Avocado toast with a hint of garlic topped with a soft boiled egg and a pinch of crushed red pepper. This Avocado Toast with Soft Boiled Egg is the perfect simple breakfast and afternoon snack.
It’s Wednesday, which means we’re already half way through the week!
I’m soo excited. Only one more week until vacation. This time, we’re headed to Denver. My cousin is graduating from Regis University so the rest of us decided that we’re making a vacation out of it. Because, why not?! AirBnB booked! But I’m having a little trouble coming up with things to do in Denver.
Honestly, most of the things I came up with is food related. No surprise though, right? On my list is Snooze for brunch, Root Down, Hammond’s Candies, maybe breweries, a hike? I need help! Please send me recommendations. I would love to know how to make the best of my four full days there.
In the meantime, this avocado toast with soft boiled egg <3
Frozen bananas blended with acai juice, fresh pitaya, and strawberries then topped with fresh fruits. This acai pitaya smoothie bowl is delicious and perfect for spring and summer mornings.
How was your weekend? I hope you had an uneventful and restful couple of days off. We had a citywide blackout most of Friday so I ended up leaving after just a few hours and starting my weekend early. Even better? I wasn’t scheduled to work Saturday, which means it was an extra long weekend for me. Yay!
But sometimes I feel, even with the extra time, weekends pass by so quickly. While the rest of week seems to go by ever so slowly. Do you feel the same way?
Anyways, I’ve been craving acai and pitaya lately . It’s been sooo long since I’ve had either. So today, I thought I’d share with you an acai pitaya smoothie bowl, a combination of two of my favorite tropical smoothie bowls. Why do I have to choose one or the other when I can have both? Right?
Earlier this week, I met my friend Emily in the Mission area of San Francisco for lunch. We had vegetarian Japanese food, and I absolutely loved it because it was so different. It’s all about the flavor and the texture.
Emily also gave me a box of macarons from Ketsourine Macarons. These macarons are so cute! They have Belle from Beauty and the Beast, unicorns, and Pokemon! And that candle? It’s Pinot Noir.
Crusty bread stuffed with mozzarella cheese then brushed with garlicky butter and topped with a pinch of crushed red pepper. This spicy cheesy garlic pull apart bread is delicious and super easy to make.
Um, have I mentioned that I might be addicted to bread?
Give me a warm loaf of bread fresh out of the oven and I can probably sit there and devour it all on my own. I don’t need cheese or butter or balsamic vinegar or olive oil. But, you know, it doesn’t hurt to add all those extras to bread, right?
I don’t know why it took me this long to share with you this deliciously cheesy garlic bread, but it’s about time. Because when it’s this easy and this delicious, you know it has to be shared.
Back in February, my friend Kim, from Sweet Kimplicity, and I went down to Southern California where we would board for our cruise trip to Ensenada.
I originally planned to share my stories back in February after we got back from our trip, but I had to put a pause on this blog while I dealt with grief and loss. Now that we are about to embark on another trip soon, I thought this would be the perfect time to share stories from my last trip.
Thick cut ciabatta bread french toast stuffed with sweetened cream cheese served with blood oranges and fresh raspberries. This honey vanilla whipped cream cheese stuffed french toast with fresh fruit is perfect for weekend brunch.
I hope you’re in the mood for breakfast! Because I’m about to add a touch of indulgence to your morning.
French toast is one of my favorite brunch dishes. I love that there are so many different ways you can transform days-old crusty slices of bread into a gourmet dish, perfect for serving your family and friends.
For this french toast, I wanted something more indulgent. What could be better than french toast stuffed with honey vanilla cream cheese, drizzled with maple syrup, and served with fresh fruit?
I’m utterly obsessed with the vibrant color of this purple yam bun that my aunt made.
My aunt loves making baos (buns) and giving them away to family and friends. Most of the time, she uses yam or sweet potatoes. But every once in awhile, she uses purple yam in the dough and it turns into this pretty purple color.
Cookie bars filled with chocolate chips and a hint of mocha. These mocha chocolate chip cookie bars are easy to make and so delicious.
And I totally think we deserve a pick me up to get us through the rest of the week, don’t you?
I’ve had almost a week off for spring break so I’ve been mostly cooking, testing recipes, running errands, and reorganizing the house. Now that spring break is over, it is definitely a lot more difficult to get myself out of the house and off to work. I seriously need something amazing to get me through the rest of the week.
These mocha chocolate chip cookie bars will be perfect for that!
Spring mix greens tossed with roasted beets, avocado, tomatoes, blood orange, raspberries, and herbs. This roasted beet salad with blood orange balsamic vinaigrette is refreshing and delicious.
I can’t believe it’s already another week! Did you have a good weekend? Ours was filled with both rain and sunshine. So it was a relatively quiet weekend. I’ve been trying to do some spring cleaning, reorganize my schedule, and create brand new recipes.
I did go out to the farmer’s market though and spotted blood oranges. I cannot believe I haven’t made anything with blood oranges this citrus season! So today, we have a spring time salad with blood oranges. Because I can’t let the citrus season pass without featuring blood oranges somewhere!