skinny breakfast

09 May 2013

Skinnier Quiche Lorraine {And more brunch ideas!}

May 9, 2013 By Bree 27 Comments

I am pretty confident I have the best mom in the world. Sorry to those other moms out there, but it is so true.
My mom is gentle and generous and kind. She puts others above herself-almost to a fault.
In addition to still parenting my teenage siblings, she is a full time professor and gives all her extra time to volunteering in the inner city.
She’s famous for writing us “love letters” for every holiday, telling us every way in which we are special.
I have felt loved beyond belief ever day of my 37 years thanks to my mom.

Happy Mother’s Day Mom! I can only aspire to be as kind as you are someday…

We were often short on money, but never on attention or adoration or laughter.
I think she reminds everyone who is blessed by her presence to speak their truth.
I know she taught my siblings and me that love was colorblind by watching her unabashed compassion for humanity regardless of race, sexual orientation, or tax bracket.
I hope I pass this wisdom on to my own children and that they always feel as cared for as I have.
A Happy Mother’s Day to my Mom and to all you Loves out there!
I hope you feel absolutely blessed and special on your special day.
xo-Bree

Skinnier Quiche Lorraine (Serves 5-6)
4 slices of nitrate free bacon* (Find out why is important to go nitrate free.)
3 eggs
1/2 cup of fat free half and half
1/2 cup fat free milk
1/4 teaspoon each nutmeg, salt, and pepper
3 wedges of Laughing Cow Light Creamy Swiss
1/4 cup low-fat 4 Italian Cheese (shredded)
1 cup chopped kale
3/4 cup chopped green onions

Here’s What You Do:
Preheat the oven to 375°F. Cook the slices of bacon over medium heat until done. Drain the bacon and wipe the pan, saving a tiny bit of the oil in the pan for flavor only. (To remove extra fat, wrap the bacon in a paper towel to absorb the remaining oil).Add the green onions stirring for about a minute. Meanwhile, whisk the eggs with the half and half and the milk. Stir in the wedges of Laughing Cow really using your fork to blend it well and then whisk in the seasonings.Add the kale to the pan along with some salt and pepper. As soon as the kale starts wilting, remove the pan from the heat. Spray a pie pan with non-stick spray (preferably organic) and then stir the vegetables and bacon (chopped) into the egg mixture to coat.Add everything to the pie pan. Bake for 35-45 minutes or until the top starts turning a golden brown and the egg sets. (If you like a very golden top you can also broil it for the last minute.)

*Feel free to sub in turkey bacon if you like. I went with real bacon that was nitrate free since the version I chose was only 2 grams of fat more than the turkey one and packs a bunch more flavor.

Serve it with a great salad like this Arugula, Shaved Parmesan and Mushroom one.

This “Special Occassion Salad” is pretty great too.
salad6

You choose

Want to serve a sweet treat for Mother’s Day?

This Baked French Toast Casserole is fabulous!
And even better with a side of these Skinnier Cheesy Potatoes…

Filed Under: Skinnier Quiche Lorraine Tagged With: Skinnier Quiche Lorraine

30 Apr 2013

Fajita Frittata

April 30, 2013 By Bree 9 Comments

It just dawned on me this morning that next month it will be 12 years that I have run Futura Language Professionals. When I started it, I had 6 students (one of whom was my little sister whow as going free ) in a tiny one room office where I taught them Spanish on Saturday afternoons. I soon closed the office and started collaborating with schools to bring Spanish to the families.
It is with such a full heart that I reflect on the thousands of children who have been touched by Spanish over these twelve years.
I am humbled and grateful to do something I love and to be able to make (albeit small) a difference in my community.

Learning how to make chocolate in Panama last year!

As I get ready to embark on my annual trip to Latin America this June, I am also reminded of the root of why I stated this business.
I love Spanish.
I love travel.
I love culture.

I don’t know where I found this quote, but I love it!

