Healthy Breakfast and Lunch
We recently spent a weekend in Boston and it seems like all we did was eat (much like every vacation we go on!)—days filled with oysters, lobster rolls, clam chowders and hot dogs at baseball games. Needless to say, when we got home I was ready to get back into our regular routine of healthy (and simple) eating. I love fine dinning at restaurants but honestly would rather eat a home cooked meal.
On my birthday yesterday (yes, it was my birthday yesterday!) we stayed home and made turkey burgers (recipe here) for dinner. In years past I have baked my own birthday cake (happily). I love baking and cooking and my birthday is absolutely no exception! It's actually better because I get to make whatever MY heart desires.
Here are a couple of my favorite recipes for a healthy breakfast and lunch fit for everyday and special enough for a birthday!
BREAKFAST
In recent years I have grown to LOVE poached eggs. For a long time I never made them because I was intimidated by cooking them (it's very scientific). Here is a great step-by-step guide to making poached eggs on smittenkitchen.com. A little water, a little vinegar and 3 1/2 minutes later you've got the most decadent, perfectly runny yolk you've every seen. Every time.
This Tuscan Breakfast is one of my absolute favorite things to eat—breakfast, lunch or dinner. It is inspired by a version that MacK & Kate's Cafe had on their menu for a while. It's ingredients are so simple yet the final result seems fancy. It looks like an intricate, time consuming meal, when in reality it is quicker than making an omelet.
Tuscan Breakfast 4 teaspoons olive oil 4 thin prosciutto slices 12 asparagus spears, trimmed 2 slices of bread (an Italian bread is best but whatever you have is fine) 1 2-ounce piece Parmesan cheese, shaved into strips 1 teaspoon salt 1 teaspoon pepper 4 large eggs 1 teaspoon chopped fresh thyme (you'll also need a splash of vinegar to poach the eggs) balsamic vinegar
Recipe for two.
Preheat oven to 400°F. Toss asparagus on rimmed baking sheet with a little olive oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 10 minutes.
Slice bread into 1/2 inch squares and toss on a rimmed baking sheet (I just place them on the opposite end of the same baking sheet as the asparagus) with olive oil, pepper and thyme. Place in oven until toasted, about 7 minutes.
While asparagus and bread are in the oven, poach four eggs by following the directions HERE.
Remove asparagus and croutons from oven. Divide asparagus between two plates. Place two poached eggs on each plate along with two slices of prosciutto. Sprinkle parmesan cheese and croutons on top of each plate. Sprinkle each plate with balsamic vinegar and salt and pepper.
LUNCH
Now that I work from home, I like to use whatever I have in the kitchen to whip up lunch everyday. This salad has become one of my favorites but it originated from having left over ingredients from my Tuscan Breakfast (proscitto, home-made croutons, parmesan and balsamic vinegar).
Strawberry Spinach Salad 1 bunch fresh spinach 1 cup sliced fresh strawberries 1 teaspoons olive oil 1 slice of bread (an Italian bread is best but whatever you have is fine) 1 teaspoon pepper 1/4 teaspoon chopped fresh thyme 1 thin prosciutto slice 1-ounce piece Parmesan cheese, shaved into strips 1 teaspoon poppy seeds (optional) balsamic vinegar
Recipe for one.
Slice bread into 1/2 inch squares and toss on a rimmed baking sheet with olive oil, pepper and thyme. On the other end of the backing sheet, tear up one prosciutto slice into small pieces. Place in oven under broiler until bread is toasted and prosciutto is crispy, about 3-4 minutes.
Place spinach, strawberries, cheese, warm prosciutto and croutons in bowl. Top with poppy-seeds and balsamic vinegar and toss. Plate and serve.
I'm working on a post about healthy snacking options. What are some of your favorite healthy snacks?
