Wednesday, February 27, 2013

pb+j cookies

I am quite possibly the only person on this planet that does not love peanut butter and jelly sandwiches. As a child, whenever I opened up my lunch bag, I was hoping for turkey, salami, anything other than pb+j. I never said anything to my parents when they'd pack me pb+j for 5 days in a row. I figured they were just too busy and maybe didn't get around to grocery shopping. So, I'd choke it down even though I grew to despise such a thirst-quenching sandwich.

Needless to say, pb+j is still not my sandwich of choice. However, I'm all about making things I hate into things I love. So, I thought.. peanut butter and jelly reinvented into cookies.

Let's start with the J. Homemade jam is surprisingly doable. I know it's even easier to buy a jar at the store, but I personally get sketched out by the additives used to extend shelf life.

Berry Jam

1 3/4 cup crushed mixed berries
1 3/4 cup white granulated sugar
1/2 tsp lime zest
2 tsp fresh squeezed lime juice

For the mixed berries, I used frozen. I then thawed, drained if needed, crushed with a potato masher or fork, and measured. I totally use fresh when I have them. Frozen berries are okay to use as long as no extra sugar or syrup is added.
Instead of lime, you can alternatively use lemon. I have tried it both ways. The citrus brings a subtle punch to the berry flavor, and I find that either lemon or lime will work. Orange would be interesting to try, too. 
In regards to the sweetness of this jam, I generally use a 1:1 ratio as a rule of thumb. It does make for quite a sweet jam. 2 ways to alter the sweetness would be to either cut down on the sugar or add more of the citrus (the acidity will create more balance).

1. On the stovetop, add crushed berries, sugar, lime zest, and lime juice into a saucepan on medium heat. Use a saucepan that is large enough to fit about double the size of the mixture, because it will bubble up and expand as it heats up. Stir to combine all the ingredients.
2. One the mixture comes to a boil, set a timer for 20 minutes. Gently stir occasionally in between while scraping the bottom of the saucepan, as well. As it cooks and thickens, it will stick to the bottom and the sides a bit-- just try to keep it moving.
3. After the 20 minutes, turn off the heat and set the saucepan aside to cool. The mixture will look liquidity but will solidify as it cools down. I prefer a gradual cooling process instead of shocking it from hot hot to immediate cold refrigeration. After about 15 minutes cooling at room temp, you can speed up the cooling by transferring the jam mixture into an airtight container-- like a jar-- and refrigerate. Since this recipe does not have added pectin, this jam will be good for about a week in the refrigerator if stored properly. You can also freeze and bring to room temp when ready to use.

Whipping up all this jam gave me the perfect excuse to create a vessel for this sweet, tarty berry goodness. I've seen tons of pb+j thumbprint cookies but that wasn't quite what I wanted to achieve on this mission. Then, click-- the lightbulb went off in my head.

I had a mind-blowing experience when I discovered the glory of stuffing cookies. So, I thought, why not stuff some peanut butter cookies with this jam?! I wasn't sure how it would turn out, but it was definitely worth a shot. I knew that if the jam didn't explode all over my baking sheet (and this is exactly why I use rimmed baking sheets.. just in case), I would have a dream pb+j cookie.

I found the perfect peanut butter cookie recipe, but I changed up the directions a bit. Having worked at a bakery, I'm extremely dependent on my stand mixer. So, I went against the instructions suggested by the original recipe and stuck to what I know I'm good at. Guess what? It worked.

PB+J Cookies 
Recipe adapted from A Cup of Jo
Yields about 25 cookies

1 1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 salt
1/2 cup unsalted butter, softened to room temp
1 cup smooth peanut butter
1/2 cup packed light brown sugar
1/2 cup granulated white sugar + more for sprinkling
1 tsp vanilla extract
1 large egg
berry jam (your favorite brand or see my recipe above)