And of course, I love eating foods of different cultures while speaking Spanish while traveling, so I am certain Ecuador will be a dream come true.

Did I mention I like trying beers in other countries too?!

In the meantime, I came up with this Fajita Frittata after a great night out with my best friend Kim where we shared chisme and micheladas over big plates of fajitas…
Disfruta!
XO,

Bree

Here’s What You Need: (Serves 2)
1 cup of leftover fajitas (I had veggie ones, but you can use any kind)
2 eggs whisked with a dash of milk and sprinkled with taco seasoning and/or salt and pepper
Shredded cheese (About 2 TBS)

Here’s What You Do:
Preheat the oven to broil. Spray a small pan with non-stick spray generously and heat over medium high. Add the veggies and cook for about 2 minutes. Add the egg mixture, being sure the veggies are coated and cook for 2 more minutes until the egg is about set. Add the cheese to the top sprinkling it over the egg mixture evenly. Broil for two minutes. Give a good dash of salt and pepper and serve with salsa or hot sauce.

Let’s be AMIGOS! Like Skinny Mommy on Facebook: www.facebook.com/skinnymommyllc

22 Apr 2013

The Ultimate Power Breakfast

April 22, 2013 By Bree 15 Comments

It was one of those weekends.
Sprinkled with fun—
And dashed with a few snafus.
Then the sun came out after an entire week
and I kissed my friend’s new baby on the head.
- We ended Sunday with a fun dinner at another friend’s where our kids ran around laughing and causing havoc while we simultaneously laughed and drank white wine.
We went to bed much too late and so I sit in my pajamas getting a slow start this Monday morning.
This Power Breakfast, however, will help kickstart another busy week.
-Probably sprinkled with fun and dashed with snafus, because-
Such is life, right?
A tiny little roller coaster of ups and downs and upside downs….
How was your weekend my friends?

Have a great day!

xo,
Bree

Here’s What You Need: (For 1)
1 organic, cage free egg
1 piece of hearty bread
1 small tomato, sliced
Handful of kale (I like lacinto)
Extra virgin olive oil
Salt + Pepper

Here’s What You Do:
Spray a pan with non-stick and then cook an egg sunny side up while toasting your bread. Add the tomato, seasoned with salt and pepper, to the toast, followed by the egg also seasoned. Keeping the pan still hot, add the kale, season it and cook, tossing constantly for about 30 seconds until it starts to soften up. Serve on top of or next to the toast/egg combo.

Kid Tip:
Scramble the egg with the kale, which you have diced finely and top with a dash of shredded cheese. Serve like this or create a breakfast sandwich with a whole wheat bagel or two pieces of toast.

Don’t miss a recipe! LIKE Skinny Mommy on Facebook: www.facebook.com/skinnymommyllc

Filed Under: Open Faced Egg & Kale Breakfast Sandwich Tagged With: healthy, kale recipes, Open Faced Egg & Kale Breakfast Sandwich, quick breakfasts

16 Apr 2013

Make a Sweet & Smoky Breakfast Quesadilla in the Panini Maker!

April 16, 2013 By Bree 2 Comments

Two weekends ago my adorable friend Jaime got married in an Asian Fusion style wedding.
It was elegant.
It was fancy.

I was honored to be in the bridal party. I am on the left.

And it was so stinkin’ fun.
I for one, had too much fun.
It may have been the shot of tequila that my friends and I capped the night off with at midnight.
oops.
Note to self for future events:
You are a 37 year old mom who is an official light weight.
SKIP the tequila.
Especially when you have a 7:30am t.v. appearance the next day.

