{Cinnamon, Honey, Cornmeal Pancakes}

I think it is safe to say that everyone lives for the weekends! I know I do, and I am a huge fan of weekends with absolutely no plans!  There is something wonderful about waking up on a Saturday morning, where you can enjoy a leisurely cup of coffee, and of course whip up a delicious homemade brunch!   

{Pan Seared Salmon with Cilantro, Mint Sauce}

Friends,  we made it to Friday!  I cannot even begin to tell you how happy I am that the week is over!  It has just been one of those weeks!   Buts lets not fret over a week that has passed, lets look ahead to the weekend!  And more importantly, lets talk about this amazingly delicious and oh so simple salmon recipe!  

The idea for this salmon recipe popped into my head one sleepless night this week.  So I quickly flipped on the light and jotted down the recipe in the little notebook I keep by my bed!  I am so glad I took the time to scribble this recipe down, because it is hands down amazing (Derek absolutely loved this dish)!  The salmon is pan seared in a bit of olive oil, and topped with a flavorful cilantro mint sauce.   Serve with simple steamed veggies (think broccoli and cauliflower) and you have an easy, healthy and flavor packed meal in under 40 minutes!  Now thats my kind of dinner! 

Pan Seared Salmon with Cilantro, Mint Sauce 

Brunch N'Cupcakes 

Serves 2-4 

Ingredients: 

2 Salmon Filets (Skinned Removed, I used a little under a pound) 

Salt, Lemon Pepper and Garlic (To Sprinkle on Fish) 

1 Teaspoon Olive Oil 

For Cilantro, Mint Sauce 

1/2 Cup Fresh Cilantro 

1 Clove Garlic

1/4 Cup Fresh Mint 

1 1/2 Teaspoons Balsamic Vinegar 

1 1/2 Tablespoons Olive Oil 

Directions:

1- In a food processor (or blender) combine cilantro, mint, garlic, olive oil and balsamic vinegar.  

2- Blend until well combined, and herbs/garlic form a thick paste.  Scrape from food processor (blender) into a small bowl and set aside. 

3- Lightly brush both sides of the salmon filets with olive oil, and lightly sprinkle both sides with salt, garlic and lemon pepper.  Heat a skillet coated with cooking spray on medium heat.  Place salmon in skillet and cook for 5 minutes on each side, or until salmon has reached the desired doneness.  

4- Remove salmon from pan, and top each fillet with equal parts of the cilantro, mint sauce.  Serve. 

Enjoy! 

{Avocado Egg Sandwich with Siracha Yogurt Sauce}

Egg sandwiches are becoming my favorite sandwich to quickly whip up.  They are my go to week night dinner for one, or my savory brunch pick on a lazy Saturday morning.  What I love best about a simple egg sandwich is the variety!  You can basically pile any veggie, cheese or spread you like onto your egg sandwich to make it your own unique creation!    You don't need any crazy ingredients to whip this simple sandwich up, but the end results are delicious!

This simple egg sandwich can easily be doubled for 2 or quadrupled for four!  I love the creaminess that the avocados gives the sandwich and the sharp cheddar and siracha yogurt sauce add a one, two punch of flavor!  Serve with coffee, OJ  and fruit for a complete weekend brunch, or with raw veggie sticks and fruit for a simple dinner!

Avocado Egg Sandwich with Siracha Yogurt Sauce:

Brunch N'Cupcakes 

Serves One 

(Easily double or Quadruple to serve a crowd)

Ingredients:

2 Slices Good Quality Bread (I love Ezekiel Bread 4:9) 

2-3 Avocado Slices 

1 Egg White 

1 Tablespoon Plain Greek Yogurt 

1-2 Teaspoon Siracha (depending on how spicy you like things) 

Salt and Pepper to Taste 

2 thin slices good quality sharp cheddar 

4 Thin Bell Pepper Slices

** Serve with fresh fruit of raw vegetable slices

Directions:

1- Toast your bread and set aside.  

2-Combine yogurt and siracha sauce in a small bowl and spread a thin layer over one slice of toasted bread.  Set aside. 

3- In a small skillet sprayed with cooking spray, fry your egg white. 

