#breakfast

Purple and Sweet Potato Egg Hash

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Photography by. Unknown(Left) and Bernadette Mira(Right)

Model: Daphne Selfe

This particular image kept on coming back to me for some reason. It struck me, because (obviously) the woman who is modeling in the picture looked significantly older (NOTHING WRONG WITH THAT ALL) than the pictures I normally post on here. I thought to myself, “Damn! This woman is rocking this suit!” I was curious and I wanted to find out more about this power house of a woman.

‘Daphne Selfe’ immediately popped up as soon as I copied the image into the Google search bar. I’d never heard of her before, but I continued to see words appear like ‘Oldest’, ‘Professional’, ‘Beautiful’, the list went on and on.  She has been modeling since 1949, which if I do the math correctly is 68 years…is that right?! That’s insane! Which, honestly, makes sense since she is the World’s Oldest Professional Model.

Her resume of work impressed me. I’m not going to sit here and write everything down about her and her accomplishments, but take a moment and just sit with yourself for a while. Women are amazing right?! I feel like it’s easy for women to forget how impressive and how impactful we have been to this place we call Earth. Even if we feel like we have zero importance in this world, we certainly do and we can certainly accomplish ANYTHING that we want to.

So, ladies and gents, take a moment and realize how special we’re as humans. I know this is turning into some type of ramble, but I think it’s important that we take those moments when we have time to and give ourselves a pat on our backs. We can do anything we set our minds to. If someone can work their butt off till their 87, then anyone can!

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Purple and Sweet Potato Egg Hash

Serves 1-2

Ingredients

1-2 small purple potatoes

1 small sweet potato

1-2 eggs

2 tbsp. of olive oil 

sprinkle of sea salt and black pepper

1 tsp. of garlic powder

1/2 tsp. of white pepper 

Extra:

Cast Iron Skillet

Spatula 

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Directions:

  1. Cut the potatoes in small cubes and toss in the cast iron skillet on medium heat with olive oil.
  2. Then add the following seasonings. Sea salt, black pepper, garlic, and white pepper.
  3. Sautee the potatoes for 6 minutes. Then crack the eggs and add them to the cast iron skillet with the potatoes creating a circle around them. Season the eggs with salt and pepper.
  4. Cook/Sautee for another 3-4 minutes. Once the sides of the eggs start to turn a crispy brown, take the cast iron off the heat and serve at once.
  5. Enjoy for breakfast or a snack!

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Photos by. Bernadette Mira

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Tropical Swirl Smoothie Bowl

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Photography by. Nick Hudson(Left) and Bernadette Mira(Right)

Model: Ajak Deng

While I sit here listening to Pandora on the African Radio station, I can’t help but wish that I could travel to a different land. I think that’s what I enjoy most about cooking/baking and learning new techniques from different cultures. I can automatically transport myself to a different place by trying to recreate a dish from somewhere far off.

Today was my day off, so I opted for something simple and refreshing before I take on the evening at kickboxing class tonight. I wanted to add a squeeze of lime to the dish, because the sad, shriveled lime that was left in the back of the fridge was calling to be used. This dish may transport you from cold, slushy, snowy NYC to a tropical island. Where you can hear howler monkeys off in the distance and then watch the sun slowly fade behind the ocean range.

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Tropical Swirl Smoothie Bowl

Serves 1

Ingredients

Bottom part

2 ripe bananas

1/3 cup of Greek yogurt(optional)

1 juice from half of a lime

3-4 ice cubes

1/3-1/2 cup of coconut water

Top Part

5-6 Frozen strawberries

3 ice cubes

1/3 cup of chopped frozen pineapple

1/3-1/2 cup of coconut water

Toppings

Chia Seeds

Grated Milk Chocolate 

Directions:

  1. Gather your ingredients and blend the bottom layer first in a blender or food processor.
  2. Add the bottom layer first to your bowl of your choosing. Then blend together the top layer till smooth.
  3. Once the top layer is smooth, add it to the bottom layer and swirl together.
  4. Add toppings of your choosing. I used chia seeds for protein and milk chocolate by Nathan Miller.