1. In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.
2. In a stand mixer fitted with a paddle, beat together butter and peanut butter. Scrape down bowl and beat again until even consistency. 
3. Add granulated white sugar and light brown sugar to butter mixture. Beat until fluffy. Then beat in egg and vanilla. Scrape down bowl and paddle and beat everything again until well-combined.
4. Add dry mixture into wet mixture on the stir speed. Allow to stir until just combined. Avoid over-mixing! 
5. With a small cookie/ice cream scoop, dish out even portions of dough (about a 1-in diameter ball) onto a parchment-lined baking sheet.
6. Make an indentation into each dough ball with your thumb. Fill the well with the jam. To enclose the jam, pinch the dough together. You may have to add additional dough on top to make sure it's completely covered.
7. Roll stuffed cookie dough balls into extra granulated white sugar. Place back onto the baking sheet. Then pat down slightly. I used a fork to make a slight crisscross pattern (but the pattern didn't show up anyway). 
8. In a preheated 350 degree F oven, bake the cookies for 7 minutes. Then rotate the baking sheet and bake for an additional 8 minutes. The cookies should look like they are just browning. They make appear somewhat soft still but they will set as they cool. Try not to overbake!
9. Remove from the oven and allow the cookies to cool directly on the baking sheet for about 5 minutes. Then carefully transfer to a wire cooling rack.
10. Eat after cookies have cooled or store in an airtight container for later.

This was a successful test-bake. I made a whole batch of these cookies without a mess of jam spilling out everywhere. Because these expand and crackle a bit as they bake, you will find that some will have jam peeking through the peanut butter cookie. I absolutely adore this. It gives the cookie character and also teases eaters with what to expect.

The peanut butter cookie is tender and melt-in-your mouth worthy. Then you hit the chewy, gooey, jam center, which truly puts this cookie over the top. As much as I hate pb+j sandwiches, this cookie has changed my perspective of the oh-so-famous duo of peanut butter and jelly. Then again, I'd trade cookies for sandwiches any day.

Friday, February 22, 2013

simple layers + rainbow wristwear

Happy casual Friday! No thick sweaters or printed blouses (aka: no Madewell) today. The glimpse of sunshine I caught today made me hopeful that spring will be arriving sooner rather than later. I've packed on the bulky statement jewelry all season, so today I thought I'd change it up by going lighter.

jeans: Blank NYC || shirt: Forever 21 || sweater: Urban Outfitters

I'm so jealous of people know how to layer-- clothes, jewelry, everything. I pretty much suck at it. But, in order to compensate for no big bauble, I decided to give the layering thing a shot-- basically threw on my 3 favorite dainty necklaces. I thought about taking it further, but then I foresaw a huge knot of chains by the end of the day. No thank you. 3 will do. And, with all the gold around my neck, I found it only appropriate to add color to my wrist-- in the form of a rainbow, of course.

necklaces: Gorjana (top) || Jennifer Zeuner (middle) || BaubleBar (bottom)

bracelets: Gorjana || Sequence

Thursday, February 21, 2013

update: new recipes page

I did something amazing for you. Well, not that amazing.. but kind of, yes. Now, next to that "home" tab at the top, I've created a new "recipes" tab. (If you somehow can't find it, I hope you noticed that I also just linked it for you.) Yes, this is for you goons who don't think my outfit of the day and baubles are fun, awesome, or at all interesting. So, you know, the recipe tab is there whenever you feel like scoping out all the food stuff. I'll make sure to keep it updated for you guys.

Also, happy post-Valentine's Day. Here's the heart-filled valentines I made this year. And, so happens they just got featured here. Thanks, BaubleBar! Maybe, if you're lucky, I'll share this recipe with you. I said maybe.. After all, if I shared everything, I would have nothing unique left to my name. Every baker has to keep some secrets.

Wednesday, February 20, 2013

turkey chili

Who doesn't love a good chili? Wait, let me rephrase that. Who doesn't love a good PALEO chili? Yup! This is clean and freakin delectable. For a traditional chili, I think ground beef and kidney beans. However, I'm a big fan of leaner meats and prefer to Paleo-fy. So, my chili includes ground turkey and I ditched the legumes. Instead, I substituted the would-be kidney beans with carrots-- a perfectly hearty vegetable that can definitely hold its own. The thicker carrot slices and the ground turkey together creates such a substantial and rustic dish for a chilly winter night. 

Looking for a one-pot meal? You got one! Because this recipe yields a big pot of chili, invite friends over, bring to a potluck, or do as I do and store the leftovers. It's one of those recipes that just tastes even better reheated the next day.

I firmly believe that making food leaner and cleaner doesn't have to take away from flavor. And this has a nice spicy, chili kick.

