Sunday Breakfeast

Yesterday morning, M decided that he wanted to make me breakfast. Not just any breakfast...a breakfeast as he called it. Breakfast foods are most easily my favorite kinds of foods: I would eat eggs and bacon for every meal if it were possible slash not weird.

We made a special trip to Whole Foods where Chester and I stayed in the car and M went in a did the shopping. He came out 15 minutes later with a mystery bag full of groceries...and I had no idea what he bought! The entire breakfast was a surprise.

I sat in the living room, drooling over The Phantom Gourmet, while M slaved away in the kitchen. Twenty minutes later, I was sitting in front of my dream breakfast.


When we go out for breakfast, I have the hardest time choosing my breakfast meats...so M made both sausages and bacon! The sausages were Wellshire Farms original pork sausages. I think the bacon was from Wellshire Farms too.

I love putting avocado on my eggs. We've recently become avocado obsessed: they're a great source of healthy, monounsaturated fats.

The main dish: Cheesy Eggs. Fried and scrambled eggs are a breakfast staple at our house...the cheese was our weekend indulgence.

M bought a whole pineapple and cut it into chunks. We're big on fruit in the mornings, but we usually eat berries of some sort. The pineapple was a tropical treat.

Breakfast is the best. For reals. I love waking up hungry for delicious breakfast foods. They say that eating breakfast is important because it helps boost your metabolism and it keeps you from overeating throughout the day. I like breakfast because it helps me get some protein in the A.M. and because there are so many different breakfast foods that I enjoy eating. Eating a healthy breakfast definitely keeps me on the healthy eating track for the rest of the day.

Tuesday is Fish Night

So it's taken more than a while to get back into the groove of cooking at home (and documenting the cooking) than I thought it would. Our weeks have been busy and weekends action packed. We are just now starting to take control and hold ourselves accountable for the cooking and the eating.

In an effort to get back on track, M and I have instituted Fish Tuesdays. M loves fish. I love fish. We savor the experience of ordering it at restaurants, so M figured, why not make more fish at home? Now that we have the grill, it's super quick and superier easy.

M's Rosemary Halibut

Ingredients:
Halibut (we got the pre-portioned version from Whole Foods)
Olive oil
Rosemary (fresh or dried)
Oregano
Fresh lemon juice

We coated the fish with the olive oil, oregano and rosemary and topped with lemon juice. M popped them on the grill for about 10 minutes.

The fish lady at Whole Foods talked us into buying some expensivo lemons-- Meyer lemons from California. I was sold from the moment I saw them...the most beautiful lemons I've ever encountered.

Chester liked them too

We snacked on some California rolls while the fish was cooking.

I whipped up some balsamic tomatoes a la our favorite restaurant, Raso's Grille. They serve these puppies with their baked haddock dish-- to die for. I diced up a tomato, added some olive oil, garlic and some Maple Grove Farms Balsamic Vinaigrette.

Completed the meal with a little seaweed salad (my favorite)

For dessert we had delicious blueberries that I picked up at the Copley Farmer's Market. I forgot how awesome fresh blueberries are! I'm probably never going to buy berries from the grocery store again...These berries in particular brought me back to the days when my best friend lived next to a blueberry farm. We would pick, legit, five pounds of blueberries each...and eat them over the course of a day or two. Blueberry fiends...good times.

Fish Tuesdays have been a huge success so far! I can't wait to try out a different kind of fish next week. Now I have another food day to look forward to...in addition to Fancy Pizza Sunday...more on that one another time.

Drooling for Days

Ever since I started reading Mindless Eating, I can't stop thinking about peanut butter cups. Well, actually, I came across Heather Eats Almond Butter's post about the "World's Most Brilliant Combo" and my mouth hasn't stopped watering since. I've been trying to be good lately, aka keeping the sweet, chocolaty goodness to a minimum, but yesterday afternoon I broke down and made my own version of that delectable Reese's favorite.

Almond Butter Coconut Cups

Ingredients:

85% Cocoa Dark Chocolate
Almond Butter
Coconut Butter (grind unsweetened coconut in the food processor until buttery, about 8 minutes)

Paper Muffin Tin Liners
(I used enough chocolate to make two massive candies: I made a limited quantity, one for me, one for M, to keep my chocolate habits in check)

I melted the chocolate over medium heat using a ghetto double boiler method (a metal bowl floating in a small frying pan), and poured the melted chocolate into the muffin liners. The first pour should be enough to cover the bottom of the liner, and to coat the sides.

After freezing the muffin liners for about 30 minutes, I mixed together about one Tbsp of almond butter and one Tbsp of coconut butter and put a dollop of this mixture into each chocolate cup, and covered with the rest of the melted chocolate.

After an hour, I had the biggest peanut butter cups EVER. I might have gotten carried away with the chocolate...


They were about the size of the muffin liners...huge. The sweetness of the almond butter coconut mix was essential to balance the bitterness of the chocolate (I mean bitterness in the most delicious way possible). The almond butter cups were so rich that M and I could only eat half of a half each! Maybe I'll make a pact with myself to only eat chocolate candy that I make-- that way I know what's in it, and I have to go through the "trouble" of preparing it myself. That should keep my peanut butter chocolate peanut butter craving in check.

On another note...Chester and Jack look kind of like dark chocolate and peanut butter...no?

Please pardon Chester's alien eyes...

No chocolate for Chester!