Bacon Cheddar Waffles & Eggs with Smoked Ham and a Cherry Pepper Hollandaise

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Pinch of Everything

Savory bacon and cheddar waffles with sliced smoked ham, a sunny side up egg and a cherry pepper hollandaise. Perfect for breakfast, brunch or dinner!

I was inspired to make this by Loring Place in New York City. It makes a delicious flavor combination.

Delish had a great recipe for bacon cheddar waffles that I followed.

For the (light version) cherry pepper hollandaise:

Diced cherry peppers
3 ounces (6 tablespoons) light or reduced-fat cream cheese
1 teaspoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon kosher salt or coarse sea salt

Add the cream cheese, lemon juice, mustard, and salt to a blender. Puree until the sauce is silky smooth. Stir in the diced cherry peppers.

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Summer Purslane & Asparagus Quiche

La Cuisine d'Eli

This might just be the creamiest, tastiest quiche I’ve ever made or eaten. More about that soon, but first a little ramble about plants.

For my  birthday, last month, Pim gave me a whole family of succulents, in different colours, shapes and sizes. Having plants around purportedly makes people happier, healthier and less stressed. I haven’t taken the time to monitor my blood pressure or cholesterol levels before and after getting them, so I can’t officially confirm any physical health claims, but I definitely do feel a little jolt of happiness every time I glance over at my window sill. I sometimes dream of having a slightly bigger apartment, which I could then fill entirely with plants. Would that make me a crazy plant lady? Considering I have named all my current plants, it probably would. At the same time, I also dream of having several cats, so it could…

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Resting Bitch Face Isn’t a Disease

Straight From Helle

rbfYou know how sometimes you can be out in public and some nice stranger points out to you that you may have something wrong with you? Maybe they think you should get that funky looking mole checked out because it looks like skin cancer. Or maybe your Adam’s apple is bulging a bit too much and they’re worried you might have thyroid cancer. Well, recently I’ve had more than a few people suggest that I may have a concerning physical condition that troubles them so much so that they feel the need to inform me.

No one actually said, hey I think you have this condition. But I can tell they are certain I do, because I encounter an inordinate number of people who, on a daily basis, request that I smile for them. Yes folks, it seems I have come down with a nasty case of the terrible affliction…

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Mexican Inspired Shakshuka

Kelly Jones | Philadelphia Sports Nutrition

Happy National Egg Day! Long gone are should be the days of egg whites and fear for the yolk, and now lies the celebration of this nutrient powerhouse! Eggs are actually trending this year and Americans are celebrating not only their nutrient power but also their versatility.

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Are You Plagued with Procrastination?

AMillionaireTips

Worried Girl, Woman, Waiting, Sitting

If you’re one of the few people who isn’t plagued with the problem of procrastination then you’re blessed beyond all measure.  This thief of time can quietly rob you of precious minutes, yea hours, before you realize they’re gone.  You search for them and wonder where the time has gone, but it’s too late.

The task you intended to complete today was put off until tomorrow and there was good reason to do so, but you can’t remember why just now.  Procrastination comes in many disguises.  It’s called rationalization sometimes.   You say, “I didn’t get started on that project because the weather was too hot or I didn’t have all the parts.”  One can always come up with many good reasons to delay a project.

Procrastination can become a habit and if you keep putting off getting new habits then procrastination will be your constant companion.  We find ways to…

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Eggplant Shakshuka Recipe

Slightly Sprightly Girl

Breakfast is my favourite meal of the day and I’m all for variety in this meal. Most of the days I consume smoothies, acai bowls, overnight oats and chia pudding or avocado toast for breakfast. However, some days I just feel an uncontrollable need to eat something spicy and that’s when I cave in and make something like I did today.
In no ways am I saying that you should restrict this dish for breakfast. Have it for lunch or dinner by all means.

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E is for Early

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2Minutes with Max

I tried writing all day yesterday, and I couldn’t come up with a good “E” word. I tried writing about elevator music, expectations, effectiveness, I even thought about cheating and misspelling a word so that it would start with E, but I couldn’t bring myself to do it. I was having a creativity block, and I couldn’t get out of it, so I decided the best thing to do is go to sleep, and wake up at 6:00am the next day so I could get writing, with a fresh head, with a couple hours before we had to get to work.I will be the first person to admit that I am not a morning person. I wish I was, but that’s just not the case. So this morning after half an hour of ignoring my alarm clock, 25 minutes getting into the shower, another five minutes brushing my teeth…

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Avocado & Cashew Pesto Pasta

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beets & booze

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This pasta makes a quick and delicious midweek dinner. The pesto is very easy to make and goes really well with mushrooms and courgette but you can add any other veg you fancy.

For non-vegans, this pasta would also go really well with prawns.

The best thing about this recipe is that you don’t have to cook the sauce, which normally is the longest process.

It really is very easy and so delicious!

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Ingredients:

  • 1 avocado
  • 100g cashews + 1 handful cashews to sprinkle on top
  • 1 clove garlic
  • handful fresh basil
  • 2 tbsp olive oil
  • 100ml water
  • 1 tbsp lemon juice
  • 3 big mushrooms, chopped
  • 6 asparagus,
  • ½ courgette, shaved
  • 150g linguine
  • salt and pepper

Method:

  1. To make the pesto, put avocado, cashews, garlic, basil, olive oil and water into a food processor or high-speed blender and blend until smooth. Season with salt and pepper.
  2. Boil the pasta al…

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Creamy mushroom and asparagus vegan pasta

Maria's Vegan Kitchen

A new world is upon me! I discovered cashew based sauces and nothing will ever be the same.

Was I skeptical about this? Yes. Was I proven wrong by how good, deliciously creamy and cheese tasting the sauce turned out? 100%.

Without further ado, here’s how to turn your ‘cheesy’ dreams into a vegan reality.

IMG_3563Ingredients

  • Your favourite pasta (for 2-3 portions)
  • A bunch of asparagus
  • Mushrooms (as many as you like, there is no right or wrong here)
  • Olive oil
  • Lots of pepper
  • 1 shallot/onion

Cashew sauce

  • 1 cup cashews (soaked over night for best results)
  • 1 cup plant based milk
  • 2 garlic cloves
  • 4 table spoons inactive yeast flakes
  • gulp of olive oil
  • 2 table spoons soy sauce
  • a sprinkle of fresh parsley
  • 1 lime/lemon (zest and juice)
  • half a shallot (optional)
  • Lots (and I mean LOTS) of ground pepper

Step 1: Cook the past as instructed

Step…

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Going Korean: Let’s Make Kimchi!

The Poor Foodie

Homemade Kimchi Photo from Author
I started this blog talking about Korean Food so, I guess it’s just fitting that I share a korean food recipe to you guys!
This is the kimchi recipe my friend and I used the very first time we made our homemade kimchi. It’s actually pretty easy. It requires some time and some effort, but it turns out very tasty!

What You’ll Need:

  • 3 stalks of Napa Cabbage
  • 1 cup of Sea Salt
  • 1/2 cup of Sweet rice flour
  • 1/4 cup Sugar
  • Water
  • 1 cup crushed Garlic
  • 2 tbsp Ginger
  • 1 cup minced White Onion
  • 1 cup Hot Chili Powder
  • 2 stalks Leeks
  • 1 small Carrot
  • 1 Raddish

Procedure:

Cabbage:

  1. Trim the discolored leaves. Cut the cabbage lengthwise and in quarters. Remove the cores. Chop into bite sized pieces.
  2. In a large basin, soak the cabbage in cold water plus 1 cup of salt.
  3. Every 30 mins…

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