• Original Creations

    Breakfast Yogurt Bowl

    January 21, 2019 /

    Admittedly, most of my posts take a lot more thought and effort. Testing my recipes (usually I eyeball everything so trying to note exact measurements takes time!) trips to the store, preparation, getting the right photo, etc- but this morning’s breakfast was too good not to share!

    There is no wrong way to make a breakfast bowl, and as I am weathering the whopping 3 degrees in North Jersey, I am dreaming of warmer Summer days and just so happened to have my personal favorite ingredients on hand to put together one of my favorite breakfasts- yogurt bowls with fresh fruit, granola, chopped chocolate almonds and fresh honey.

    This dish is really all preference and you can definitely get creative, but the main decisions you’ll have to make is the type of yogurt and fruit you want to use. Greek Yogurt is obviously the most healthy option, but as much as I want to like it, I just can not get into it- so I use my personal favorite- Dannon Light and Fit Vanilla Yogurt as the base.

    Next, I add Fresh Blueberries, Raspberries, Diced Kiwi, and Vanilla Granola Clusters. This is optional, but I am a sucker for anything chocolate, and I love the nuttiness and bite of a dark chocolate covered almond, so I chop these up and sprinkle some over the top of the bowl (dark chocolate in small portions is generally pretty healthy). Lastly, I drizzle honey over the top of everything and it is ready to go. Simple (and delicious) as that!

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    Breakfast Yogurt Bowl

    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 1
    Author Sarah Goodlow

    Ingredients

    • 1 Dannon Light & Fit Vanilla Yogurt 5.3oz Portion Cup
    • 1 Kiwi Peeled & Diced
    • 8-10 Raspberries
    • 10-12 Blueberries
    • 2 TBSP Vanilla Granola Clusters
    • 4 Dark Chocolate Covered Almonds Chopped
    • 2 TBSP Honey Drizzled

    Instructions

    1. Layer vanilla yogurt into a bowl.

      Top with fresh fruit, granola, scattered chocolate almonds, and a drizzle of honey 

      Serve! 

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  • Original Creations

    Breakfast Poutine with Sausage Gravy

    March 21, 2018 /

    Who doesn’t love french fries…with practically anything on them? Fries serve as a perfect vehicle for all sorts of spreads, dips, cheeses, etc.- so why not for breakfast?! This Breakfast Poutine with Sausage Gravy is the ultimate unique option for anyone looking for a brunch alternative. 

    Once in a while, we have to allow ourselves to indulge and my ULTIMATE weakness is a good french fry. Of course, you can never go wrong with the typical breakfast staples, but every so often, it is refreshing to see the ingredients we all know and love used in an unconventional way. 

    This recipe is definitely a self- indulging one, but delicious nonetheless. Next time you are in need of something a little different for breakfast or brunch, this is the ultimate go-to and tastes even better than it looks, so run- don’t walk(!) to the grocery store, pick up these few simple ingredients (most of which, you already have in the house), and make this dish. You will not regret it! 

    Breakfast Poutine with Sausage Gravy
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    HAND CUT DOUBLE FRIED FRENCH FRIES
    1. 3 Large Russet Potatoes (washed- Julienne cut)
    2. Vegetable Oil (in medium/large saucepot)
    3. Salt
    SAUSAGE GRAVY
    1. 1/2 Pound Sweet Italian Pork Sausage- Casing removed (3-4 links)
    2. 1/4 Red Bell Pepper (small diced)
    3. 3 TBSP Butter
    4. 1/4 Cup All Purpose Flour
    5. 3 Cups Whole Milk
    6. 1 TBSP Maple Syrup
    7. 1/2 Tsp Fresh Sage
    8. 1/2 Tsp Fresh Parsley
    9. 1/2 Tsp Chopped Chives
    10. Kosher Salt & Black Pepper (to taste)
    FRIED EGG
    1. 1 Farm Egg
    2. 1 TSP Butter
    Instructions
    1. Preheat a medium/large saucepot with vegetable oil. Cut russet potatoes into evenly sized strips. Once the oil has reached 350-375 degrees, drop the fries and cook until light golden brown and remove. While batches of fries are cooking (see notes), remove sausage casings and cook until golden brown and crumbled (breaking up with a wooden spoon as it cooks). Once sausage is near browning, toss in the diced red bell pepper and maple syrup. Cook until pepper is cooked through and sausage has good color (stirring often to avoid burning from the sugar in the maple syrup). Once cooked through, add butter and flour and stir for 2-3 minutes. Add milk (1 cup at a time) until the right consistency is reached. Add sage, parsley, salt, & pepper and keep on a low flame until dish is ready to serve- stirring occasionally.
    2. While the gravy is cooking, add fries back into the hot oil to fry a second time until they become a darker golden brown and crispy. Remove from oil, toss with salt, and set onto a serving dish. In a small non-stick pan over medium heat, melt 1 tsp of butter and add a fresh egg once the butter has melted (crack egg into a bowl first to be sure the yolk doesn't break before placing it into the pan). Partially cover the pan with the egg so the clear liquid steams and cooks through without flipping. Once the egg is finished, ladle sausage gravy onto the hand cut fries and top with the fried egg, black pepper, & chives. Serve hot.
    Notes
    1. *Cook fries in small batches to avoid sticking or overcrowding the pot
    2. *Save time by using store bought fries from the frozen food section of your local grocery store.
    saristotle https://saristotle.com/

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