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Photo by. Bernadette Mira

Banana Coffee Cake with Miranda Kerr

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Photography by. Gritty Pretty(Left) and Bernadette Mira(Right)

Today’s inspiration is none other than the amazing, Miranda Kerr. The first time I heard of Miranda was actually pretty recently. I was browsing through YouTube and was endlessly watching the British Vogue Channel. My favorite segment from the British Vogue Channel is the ‘Inside the Wardrobe.’ Miranda’s was the first one to pop up and I was immediately enamored by her sense of style and of course, her wardrobe. Her style is a bit ready to wear with a flash of  vintage, which is the best of both worlds. Be sure to check the video out when you have a chance.

The beautiful, 33-year-old, Australian model, who is also a mom, rose to fame as a Victoria’s Secret Angel back in 2007. Ever since then, she has launched an organic facial line called Kora Organics and has recently gotten engaged!  Her photo above, taken by Gritty Pretty, inspired me to create a dish that you can enjoy in bed. Where you can settle down on a cloudy day, partake in a cup of coffee or tea and lounge around while enjoying something sweet and delicious. So, enough talk, here is today’s recipe…

Banana Coffee Cake

Serves 8

Ingredients

2 1/2 cups of flour

dash of salt

1 tsp of cinnamon

1/2 cup of granulated sugar

1 cup of brown sugar(Domino)

3/4 cup of vegetable oil

(save 1 1/2 cup for crumb top)

3-4 ripe bananas

1 egg

2 tbsp of plain yogurt

1/2 cup of buttermilk

1 tsp of baking powder

1 tsp of baking soda

Bake at 350 F for 45-60 minutes

Directions:

  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine flour, salt, cinnamon, sugars and vegetable oil until it creates a crumble like mixture.
  3. In a small bowl add 1 1/2 cup to save for the crumble top, then set aside for later.
  4. Add egg, bananas, yogurt, buttermilk, baking soda and baking powder to the dry mixture and combine until creamy.
  5. Butter or spray a 9 by 11 cake pan and pour in coffee cake mixture.
  6. Sprinkle the crumble mixture on top and spread out evenly to cover.
  7. Bake for 45-60 minutes.
  8. Check with a knife or toothpick to check if done. (It’s done when the toothpick or knife comes out clean.)

 

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Photo by. Bernadette Mira

Chilled Oatmeal for the Summer

Featuring Veronique Branquinho’s  Resort Collection 2017

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Photography by. Ronald Stoops(Left)Credit to Veronique’s Collection and Bernadette Mira(right)

I happened to stubble upon Veronique’s page while perusing the Vogue website late at night. I was immediately stunned by her clothing designs and her way of using vibrant patterns, while incorporating comfort. Her designs give off a sense of effortlessness, but are trendy and chic. Pairing denim designs along with hanging tassels that are enveloped with tawny colored beads are definitely hitting the street styles. Veronique is Belgium born and raised. By 1978 she was already presenting her fashion designs to the world. Her most recent Resort Collection, inspired me to create a dish that brings comfort to the senses and a hint of surprise.

So, today I present a breakfast dish that will be great for those summer days…

Chilled Oatmeal

topped with walnuts

Serves 2

Ingredients

1 1/2 cup of rolled oats

1 banana

2 pitted dates

2-4 cups of cold water (add more if needed)

1 tsp. of ground ginger

1 tsp. of agave

Toppings

handful of walnuts

1 sprig of mint (optional)

1 tsp. of nutmeg

Extra

raisins

cinnamon

maple syrup

(Anything that you enjoy on top of oatmeal dishes)

A high power food processor

bowl or glass pitcher covered (to store oatmeal)

Directions:

  1. In a food processor, process rolled oats and water till it forms a liquid consistency.
  2. Next, add banana, dates, ginger, and agave. Mix on high till completely blended together.
  3. Once blended, pour the mixture into a bowl or glass pitcher. Then cover with plastic wrap to store in the fridge till the next morning.
  4. Next morning, add your toppings and enjoy while sitting outside on your porch. (I like to imagine that I’m sitting on a porch somewhere, while birds chirp in the background.)

Enjoy!!!

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Photo by. Bernadette Mira

Featured by Jenny Mustard

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 Photo by. Jenny and David Mustard

I was recently featured on Jenny and David’s YouTube channel. It was such a lovely birthday surprise. Thank you Jenny and David for being such wonderful people and being such an inspiration for me. Check out their Sunday Breakfast and be sure to subscribe to their channel! I am featured in their Creative Corner at 7 minutes. Enjoy!