Ahh... the weekend. So glad that you are finally here. It is a bit of a rainy day here in Austin but a perfect day to stay home and do some spring cleaning. I am in purge mode and need to de-clutter and purge the home. We have not even been in this house two years and there are already drawers of junk that I need to go through. Consumption, that is what I need to work on not only in my diet but in life in general. Always something to work on!
So I was without camera yesterday, my hubby went out of town and took the good camera for work (it is his) and I did not realize that my little Power Shot was out of batteries. Thus, I apologize for the pics today they are definitely not crisp and clean and I am so sad because I branched out this morning and made the most amazing breakfast and it is not shown in all of its glory!
I am getting out of my eating rut and have found two new favorite meals. I have finally figured out how to make eggs. You just have to blindfold them..... who knew? The new issue of Cooking Light has a whole expose on Austin, TX and where to eat Breakfast, Lunch and Dinner. One of the places is called Hoover's Cooking and there is a recipe for Eggs Blindfolded over Garlic Cheddar Grits. Yum! I opted for the healthier version of serving the eggs on a bed of sauteed kale just because I know I will be eating pizza later on today and wanted to cut down on my carb intake.
Here is the recipe for Eggs Blindfolded over Garlic Cheddar Grits from March 2010 Cooking Light
2 1/2 cups hot cooked grits
3 tablespoons grated cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large eggs, divided
1/2 cup ice cubes, divided
Freshly ground black pepper (optional)
Chopped chives (optional)
1. To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper in a large bowl; keep warm.
2. To prepare eggs, heat a small skillet over medium heat. Coat pan with cooking spray. Break 2 eggs in pan; cook 1 minute or until whites are set. Add 1/4 cup ice cubes to pan; cover and cook 2 minutes or until eggs are done. Remove from pan. Repeat procedure with remaining 2 eggs and 1/4 cup ice. Serve eggs over grits. Garnish with black pepper and chives, if desired.
If you want to serve the Eggs Blindfolded over Sauteed Kale just heat a skillet with a dash of olive oil and add about 2 cups of kale, cleaned and chopped and 1 garlic clove minced. Saute for 3-4 minutes.
Oh my, this was a fantastic meal and actually might become my favorite lunch or dinner. It was simple and quick and very nutritious. The blind fold method of cooking eggs is fantastic and if you like your yolks a bit runnier just cook for less time. I also splurged and bought a new coffee pot to surprise my husband with when he returns home. We have had many high-end coffee pots in the past but last time ours broke we just got a $20.00 Mr. Coffee that has become the bane of our existence. It leaks all over the place and makes a huge mess and we fight over who has to be the "butler" and make the coffee. Well, Marshall's happened to be selling the Cuisinart Automatic Grind and Brew Coffee pot which we have had in the past but for a fraction of the price so I picked it up and have to tell you that it makes great coffee. Number 1, it does not leak and get water all over the place and Number 2, it makes a really hot cup of Joe. So besides branching out and having a killer breakfast, I had a killer cup of Joe as well. A great way to start the day!
My other absolute favorite new meal is the Crunchy Apple, Almond Broccoli Slaw Salad. It is so filling and soo satisfying! I am getting a serving of fruits and veggies in one fail swoop and you dress this up by adding some protein (beans, chicken, tofu) and the nuts add some good fat as well a bit of protein. I am so in love with this salad.
Crunchy Apple, Almond Broccoli Slaw Salad
1 cup Mann's Sunny Shores Broccoli Slaw
1 small apple, diced
1 tbsp sliced almonds
Dressed with 1 tbsp balsamic vinegar, 1 tbsp dijon mustard and a splash of olive oil.
Another highlight the past few days has been the fact that I made the Frosted Pumpkin Cake again. I actually made it for Teacher Appreciation and then was told they had too many desserts already so was pleasantly surprised to be able to indulge in the fabulous cake once again. This is another one of my favorite recipes. It turns out every time and everyone loves it!
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
I am happy to report that I am finally back down to my "super happy" weight but as I mentioned earlier, I will be eating pizza later on today! Me and Pizza have a rocky relationship. The kids want to make homemade pizza so I will be able to control what goes on top of it and can't wait to share with you what I am going to top the adult pizza with. I am going to try very, very hard to control my pizza eating so I can stay on track and am going to do a fun workout that I saw in the new issue of Fitness Magazine.
So the kids have just come in and asked if we can go and see the new Percy Jackson and the Olympians; Lighting Thief movie. Hmm.... it is a rainy day and I can always purge later today! Off to workout before going to the movies. I hope you all have a great day and I will be back later to show off my pizza creations.