4- Assemble your sandwich.  Layer egg white atop slice of bread with siracha yogurt sauce facing up.  Next top egg with red pepper slices and top with avocado.  Sprinkle avocado with salt and pepper, and drizzle with remaining siracha yogurt sauce.  Top with second slice of bread. 

Enjoy! 

{Breakfast/Snack; Sweet Banana Oatmeal Muffins}

What is not to love about banana muffins?  I think banana muffins or bread has to be one of my all time favorite quick breads!  The only complaint I have about banana bread is, that I never seem to have over ripe bananas in my house when the banana bread craving strikes!  Now that is a problem, isn't it!  Thankfully, I have gotten smart and have started freezing my over ripe bananas, so that I have a nice stash on hand for the sole purpose of making delicious banana baked goods! Thankfully, I had a few over ripe bananas in the freezer to whip up these delicious muffins this past weekend!     

These muffins are a spin off of my moms amazing sugar top muffins.  Sweet, moist, and full of that good old comforting banana bread flavor.  Perfect plain straight from the oven, or try drizzling with honey, or toppig with your favorite nut butter (check out my honey roasted almond butter recipe)!   The oats give these muffins a hearty texture and the vanilla and cinnamon help amp the flavor.  Enjoy one with a cup of tea for a snack, or make them as part of your weekend brunch!  Throw in some chocolate chips if you like to make them decedent!  

Sweet Banana Oatmeal Muffins

Brunch N' Cupcakes 

Makes 12 Muffins 

Ingredients:

2 ripe bananas mashed 

3/4 Cup Milk 

1 Teaspoon Vanilla 

1 Egg 

3 Tablespoons Butter 

2 Tablespoon + 1 Teaspoon Plain Greek Yogurt 

1 Cup Flour 

1 1/2 Cup Rolled Oats 

1 Teaspoon Cinnamon 

1/2 Cup Brown Sugar 

3/4 Teaspoon Baking Powder 

2/3 Teaspoon Baking Soda 

Directions:

1- Preheat oven to 350 and grease muffin pan. 

2- Combine flour, oats, cinnamon, brown sugar, baking powder and baking soda.  Mix until well combined and set aside. 

3- Combine mashed bananas, milk, egg, vanilla, melted butter, and greek yogurt in a seperate bowl.  Beat with an electric mixture until combined. 

4- Add wet ingredients to dry ingredients and mix with an electric mixer on low until smooth and well combined. 

5- Grab greased muffin pan and fill 12 muffin cups.  Bake in 350 degree oven for 20-25 min or until golden brown.  Allow muffins to cook in muffin pan until cool.  

Enjoy!

Other delicious banana bread/muffin recipes from around the web!
Cooking Light Coconut Banana Bread with Lime Glaze
Taste of Home Chocolate Chip Banana Muffins 
All Recipes Banana Crumb Muffins 

{Lunch/Dinner; Quinoa Salad with Herbs and Feta}

I am one of those brown bag lunch people!  I carefully plan and pack (ok, not always) my lunch the night before, so I can easily grab my lunch and go as I dash out the door for work!  My team at work can 9 times out of 10 count on me bringing a big salad with all the fixings for lunch.  I am talking avocado, almonds, loads of veggies, grains, you name it and its probably on my salad.  

However, lately I have been steering clear of big leafy green salads and turning more towards a grain based salad!  I love tossing whatever veggies I have on hand with a big scoop of grains and calling it, "lunch."  Toss the grains with a light vinaigrette, lemon juice and herbs and you have a delicious, flavorful salad!  This quinoa salad with herbs and feta is my take on a traditional tabouli, and makes an excellent meal!  Make a batch Sunday night and you have lunch for the entire week!  Bulgar is replaced with quinoa, and the salad gets a delicious flavor punch from the fresh herbs and thick chunks of feta cheese.  This salad truly is delicious and makes a great light lunch or dinner!  Serve with grilled chicken, shrimp or pan fried tofu for more substance! 