Turkey Chili
Yields about 6-8 servings

1 lb. ground turkey (a little more, a little less won't hurt)
2 tsp extra virgin olive oil
2 1/2 cups carrots, peeled and sliced into 1/2" coins (about 4-5 medium carrots)
1 medium onion, diced (about 1 cup)
1 red bell pepper, diced (about 1 cup)
4.93 oz tube tomato paste (I get mine from Trader Joe's)
29 oz canned diced tomatoes (crushed tomatoes would work great too! I do a combination of the two)
1 cup fresh tomato, diced
2 cloves garlic, grated
1 Tbsp chili powder
2 tsp paprika
1 tsp Kosher salt
1/2 tsp black pepper
1 tsp cumin
1 tsp red pepper flakes
1 Tbsp parsley, rough chopped + extra for sprinkling

1. Heat a large Dutch oven or stock pot with olive oil on medium to medium high heat. Once the Dutch oven is hot, add the ground turkey and cook until browned. Ground turkey is very lean so the olive oil will help get it going.
2. Once the ground turkey is browned, scoop it into a side dish or bowl. With all the ground turkey juices, saute onions, red bell pepper, and carrots. 
3. Once the onions and red bell pepper are tender, add the turkey back into the Dutch oven. At this point, dump in all the other ingredients-- canned diced tomatoes, tomato paste, fresh tomatoes, garlic, chili powder, paprika, salt, black pepper, cumin, red pepper flakes, and parsley. Stir everything together until well combined.
4. Allow chili to come up to a boil. Then cover with a lid and simmer on low for about 45 minutes or until the carrots are tender. If you dice them or slice them thinner, they will likely cook much quicker. I like the heartiness of thicker coin-cut carrots, so it does take extra time. But, the longer the chili simmers on the stove, the more flavor you will extract from all the ingredients. 
5. Serve hot and sprinkle with extra parsley.

Tuesday, February 12, 2013

marvelously metallic + the best ballet flats

sweater: Madewell || jeans: J Brand || shoes: Tieks || necklace: BaubleBar
Let's talk Tieks-- the best ballet flat ever. These cuties are the only ballet flat I've ever seen that fold up for compact storage, which make them super easy to bring along everywhere you go. When I bought my Tieks, I also received some clips to pin up longer pants and a light drawstring bag for carry-along convenience. These babies are pure magic. Once I slip them on, it doesn't feel like I'm wearing shoes at all. I could walk, leap, skip for hours with Tieks on my feet. Uh, not that I do that.. often. What makes these shoes even more adorable is the padded turquoise sole. Hello, Tieks turquoise, you are the cutest surprise to ever grace the bottom of my shoe.
This is my essential black ballet flat. Beware-- once you go Tieks in black, you'll never go back. Though, Tieks come in so many other freakin' fantastic solid colors and prints. I honestly want them all! More Tieks, pleaseeee.
Bauble of the Day: BaubleBar's Silver Marvel Necklace. What better way to liven up a chunky, over-sized sweater than with a gorgeous metallic necklace? Holy amazing. The geometric design and the edginess of the metal makes this necklace a stunner. This one was a no-brainer. It's a silver on heather grey kind of day. Shiny, stand-out, monochromatic vibe.. why the hell not?

Thursday, February 7, 2013

the bold and beautifully printed

Last week, the Madewell Silk Rose Print Boyshirt in light blossom and the Charade Blazer in oxford blue captured my attention. Because I'm partial to solid colors, polka dots, and stripes, my wardrobe was begging for something different. It took all of 5 seconds for me to ponder whether or not I needed another button-down blouse. Obviously, the floral print was too fabulous to pass up.

I wanted the blazer so badly, but sizing is sometimes fickle. I'm positive it was also a "no exchanges, no returns, final sale" item, which made me question whether this blazer was really worth the risk. Once I added this item to my cart, I knew I would hate myself if it ended up being a flop. Ultimately, I clicked the purchase button. Carpe diem! Or, you know, carpe this blazer.

In case you were wondering if I would actually pair the two together, I certainly did. I like to make my dreams come true. And this is exactly how I wore it..
I 100% love this floral button-down blouse. It's a boyfriend style fit, which is tailored yet relaxed and freakishly comfortable. Comfort is key, people. But after throwing on the blazer, I knew my outfit life was complete. Oxford blue is not well-portrayed on the site. In person, it is actually a stunning royal blue color. My face lit up with pure happiness as I ripped open the package and uncovered this bold gem.

You know what would make this outfit better? Nothing.

pesto, prosciutto, roasted brussels sprouts, and sun-dried tomato pizza

Every time I walk through Trader Joe's, I pass by the pre-made pizza dough section. The pizza I like dream about has a crust that is crisp on the bottom but also chewy with just the right amount of bite. And let's face it, Paleo pizza crust-- most commonly made with almond flour, coconut flour, or cauliflower-- never quite measures up to that platform of gluten goodness.

