, stirring to mix.
  8. Using a 1/4-cup measure to fill each muffin cup.
  9. Bake for ~25 minutes, until the centers are set and not runny.
  10. Remove from oven and let sit 5 minutes.
  11. Run a knife around the edge of the omelets and then let cool another 5 minutes.
  12. Remove from pan - a fork is helpful for any that stuck at the bottom.
  13. Refrigerate leftovers and reheat in the microwave.

Notes

Yields: 12 individual omelets, or 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

*I’ve made individual omelets in cupcake liners and… well, it’s not my favorite. My paper liners always get soggy in the fridge over the course of the next 2-3 days and tear into small pieces. Which I feel is a bigger pain that using a fork to loosen the mini-omelets from the muffin pan. Totally your call, though. As long as the pan is well-sprayed with oil, you shouldn’t lose any to tearing.

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Whole30 Breakfast: Spicy Sweet Potatoes, Green Beans, and Eggs

Hey – remember that time I did Whole30 last year and it was so awesome that I had a very big and very public ugly-cry meltdown (The Meltdown, as we refer to it… when we dare refer to it) in the middle of Whole Foods over the price of strawberries and embarrassed the &^$# out of my husband and freaked out the produce guy?

Guess what. I’m doing it again.

[sarcasm] And y’all. Jason is so excited. [/sarcasm] Because he knows.

ODNS

I’ve been battling plantar fasciitis for months now – that thing that cost me the marathon – and because “just wait out 12-18 months and let it heal itself” was not what I want to keep hearing over and over, I decided to see if an elimination diet to maybe resolve/reduce inflammation might help.

What have I got to lose? Besides a Blue Bell addiction and – fingers crossed – maybe some of the 12 lbs I’ve gained over the last 3 months by not running and stress-eating and stress-eating even more.

So on a whim – as in, just as I was shoving Jason’s lunch into his hands as he was walking out the door – I made the decision. And the announcement.

And then I got The Look. And then, The Sigh.

Probably because he’s worried about our friends & family seeing me on The News. And having to visit me in The Pokey.

Day 1
The biggest challenge today? Not licking the knife after making Landry’s PB&J for lunch. Otherwise, I’m fine. And everybody’s alive.

Breakfast - Spicy-ish Sweet Potato Hash-ish with green beans and 2 poached eggs.

Lunch - Because we got back from gymnastics and I hadn’t put up breakfast leftovers, I fried 2 eggs and had the same thing.

“Snack” (although you don’t really snack on Whole30 but I don’t know what else to call the tuna salad and broccoli that I ate between lunch and dinner – but I had tuna salad (with homemade mayo) and broccoli.

DinnerSpicy Date-Glazed Salmon, green beans, and baked sweet potato.

Last year at this time, I was feeling pretty confident. But being a little wiser, I know the murderous, sugar-withdrawal rage that is looming in 48 hours. And just want it to hurry up and get here so I can get it over with and hopefully not harm anyone.

Spicy Sweet Potatoes with Green Beans and Poached Eggs

A Whole30-friendly breakfast of spiced sweet potatoes, green veggies, and eggs.

Ingredients

  • 1 Tbsp olive oil
  • 1 medium sweet potato, diced
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika (I use smoked)
  • Generous pinch of salt
  • Several grinds black pepper
  • Salt
  • Pepper
  • Steam-in-bag green beans
  • 4 eggs, fried or poached

Instructions

  1. Heat oil over medium-high heat in a large pan.
  2. Place sweet potatoes in a small sandwich bag and add dried spices - shake to coat well.
  3. Empty the bag into the pan and cook for 8-10 minutes, stirring occasionally, unti. potatoes are fork-tender and nicely caramelized.
  4. Steam the green beans and prepare the eggs, as desired, while potatoes are cooking.
  5. Serve in the potatoes and green beans topped with eggs.
  6. And try not to stab anybody, 'mkay?

Notes

Yields: 2 servings

Spice rub from from Spicy Honey-Glazed Salmon

Estimated time: 15 minutes

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