Eat Well: Eggs on Pizza


Let me introduce you to the greatest combination of food items I've ever discovered: eggs and pizza. Do you think that sounds crazy? Think again.

If you're anything like me and my husband, you end up ordering pizza 1-2 times a week because you don't have time to cook dinner (other people do that, right?). After consuming said pizza, you generally have a couple of slices left over. What's the best way to incorporate those slices into a delicious breakfast? Put an egg on them. That's right. You heard it here.

The egg/pizza combination could not be easier. All you have to do is microwave your pizza and fry however many eggs you want to enjoy. I generally opt for two. Be sure to leave the yolks runny - trust me, it makes it taste delicious. (If you're feeling extra fancy, you could even poach your eggs!)

So, the next time you see those left over pizza slices sitting in your fridge and think "how long do I need to keep these in here pretending like I might eat them someday before I throw them out?" think of me instead, and pull out some eggs. You won't regret it.





Thanks for being patient with me while I took a holiday hiatus! My husband and I had a wonderful time spending Christmas in Austin. We spent tons of time with friends and family, ate as many breakfast tacos as we could fit into one trip, and came home with some pretty sweet presents. All in all, it was an absolutely wonderful Christmas - I'm sad that it flew by so quickly!

Lucky for us, we have another amazing vacation to look forward to - next week we will be in the British Virgin Islands, sailing around on a catamaran with my family for seven heavenly days! We won't have access to the internet during that time, so I'm going to try to make up for next week's silence by posting every day this week.

I hope your holidays were wonderful - see you back here tomorrow!

Eat Well: Scrambled Eggs with Spinach and Parmesan


My mom recently gave me two magazine subscriptions as presents: one to Texas Monthly, in order to make me feel a bit closer to home, and the other to Bon Appétit. I got my first issue of Bon Appétit in the mail a few days ago and I am already in love. I bookmarked 10-15 different recipes in the February issue, one of which being the recipe I used to make this delicious egg dish. Breakfast + a creative way to incorporate vegetables to my diet + cheese = perfection.






DSC_0537Thanks so much for all the positive feedback on yesterday's post - I'm glad that you guys aren't tired of my soapbox yet! Yesterday was my first day back in the gym after being sick for a week, and it was slow going. BUT I'm happy to be back in the groove, and I even got some new Lululemon clothes today to help keep my motivation level up. I hope everyone has a great Thursday!

Eat Well: Breakfast Tacos


Okay, I know what you're thinking: 95% of the recipes I post about on this blog are breakfast recipes. And you are correct. But I have two very good reasons for that: 1) It gets dark at about 4:45 here, and pictures taken of food when it is dark outside usually look terrible, so it's difficult to cook and photograph dinner in the appropriate timeframe AND 2) Breakfast is by far the most superior meal of the day, and I would eat it at every mealtime if I could. Case in point: I have been home with the flu or some sort of unpleasant derivation of it for the past two days, and all I have eaten is breakfast food. Except for when I ordered sushi. But I only ate that because they brought it pre-made to my door.

Anyway, for me, breakfast tacos are the better version of an egg scramble - you get all the deliciousness of a scramble (or an omelette), but it's wrapped in a tortilla, which makes all things tastier. Don't believe me? Try this one for yourself, you'll see. Directions are below.






DSC_0093Ingredients (for two large servings):

1/2 bell pepper, chopped

1/2 small white onion, chopped

1 jalapeño, chopped

1/2 small tomato, chopped

6 eggs

4 strips of bacon

4 corn tortillas

Cheddar cheese, grated

Avocado, diced

Salt & pepper to taste

DSC_0100Directions: Add bell pepper, onion, and jalapeño to a frying pan with a little olive oil or butter. Saute until soft. Add in tomato, saute for a minute or two. Scramble the eggs and pour them into the frying pan on top of the other ingredients (you can salt your eggs before you pour them in if you would prefer). Scramble low and slow until eggs are creamy. Meanwhile, fry a few pieces of bacon. Before assembling the tacos, microwave your tortillas or throw them in a frying pan for a few minutes until they're soft and flexible. Assemble tacos with bacon on bottom, egg scramble in the middle, and cheddar cheese and avocado pieces on top, and enjoy!

I just left my apartment for the first time in 48 hours (due to my aforementioned flu) to walk half a block to my drycleaners. Before I left I was thinking that I kind of want to have a few more days where all I do is curl up in bed, read my mystery novel and watch the first season of Girls. My sore throat and my two days of laying down had convinced me that maybe social interaction was overrated. But then I went outside, saw my beautiful neighborhood, realized it was no longer frigid outside, and remembered how much I love being around other people. After I picked up my clothes and was heading toward the door, resigning myself to my workday tomorrow, my drycleaner said, "tomorrow will be a better day." And you know what? For a variety of reasons, she was right.

Have a great Thursday.

Eat Well: Migas


One of the best things about my sister's recent visit was getting to enjoy the delectable things that she cooks up for breakfast. The girl was blessed with an innate sense of what tastes good first thing in the morning, and I have been an enthusiastic benefactor of that talent for a number of years now. While she was in San Francisco, she made us breakfast tacos one morning and migas, one of my all-time favorite dishes, the next. I've written the recipe for migas below - if you ever find yourself craving a delicious Mexican breakfast, give this dish a try!






1) Chop onion, tomatoes, and jalapeños and soften them in a frying pan on the stove over medium heat.

2) Once the vegetables have softened, pour in your scrambled egg yolks and cook until the eggs are just about cooked through (remember: you want to cook your eggs low and slow - low heat is key for delicious eggs!)

3) When the eggs are just about ready to serve, sprinkle cheddar cheese on the top.

4) Meanwhile, cut tortillas into eighths (you'll need ~2 tortillas per person) and fry them in butter and oil. When the tortilla slices are crispy, add them to the eggs and cheese.

In other exciting news, today is my 50th post! In honor of it, I would like to say a very special thank you to my wonderful husband. I absolutely would not be able to write this blog if it weren't for his beautiful food and clothing photography, his wizardry with Photoshop, and his constant, unceasing support of this little project. I love you, baby!