This is one of our favorite breakfast dishes. It’s a great way to use cherry tomatoes and fresh basil from the garden.
Basil is such a great flavorful garnish, see pictures below for a visual on how to slice the leaves. Your hands will even smell good afterwards.
1) Stack 4 to 5 large Basil leaves
2) Roll lengthwise and slice, set aside
3) Cut 6 to 8 cherry tomatoes into quarters, set aside
4) Whisk together 4 eggs in a bowl and pour in a non-stick skillet
5) Over medium heat start to scramble the eggs, when eggs are almost set then add the chopped tomatoes
6) Finish cooking the eggs and tomatoes
7) Garnish with sliced Basil leaves
Since B and I are planning on heading to the beach later on in the year I wanted to get back into shape. One of the things I am doing is curbing the sugar in my diet but since I’m a big fan of granola I came up with something that was less sugar then the normal granola recipes.
This is really good on top of low fat Greek yogurt and strawberries!
- 1 C. Quick Cooking Oats
- 2 C. Old Fashioned Oats
- ¼ C. Wheat Germ
- 1/8 C. Flax Seed
- 1 tsp of Cinnamon
- ½ tsp of Salt
- ¼ C. Walnut Oil
- 2 tblsp and 1 tsp of Splenda Brown Sugar
- ¼ C. of Agave Syrup
- 1 tsp of Vanilla Extract
- 2 tblsp of warm water
- 1/3 C. of Raisins (optional)
1) Preheat oven to 275 degrees F.
2) Cover a large baking pan with aluminum foil and spray with non-stick cooking spray. (I recommend a pan with sides so the granola doesn’t fall off when turning.)
3) Combine and Mix all the dry ingredients (except raisins and brown sugar) in a large bowl: Oats, Wheat Germ, Flax Seed, Cinnamon, and Salt.
4) Combine and Mix all the wet ingredients in a small bowl: Walnut Oil, Brown Sugar, Agave Syrup, Vanilla Extract, Warm Water.
5) Pour the wet ingredients in the large bowl with the dry ingredients and mix.
6) Spread out onto large baking pan.
7) Put in Oven and take out and stir every 10 minutes. For a total of 4 times – 40 minutes. ( Everyone’s oven is different so I would keep an eye on it the last 10 minutes. It should be light brown, not dark brown. If it starting to look that way go ahead and take it out and skip the last 10 minutes.)
8) Set aside and let it cool, toss in raisins and store in a airtight container.
When we were little my grandparents would send my sister and I a gallon size bucket of Mardi Gras beads which they collected during their local hometown Louisiana parade. We would empty the bucket out on the carpet and try to untangle the miscellaneous strands of purple, green, and gold. Sometimes they would sparkle like mini-disco balls or look like small opague plasic marbles. We would then pile them around our necks, double the strands that hung past our knees and parade around for the day like the Queens in the parade. Sometimes our mom would buy us a King Cake from the grocery store and we would peer through the plastic packing to see if we can spot any signs of the plastic baby baked within. A few years ago I decided to adopt a similar tradition for Bee and I by ordering a King Cake directly from Haydel’s Bakery in New Orleans. Every year I look forward to sitting down with a cup of coffee with chickory and a piece of delicious cake.