OH my.
I think I still felt crappy two days later, but there’s nothing like a night of laughing with your friends…

Oh and this breakfast quesadilla will surely make anyone feel better…

Hugs,

Bree

Here’s What You Need: (For 1)
2 corn tortillas (You will never want to eat another one again after trying the Hand Made Style ones from La Tortilla Factory!)
1 egg whisked lightly with a dash of ff milk or ff half and half
1 wedge Laughing Cow Light Queso Fresco & Chipotle
1-2 TBS of mango salsa (I used the Peach mango salsa from Chachies)
1 TBS of shredded cheese (I like the all natural Andrew & Everett)
Chipotle seasoning
Small handful of spinach.

Here’s What You Do:
Preheat your Panini maker. Heat a non-stick pan coated with organic non-stick or grapeseed oil spray over medium high heat. Whisk the Laughing Cow into the egg mixture and sprinkle with the chipotle to your taste. Add the egg mixture to the pan for 1 minute and then add the spinach. Let the egg “set” then flip. Spread the egg mixture out over one of the tortillas and then smooth the salsa over the top. Add the shredded cheese and top with the other tortilla. Cook for 4-5 minutes in the Panini maker. Delicioso!

Kid Tip:
Your kids should love these! I suggest leaving out the chipotle seasoning to keep it really mild. You can also cut the spinach really small to hide it from them. Two kids can definitely split one of these.

Why can’t we be friends?! www.facebook.com/skinnymommy.com

Filed Under: Sweet & Smoky Breakfast Quesadilla Tagged With: Sweet & Smoky Breakfast Quesadilla

13 Mar 2013

Eggs With Greens + Ham (Breakfast Sandwich!)

March 13, 2013 By Bree 7 Comments

Are you a St. Patty’s person? As in do you drink green beer, wear green t-s and sport plastic necklaces and silly hats?
Do you indulge in Irish food and kiss your fellow Irishmen?!
It’s been many moons since I have had a St. Pat’s like that! Which may be explaining why I am completely stretching to call this a St. Patrick’s Day recipe.
It’s on a Sunday for crying out loud.
I am pretty sure a green beer is not in my future.
But a breakfast sandwich with some greens? You bet ya.
I am sorry to cut this clever post so short, but I better run–Off to get my hair colored. I curently look like I used a box of color from Walgreens (even though I paid $150!!) and I have YELLOW hair.
Not cute, not cute at all. …
Talk to you later!

Bree

Here’s What You Need: (For 1)
1 egg whisked with a dash of milk
1 wedge Laughing Cow Cheese (I like Creamy Swiss Light)
Handful of baby spinach
1 piece of nitrate free ham
1 Thomas 100% Whole Wheat English Muffin
½ piece sharp cheddar
Dijon mustard
Salt + Pepper

Here’s What You Do:
Toast the English muffin. Scramble the egg lightly, adding in the cheese that you have broken up into pieces. Spread some dijon onto the English muffin and top it with the egg. Put the ham in the still warm pan for about 30 seconds. Add the ham and the spinach to the sandwich and then grab a green beer to go along with it. Just kidding

Kid Tip:
I suggest really playing up Green Eggs and Ham the book! You may need to mix the greens right into the eggs along with the ham.

Let’s be friends! LIKE Skinny Mommy on Facebook: www.facebook.com/skinnymommyllc

*Note: The English muffins were provided to me by Thomas’ by the opinions are all my own!

Filed Under: Eggs With Greens + Ham (Breakfast Sandwich!) Tagged With: Eggs With Greens + Ham (Breakfast Sandwich!)

15 Feb 2013

Breakfast Pizza -A la Mexicana

February 15, 2013 By Bree 12 Comments

By all accounts, my kind of glorious morning.
I lingered in bed past seven am. (Which never happens), while Andy rangled our rowdy boys and new puppy downstairs. I made myself a cup of coffee and ate it-in silence-while watching TWO episodes of the Property Brothers on HGTV. Then my little guys bellied up to the breakfast bar for waffles while I made Andy and myself this Mexican Breakfast Pizza. Seriously delish.
Guess What? The party continued when Andy took the boys and the dog out for 3 hours. Woo woo!

Who would have thought time for myself would be so coveted?!

