Yum. The goodness is in the simplicity.
Homemade pumpkin latte. No artificial colors or flavors, and none of that oily film floating on top or any of that yucky aftertaste. Mmmmmm.
Egg, Zucchini, Pumpkin Latte
2 Eggs skillet cooked in coconut oil with a dash of Old Bay seasoning. In the same skillet after the eggs are removed, drop in one whole zucchini thinly sliced. Season with just a pinch of salt and pepper, some Old Bay may remain in the skillet too. Saute’ until browned. Eat warm.
The pumpkin latte I simultaneously made on an adjoining stove-top burner. I had leftover coffee in the pot from yesterday, so I decided to use that in this recipe:
- 2 tablespoon pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoon sugar
- 1 cup milk (I used almond milk)
- 1/4 teaspoon pumpkin pie spice
- 1 jigger (1.5 ounce) brewed espresso (I used leftover coffee)
GO: In a small saucepan over medium heat, whisk into the milk the pumpkin, vanilla, sugar, and spice until frothy and hot but not boiling. Pour the espresso into a mug and pour the milk mix gently over it. Enjoy.
Since I personally didn’t have espresso, I simply used leftover coffee. It might be a milder flavor, but I enjoyed it hot for breakfast nonetheless.
Today, I made for my brunch guests, Gomasio-flavored Pecorino-Romano sprinkled scrambled eggs with thinly sliced Sage-Thyme chicken breakfast sausage by Al Fresco, and pumpkin waffles with maple syrup. The pumpkin waffles are a mix from Trader Joe’s since I was a bit under the gun trying to cobble together a delicious brunch in under 20 minutes. Orange-pineapple juice is on tap, too.
I almost finished eating the whole thing before I snapped off a photo op!
It’s a thing of beauty: homemade bread! Pictured above is the finished product once it rose out of the bread machine hot and aromatic.
Slice your homemade bread into 1/2″ or 3/4 inch slices. Dredge each slice in egg “batter” to make French Toast and set onto skillet to fry.
Sliced homemade bread
For the topping, I made a cranberry sauce using leftover cranberries from the winter holidays and threw in some blackberries as well. Mix in grade B maple syrup, and you have one divine French Toast!
cranberry sauce maple syrup
Serve this special toast with sunny-side eggs, turkey bacon, and sautéed greens and you’ve got a brunch reminiscent of Thanksgiving. Yum!
The toast alone is high in sugars (bread & syrup), so balance it out with organic-quality proteins and dark leafy greens sautéed in coconut oil. Unsweetened green tea flavored with fresh lemon will boost the nutrient content of this breakfast. Sprinkle the syrup with a pinch of cinnamon to help regulate blood-sugar uptake.
post for January 14, 2012.
Heavy protein meal to start the day today: 2 sunny side eggs, 2 Al Fresco breakfast sausages, side of sautéed greens, and homemade hot chocolate. Yum!
- my FAVORITE brand!
To make the hot chocolate yourself, pour about 2 cups of purified water into a small pot, boil the water then add about 1 tablespoon of brown sugar, turn down heat to simmer, once sugar is dissolved add about 1 tablespoon of powdered baking cocoa, stir until dissolved, then add 1 teaspoon of vanilla extract, a sprinkle of cinnamon powder and one drop of peppermint extract. Pour into a mug about 2/3 full, then fill with almond milk or coconut milk from a carton or from a can. Drink.
Enjoy the day today!
Today is a day about fresh starts; of making new decisions and breaking out of old, stale patterns and bad habits. To that end, today is about cleansing. For brunch today I ate an entire pomegranate. It took me an hour to eat the whole thing seed by seed. My chosen beverage is about 10 ounces of green tea with a dissolved packet of Emergen-C. Dosing up on the vitamin C is very cleansing. Not only is vitamin C necessary for connective tissue growth and repair (strength!), but it’s a fabulous vitamin to support healthy skin (beauty!). We all desire cleanliness, strength and beauty, don’t we? I will continue my fast today with only cleansing and supportive foods. To learn more about Eating for Health, Like me on facebook: Food Pixie. I am your personal diet coach to help you thrive and to sustain a fruitful and vibrant new year!
Juicy red ripe pomegranate!
A couple of other ideas you may want to do today: change all of the filters in your water purification systems, change your toothbrush or toothbrush head, put all new batteries in your electronic devices especially smoke detectors and clocks, set doctor appointments for exams you’ve been putting off, clear out your food pantry, fridge and freezer of harmful foods, clear out your home closets and desk drawers, write a plan to become more organized, commit to spending quality time with your family, friends and pets (yes, your pets too!) – mark these times on your calendar right now. These are not resolutions, these are things that you are putting into motion right this instant. I am. Join me.
December 25, 2011. Ya’ll have a fabulous day and try to rein in the indulgence. We’ll be back for brunch next Sunday.
MMMmmmmmm! This stuff is da bomb! Is da shiznit! Four different kinds of cheese, maple venison bulk sausage, homemade calzone dough, a few diced veggies to complement the sausage perfectly… I’m in heaven!!! Who says that calzone is reserved for dinner… not I. Check out the picture below. Wow! Since everything is made fresh from scratch it is quite nutritious, has zero preservatives, but high in fat and calories because of the heavy cheese and bread content. Keep that in mind – for all you allergic or sensitive to wheat and dairy, there is bread and cheese in this recipe, so it does contain large amounts of gluten and casein.
The back story – a friend of mine handed me a pound of frozen ground maple-flavored bulk venison sausage, and since I didn’t want to just cook it like it was beef, I searched for a fabulous recipe that would highlight the venison flavor. What I found was a flatbread recipe that I ultimately adapted to make my own. I tweaked and designed and experimented with the ingredients until I was certain it would work. Oh boy! Work it did!
My recommendation for this winter’s hunting season is to send me your maple venison bulk sausage and I’ll make this calzone for you… for small shipping fee of course, LOL.