You may recall my blog post from a few months ago where I made a bunch of breakfast burritos for Josh before he left for a tournament in Florida. Basically, I spent a couple hours making a bunch of burritos with eggs and sausage and cheese and yummy veggies that all got wrapped up in parchment paper and popped into the freezer for him to pull out and throw into the microwave for a super fast breakfast before he hits the water for the day. While he's been living the lake life, I've been keeping it real with #cubelife which means sandwiches for lunches most days at the office gets real old, real fast. I try to switch it up with interesting meats, spreads and cheeses, or make a salad but after a week or so I end up at Chipotle because I just can't take it anymore! Enter make ahead burritos.
We're a big fan of entertaining in our home. A few weeks ago we hosted our good friends James and Luanne. Every time my girl Lu comes over for dinner I can count on her to bring a tasty new salad for us to try and she definitely didn't disappoint. In fact, it was so tasty I'm going to share it with you here today. The great thing is that this salad is the epitome of clean eating. All of the ingredients are in their rawest form and brought together with a drizzle of balsamic vinegar at the end.
When I was a little girl, baking was one of my favorite hobbies. One of my favorite recipes was these Greek Yogurt Muffins. They were super simple to make and my mom always seemed to have the right ingredients in the house for them at all times. So whenever I knew she was having a bad day at work, I would make these for her after I got home from school to cheer her up. Even to this day, I still make these to cheer people up (myself included) and it works every time! The great thing about them is that they are pretty healthy for muffins since there are no eggs but include greek yogurt and almond milk. The fruit can easily be substituted for whatever you have around. I've used blueberries, apples, bananas, cranberries and they all hold up really well in this recipe. Be sure to watch the full instructional video at the end!
Well, it’s that time of year where I become The Fisherman’s Widow again. The first Bassmaster Southern Open on Lake Toho in sunny Florida is at the end of the month and since it’s January in Minnesota, my husband couldn’t get out the door fast enough to start practicing for his tournament now that the holidays are over. Before he left though, you can bet your booty that I sent him off with some proper meals to take down with him. Over the years I’ve been preparing make-ahead breakfast burritos that he can take from the freezer to the microwave to his mouth in under 2 minutes. For an angler who’s preparing for a tourney, time is of the essence and anything that I can do to help him get on the water faster, healthier and on a budget is a no brainer. This recipe is also great if you just want to keep them at home, too. One hour spent on these during your weekend and you’ll have 12 days worth of grab and go breakfasts. And since it was only a high of -5 degrees, what better place to be then in my toasty warm kitchen? So let’s get goin’ on those brr-itos! See what I did there? We’re going to do a decent size batch today since he’ll be gone for a while. Here’s the players. I forgot the milk for the pic, so just mentally throw that in there.
Sundays during football season in our house are a BIG deal. My husband generally spends the entire day watching football and talking all things football with his buddies. I don’t get it. But with him being consumed all day that leaves ample time for me to get in the kitchen and experiment with new meals. This past Sunday, we had a hankerin’ for some fajitas. Normally, when we do fajitas we go to the store and buy flour tortillas. But I remembered when I was a kid my mom would use pita bread with hers. It makes them a little heartier and all of the juices that would drain from the meat would get absorbed into the bread as opposed to a flour tortilla where it would just glides down and lands on the plate and get all messy. Being the experimental bread baker that I am, it made me start thinking about making my own. I had found a few recipes on Pinterest so I just picked the one that looked best. Enter Half Baked Harvest and her Traditional Greek Pita Bread.
Hey there -
I'm Bri! Lover of food, wine, and photography that is currently traveling with my professional bass fishing husband along with our cantankerous rottie, Kigen. When not traveling you can find me living the lake life off the shores of Lake Mille Lacs in Isle, MN. Pour a drink, pull up a chair and join me as I journey across the country documenting it all along the way!