As cliche as it is, I’m trying to eat healthier and cook more as part of my many (many) resolutions. That being said, I’m a breakfast person. I need a glass of water, decent breakfast and large coffee everyday — even work days — to start off on the right foot. I normally go the yogurt and fruit route, but wanted to try something more protein-packed and car-friendly. These mini egg muffins are great. They’re basically muffin-sized omelets that let you bake a batch at once and then zap for the next few mornings.
- Eggs (I used 4 eggs for 5 muffins)
- Splash of milk
- Mix-ins of your choice (I used green peppers, tomatoes and goat cheese)
- Seasonings: salt, pepper and any other flavor you like
- Preheat oven to 350 degrees
- Grease muffin tin
- Chop mix-ins into small pieces and divvy up into empty muffin tins
- Whisk eggs and milk and pour over mix-ins (leave about half an inch on top for the egg to rise)
- Bake for about 20 minutes or until they pass the toothpick test
I’ve always had a weak spot for homemade banana bread. It can be eaten guiltlessly at any time of the day and host a number of delicious add-ins (walnuts, pecans, chocolate chips, white chocolate chips, raisons). My mom makes a great one and over the years, I’ve evolved her banana bread recipe into something of my own speciality.
Banana Bread Recipe
1/2 cup butter
1 cup sugar
3 mashed ripe bananas
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon1/3 cup chocolate chip (or any other add-in you’re interested in)
Instructions: Preheat the oven to 350 degrees and grease a loaf pan. Mix together the drive ingredients in bowl and the wet ingredients in a separate bowl. Combine the mixtures and add in chocolate chips. Bake fore about an hour or until the top it turning golden brown.
I’m not much of a whiskey drinker. Okay, let me rephrase: I hate whiskey. But since Park City is home to the adorable and infinitely cool High West Distillery, I decided to give it a try. The charming building at the bottom of Park City’s old town was a horse stable turned private home turned distillery/bar/high-end eaterie. While my whiskey-loving friends tried many of the menu’s more daring or sophisticated options (like a classic whiskey smash and a whiskey-tequila medley), I went for their signature summer drink: a whiskey lemonade with mint leaves. And (surprisingly) I loved it!
We ended up eating dinner at the distillery and feasted on arugula salad, short ribs, mac-and-cheese, pulled pork and the most decadent grilled donut dessert imaginable. On top of the amazing food, I have to give a shout-out to the fabulous design of the dining room — somewhat of a hipster’s heaven, it had mid-century modern metal chairs, wooden slab tables, and mason jar lighting.
On our second go at the distillery, I opted for one of their vodka concoctions (they distill their own vodka and peach vodka as well) and it was amazing too — but more on that later!
This recipe for an easy summer appetizer is a combo of two Pinterest finds I’ve been wanting to try: nectarine + burrata bites from foodiecrush and strawberry bruschetta from The Effortless Chic. It only took about 25 minutes to put together (thanks to Whole Foods pre-made crostini) and was delicious!
The best part of this appetizer recipe is that it can be prepared at home and served cold, and the fresh fruits make it bright and summery.
Crostini (I used Whole Foods’ pre-made kind, but you could make your own)
1. Mix together goat cheese and honey and spread over crostini. Pair up crostini into little sandwiches and package in a container.
2. Chop strawberries and nectarines into small pieces and package in their own containers.
3. Mix basil, a drop of honey and a big squeeze of lemon juice into each fruit container.
4. Pack up the containers, a serving platter and a bottle of balsamic vinegar and head out! Putting everything together at the party is quick and easy.