The Runner’s Breakfast

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It’s Saturday. And I ran this morning.

In an effort to curb my hunger pang, I made an omelette. And you know how much I love an omelette. But as all hunger driven, rushed breakfast fixin’ times in my life, my creation did not turn out very pretty.

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But was it incredibly delicious? YES!

When I was thinking about breakfast this morning as I sipped my hazelnut coffee, I decided I wanted an omelette with ham. I never choose ham. It’s just not my favorite. But sometimes when I crave eggs, I want to throw some ham in there.

What you need:

  • 2 eggs
  • 2 thin slices of Black Forest ham
  • 1/4 bell pepper, color of your choice
  • 1/2 shallot
  • Kerrygold butter
  • White cheddar cheese, shredded
  • Salsa
  • Avocado
  • Salt and pepper

Saute the bell pepper and shallot in melted Kerrygold butter until softened. Dice up the ham, and throw it in there. Let it cook together for a few minutes so the flavors combine. Salt lightly, pepper liberally. Scramble up your eggs with a little half and half. Pour over the ham and veggie mixture. Cook until eggs are the consistency you like. Add cheese, and let it get melty.

Plate it up, and top it with your favorite salsa and half an avocado. Or whatever toppings you like.

The salty ham is so delightful with the eggs. And I can tell you my breakfast was gone in a matter of bites. When I run longer distances, I feel famished. And this morning was no different. So the protein of the eggs and ham hit the spot.

There’s a good chance I will make another one for lunch today. It’s just that good.

Oven BBQ Chicken

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I love to make BBQ chicken out on the grill. There’s nothing better than those chargrilled BBQ bits of chicken. 

But I’m not allowed to have a grill on my porch. Dang, apartment building rules. 

So I improvised to fulfill my need to BBQ grilled chicken.   

What you need:

  • Chicken cutlets
  • BBQ sauce 
  • Salt and pepper 
  • Vegetable side items 

Heat up the oven to 350 degrees. Coat the chicken cutlets in BBQ sauce and season to taste with salt and pepper. Bake for 20 minutes uncovered.

After 20 minutes are up, switch the oven to broil. Pour more BBQ sauce on the chicken and broil in five minute intervals, adding new coats of BBQ sauce as you go, until the edges get crispy. 

While the chicken bakes, fix up the side items. I chose sautéed okra and a baked sweet potato. 

Okra is my favorite summer vegetable, and you can never go wrong with a sweet potato in my book.  

So easy and quick and absolutely delicious. You won’t even miss the whole grill thing. 

Snacky Supper

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Some days you just don’t want to cook.

I get it. Totally. 

Today was one of those days for me. 

So when I’m feeling lazy, I make snacky suppers. A hodgepodge of things to satisfy my lazy bones. 

  
This is kind of a sad version of it. But it was still delicious and exactly what I wanted. 

  • Pepperoni 
  • Sesame crackers
  • White sharp cheddar cheese 
  • Herb goat cheese

There also was a side of red wine. A heart healthy addition. 😉

The Dinner of Denial

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I’ve been home from the beach for a week. And all last week I didn’t cook one night. Not one. 

Denial. 

So tonight to break my bad habit of piecing together weird combinations for supper, I made something simple and delicious. 

And it’s beach inspired. 

  
You don’t need much to make this. And I love that. The less effort the better. And it doesn’t lack in flavor. 

Old Bay Sautéed Shrimp and Roasted Asparagus

  • Shrimp
  • Kerrygold butter
  • Old Bay seasoning
  • Asparagus 
  • Salt
  • Pepper
  • Garlic powder

Pre-heat the oven to 375 degrees. 

Prep the asparagus but chopping off the woody stem. Lightly coat in olive oil, salt, pepper and garlic powder. (I’d usually use fresh minced garlic, but I’m out right now.) Cook for 12-15 minutes, depending on size. 

While the oven’s heating, peel the shrimp and coat with salt, pepper and Old Bay seasoning. 

Heat a pan and melt a nice amount of butter. Toss in the shrimp. Add more Old Bay seasoning, if you like. I love it so I added more. Cook until pink. 

Plate it up and enjoy.

Vacation Detox

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My favorite vacations center around big bodies of water.   I love the beach. It’s my happiest place. I say that because I find happiness in lots of places. But the beach is a different level. 

In the days before I left for vacation, people made comments about me glowing with excitement. Hands down, one of the best compliments. 

Glowing. 

I was buzzing in my skin. Because I could wake up to this for seven days.  And my best friend got to go with me.  See, my happiest place. 

And it was full of donuts, seafood, crab-stuffed this and bernaise covered that. So much good food. 

And only one barefoot run in the sand before dawn, which was totally awesome and exactly what my soul craves.   So by the time I got home yesterday, I knew I had to detox my body from the richness of vacation. 

And so it began with breakfast.   A beach-inspired breakfast bowl. All you need is one sliced up banana, two or three heaping spoonfuls of plain Greek yogurt, handful of raspberries, blueberries and strawberries.

I’ll admit the plain yogurt is a tough one to go with, but there is enough natural sweetness in the fruit to balance it nicely. Plus you nix the added sugar in the flavored yogurts. Win. 

Lunch was on the go today. So I ordered a chicken sandwich from the place downstairs from my office. The potatoes chips didn’t help the detox, but I made up for it at supper.   Behold, the ultimate detox salad. 

  • Romaine lettuce
  • Red bell pepper
  • Yellow cherry tomatoes
  • Cucumber 
  • Half an avocado
  • Two boiled eggs
  • Your favorite dressing

Simple and delicious. 

And it’s just an added bonus that it will cleanse my system from vacation food. I only wish I could have kept the beach a little longer.