Giada’s Egg, Kale, and Tomato Breakfast wraps with Hummus

My mother is a wonderful cook, so for Christmas I bought her a new cookbook. I decided to give her Giada’s Feel Good Food: My Healthy Recipes and Secrets by Giada De Laurentiis. The book felt good in my hands and the recipes made my mouth water (don’t shop for cookbooks while you’re hungry) so it wasn’t hard to walk on up to the register and purchase it.

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So today brunch consisted of mimosas and Egg, Kale, and Tomato Breakfast wraps with Hummus. I could go on and on, but I won’t. I’ll just say this: D-e-l-i-s-h

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Makes: 4  servings Prep 25 mins Total Time 25 mins

Ingredients

  • 5 large kale leaves, tough stems removed
  • 2 tbsp extra-virgin olive oil
  • 1 1/4 cups grape tomatoes, halved
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 1 tsp chopped thyme
  • 1/8 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 cup chopped basil
  • 4 (10-inch) whole-wheat tortillas
  • 1/4 cup store-bought hummus
  • 4 large eggs, poached or scrambled

Directions

1. Coarsely chop the kale. Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes. Saute until the tomatoes and shallot soften, about 4 min. Add the kale, sprinkle with the salt and pepper, and cook, stirring, until it wilts but is still bright green, about 2 min. Stir in the basil. Remove mixture from heat; reserve.

2. Toast tortillas under broiler until they begin to blacken in spots, about 15 sec per side. Spread each tortilla with 1 tbsp hummus. Divide the kale mixture and prepared eggs among the tortillas; fold into wraps and serve.

*I recommend adding hot sauce if you’re a fan of spice — my mum also added pine nuts to the veggies.

Note

  • Recipes reprinted from Giada’s Feel Good Food: My Healthy Recipes and Secrets. Copyright © 2013 by GDL Foods Inc.
  • GIADA DE LAURENTIIS is the Emmy award-winning star of Food Network’s Everyday Italian, Giada at Home, and Giada in Paradise; a judge on Food Network Star; a contributing correspondent for NBC’s Today show; and the author of six New York Times bestselling books. She attended the Cordon Bleu cooking school in Paris and worked at Wolfgang Puck’s Spago restaurant before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.

photo 3 (4)All three of us food loving ladies were big fans of this meal. It’s healthy, full of flavor, and filling. I hope you enjoy it as much as we did!

All my love,

Bailey Mikell

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What-I-Eat-Wednesday

I have such a bad snacking problem. Often I will wake up in the middle of the night and whisper to Andy, “You know what sounds so good right now?” he grumbles “what…” and then I say the 3 deadly words “Oreos & milk.”

I’ve decided to start What I Eat Wednesday’s where I will post a healthy snack that I love. The recipes will be as quick & easy as possible because I want these to be things that you can turn to in times of desperation. Example: If I don’t have a piece of cake right now I might just die. Solution: If I don’t have some brussel sprouts right now I just might die. See where I’m getting with this? Let’s begin day one of happy snacking. Today we are having brussel sprouts!

My question is this, why do brussel sprouts scare people? I eat them like candy. Honestly one of the easiest snacks and they are so good for you, too. Here is my quick & easy recipe.

  • Preheat oven to 325 degrees
  • Cut the ends off of all the brussel sprouts and peel the first couple of leaves off. Wash and rub with olive oil
  • Cut up some red (or white) onion. Do as much as you’d like. I love onions so I usually use quite a bit but do it to your preference
  • Sprinkle with a little sea salt & then put them in the oven on a cookie sheet with the onions sprinkled on top of the brussel sprouts.
  • Cook for 15 minutes and then flip them over so they cook evenly. Keep a close eye on them, everyones oven is different.
  • I usually leave them in for another 10 minutes or so and then sprinkle a tiny bit of parmesan cheese on them & put them back in until it’s melted.
Snack happy, loves!  If you’re still not convinced… 11 Health Benefits of brussel sprouts via “Eat this!” 

A delicious day + a recipe to tag along

My morning has been close to perfect. I have decided that the only person who has the power to shape the way my day goes is me. I am the only one that can set the tone in my life. Plus I have a commitment to all of you: Provide inspiration, not soppy shit. So when I woke up early to make a quick trip to Salt Lake for an appointment but had to cancel (bad weather) I kept calm & called my docta. After that I educated myself about KONY2012, ordered my action pack, paid the bills & did some budgeting. I also talked to Jani on twitter because she always makes me happy. Here are some ways (click the text) to take control of your day that I think are fantastic.

Then Roman and I danced around the kitchen while I made brunch. Alright, Roman actually rolled around in the sun, but that’s helping in my world. I love seeing him so happy in his new home. I am doing my best to not post ridiculous amounts of photos of him because I know that EVERYBODY isn’t a cat whisperer like me… BUT I am teaching him to play fetch and had to post a video on youtube. Personally I think it’s hilarious because he drags his feather back to me while I blog (multi-tasking at its finest). If you want to watch it feel free by going here.

I’m fully aware that I’m a crazy cat woman & getting worse by the minute, no need to point out the obvious to me:)

While our brunch was divine (turkey bacon rocks my world), this one takes the cake… Shaved Butternut Squash & Caramelized Onion Pizza with Goat Cheese on whole wheat crust. I want to make this for dinner soon because it’s fairly healthy but packed with flavor. Click the photo to get the recipe.

I am off to bask in the sun while I enroll some high school dropouts. Thank you universe, for providing me with such a gorgeous day, I needed this. Now please go make everybody else’s day just as delicious. You deserve it, my loves. Smooches & squeezes, Bee