I hope you too enjoy some much deserved time to yourself this week too….

XO,

Bree

Here’s What You Need*:
1 flat bread (I like Archer Farm’s garlic naan at Target)
Leftover taco meat, preferably chicken with veggies like the kind using my Busy Bree’s Healthful Mexican
Sharp cheddar, shredded
1-2 eggs whisked with a dash of milk and lightly scrambled (Add salt + pepper if you like!)
1 wedge Laughing Cow (I used French Onion, but you can use any flavor)

*The next time I made this I used black beans and tomatoes too and added a dash of spinach on the top. Yum!

Here’s What You Do:
Preheat oven to 400. Spread cheese over the top and add the meat and the eggs. Sprinkle lightly with the cheese and bake for 10 minutes.
Sprinkle with salt and pepper and enjoy!

Kid Tip:
Make the kids waffles and save this for yourself .

Let’s be friends! LIKE Skinny Mommy on facebook: www.facebook.com/skinnymommyllc

Filed Under: Breakfast Pizza -A la Mexicana Tagged With: Mexican breakfast pizza, recipes with leftover taco meat

25 Jan 2013

Roast Broccoli, Bacon, & Bella Frittata

January 25, 2013 By Bree 2 Comments

Fridays are hands down my favorite days.
My Spanish school is closed.
My office phone is not going to ring.
Andy is usually in town and takes the boys to school.
I linger in my pjs and pony tail, grateful that I don’t have a video camera on my computer, because I look bad, but feel happy.
I pour myself a cup of coffee.
I watch bad morning television.

And most importantly I hang out in my kitchen, creating and tasting.

This morning I made this Roast Broccoli, Bacon, & Bella Frittata.
It was so good that I literally said, “Oh my God,” when I bit into it.
Too bad it is a gloomy Wisconsin day and so my pictures don’t do it justice. Make it on a weekend for breakfast or brunch or serve it at dinner along side a green salad.
Let me know if you get dreamy eyed when you bite into it…

Best wishes for a great day,

Bree
xxoo

Here’s What You Need:
1 head of broccoli, cut into florets
3 pieces of turkey bacon (nitrate free please!), chopped
3 TBS of extra virgin olive oil
1 tsp of a favorite seasoning (I used Penzey’s Cajun)
Baby bella mushrooms (I used about 6, quartered)
4 eggs
3 wedges of Laughing Cow Light Swiss
1/4 cup of mixed Italian cheese blend
3 TBS of ff milk
Salt + Pepper

Here’s What You Do:
Preheat your oven to 450. Mix the broccoli, bacon, and mushrooms along with the evoo and the seasoning. Roast for 8-10 minutes. Lower the oven to 350. Whisk the milk and the eggs. Stir in the Laughing Cow, breaking it up with a spoon. Season with salt and pepper. Coat a pie pan with non stick and add in the broccoli mixture. Pour over the egg blend, stirring to make sure all the broccoli is coated. Bake for 15 minutes. Add the cheese over the top and bake 10 minutes more. Turn to broil and broil about 1 minute. Pour a cup of coffee and sit back and relax!
Note: There’s a lot of broccoli in a head of broccoli, so feel free to cut it in half!

Kid Tip:
Egg pie! Call this something fun, get your kids involved in making it or worst case scenario, bribe them to take a bite. It’s good. They should like it

Psssst..The winner of the Lynnae’s Gourmet Pickle Giveaway is Marty!

Let’s be friends! www.facebook.com/skinnymommyllc

Filed Under: & Bella Frittata, Bacon, Roast Broccoli Tagged With: & Bella Frittata, Bacon, Skinny Roast Broccoli

10 Jan 2013

Super Smoothie

January 10, 2013 By Bree 14 Comments

Like the rest of middle America, I am on a quest to eat cleaner.
- To Consume more veggies and more fruits in 2013.
I am not saying it is a “New Year’s Resolution” , because I already eat pretty healthy. And let’s face it, most resolutions don’t last…

- but lifestyle changes do.

