Category Archives: Breakfast/Brunch

B4D-Mexican Style

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This is one of those “semi-homemade” meals… I made it when I was exhausted, and honestly did not want to cook, but I had food in the fridge, and always feel guilty eating at a restaurant when I have food at home. Plus, it was a Wednesday, and we all know that the Midland Chili’s has a bitch of a wait on Wednesdays. So, since I had leftover salsa from the previous night’s dinner, I went mexi. This serves one–I don’t really love Mexican breakfast, so I had quinoa fried rice. I’m assuming my readers (all 4 of you) know a little bit about math, or have a calculator on your iPhone, so just multiply.

  • 2 Tostada shells
  • 1/2 c. non fat refried black beans (don’t like black beans? Racist. JK, used whatever you want)
  • 2 fried eggs
  • dollop of guac
  • salsa
  • green salsa for the plate if you want to get pretty
  • fat free white cheddar or mozzarella cheese

Literally layer it all together, just follow what my picture looks like, and you will have a happy man/wife/dog that gets your leftovers!

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Gotta Have This Frittata

This makes a good breakfast, lunch or dinner! For the huskier ladies or their worse halves, you can add in any protein you’d like!


  • 4 egg whites
  • handful of grape tomatoes
  • 1-2 tbs light boursin cheese
  • 2 cups arugula
  • 1 tbs. olive oil
  • high quality balsamic

Heat oven to 400. While the oven is heating, put your skillet on the stovetop and heat it over medium heat. In a bowl, whisk the egg white, tomatoes and any other veggies you want to add. For the frittata,  I used my little baby skillet, which is way cooler than another oven-proof pan because it makes the perfect individual frittata, and it just looks cool. So, once your oven is heated and your skillet it hot, spray the pan with pam and add in your eggs, stirring gently with a wooden spoon. You aren’t fully cooking the eggs, just getting them set in the pan. Crumble in the cheese, and after about a minute, transfer to the oven. Careful dumbo–the handle will be hot. Let the eggs cook for 5 minutes, and then check on them to make sure they are cooked-they shouldn’t giggle when you shake them pan. However, I giggle when I shake the pan, which is one of the main reasons this has egg whites instead of regular eggs. Baby wants to lose some of her back… (sidenote–can one get a “mommy makeover” even if they are just a mommy to a dog? Let me know ASAP and I’ll start saving).

While your eggs are cooking, toss your arugula with balsamic and olive oil. I added a little bit of black truffle salt and it was delightful.  Enjoy!


Whole Wheat Banana Muffins with Greek Yogurt/Almond Butter Frosting

So Yummy

So Yummy

Sometimes I reach for a banana and realize that it is not my preferred color for a ripe yellow one, rather it looks like ugly brown banana shaped…… fingers (what—what did you think I was going to say…..?) So, what to do with your doodoo brown nanners? Make my new recipe! My dog ate at least two of these, or so I am going to tell my husband…


He looks guilty, right?

He looks guilty, right?

Whole wheat banana muffins with almond butter “icing”

  • 3 overripe smashed bananas
  • ½ c. sugar
  • 5 tbs. melted butter
  • ½ tsp. cinnamon
  • 1 egg, beaten slightly
  • ½ tsp. vanilla
  • 1 ¼ c. wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp salt
  • ¼ c. almond butter (for icing)
  • ½ c. nonfat greek yogurt (for icing)

In one bowl, combine the last 4 ingredients and mix. In another mix up the first 6. Add the wet ingredients to the dry ingredients and mix well, but by hand with a soft spatula…don’t overwork it. Pipe in to mini muffin tins. Bake on 250 for about 20-30 minutes, testing after 20 with a toothpick. While they are baking, mix ¼ c. almond butter and ½ c. non fat greek yogurt together to make an icing. To be honest, my plain greek yogurt smelled so bad when I opened it that I threw up a tad in my sink, but I had a little Chobani 100 cherry flavor, so I used that. It actually is delicious. Once the muffins have cooled, pipe the icing on top (ice only ones you will eat, then  put the remaining icing in the fridge. I sprinkled mine with a little bit of blueberry flax granola for some crunch.

this b*tch is crazy.

this b*tch is crazy.