A New Dawn; A New Breakfast

Have no fear; things have been delicious and good in my life. Unfortunately, it has all been very chaotic and this has forced me to step away from the stove. Long days and tired nights have led me to fall in love with leftovers. I used to look down on them, but over the last few weeks they’ve grown to become my friends.

Our relationship with food is ever changing. Right now I simply don’t have the time for flair-tastic meals, but that doesn’t mean I’ve succumbed to take out and junk food. I’ve found new, fast, and fulfilling ways to keep my cooking hand strong while maintaining some semblance of sanity. I look forward to the less hectic days once this semester is over when I can find time to get back to my lackadaisical and ingredient heavy kitchen roots, but I’ve found enjoyment in this culinary break.

In the meantime, here is a savory dish I made for breakfast, which is outside the ordinary. I love eggs. I can easily go through a carton in a week. I understand the cholesterol in eggs isn’t necessarily bad, but something tells me the amount I eat is in the higher percentage and teetering on the edge of detrimental. Alas, I had no eggs left this morning, so instead of running to City Market for an egg and tomato breakfast sandwich, I sauntered over to the fruit bowl to try out a new recipe I found last night. It encompasses my love of bananas and avocados, and my sweet tooth gets to join in on the action. No one likes playing third wheel *wink/wink*

I “adapted” the amounts of cream and sugar for the recipe, due to the fact that I was borrowing the neighbor’s cream and I wanted to see if I could get that sweet taste while still drawing back on the amount of sugar. My “adaption” was most delicious and won’t leave you feeling like you’ve been cheated. Plus, it allows the flavor of the whole foods to shine through.

 

My instagram account is alive and well! Follow me at: jocellyn88

Avocado-Banana Salad (serves 2)

Ingredients
1 avocado, diced
1 banana, diced
1 tbsp ½ tbsp lime juice
1 tbsp ½ tbsp. sugar
3 tbsp 2 tbsp cream (I used half and half)

Instructions
1. Add diced avocado and banana to a bowl.
2. Measure lime juice, sugar and cream into the bowl.
3. Mix ingredients together gently.
4. Serve immediately.

Few things in life are better than cutting into an avocado to find  perfectly ripened, rich and (healthy) fatty perfection.

 

Peel Away ❤

Jocellyn

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Food Porn: The Best Kind of Porn

Lately I’ve been playing around with my camera. In my Food Gone Wild section I didn’t really give it enough credit. And then I started looking at reviews of it online, and I found out that for the size and price it’s a pretty impressive camera. I’ve been playing around with all the different aperture settings and making the best of the morning light. Here are some recent pictures that have been minimally edited.  I pray the kitchen in my next apartment has amazing lighting as well! I call this series, A Typical Morning– hehe

 

Recently I’ve been photographing a lot of citrus, because it looks so delicious with the right lightening. Well, eggs are also yellow (and delicious), so I thought I’d try my hand at shooting them as well. Look at that yolk! Shout out to Shadow Farms eggs for making me super happy every morning.

 

Greek Yogurt & Blueberries

As you can see, I go pretty heavy on the protein in the morning. Typically I have two eggs and a little cup of Greek yogurt with berries. For the weeks I buy my Udis gluten free toast, I would do eggs, a slice of bread, and a piece of fruit. Last night for dinner I wasn’t feeling very hungry, so I had a berry cup and a glass of red wine (pump up the antioxidants!) I couldn’t get through all the berries, so these were the leftovers. As you know, I’m a huge proponent of plain yogurt, be it Greek or regular, with fresh or frozen berries. That way you aren’t consuming the 20g-29g of sugar you would be getting with the fruit flavored kinds. Your waistline (or wherever you pack on the pounds) will thank you!

 

Breakfast of Champs!

 

Full Fridge.

For the first time since we signed our lease, Chris and I starved. Okay, I use the term starve lightly, of course (I’m not that first world insensitive…), but for someone who eats many mini meals a day, the one day of scrounging around for food was torture. Not to mention, I spent a lot of money buying three meals out. I was so excited to have a full fridge again! The lower section has essential been turned into my greens-for-juicing shelf! Those three kiwis are a little overripe, so I plan on making some kiwi sorbet. The smaller Mason jar is my green tea and lemon toner, which has been working phenomenally! The six pack of beer is actually cider. If you are gluten free (or a hater of beer, which everyone should be—yuck), cider is your best friend. As a Vermonter I was all about the locally made Woodchuck, but recently I’ve branched out to Angry Orchard. We like to stock the fridge with lots of produce!

 

Take some pictures of your food! If you are interested, leave a comment here or in my Food Gone Wild section and I’ll feature your pics with a link back to your blog!

Peel Away ❤

Jocellyn