Did you enjoy your weekend? We had a blustery day on Saturday, but the temps finally reached a point that I could leave my cardigan behind. Yesterday was near-perfect - sunshine pouring out of a blue sky, a mild breeze, and mid-70s. I baked in between jaunts outdoors to scratch in the dirt and discuss next weekends garden installation.
And I baked. Bread and lamingtons (you'll have this recipe later in the week, and I think you're really going to love it!). For dinner, we grilled organic chicken apple sausages on the back deck and ate them right off the grill with the fresh bread, standing up and chatting, cocktails in hand like it was summer, like we didn't have work today. It felt warm and bright and easy. For dessert we devoured the lamingtons, and for a moment I was tasting Australia again. It was heaven.
Monday came early - 5 a.m. for us - and brought with it the faster pace of a work week. But that's ok by me. I've got a dinner for you that's so easy, you'll swear it's still the weekend.
You know, breakfast + dinner = brinner. This is hands-down the most requested meal by my kiddos. They love the idea of breakfast in the evening, and I love it, too because it's quick & easy and allows for more of that free time that we all want, especially with longer evenings and warmer temps!
And I baked. Bread and lamingtons (you'll have this recipe later in the week, and I think you're really going to love it!). For dinner, we grilled organic chicken apple sausages on the back deck and ate them right off the grill with the fresh bread, standing up and chatting, cocktails in hand like it was summer, like we didn't have work today. It felt warm and bright and easy. For dessert we devoured the lamingtons, and for a moment I was tasting Australia again. It was heaven.
Monday came early - 5 a.m. for us - and brought with it the faster pace of a work week. But that's ok by me. I've got a dinner for you that's so easy, you'll swear it's still the weekend.
You know, breakfast + dinner = brinner. This is hands-down the most requested meal by my kiddos. They love the idea of breakfast in the evening, and I love it, too because it's quick & easy and allows for more of that free time that we all want, especially with longer evenings and warmer temps!
I love a simple fruit bowl with brinner ~ I used pink lady apples, red mango, blueberries with a spritz of fresh lime juice ~ all organic, all courtesy of Whole Foods Market~Alpharetta Harry's.
Here's tonight's menu: I got the idea for these hashbrown baskets from Better Homes & Gardens, but did not follow their recipe or ingredients list (for the most part), as theirs is not an allergen-free recipe (but nice inspiration).
Please remember to visit my Contributors page to learn more about some of my favorite brands for gluten-free, allergy-aware eating! All fresh fruit, frozen hashbrowns, and eggs are from my favorite grocery, Whole Foods Market~Alpharetta Harry's. The baking flours are from King Arthur Flour. And you know my Mila chia blend has become an integral part of my baking lately - cannot get enough!
Hashbrown baskets with scrambled eggs & chives
Mini Orange Vegan Muffins with Vanilla Glaze
Fresh Fruit Bowl with Lime
click on to see how we made the meal...
Please remember to visit my Contributors page to learn more about some of my favorite brands for gluten-free, allergy-aware eating! All fresh fruit, frozen hashbrowns, and eggs are from my favorite grocery, Whole Foods Market~Alpharetta Harry's. The baking flours are from King Arthur Flour. And you know my Mila chia blend has become an integral part of my baking lately - cannot get enough!
Hashbrown baskets with scrambled eggs & chives
Mini Orange Vegan Muffins with Vanilla Glaze
Fresh Fruit Bowl with Lime
click on to see how we made the meal...
Because the eggs cook quickly, we saved our main dish for last and started with the muffins, which need baking time.
A vegan mini muffin that's also gluten-soy-nut-free with no refined sugars...and no one would ever know!
I drizzled the muffins with vanilla glaze & topped them off with 'nature's sprinkles' ~ fresh orange zest!
I love the idea of these potato "nests", especially this close to Easter!
A mixture of plain hashbrowns, rosemary salt, pepper, egg, and snipped chives will be the nests.
While the potato nests baked in the oven, I scrambled the eggs.
I divided the mixture evenly between the sections of a muffin pan, then used a 1/8 cup measure to press the mixture into the pan and up the sides, forming the "nest".
Once the nests were baked, I scooped some scrambled egg into each one, then topped with chives.
I hope you enjoyed dinner tonight! And I hope you'll come back by tomorrow to see what we're having...I think it will surprise you!
Oh...wait! You want dessert? I'm beginning to think I've spoiled you! OK...you caught me...we do have dessert - as long as you can eat it without asking questions. Enjoy!
Oh...wait! You want dessert? I'm beginning to think I've spoiled you! OK...you caught me...we do have dessert - as long as you can eat it without asking questions. Enjoy!
Lamingtons
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