A few weeks ago I had some bread that I was not 100% satisfied with, so I pulled it from taking to the market. I hate waste though, so I saved it to experiment with. If you recall, I started by making Banana Fosters French Toast Casserole (click the link to check it out).
I was also set on making an egg in a hole. I have tried this before, to little (no) success. It was a complete mess. I am not one to give up easily though, so I had to try again. This time I was much more successful. Add some fried eggs on the side and some baked apples and Zach and I had a pretty perfect breakfast! Plus it was really easy to make.
Egg in a Hole
- 2 cups cashew butter
- 5 eggs
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp water
- 3 tbsp melted coconut oil
At my first market in Urbana, I made some bagels. I was super geeked and excited about them. And I really wanted to try some. But I sold them all, which is a good thing. Plus my friend Kelly sent me a picture the next day of her amazing breakfast with bagels. And encouraging me that she would take bagels form me anytime. This past weekend I made two more varieties and had some leftovers, not really my ideal outcome, but good because I finally got to try some!
And I had my mind set on trying two things: a breakfast sandwich with eggs and bacon (which was freaking delicious) AND a toasted bagel with almond butter, bananas and a drizzle of honey. A light snow coating on Sunday afternoon and a great service on, made the afternoon perfect for the banana bagel treat.
It was so easy to toast them up, spread on the almond butter so it got kind of melty, layer bananas and drizzle a touch of honey.
These Bagels are easy to make too, although next time I would just make them bigger (mostly to save my fingers in the toaster).
Bagels Continue reading “AB & Honey Banana Bagels”
It is the presence of love in our lives, not money that makes us wealthy in life. Do that fiercely.
~Me, Brittany Polifroni January 24, 2017
So I have been winding this piece on purpose and following God’s calling for a couple weeks. All things lead me there. Every sermon each Sunday. Every worship. And it’s coming, but this morning I got a little derailed with a phone call from my father. And this piece weighed heavily on my heart and I had to share. And this little quote came to me on my walk here to write.
Even though I have been thinking a lot on purpose and calling and talents, like I know I have a talent for cooking and that I am supposed to share that with people. Today, though, I can’t help but delve a little deeper. The purpose driving me behind my way of expression. What is my message in this life?
My whole life I have felt this strong relationship with God. Even when I was exploring or reading other religious text, I prayed to God (harder). The mindfulness and meditation that I took away, cleared space for me to truly listen. It gave me the stillness I needed. And he has always spoken and guided me on this journey. For I think I have known for a long time that I (we) are not in control of anything. But I have always been guided by a strong intuition, which I obediently followed, because I was being pulled by something bigger and stronger than me. Because I have done some pretty out-of-the-norm things without really knowing at the time why (although I can see why now). And it’s amazing to look back and see how we are being guided and taken care of. How even our greatest struggles, are leading us to our biggest revelations.
For a decade the words and messages I have been receiving are much like this one I got this morning. Always telling me to:
LET YOUR MESSAGE BE ONE OF LOVE. Continue reading “Let Your Message Be Love”
Today I have the final 9 recipes, of my all-time favorites. If you missed the first 20 click->this link<- and ->this link<- right here. I highly recommend it, there are some really good ones on there. Make sure to read through this to the end. At the bottom I have included my newest recipes, surely to be a favorite as well. At least my husband tells me every time he eats it that it is ‘so good’.
Almond Butter Caramel Brownie Pie
This is one of my favorite pictures to use ever! Pretty proud of myself, it looks like a perfect slice. There is a great amount of crust to filling. And the caramel drips perfectly down the sides. Plus taste, as I’ve already expressed this week, I am a fan of all things chocolate and peanut butter (now almond or cashew butter or sunbutter). Plus caramel! Come on.
Clearly I love pizza. It is part of my brand name and website name. Not to mention my goal of a commercial kitchen to make topped gluten-free pizzas to sell (maybe at a Whole Foods, I never shared that before, but it’s what up, BIG goal of mine). This particular pizza is in my top because 1. I love breakfast (we eat breakfast for dinner frequently here at the Polifroni home) 2. It was so much easier to make than the vegetable crusts. That is the truth. Vegetable ones usually require peeling and cubing and boiling and mashing or shredding. And you run the risk of moisture, so the crust doesn’t crisp up. But cooking an egg in a cast iron and topping it accordingly, which makes life easier, without sacrificing taste.
