Ahh…yes it’s the weekend! I love the weekends because I have more time to get creative with my cooking (ahh…therapy…) instead of the rush job I usually do during the week. Here are some ideas for brunch! Happy cooking and eating!!!

Green Monster Smoothie Via singforyoursupperblog

1 banana, roughly chopped
4 or 5 strawberries
1/2 cup fresh blueberries
1 small peach, peeled and roughly chopped
1 heaping cup (or more) fresh spinach leaves, thoroughly rinsed
splash vanilla soy milk
1 tablespoon Greek yogurt
2 teaspoons honey
1/2 cup crushed ice

Blend until smooth, feel free to switch up for any fruits you like. Can serve 2.

 

Place sliced red pepper in nonstick pan with some olive oil

 

Crack your egg inside of the pepper

 

Sprinkle with salt and pepper. Let cook for 2 minutes

 

Flip it, it doesn't matter if some egg white spills out :)

 

Add fresh grated Parmesan cheese and little more salt & pepper serve with English Muffins

Bell Pepper Egg in a Hole via everyday food magazine

  • 2 teaspoons olive oil
  • 1 bell pepper (any color) cut into four 1/2 inch thick rings
  • 4 large eggs
  • coarse salt and ground pepper
  • 2 teaspoons grated Parmesan cheese
  • 4 slices multi-grain bread (I use English Muffins)

 

Paula Deen’s Sweet Potato Fries via Foodnetwork

  • Olive Oil, for tossing
  • 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
  • Oil
  • 1 tablespoon House Seasoning (recipe follows)
  • 1/2 teaspoon paprika

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

 

For the House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months

Directions

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving. Serves 3-5 people.