So you know how sometimes you KNOW you need to get in your greens, but you really don’t feel like eating a salad? That’s been me lately. I know I’m probably not getting enough nutrients and not eating enough veggies. So instead, we’ve been buying a lot of baby spinach. And I’ve been putting them into smoothies. I love smoothies. And it’s easy to just throw in a bunch of spinach, and voila! A green smoothie that tastes delicious.
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I love smoothies and smoothie bowls. But making them can be challenging. We used to have a blender that would require me to keep adding more liquid, and stopping the blender to push ingredients down to get them incorporated. So annoying and time consuming. But we got a new blender! Finally. And now I can make all the smoothies and smoothie bowls I want so easily. Just in time for summer.
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Sometimes simplicity is best. I love recipes that aren’t overly complicated. Especially now with a new baby that is still demanding the majority of my attention. If I can whip something up in 5 minutes? Perfect.
Enter these scrambled eggs. They are light, fluffy, and the green onions add something special.
What inspired this recipe was a trip to the farmer’s market here in downtown Austin. We wound up spotting these beautiful green onions. They were so fresh, and I knew they would accompany scrambled eggs perfectly. A match made in breakfast heaven.
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As we’re taking care of our new baby over the next few months, get ready for some easy recipes. Here is one that could NOT be easier. A tropical smoothie. Throw ingredients into a blender, blend, pour into glasses, enjoy. Luckily, it’s also delicious.
For our baby shower a few months ago, we had pineapples for decor. I loved the idea of this, because I knew after the shower, we could cut them up and freeze them. And we did! Josh made a pineapple sorbet (yum!) with one of the pineapples, but the others are in the freezer, just waiting for smoothie-making days.
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Lately I’ve been eating all the summer fruit. It seems like every time Josh or I go to the store, we pick up some deliciously ripe fruit. One day he came home with my favorite fruit.. raspberries! We ate some raw, but I also saw this as an opportunity to bake them into a raspberry dutch baby pancake.
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Okay, two days ago was the unofficial kickoff of summer, but technically it’s still spring! So I whipped up this spring quiche that has lots of yummy green goodness in it in the form of peas and green onions. Mmmm. Not sold yet? It also has BACON. And shallots. And a lots of sharp cheddar cheese.
Now are you sold?
If not, let me tell you about how fantastically this quiche reheats. It tastes just as good reheated as it does right after it was freshly baked. I should seriously start making one of these every Sunday, and then have the leftovers for breakfast throughout the week. That would make for much happier pre-work mornings.
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