Wonderful Wednesdays

My youngest sister visited last weekend for her 21st birthday, yay! …but her birthday isn’t until later in the month, boo! We still celebrated with the fam and went out for a fabulous dinner at Public Kitchen (highly recommended). I owe her a chocolate martini when she actually turns 21!

I forgot to take pictures-all I have is this blurry one of us at dinner.

me and robyn

Today was Wednesday: my favorite day. I have no class and the husband has no work, so we get to sleep in and get brunch and catch up. We ate outside at J Christophers for breakfast and slowly strolled the streets of Savannah in this perfect 70 degree “fall” weather with hazelnut lattes in hand. Unfortunately, I forgot my camera, but I got a few snaps on my iPhone.

Bull st

Bull st2

Savannah oct15

We’ve made some health goals together and I’m pretty excited about them. I’ve been slowly strengthening my knee by doing my PT exercises and riding a stationary bike that I bought on Amazon. My husband is getting back into running and having our chubby husky join him (she’s such a trooper!).

Also, I’ve got some exciting travel plans in the works. It’s going to be big! Stay tuned!

Best x.

How to Build the Perfect Breakfast

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I’m a HUGE breakfast/brunch fan. It’s my favorite meal to cook. Until recently, breakfast to me always included cereal, toast, oatmeal, pancakes, bagels, waffles or other grains. It was always high in sugar and I would feel hungry a couple of hours later. In September I did the Whole30 Program and was completely lost as to what to eat for breakfast. I started out just eating eggs and that was it. I knew I had to be more creative so I started playing around in the kitchen. My on-the-go paleo breakfast will always be egg muffins (recipe here), but when my morning is a little more relaxed I love to make a big roasted breakfast! If you are following a strict paleo diet use sweet potatoes, coconut oil, and remember have your coffee black!

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1. Start with potatoes. Red potatoes, fingerling potatoes, sweet potatoes, any potato of your choice. Wash well and cut into small 1/2 inch cubes. I like to leave the skins on because they taste delicious and crunchy when roasted. Put your potato cubes in a large bowl and mix in the seasonings! Definitely sprinkle some salt and fresh ground pepper on the potatoes followed by any spice of your choice. I like using garlic powder, onion powder and smoked paprika (for a little kick). Coat the potatoes with a small amount of oil. I like using olive oil or coconut oil! Roast your potatoes at 425 for about 20 minutes or until crispy!

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2. Load up on veggies. I always struggled with adding vegetables to my breakfast. I just found it hard to stomach greens in the morning. I found that if I roasted the vegetables though they were much more enjoyable. I like using broccoli, carrots, peppers, kale, zucchini, cabbage and mushrooms. Chop up veggies of your choice, coat with a little bit of oil and sprinkle with salt and pepper. Roast for about 20 minutes on 425. You’ll find yourself loving kale for breakfast in no time!

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3. Bacon. Regular bacon, turkey bacon, veggie bacon….just any kind of bacon. You don’t need much bacon to add flavor to your dish. If I’m cooking breakfast for my husband and I, I use 3 slices (2 for him and 1 for me). I usually like it crunchy and chop it up to add to the mix. If you absolutely don’t like bacon try using black beans!

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4. Top it off with an egg! I like cooking my egg over medium because I love to dip my veggies in the yolk.

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5. Avocado. Avocado. Avocado. I LOVE avocado. I always think the best combinations are bacon & avocado and egg & avocado, so obviously all three together are amazing! So slice it up and don’t be afraid of the fat! It’s good for you.

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6. Coffee. No breakfast is complete without a  hot cup of coffee!

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