Changing up breakfast

Its FRIYAY! I typically work Mon to Thurs outside the home, and I LOVE my Fridays. Whether sleeping in, getting up early.. shopping, staying home, getting my hair and toes done, or staying in my pjs all day.. visiting people or just writing a bunch of emails and facetiming.. baking up a storm or cleaning the house in silence or with music blaring.. whatever the mood and day calls for. Today I got up on time-ish, got laundry going, and decided to take a whirl with a different breakfast. Workdays I typically make egg whites on a piece of toast with a slice of cheese with coffee and a piece of fruit, while I’m at work and plowing through emails or accounts payable. Guillermo eats the exact same breakfast every day, all year round, 7 days a week, unless I switch it up. But he really does prefer his simple one egg on toast with jam and half a grapefruit. Chaçon son gout?

I said to someone this week, I’ve never made a smoothie in my life. But then I remembered ….yes I did and that’s precisely why I never did again. I have this huge honking 20 yr old blender that is so noisy – (how noisy is it?) people in the next town know when I make a smoothie. And the cleanup! I thought there’s no way I’m doing this every morning. Besides the horrific noise- it left lots of chunks and just really didn’t blend well. That was about 15 years ago, and the end of my smoothie days.

But I was intrigued to try again. I now am the proud owner of this really cool “smart stick” that has several attachments, so I can whip cream super fast, blend soups, chop and dice.. and today I pulled out the cup it came with and the recipe book and decided to try one.

This recipe called for 1/2 a banana, for which I substituted 1/2 an avocado. 1/2 cup Greek yogurt, 1/2 cup milk, 1/2 cup frozen blueberries, tbsp of almond butter and I added a drop of honey.

I think I would lesson the almond butter next time, it overpowers the blueberry. But still quite good . Too thick for a straw though so I’m eating it with a spoon. I think it will take all morning and into lunch. Definitely too much for one person.

For my next trick, and 2nd breakfast for you LOTR fans.. I’m going back to an old favourite I haven’t done in years. Egg baked in 1/2 an avocado.

This time I used egg whites, with some good ole Franks hot sauce and a sprinkle of cumin underneath the egg white. Here it is coming out of the toaster oven. Convection 375 for about 12-15 min

I baked a few plum tomatoes alongside to add some flavour and acidity

Then mixed them in with a sprinkle of grated cheese with a side of fresh basil leaves.

Ohhhh mmmmmm. Excuse me now while I dig in!

Published by billandamyskitchen

Bill (Guillermo 'cause he likes pretending he knows Spanish) and I (Amy) have been married since Sept 2005. We live in Southern Ontario, Canada - Niagara Peninsula in fact, smack dab between 2 of the Great Lakes. We love God, our family, our church family, and making each other laugh. (ergo the profile pic, he decided to make our photographer laugh by throwing a leg up on me just before the shutter clicked, which made ME laugh) When we married, I told Bill: "I don't know how to cook" but he had faith in me. So 15 years later, I'm still learning, and having fun. I've never (in my whole life) cooked a whole bird, chicken, turkey or otherwise. I've never roasted a beef, other than in a crockpot on low for 8 hrs. I like trying to find healthy & easy recipes and then I rarely follow them. I don't enjoy recipes that take hours or intricate steps. I have a special fondness for the Podleski sisters, writers/creators of the Looney Spoons, Crazy Plates and Yum/Yummer cookbooks. In 2018 we suddenly decided to rip our small house apart from stem to stern, moving out for 4.5 months while the house was demolished inside and out, and then rebuilt with an addition. If you go back in the archives to July-Dec 2018 you can follow that story. It's made our house open and so much more conducive to entertaining, small groups and large. It's given us the kitchen I've dreamed of to create and learn in. We feel incredibly blessed to be able to write about our journey, our faith in God and some fun recipes along the way. Thanks for joining us.

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