French Silk Pie Continue reading “Top 30 of My All-Time Favorite Recipes”
Yesterday I shared 10 of my favorite all-time recipes I have posted (click the link to check it). I have posted so many ->170<- so I couldn’t just pick 10! I have selected 29 of my favorites, plus one of my brand new favorites.
Today I will share with you 10 MORE of my favorites! I hope you enjoy and of course stayed tune later this week for even more.
This recipe actually fueled my fire to start my own business. I had had an awakening hike in Colorado, revealing my calling to have my own cooking business. A month later, I brought this pie to Thanksgiving. Everyone raved about it, “why are you training those kettlebells, you should have your own bakery?” This was the encouragement I needed. A nod to go for it. So I started posting recipes. Then I got into our local farmer’s market. I have been gradually building it ever since.
We ate a lot of potatoes growing up, but I haven’t eaten them in years. I do enjoy playing around with alternatives. I had never eaten or heard of a rutabaga before I started really experimenting and playing around with new foods and recipes. And to this day rutabaga make my favorite fries! Sometimes I’ll use my crinkle cutter and make them look legit.
Spaghetti & Meatball Pie Continue reading “My Top 20 Favorite All-Time Recipes”
I have been doing some major updating on my websites and brand lately. 2017 is the year of P3. It has my undivided attention and focus. No distracting job or bs to deal with. I can give it the time it needs to be nourished and to grow. For all the creative ideas brimming inside me to come into the light.
With that being said, I have been updating some of my different pages. Someone gave me the wonderful suggestion of labeling my recipes as dairy-free, vegan, etc. This required me going back through and clicking each recipe to give the ingredients a quick check. Man I have posted a lot of recipes over the past 3 ½ years. My first post was a spiced apple cake (scroll down for the recipe) on June 3, 2013. Since then I have posted nearly 170 recipes, plus even more posts on my thoughts, exercise, and travel.
It was quite nostalgic going back through and I forgot about a lot of them. And I forgot how good some of them are. So I started saving them as I went, I figured I’d do a post of my all-time favorite recipes before I dive into the future and post more. I ended up saving 29 of them! I decided to break this down into 10 a day, plus a new recipe added to Thursday post.
So today we begin! Here are 10 of my all-time-favorite P3 recipes!
Blueberry Basil Goat Cheese Tart
This is quite possibly my very-all-time-favorite. I was so pumped when I made it. All market I had been eyeing some fresh blueberries. My head kept whirling with ideas. I don’t eat desserts often, but cheesecake is my personal favorite sweet treat (for our wedding reception I made 9 made from scratch). Replace the cream cheese with goat cheese. My market neighbor gave me some basil. My grandma had given me some quinoa flour. It was a perfect blend of sweet, with a touch of savory. Plus I will never forget inviting my mother and nephew Trenton over to taste-test for me (thank goodness for such willing taste-testers). They plopped down right on the floor next to my table and ate their entire slices and then some. Devoured. I thought they would take it home. But it was too good to even make it out the door.
Sweet Potato Taco Bowls
Being a baker, people give you a lot of baking pans and accessories. I am so blessed to have so many people invest in my passion. Somehow I ended up with some taco bowl pans. My sister-in-law had requested tacos for dinner. It was the perfect time to use the bowls for my husband and I (granted we were still dating at this point). We loved sweet potatoes. So I definitely wanted to use them. They were so beautiful when I took them out of the pan. We had a date to go biking out at Terre Haute’s new bike park, first though. That didn’t stop Zach from munching on the crust. He was content and loved just eating the crust. Then we filled them and it was one of the best meals we’ve made together.
Almond Coconut Ice Cream Continue reading “10 of My All-Time Favorite Recipes”
Cabbage is one of my favorite foods. I could probably eat it every day. Cooked up exactly how I am about to show you. I actually did this for a while. Ate cabbage every day. I went back and forth from green to red. And I even discovered the beauty and deliciousness of cabbage chips for when I am on the go with no time to fry some up! (Click the link to get in on that action).
What also made this meal SO good was the turkey. One of the advantages of being an adult and being married at the Paulin’s is that you get a smoked turkey for Christmas. My grandfather and uncle are master freaking smokers. Because neither Zach nor I are big turkey fans, we rarely eat it, but this turkey was perfect. Perfect salty. Perfectly juicy and moist.
Continue reading “Fried Cabbage with Smoked Turkey”