Heat waves, beaches and bathing suits. Salads are in order this time of year, and a little French's Mustard can go a long way.
This beverage was the brilliant idea of Ms. Witty and Pretty herself, Ashley Hesseltine. Last Tuesday, we found ourselves hard at work exploring the paradise island of Isla Mujeres, located just off the coast of Cancun. It's there where we had, quite possibly, one of the best breakfasts of my life at Mango Café, a charming, off-the-beaten-path, 10-table restaurant with a very cool, down-to-earth vibe. At 10 a.m. mimosas were a must, and that's when the selection of fresh fruit juices written on the chalk board - mango, tamarind and watermelon, to name a few - inspired one of the world's best ideas. "Wait. Can we have our mimosas with watermelon?" Ash said. "Sure," said Polo Avila, the owner and our new hero. I'm just the messenger.
chocolate chip waffles
It seems my body has become used to waking up at the crack of dawn… even on Sundays! With no 6 a.m. spinning or yoga class to rush to this morning, the only thing left to do was whip up a batch of chocolate chip waffles. I've been in a chocolate chip daze all week after making a stop at Jacques Torres' shop in New York City for his amazing French Kiss Chocolate Chip Cookie -- which I've dangerously learned you can buy online. But back to the waffles. Rather than reinventing the wheel, I put a spin on my original waffle recipe using coconut oil and dark chocolate chips.
BREAKFAST FRITTATA FOR ONE
Happy New Year, friends! No doubt, we all have resolutions on our minds, and I'm willing to bet we all have health-related goals on our lists. I, for one, would like to drop a couple of pounds. Yup, it happens -- life creeps up on you and before you know it, you've fallen off the wagon. It happens to the best of us. My weight loss goal is somewhere between five and 10 pounds. One day at a time. I know first hand that preparation is key, and that's why I came up with this breakfast recipe. What's to love? Cook once, enjoy it all five days of the week. It's also very easy to swap ingredients to keep things interesting. I don't know about you, but I find myself in trouble when I get bored. This week it'll be caramelized onions, Canadian bacon, spinach and some delicious Brie. Enjoy!
Ham & Egg Broiled Cheese
Who doesn't love a good grilled cheese? Salty, gooey, creamy and crispy, all at the same time. Today for breakfast my take on grilled cheese today was a "boiled cheese" and it was just as good.
It took me a while to come up with a name for this one, and this is best I could do. It's a frittata meets quiche meets pie, and my new favorite thing. I eat eggs for breakfast everyday, usually an omelette, and thought, why not make one huge egg dish (a.k.a a frittata) and have a slice every morning. And then I remembered I had a little bit of pie crust in the fridge. This was the result.
Inside Out Ham & Swiss Omelet
I'm always looking for ways to make the foods I eat on a regular basis even tastier to prevent myself from becoming bored. Who doesn't love toasty, gooey cheese? Here's how I gave my omelet a twist. Literally.
This is hardly a recipe but the results were so great that now it's going to be one. I have a lot of frozen pre-cut fruit hanging out in a ziploc bag in my freezer -- they were leftover from the fruit skewers we put out at my sister's baby shower. I took a healthy handful of it and threw it in the blender, then splashed in some OJ to get it going. Let the blender do its thing, and voila.
Raspberry White Chocolate Chip Waffles
Played with my waffle recipe this morning by adding some fresh raspberries and white chocolate chips that I had leftover from the Valentine's Day muffins I baked for the girls at work -- and what a great idea it was! I love the bite of the raspberry seeds and the intense flavor that develops when they cook on the waffle iron.
Zucchini Bikini Pumpkin Bread
We'll name this skinny version of Zucchini Bread after my Zucchini Bikini Soup. After all, it is much lighter than the zucchini bread I was told about. This is my first zucchini bread ever, as in the first I have ever tried, and therefore tried to make. (Okay, this one pictured is the second one, because round one of recipe testing was a major fail.) It's surprisingly delicious, moist (and almost fat free) and packed with healthy stuff. I also decided to add a fall twist with the pumpkin. You zucchini bread connoisseurs can try this out and let me know how I did.
NICE TO MEET YOU.
I'M LUISANA - A PUBLIC RELATIONS PROFESSIONAL, WORLD TRAVELER, RECIPE DEVELOPER, AND RELENTLESS EATER. JOIN ME AS I DISCOVER THE KEY TO DELICIOUS LIVING, ONE HEALTHY RECIPE AT A TIME.
Disclaimer: I am not a dietitian, counselor, personal trainer, doctor, or any other healthcare related professional. I do not mind giving advice or suggestions, but please keep in mind that I have NOT been trained in these fields. If you ask me a question I will answer it to the best of my ability.