 Quinoa Salad with Herbs and Feta 

Brunch N'Cupcakes 

Serves 4 

Ingredients:

1 Cup Dry Quinoa, cooked according to package directions 

1 Cup Halved Cherry Tomatoes 

1 Cup Chopped Red Pepper 

1 Cup Broccoli Florets (finely chopped) 

1/4 Cup Chopped Onion 

1 Tablespoon Balsamic Capers 

1/4 Cup Reduced Fat Feta Cheese 

1 Large Handful Fresh Parsley Chopped 

1 Large Handful Fresh Cilantro Chopped 

2 Tablespoons Fresh Mint Chopped 

Juice from one Lemon 

1/2 Tablespoon Balsamic Vinegar 

Salt and Pepper to taste

Directions:

1- Combine cherry tomatoes, red pepper, broccoli and chopped onion in a large bowl.  Toss to combine.  Add in cooked quinoa and toss once again. 

2- Add chopped herbs, capers and feta, toss and set aside. 

3- In a small bowl combine balsamic vinegar and lemon juice.  Whisk together until combined. 

4- Pour lemon mixture of quinoa and veggies, toss salad to evenly distribute lemon juice.  Salt and pepper salad to taste. 

Enjoy! 

{Honey Roasted Almond Butter}

I am addicted to almond butter, I bet I probably go through at least a jar of almond butter a week!  And I am being completely serious!  I eat almond butter with apples, on warm thick slices of banana bread, and even straight out of the jar with a spoon.  Yes, I am obsessed!  

Trader Joe's makes the best raw almond butter, which is by far my favorite.  However I sometimes have the hardest time finding it!  That is why I decided to take matters into my own hand, and make my own delicious almond butter!  It is ridiculously easy to make your own almond butter, or any nut butter for that matter at home.   You just need a few key ingredients, a good quality blender or food processor and a little bit of time!  I used delicious honey roasted almonds to give a subtle sweetness to my almond butter, and it is delicious!  Serve it on toast for breakfast or use on sliced apples for a complete snack! 

Honey Roasted Almond Butter

Brunch N'Cupcakes 

Ingredients

8 oz. honey roasted silvered almonds (Trader Joe's) 

1/2 Tablespoon Honey 

1/4 Cup + 2 Tablespoons Water 

1 Teaspoon Coconut Oil 

Directions

1- Place almonds in a food processor and pulse until well ground. 

2- Add in honey, coconut oil and one tablespoon of water.  Pulse again.  Continue adding water 1 tablespoon at a time and pulsing with food processor until almond butter reaches your desired consistency.  I used about a 1/4 cup  + 1 Tablespoon water.  My almond butter turned out a little thicker then store bought, add more water if you want a thinner consistency!

Enjoy! 

{Homemade Chicken Noodle Soup}

 Blustery days filled with twirling snow calls for soup, and not just any soup… my favorite soup!   For as long as I can remember Chicken noodle soup has been my absolute favorite. 

Simple yes, but a warm bowl of homemade chicken noodle soup is anything but boring.  Chicken noodle soup is one of those classic soups that I never get sick of, and is one of those foods that is comforting to me, brings back memories of my childhood.  I remember growing up I had (probably still have) a white bowl that had tiny yellow ducks painted on the rim, it was the bowl I always had to use when eating chicken noodle soup.   I thought of this bowl last night as I sat enjoying my homemade chicken noodle soup out of what I call my grown up duck bowl (the one in the picture).   Like I said, chicken noodle soup just reminds me of being a kid, and is still to this day one of my favorites!  

 Homemade Chicken Noodle Soup 

Brunch N' Cupcakes 

Serves 6 

Ingredients: 

4 1/2 Cups Chicken Stock (I used Organic 360, great flavor) 

2 Cooked Chicken Breast cut into Chunks 

1 Small Onion 

6 Carrots Peeled and Chopped 

2 Cups Egg Noodles 

1 Teaspoon Olive Oil 

1 Big Handful Fresh Parsley Chopped 

2 Teaspoon Fresh Mint Chopped 

2-3 Teaspoons Fresh Lemon  Thyme Chopped (leaves) 

1/2 Teaspoon Ground Ginger 

Salt and Pepper to Taste 

Directions:

1- In a large stock pot heat one teaspoon olive oil.  Saute onions until tender.  Add carrots into stock pot and cook until carrots are tender (8-10 min) 

2- Stir in spices (ginger, salt and pepper) add stock and bring to boil. 

3- Once boiling add egg noodles, reduce to a simmer and cook 10-12 minutes or until noodles are tender. 

4- Stir in cubed chicken and fresh herbs, and serve. 

Enjoy!