Category: Breakfast

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. 

Portobello Brunch

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Brunch could be my favorite meal. It’s all the breakfast treats, but both sweet and savory. 

And brunch is usually paired with a lazy Saturday or Sunday morning. 

I’ve always preferred Sunday brunch. It’s a Hail Mary to slow down the last day of the weekend, and a good excuse to be lazy until noon. 

  
If you’re not a fan of mushrooms, then this brunch delight is not for you. If you’re like me and you love mushrooms, then go ahead and start making plans for brunch next weekend. 

Bacon and Eggs Portobellos

  • 2 Portobello mushrooms
  • 3-4 slices of bacon
  • 2 eggs
  • Olive oil for drizzling
  • Shredded white cheddar cheese
  • Salt and pepper
  • Fresh basil

First thing, fry up the bacon. While that’s happening, preheat the oven to 375 degrees. 

Prep the mushrooms by wiping them down with a damp cloth, removing the nubby stem and scrapping out the mushroom gills. This give you more room to stuff the mushroom with delicious goodness. 

Lightly brush the mushrooms with olive oil, salt and pepper. By now the bacon should be cooked. So crumble some of the bacon and put it on the mushroom cap. 

Then crack the egg on top of that. Add a little salt and a little pepper. Bake for 15 minutes. 

After 15 minutes, top the egg-filled mushrooms with shredded white cheddar cheese. Bake 5 more minutes. 

Remove from oven. If mushrooms have some liquid in it, drain it off. Top them with fresh basil and enjoy. 

  
This makes two stuffed mushrooms, which can feed two people or one really hungry person. 

I found for my usual Party of 1 that one mushroom would be enough since the portobello is a meaty mushroom. 

So when you’re not feeling the sweet road to brunch, this is the perfect savory choice. It’s not much work, you can make as many mushrooms as you need, and then the oven does all the work for you. 

And on lazy Sundays, that’s important.