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I still had some of the steak and vegetable mixture left from the other day- about half a cup. I came downstairs to my kitchen Saturday morning and wondered what to make for breakfast. It is my favorite time of the day- no one is around and I love being in my kitchen by myself.

I was going to do the usual coffee/tea, toast/GG crackers but then I thought about the steak mixture I had in the fridge. I decided to use it up with some shredded cheese and eggs.

I took out some eggs and beat them up with a bit of salt. I added chopped cilantro and the shredded cheese into the egg mixture. That was it- I sauteed the steak mixture in a non-stick pan and added the eggs. I folded them gently while turning the heat down.

I served the eggs with warmed whole-wheat tortillas and it was delicious…
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I have been making this oatmeal for my daughter for over five years now. She has it everyday- five times a week. On the weekends we mix it up a bit with eggs, etc.

I started making the oatmeal for the week when I realized she loved it so much. I use the old fashioned kind which takes a few minutes to cook since it is a bit better for you than the instant kind- less processed. I usually make it on Sundays for the week and save a lot of time in the morning through the week. I just add some for her in a bowl, top it with milk and heat it up. I slice half a banana and my daughter absolutely loves it.

I cook the oatmeal in milk. I add high quality maple syrup and cinnamon to it. A dash of salt brings out the flavor and makes it delicious. I finish it off with good vanilla extract- yum!

Last year my daughter announced she was not eating oatmeal every day. She wanted variety. I started giving her cereal, eggs, waffles, etc- but what do you know. After a few weeks- she started asking for oatmeal again- she missed it. She is a creature of habit like her mom. I can eat the same breakfast everyday- and I do.

Anyway, make this oatmeal for your kids- it is healthy and delicious!
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This roti is ideal for breakfast or brunch. I grew up eating it for brunch on the weekends.

The bread is made with whole wheat flour and chickpea flour. The chickpea flour gives the bread a delicious nutty flavor and has protein as well.

The two flours can be paired with onion, ginger, green onions, cilantro and a bunch of spices- sky is the limit. You can make it as spicy as you want with a lot of chilies and cayenne pepper or keep it mild.

In this case, I added coriander powder, garam masala and salt. Once the dough is made, it is important for it to rest for a bit before the bread is ready to be rolled.

Rolling the bread can be difficult so don’t worry about the shape. Roll it out into whatever shape is the easiest. Once it is rolled out, cook it on a non-stick pan (it is the easiest to handle). Cook on both sides until golden brown. You can cook longer to make the exterior crusty. Either way, the bread is delicious.

Traditionally it is served with pickles and yogurt (to alleviate the heat from the bread). It can also be served with a fried egg on top- my favorite.
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I love the flavor wild blueberries impart in desserts. They sometimes appear at some farmer’s markets but usually they are a bit hard to find.

I always have them in my freezer. I buy them from Trader Joes. I find the wild blueberries yummier and  I feel they actually taste like how blueberries should.

I have used them in the past for muffins and even smoothies- I guess sky is the limit.

For this recipe, I made a tea bread. I love making sweet tea breads- they are handy to have in the house. I usually give my daughter a slice for snack or serve it with tea.

I made this one with my usual ingredients- white whole wheat flour, raw sugar and extra light olive oil. I feel good about using these healthy and have no problem with serving my daughter these treats.

I loved the flavor in this bread- the lemon juice and lemon zest give an extra boost of flavor. Lemon juice wakes up all the flavors in anything you add it to.

My daughter loved it… in fact it is time for me to make it again..
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I love making eggs for breakfast on the weekend. I usually do scrambled- either plain or with some cheese. Some crunchy toast and a steaming cup of coffee- what else do you need?? Well, in my case, nothing else- okay some fruit as well.

My husband was watching food television- yes, most of us watch that channel at our house- and some food contest was going on where they made a huge amount of scrambled eggs with potatoes and peppers. When I asked him what he wanted for breakfast, he of course wanted scrambled eggs with potatoes.

I had purchased potatoes and garlic from the farmer’s market the day before and was excited to use the super fresh vegetables. I also had a big bowl full of cherry tomatoes from my backyard.

The dish was simple to make. I shredded a potato and cooked it on a non-stick frying pan with some oil. Once it started to develop a golden brown color, I added garlic and tomatoes with the green onions. A Serrano chili was added as well- it was super hot but so worth the flavor. Eggs with cilantro and cheese were added to the vegetable mix and stirred on a low heat until the eggs are the right consistency.

I served them with some toasted whole-wheat bread and coffee… a perfect breakfast…
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