I love to eat salads, as a lunch or a light dinner.  A fresh flavorful vinaigrette is such a great addition to help perk up any salad.  The freshness of lemon and cilantro is so good a top a fresh salad.

{Lemon Cilantro Vinagrette}

Makes about 2 cups

3/4 cup olive oil
1/3 cup fresh lemon juice
3 teaspoons lemon zest
3 tablespoons shallots, minced
1 bunch cilantro, washed and chopped
3 tablespoons white vinegar
1/2 teaspoon sea salt
freshly ground pepper, to taste
3 tsp agave nectar
1 tsp dijon mustard
1/4 tsp cayenne pepper (optional, for a little heat)

In a blender, add all of the ingredients except for the olive oil.  Blend until well combined and the shallots, and cilantro is chopped well.  Slowly drizzle in the olive oil.

Serve over your favorite salad!  This one has feta, dried cherries, grilled steak, cherry tomatoes, and almonds, cilantro.

Enjoy!

I am constantly trying to do better about eating breakfast.  Like many, most mornings are rushed, and we are running out the door.  So, I am trying to find some recipes that can be made ahead, and even freeze for when we are in a hurry in the mornings.

I am more of a savory person when it comes to breakfast, I love omelets, breakfast burritos, and the like.  So, breakfast taquitos were right up my alley.  Easy to make, and these ones are baked in the oven to get that nice crispy outer layer of tortilla!

These would be perfect for your Christmas or New Years Day brunch!

{Baked breakfast taquitos}

12 taco size flour tortillas
10 eggs
1/4 cup milk
2 tbs water
1/4 tsp salt, or to taste
1/8 tsp pepper, or to taste
1/4 tsp garlic powder
1 cup monterrey jack cheese, shredded
1/2 cup chopped red peppers
1/4 cup sliced green onions
1/4 cup fresh salsa
olive oil

Preheat oven to 425 degrees.

Heat a large skillet over medium heat.  Place 2 tsp olive oil and heat.  Saute the red peppers until soft.  Remove and set aside.

In a large bowl, mix eggs, milk, cheese, garlic powder, salt, and pepper.  Place in the heated skillet, and scramble the eggs until cooked through.

Place the cooked eggs, red peppers, green onions, fresh salsa, in a bowl.

Fill about 1/4 cup of the egg mixture in the flour tortilla and roll it up not too full.

Place on a parchment paper line baking sheet seam side down, and spray or brush with olive oil on the top of each taquito, and sprinkle with a little sea salt.  Bake for about 15 minutes or until lightly golden on the top.

Serve with fresh salsa.  Keep in the fridge, and re-heat in the oven. Or freeze for later, and re-heat in the oven.

Enjoy!

I love savory things for breakfast, so this whole wheat bagel with egg whites, mushrooms, and spinach is a perfect filling breakfast, and it could also be a great lunch too!

{Egg white, mushroom, and spinach breakfast bagel}

Sliced mushrooms
Chopped Fresh Spinach
Egg whites
Bagel
Gruyere cheese

Saute the sliced mushrooms until soft, and add chopped spinach.  Season with some salt and pepper and set aside.

Cook egg whites in a frying pan until cooked through.

Add Cheese, egg whites, and  spinach and mushrooms to a bagel or toast and serve!

Enjoy!