keep it simple - egg salad

to me, good egg-salad is like a good grilled cheese. or a good BLT. or a really good PB+J. 

super simple things. but yet when done right, so delicious! 

keep it simple, stupid.

hard boil eggs.

[6-8] 

peel + rinse. 

roughly chop eggs.

place in a bowl.

add 2 tbsp low-fat mayo + 

2 tbsp spicy brown mustard.

add 3-4 green onions, finely sliced. 

and salt + pepper to taste.

mix well.

serve with crispy pita chips for a yummy snack, 

or in a wrap with shredded lettuce. 

enjoy! 

xoxo

pssst. wanna do something kind?? 

click here for a deelightful idea by the peeps of  KIND snacks. 

i think it's pretty swell. 

Quiche!

there's something about the word quiche - that makes me want to chant...QUICHE! QUICHE! QUICHE! not sure why. but just thought you should know what goes through my head when I think of one of my favorite breakfast foods. 

Savory + Spicy Quiche 

serves 4

• 6 eggs
• 1 cup almond milk [or your dairy of choice]
• 2 cups pepper jack cheese, shredded
• 3 chicken sausage links, sliced
• 1/2 cup green onions, chopped
• s+p, to taste
• 1 [pre-made] pie crust

1. heat oven to 425 degrees.
2. roll pie crust into pan, push down sides and prick bottom with fork
3. bake for 8-10 minutes, or until pie crust begins to brown
4. meanwhile, mix eggs, milk, cheese, onions, sausage and s+p
5. pour egg mixture into cooked pie crust
6. reduce heat to 375 degrees and bake for 25-30 minutes 
7. quiche is finished when you can place a tooth-pick in the center and it comes out clean! 

serve with fresh fruit + a hot cup-a-joe! 

xoxo

* using almond milk reduces the fat + calories like whoa! give it a try if you're interested in making a breakfast classic with figure-friendly twist. 

breakfast of champions

morning! saturday mornings' mean breakfast in our pjs, no alarm clock, catching up over coffee, and staying in our pjs until it may no longer be "morning." saturday mornings also mean I have time to make things like this...

Poached Eggs with Soy Sausage and Butter Grits 
240 calories. seriously!

• eggs
• soy sausage [Morningstar is the best!]
• instant butter grits
• green onions
• salt + pepper 

1. cook grits + sausage according to directions. 
2. poach eggs [[add 2 tsbp of vinegar to gently boiling water]] 
3. layer a bowl with grits, sausage, and eggs.
4. sprinkle with green onions and s+p to taste. 

enjoy! 

not sure how to poach eggs? check out this how-to. trust me--it takes practice. don't be hard on yourself if they aren't perfect the 1st time 'round. ;)

the little post that could

this is the 2nd edition of what was originally titled "finger food rules!"

2nd edition because...when trying to edit a photo I inadvertently deleted the entire post. [[GAHHH!!]]

holy frustration, batman. 

the cat was definitely judging me as I threw my technology-tantrum. 

If this was a live cooking show we'd definitely have a couple #$&@'s to bleep out 

+ would have to go to an immediate commercial break. 

but as they say in the biz... 

[breathe]

...Annnd we're back!

~~~

some snap-shots from a cozy + chilly weekend [it snowed!!]

 stayed warm by the fire ;)

mom + I enjoyed a little local hibachi and cocktails

The Mr. got home from his NC soccer tourney just in time for FOOTBALL on Sunday. 

[a moment of silence for Raven's fans...] 

we started a mini tradition this football season.

it's a little ditty we like to call FOOTBALL DINNERRRR!! [said in an echoing manly voice]

it's pretty simple. 

only one rule applies.

FINGER FOOD ONLY! 

finger food + football = couch potato laziness at its best!

here's what I came up with this weekend...

The Perfect Guac
[seriously, I've tried a lot of guacamole in my day]


Ingredients:

• 4 avocados
• 2 tbsp chili garlic sauce
• 1 tbsp lemon juice
• s + p
• 1 tbsp celery salt

Directions:

1. Cut and spoon out avocados into a medium sized bowl. 
2. Mash with a fork until smooth[ish].
3. Add remaining ingredients and stir until well-blended. 
4. Grab your favorite chip and go in for a dip! boom! 

~~~

Ranch-Cheeseburger Crescent Roll-Ups
:crescent rolls make for a fabulous foundation when coming up with creative finger foods:


Ingredients:

• 1 can Pillsbury Crescent Rolls
• 1/2 lb [lean] ground turkey
• 1 cup cheddar cheese
• 1 cup baby spinach
• 2 tbsp [light] ranch dressing  
• 1 egg [for wash]
• 1 tbsp garlic powder
• 1 tbsp worchestershire
• s + p

Directions:

1. Pre-heat oven to 350 degrees.
2. Brown meat in pan over medium heat.
3. Add garlic powder, worchestershire, and s+p to season.
4. Remove from heat and empty meat into a medium-sized bowl. 
5. Stir in ranch dressing and set to the side.
6. Line a cookie sheet with foil and grease with non-stick cooking spray. 
7. Pop open crescent rolls and lay them out on the cookie sheet.
8. Begin layering each flat roll with 1-2 spinach leaves, 1 tbsp of meat mixture, and a sprinkling of cheese. Repeat on each crescent roll. 
9. Carefully roll up each one. Trial and error worked best for me. [they do not have to look perfect!]
10. Brush egg wash onto each roll-up. 
11. Place in oven and bake for 9-11 minutes.
12. Watch carefully! Remove when golden brown. [thank you, egg wash!]
13. Let cool for 2-3 minutes before devouring :)  

~~~

check out my latest pinterest experiment.
they say you can re-use and re-grow your old {mushy} green onions.
snip off the old bits and submerge the roots in water.
place by a sunny window + watch grow. {apparently}
we shall see-stay tuned! 

xoxo