Zucchini Flowers:Breakfast on the GO!

Who doesn’t love breakfast?! I go through phases where sometimes I am on an egg kick, sometimes I am on a oats kick, sometimes I will pay extra for an avocado toast kick (kidding) and every once in a while I will be honest I get busy and don’t remember to eat. How many of you can relate? More often than not the ladder isn’t the case though considering I have upped my workouts which in turn means my muscles need to EAT! I have a pretty set morning routine including Gym (6AM), coffee (most important) and then breakfast. I am always searching for new recipes that can spice up the egg game. This one is so easy and tastes really good. I know some of you might be saying, “Oh, I just don’t eat breakfast” but considering it is the most important meal of the day maybe you should reconsider! Food is energy and as a result energy is F-U-E-L for your day. If you have no fuel how can your brain be successful at tackling the days tasks?! This myth that you need to eat less to lose weight is false + dumb (yes dumb). Choose the right breakfast and you will have nothing to fear! I saw this recipe the other day while browsing insta-stories. I changed it up a little to accommodate my taste buds and Viola!

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[Use a Mandolin to slice the zucchini]

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[Slice cherry tomatoes in half]

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[Add the seasoned egg and bake]

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[Don’t they look delish?]

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[I topped with feta cheese but you can also add to the egg and bake with it]

What you’ll need:

  1. Eggs (Depending on how much you make it’s about 1 egg per flower)
  2. Zucchini (I like Mexican Zucchini as it is bigger and creates bigger pieces)
  3. Mandolin Slicer (to slice zucchini)
  4. Cherry Tomato (slice in half)
  5. Feta (optional)
  6. Salt + Pepper + Garlic Powder + Oregano

How to make:

  1. Preheat oven to 450 degrees
  2. Wash & Slice zucchini (about 5 to 6 pieces per flower)
  3. Scramble eggs (separate) and add herbs
  4. Butter the pan with ghee/butter
  5. After placing the zucchini in a cupcake baking sheet drizzle lightly with olive oil
  6. Place cherry tomatoes & Feta on top of zucchini
  7. Add the egg (scrambled or 1 full egg for each depending on what you prefer- if you choose the whole egg you can sprinkle with salt & pepper and oregano for flavor)
  8. Bake at 450 degrees for 10 min or until the eggs become firm.
  9. Serve when ready!

I found this recipe here. Thanks Lo!

If you make this let me know how it turns out! Tag me! @newtritionsavvy

xo Sarah

 

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Cheers To The Weekend &The SF Giants!

{Cutest niece & nephew}

{Halloween Prezel Pumpkins}

Happy Monday everyone! Hard to believe it’s already the END of October. Where does the time go? We couldn’t have asked for a better weekend- 80 degrees AND the Giants sweep the Tigers!? Wow, I’ll take it! I am not a huge baseball fan, but these last 4 games were surely worth catching.  I am happy to be from an area where the fans radiate so much energy for their team. Thoughts and prayers going out to all friends on the East Coast as hurricane Sandy passes through. Over the weekend I had a chance to do some Halloween baking, spend some quality time with my sister + niece and nephew and of course made it on a nice Sunday morning hike/farmers market yesterday. Thanks to my ultimate crafty sister- she helped with some baking (will post tomorrow) and these cute Halloween prezel pumpkins. Clearly, they are only semi healthy (organic prezels/non gmo graham crackers) but for the sake of the holiday I splurged. Just a sidenote: I left everything with my sister and the kids…they are fully stalked on Halloween goodies! 🙂

Hope everyone had a great weekend! It’s Monday…make it a great week.

New Book: Chloe’s Kitchen.

Can we say excited!? As of late, I have been buying on Amazon left and right. I see books in Whole Foods and go home only to find it for half the price. My most recent purchase is Chloe’s Kitchen. This is a vegan (no animal product) cookbook that adds a fun twist to cooking. Chloe first capured her audience because she won the show Cupcake Wars with her award winning VEGAN (no animal product- egg/milk) cupcake recipe. “Chef Chloe is luring foodies of all stripes to try her igenious, accessible, recipes for delicious, vibrant, beautiful food.” She has a range between small bites, soups and salads, vegetables, noodles, main courses as well as desserts. Can’t wait to give these a try. I will say, whenever I bring a dish to an event….it’s always the ones that talk smack about the vegetarian food that end up eating the most. Give it a try….you never know what might capture your palet.

{For the record, I am not vegan- but do enjoy cooking with minimal dairy products when I can.}

Have any good cookbooks I should know about?

Happy Friday!

Cranberry Pistachio Biscotti’s…Yum!

{Flour & Baking Powder}

{Unsalted Butter & Organic Sugar}

{Recipe makes enough for 2 loaves}

{First round in the oven}

{Second round/after cut- for the hard crunch}

This is one of my favorite baking recipes. Not only is it super easy, but I feel better when I make treats like this vs. buying them at the store (usually they have preservatives). Cranberry and Pistachios are two of my favorites when adding in trail mix, so why not add to a sweat treat? Baking can be tricky- so make sure you add the ingredients just as they say. The first time I made them, I had to re-do because something wasn’t right…too much dough not enough love? Perhaps, something like that. The second time was perfection! Also, don’t forget to twice bake these puppies as that is what gives the biscotti the extra crunch. Hope you enjoy!

What is your favorite type of biscotti?

Ingredients

  • 1/2 cup dried cranberries
  • 1/2 cup boiling water
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup sugar, plus more for sprinkling
  • 3 large eggs, plus 1 large egg, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (2 1/2 ounces) unsalted pistachios, coarsely chopped

Directions

  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and pistachios.
  3. Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.
  4. Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.
  5. Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

Recipe is by Martha Stewart and can be found here .