Did I tell you that when my friends and I went for lunch the other day we couldn’t find parking spots because there were so many people trying to park at the gym next store?

I hate to say this, but I think by mid February there will be plenty of spaces !

When you make healthy eating taste good, you start to crave it. When you start cutting out the junk and processed food you, crave them less and less. I truly belive you can train your body and your mind to actually prefer healthy eating over unhealthy eating.
Why not start tomorrow morning?

Wake up and tell yourself, “This is going to be a healthy day. I am going to eat healthy today.”
Just giving yourself that affirmation is half the battle. And really, we don’t have anything without our health.

This is your one body.

Treasure it.

Super Smoothie
Here’s What You Need:(Serves 1)
1/3 cup frozen peaches
1/3 cup frozen pineapple
1 cup ff milk*
1 cup of baby spinach
1 tsp of flax*
1/2-1 tsp of agave or honey (optional)

Here’s What You Do:
Add everything to the blender and blend. Voila! Oh–Add it to a fancy cup and you will feel so much better about eating flax + spinach!

Notes: Skip putting juice into smoothies. It addes unnecessary sugar or if it is a lighter version, some kind of artificial sweetener. Instead opt for ff milk for added calcium..
If you haven’t heard of flax, it’s a wonder food. I suprisingly found this whole flaxseed at Marshalls,but any health food store will have it too. It’s heavy on fiber, Omega-3′s, cancer fighting properties and protein. It lowers LDL cholestrol and helps reduce inflamation.

Kid Tip:
My kids are not on the smoothie kick yet, but they will be as soon as I start calling them shakes!

Enter the PICKLE Good giveaway!!!

Like Skinny Mommy on Facebook: www.facebook.com/skinnymommyllc

Filed Under: Super Smoothie Tagged With: Flax Spinach and Fruit smoothie

19 Dec 2012

Veggie Breakfast Pizza (And a turning 37….)

December 19, 2012 By Bree 8 Comments

The 20^th is my birthday—37. That much closer to 40, to middle age. I can’t believe it really. Inside I still feel 21. I remember 21 and 18 for that matter, like they were yesterday and not 16 years and two babies ago.
I look in the mirror today and see the framework of crows feet spreading like a cobweb around my eyes. I see sprouts of tiny gray hairs peeking at me in between color jobs. I find myself slightly dizzy after one glass of wine and ready to close my eyes at ten pm. My once taut stomach is softer and rounder, gentle reminders of giving birth. –All testaments to my 37 years.

At the same time I look in the mirror I see the lines formed by years of giant smiles and making silly pouty faces with my friends. I see a hairstyle I actually like for once and a wardrobe that has improved considerably since my 20s. What I can’t see, but acutely feel is my heart, which has surely doubled since having children. I see a wiser me, sharpened by many years of travel and life experiences.
More importantly, I see a person I am proud of-the mother, the daughter, the sister, and the friend I have become.

As I dive into 37, I am anxious to become a better version of myself in this coming year. I am excited for another year of seeing my boys grow up and to see my new business take shape.
Overall, on this birthday eve, I am graciously blessed and incredibly grateful –The best presents of all.

Happy Birthday to me…

XO,

Bree

PS—I am a girl that loves a pizza so what’s not for me to love about this Veggie Breakfast Pizza?

Here’s What You Need: (Serves 1-2, but easily doubled!)
1 egg whisked with ff milk
1 small flatbread or pre-made pizza dough (I like Archer Farms Garlic Naan)
Salt + Pepper
1 wedge of Light Laughing Cow Swiss
1 small tomato, sliced with the seeds removed
1 handful of broccoli floret (Cut off the tops into small pieces and only use those)
Sharp cheddar, shredded (About 1 -2 TBS)
Extra virgin olive oil

Here’s What You Do:
Preheat the oven to 400. In a separate pan, lightly scramble the egg, sprinkling it with s+p. Spread the Laughing Cow cheese over the top of the flat bread and then add the egg, ensuring you sprinkle it evenly. Top the broccoli and tomato, followed by the cheese. Drizzle (lightly!) with evoo and season with extra salt and pepper. Bake for 10 minutes and then say, “YUM!”

