It's been awhile since I last posted something on my blog. I'm blaming it on the Christmastime tomfoolery and all the shindigs I attended. Shout-out to all the wonderful Saint John bands, my friends and family. Boy, can the holidays be a busy time! I got my New Years cold so that's cool (it's right on time) and here it is Jan. 5th already. Adam's bday!
I really like that Ad's bday is the week after New Years. Keeps me on my toes. I suspect that if it wasn't his bday, I would be curled up with my new book Norwegian Wood all zee weekend long. Instead, I was up and at 'em early today. Ran some errands first thing and made us some brunch. Adam loves a big breakfast and while I am not a huge fan of eggs first thing in the morning; in the late morning/early afternoon I can handle it.
Today, I made a veggie omelet, with a side of turkey bacon and whole wheat toast. Had us some OJ and delicious Starbucks dark roast coffee (courtesy of Jen Mowery). Yum!
An omelet is pretty straight forward and pretty tasty. Here's the recipe:
Heat your skillet at medium (level 5) heat and melt a pat of butter or coconut oil.
In a bowl add:
Crumbly old cheddar cheese to taste (or any cheese on-hand)
1 tbsp chopped chives (freeze-dried or fresh)
1 tsp of pureed garlic
A dash of (almond) milk
A sprinkle of salt and pepper
A few drops of habenero sauce (if you like it with spice!)
And, mix together with a fork until the yolks are blended.
Add the omelet mixture to the hot pan.
Put a handful a baby spinach in the middle portion of the omelet (where you would fold it).
Once the egg is bubbly on the sides, flip half of the egg mixture over and wait a few minutes and flip it again to evenly cook both sides.
Optional ingredients: mushrooms, sun-dried or fresh tomatoes, salsa and peppers.
I hope you have a lovely day!!