Becoming reacquainted with breakfast

(Be sure to click on the title of this post and scroll down if you are on the homepage, or just scroll down to the end of the post if you got here from a link on facebook, and click on "Pin It" to add these images to your pinterest account!)

As a teenager, I very rarely, or never ate breakfast. It was just a meal that I felt was useless and I just could not give myself enough time in the morning to eat. Then by lunchtime I would legit feel like I was dying of hunger. No longer is this the case!

I feel like I have, in my own right, mastered pies, cupcakes, tarts, chicken a jillion different ways, crock pot cookin' etc etc. BUT my list of accomplishments was missing one thing....and that would be breakfast. I felt that this past weekend was the perfect time to get myself reacquainted with it. I have been reading "eating well" magazine lately, and they had a picture of this gorgeous hash of potatoes, and chick peas, and zucchini, and spinach and boy let me tell you- I was sold. It was just so savory looking and so atheistically pleasing with all the beautiful golden browns and greens-I had to try it. So I did. Not only was it sublime in color and look, it was actually pretty healthy coming in at 325 calories per serving and 14g of protein-not bad! Even if you are not the hugest fan of zucchini or spinach, you will not be disappointed with the way this turns out. This serves two people :)

 Chickpea and Potato Hash-Ingredients:

2 cups frozen shredded hash browns-or coarsely grated potatoes if you have 'em
1 cup finely chopped baby spinach-or frozen chopped spinach, thawed
1/4 cup fresh or frozen chopped onions
2 tbsp creole seasoning (my new obsession)
1/4 tsp salt
1/8 cup EVOO
7 oz chickpeas, rinsed (save the other half of the can for hummus!)
1/2 cup chopped zucchini
2 large eggs

Combine the potatoes, spinach, onion, creole seasoning, and salt in a large glass bowl.
Heat the olive oil in a large, non stick skillet over medium high heat. Add the potato mixture and press with a wooden spoon into a layer. Cook without stirring for about 5 minutes, until the bottom is a beautiful golden brown.
Reduce the heat to medium-low. Fold in the chickpeas and the zucchini, breaking up chunks of potatoes, until combined. Press back into an even layer with that trusted wooden spoon!
Carve out 2 "wells" in the potato mixture, and crack an egg into each one. Now it's all coming together! Cover and continue to cook, around 5 minutes or so (for a gorgeous soft cooked egg)
And that's it! You're done! a one skillet breakfast that is delicious, filling, and guilt free.

Now-onto Sunday. Sunday is a day for bumming it, being lazy, and taking a break from being healthy to just indulge into some decadent, amazing breakfast in bed. And that, my friends, is where my chocolate chip waffles with raspberry sauce comes in. It is tangy from the sauce, and mixes perfectly with the chocolate chips in the huge, soft waffles. It is a true delight-indulge a little! You worked hard all week exercising and eating healthy. No need to feel guilty about what you eat today-Sundays don't count in my book (Plus this would be a great recipe for any momma. I know my momma would love this because of her immense love for all things raspberry :D happy mother's day shout-out!)

I cheat a little bit with these because, well, it's Sunday and again, Sundays don't count. I use boxed belgian waffle mix, and add the chocolate chips, but the real star of the show here is my magical raspberry sauce that sits atop the gorgeous, not so homemade waffles haha. So here's how you can make a delicious raspberry sauce from scratch. You can actually use any fruit with this...blueberries, strawberries, anything you think would sound good. This is why I keep a bunch of frozen fruit in the freezer! It literally can be used everyday!

Raspberry sauce for waffles or pancakes:

1 cup frozen raspberries
3/4 cup water
1/4 cup granulated sugar
1/4 cup cold water
1 tbsp corn starch

This will make about 1 1/2 cups of sauce. If you don't need that much-cut in half! My husband loved this sauce, and I made a half portion, which was almost not enough. Next time I know to make more!

Add 3/4 cup of water, sugar and frozen raspberries to a small saucepan over medium-high heat. Bring to a boil. Mix cornstarch in 1/4 cup cold water until fully dissolved, then add to raspberry mixture. Stir. Bring to a boil and then simmer for 5 minutes, stirring occasionally until thickened. That's it! easy-peasy! Use your imagination-use any kind of fruit you want. AND don't feel guilty if you use a boxed mix every once in a while- we all do it ;)

Pin It