Kid Tip:
Make this a hands on recipe! Have your kids help you create their own pizzas. If they don’t like broccoli, sauté spinach and add it to the scrambled egg. You can leave off the tomatoes and add the cheese over the top so the veggies are not so apparent.

LIKE Skinny Mommy! www.facebook.com/skinnymommyllc

Filed Under: Veggie Breakfast Pizza Tagged With: Veggie Breakfast Pizza

03 Dec 2012

Chilaquiles

December 3, 2012 By Bree 14 Comments

Tiffany I spent much of study abroad following our Mexican band boyfriends
from bar to bar
gig to gig.

Emerging in the wee hours of the morning to cram into a beat up VW
-the band, us, and all the equipment
with ranchero music playing full blast, as we laughed and sang
living la vida buena.

We LOVED Los Sapos in Puebla! {Picture from Mexico Desconocido}

In addition to following our hearts, we also followed our stomaches.
-Eating our way across the precious landscape of Mexico, sailing over bumpy roads in second classes buses, eating Chupa Chups and spicy Cheetos.
We ate greasy cemitas from tiny diners that had seen better days and labored over giant plates of enchiladas suizas at great Poblano restuarants, blowing our already diminshed budgets.
We sat in the sunshine of the zocalo eating fresh pan y sala with the sound of mariachis not too far in the distance.

fyi-these are not the band boyfriends

The wonderful food we ate is a list too long to ever recreate.
Let’s just say I came home that summer only fitting into my one pair of elastic waisted black pants.

I left our Mexican band life debauchery in Mexico, but my love of the food has never died.
Especially for chilaquiles.
The big plates of semi-crunchy chips topped with onions and fresh salsa, swimming in crema Mexicana. Hmm…
The moment I land on Mexican soil I start scoping for chilaquiles.

Of course, they are a rare treat, as I want to be able to wear button-up pants these days.
That’s why on a chilly fall morning when the boys and Andy were downstairs, I recreated my love of chilaquiles for a Mexican breakfast-the skinny way.

Buen Provecho!

Brita

Here’s What You Need: (Serves 2)
3 corn tortillas cut into strips
1 cap of vegetable oil
4 eggs whisked with a dash of ff milk
1/2 avocado, cubed
1/2 onion
Shredded Mexican cheese blend
Good quality salsa (preferably fresh)
Cilanto
Sea salt
Optional: Queso fresco, ff plain Greek yogurt

Here’s What You Do:
Preheat a pan over medium to medium high and add the oil to warm to hot. Stir in the tortilla pieces turning frequently adding salt. When they start to turn a bit golden and crisp up, divide them between two small plates. Add the avocado to the egg mixture, using your fork to mash the avocado. Set aside. Add the onion to the still hot pan, stirring for a couple of minutes or until it starts to soften. Add egg mixture and let it set slightly before adding about a TBS of cheese, stirring around. Top the chips with the eggs, followed by the salsa, cilantro and any extra toppings.

Kid Tip:
Serve your children this deconstructed-scrambled eggs, tortilla, avocado or make it into a breakfast quesadilla!

Don’t miss a recipe! LIKE Skinny Mommy on facebook: www.facebook.com/skinnymommyllc

Filed Under: Chilaquiles Tagged With: Chilaquiles

09

May 2013

30

Apr 2013

22

Apr 2013

16

Apr 2013

13

Mar 2013

15

Feb 2013

25

Jan 2013

10

Jan 2013

19

Dec 2012

03

Dec 2012

About Bree

Search

connect

Popular

Disclosure

Categories

Archives