Hi guys! I am going to be starting a new series on the blog here called Food Friday where I will be sharing all of the recipes of food that I’ve made the past week. If you follow me on instagram (@eatglitterallday) I post the whole ‘making’ process on instastories and I’ve really enjoyed that! Because I have had so many people ask for recipes, I thought that it would just be the easiest to share on here. 🙂 As time goes on, I’ll be videoing and posting more about what we eat throughout the week, so stayed tuned for that on instagram!
1. Avocado Toast
So this one doesn’t really need a recipe because it is so dang easy, but just in case you haven’t ever made them before and you’re feeling out of the loop here ya go! I chose to top with tomato, spinach and balsamic but avocado toast is very versitle, you can even just have the avocado on top and it’s still delicious.
- 2 slices whole wheat bread
- 1 ripe avocado
- Handful of spinach
- 1 tomato
- Balsamic vinegar glaze
- Put bread in toaster very first thing. While it’s toasting, peel and slice the avocado. Simply top the toast as desired!
2. Sausage with Potatoes and Brussels Sprouts
Brussels sprouts can have a bitter flavor so just be prepared if you’ve never had them before 🙂
- 2-3 lbs Potatoes, cubed
- 2 tbsp olive oil
- 1 lb Brussels sprouts, washed, trimmed and halved
- 1 large sausage (it’s called Medista here in Denmark)
- 1 large cube of mozzarella cheese, diced
- 1 tsp dried thyme
- Salt and pepper to taste
- Preheat the oven to 450 degree F. Spread the potatoes across a large baking sheet lined with baking paper. Drizzle a couple of tbsp of olive oil over the potatoes and toss to coat. Sprinkle with salt and pepper. Place in oven and set timer for 35 minutes.
- When the oven still has 25 minutes left (so it has only been 10 minutes that the potatoes have been in there), take out the baking sheet and add the brussels sprouts. Toss to coat with the olive oil and put the baking sheet back into the oven.
- Cook the sausage in a skillet until no longer pink. Remove from pan and slice.
- Drizzle oil into a 9×13 inch pan. Combine the potatoes, sprouts, sausage into the pan. Sprinkle with thyme and tip with the diced mozzarella cheese.
- Reduce oven temp to 400 degrees and bake for 10-15 minutes or until cheese is melted. Let rest for 10 minutes before eating.
This is the BEST granola I have ever had (swear it!) I’ve tried every other recipe and this one is definitely our favorite. I love to have this with yogurt, acai bowls, smoothie bowls or just plain. You can find the recipe HERE on a different blog post from a little while ago!
4. Denver Omelet
This dinner is so easy and pretty dang cheap! We like to do breakfast for dinner every now and then because it’s kinda fun 🙂
- 1 large red bell pepper, diced
- Handful of spinach
- 1 onion, diced
- 1-2 cups diced ham or chicken
- 8 large eggs
- 1/3 cup milk
- Salt and pepper to taste
- 1/2 cup shredded cheese
- Toast on the side if desired
- Preheat oven to 400 degrees F and coat a 9×9 inch baking dish with olive oil. Sprinkle ham/chicken on the bottom of pan. Add the spinach evenly.
- In a skillet add the bell pepper and onion. Cook until slightly softened, about 3 minutes. Once finished add to the baking dish on top of the chicken and spinach. Sprinkle cheese on top of veggies
- In a large mixing bowl, whisk together the eggs and milk. Pour in baking dish.
- Bake in oven for 22-25 minutes until puffy and set.
5. Savory Qunioa Bowl
This bowl is so stinking easy! Not only was it easy, it was very satisfying and delicious.
- 3 cups roughly chopped spinach leaves
- 1/2 cup uncooked quinoa, rinsed thoroughly
- 1 tsp minced garlic
- 2 cups sliced mushrooms
- 1 lb ground chicken
- 2 wedges light Laughing Cow cheese
- Sliced carrots
- Black pepper to taste
- Place spinach in the bottom of two bowls, set aside.
- In a small pot, combine the rinsed quinoa, garlic and 1 cup water. Bring to a boil. Reduce heat, cover and simmer for 13 minutes (or until fluffy). When finished, top the spinach with the cooked quinoa.
- Meanwhile, bring a skillet to medium high heat and add the ground chicken. Cook until mostly done. Add the mushrooms and cook until the chicken is all done. Drain fat.
- Reduce heat to low and add the cheese wedges. Stir until melted and mixed in completely.
- Transfer chicken and mushrooms to the top of the quinoa. Top with carrots.
6. Tortilla-free fajitas
I whipped this up for lunch today- it was fast & fresh and perfect for a lunch!
- 1 package of pork cutlets (4 small)
- 1 zucchini
- 1 large red bell pepper
- Spike seasoning (or other favorite)
- Dice up all veggies first and set aside. Then cut up the pork into bite sized pieces.
- Heat olive oil up in skillet over medium high heat. Add the meat and cook until almost all done. Add veggies and cook until they are as tender as you would like and meat is cooked through.
OKAY. So let’s just all acknowledge that I really need to work on my food photography (especially at night haha). Here’s to getting better, ammiright?! Anyways…. This upcoming Wednesday I am posting my most recent progress pics after completing the TA teen meta program, I am actually really excited to take my measurements and see what’s up. Stayed tuned for that if you are interested! Hope you all have a fantastic weekend!