Within one single townhouse, my husband and I have managed to display almost the entire wheel of colors on our walls: burgundy, royal blue, gray, ocean blue, brown, and we even have an orange wall! As if I’m not already getting enough of a vibrant uplift within my own quarters, I still find myself moseying around outside every chance I get during this season to soak up the Autumn delight. The polychromatic craze I’ve been embracing has thus transferred to my kitchen. Below is a roasted vegetable recipe with a Spanish inspired dressing. Simple, colorful, versatile, and simply delicioso!
Chop enough of the following into small cubes to cover a sheet tray.
- brussel sprouts
- red and orange sweet potatoes
- shallots or red onions
- extra virgin olive oil (preferably spanish for its pungent earthy characteristic)
- smoked paprika
- sherry vinegar
Treat your mom this Mother’s Day with a guilt free breakfast. I woke up this morning and created this plate: An enriched grain as the base, sautéed hearty greens, sliced goat’s milk gouda, and one runny egg to coat the whole dish.
Every now and then while eating I have an aha! moment. I literally paused my consumption, leapt to the burner, and cooked up a piece of bacon. Eating this eggcellent breakfast with out a slice of pork felt like eating cereal with out milk, publicly presenting myself as a bra-less wonder(Sue Ellen Mischke/Seinfeld anyone?), or eating a pie with out the crust. Although bacon tends to get a bad wrap, one slice of this uncured pork deliciousness won’t kill anyone. Additionally, you’ll get a protein boost and a salty satisfaction that will curb your hunger for hours. If you’re wondering if those sweet breakfast muffins or pancakes are healthier, I guarantee they aren’t.
Eggcellent Breakfast – breakfast for mom
- 1/2 cup couscous + 1/2 cup water
- 1 1/2 loose cups organic leafy greens – spinach and arugula
- 3 slices goats milk gouda or preferred white cheese
- 1 organic egg
- 1 slice uncured bacon