Let it be known, for a well-made, well-balanced pizza, I will break all the Paleo rules. All I needed was a pizza that was worth the cheat-- a reliable recipe that I could over and over again trust to appease my pizza craving. And, for me, that all begins with the pizza dough. Alas, I've finally found the greatest pizza dough recipe that must be shared. In the past, I've made good pizza. But it wasn't until the other day that I realized I could make an incredible homemade pie.

Basic Pizza Dough
Recipe by Annie's Eats
Yield 2 medium pizzas or 4 calzones

1/2 cup warm water
2 1/4 tsp instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1 1/2 tsp salt
1 1/4 cup water, at room temp.
2 Tbsp extra-virgin olive oil

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500 degrees F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

It's been about 24 weeks since I started Paleo. I'm not consistently on a strict Paleo diet these days, but now I do try to make better food decisions. Everyone who begins Paleo has a reason and a specific goal in mind. My intention was not necessarily to lose weight (though, that seemed to happen naturally), but to challenge myself and to become more conscious of what I put into my body.

One of the biggest changes was realizing that I didn't need to top everything off with cheese. I literally used to have 5 different types of cheese stocked in my refrigerator at all times. There always seemed to be a cheese that made every meal just a tad bit better. But because I no longer have any cheese readily available in my fridge, I made a delightful pizza sans cheese. Give this topping combination a try.

Pesto, Prosciutto, Roasted Brussels Sprouts, and Sun-Dried Tomato Pizza
Yields 1 medium pizza

1/2 of the Basic Pizza Dough Recipe
1/4 cup pesto (I just used my favorite store bought pesto to make things easier)
1 1/2 cups of roasted brussels sprouts (See how I roast my brussels sprouts here. Do not glaze.)
1/2 cup sun-dried tomatoes
2 to 4oz. prosciutto

*NOTES: These measurements are about what I used for my pizza. Use more or less depending on the diameter of your pizza crust.

1. Prepare pizza dough. Follow the directions of Basic Pizza Dough Recipe.
2. Prepare roasted brussels sprouts. This can be done ahead of time or while the dough is rising.
3. Form pizza crust. Use only half of the Basic Pizza Dough Recipe and continue to shape and prepare as instructed.
4. Assemble. Spread pesto onto uncooked pizza crust in an even layer. Slide pizza onto preheated pizza stone and bake for 8 minutes at 500 degrees F. Remove pizza stone from oven, Scatter prosciutto, brussels sprouts, and sun dried tomatoes on top of the crust. Then, place back into the over for about 4 more minutes.
5. When the outer crust is golden, pizza is ready. Remove from oven, slide pizza onto cutting board. Slice and serve.

Tuesday, February 5, 2013

edna mae's sour cream pancakes

Happy National Pancake Day! I didn't even realize it was National Pancake Day until after I made pancakes this morning. I must have a sixth sense for these things. As you know I've been trying to use up a carton of sour cream, and I've hardly put a dent in it. So, I woke up this morning and immediately started googling recipes for pancakes with sour cream.

I found a recipe on Smitten Kitchen that looked easy enough. The recipe was adapted from The Pioneer Woman, so I knew it had to be good. One of my favorite food blogs using a recipe from another one of my favorite food blogs. Sounds like a win/win.

The only difference between the two recipes is that Smitten Kitchen reduced the amount of sugar and vanilla, which totally works for me. Other than that, everything else is the same.

Edna Mae's Sour Cream Pancakes
Yields about 8 5-inch pancakes
Recipe by Smitten Kitchen, adapted from The Pioneer Woman Cooks

7 Tbsp all-purpose flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 cup sour cream (plain Greek yogurt would be a great substitute!)
2 large eggs
1/2 tsp vanilla extract (I might add 1 tsp next time, as in PW's original recipe,  because I love a stronger vanilla flavor.)
maple syrup

1. Heat a cast iron skillet or griddle over medium-low heat; you want to get slowly get it nice and hot. I used a stovetop griddle on medium heat and it worked for me.
2. Stir the flour, sugar, baking soda, and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it's okay to leave the texture a bit uneven.
3. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.
4. Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
5. Serve in a stack, topped with a pat of butter and a cascade of maple syrup. I also added banana slices and a sprinkle of cinnamon on top! Fresh berries would have been a great addition, too.. if only I had some.

I was a little hesitant to actually make these after reading 1 cup of sour cream. That's just terrifying. It took some self-encouragement but, ultimately, I decided that using the sour cream I had was necessary. I took the plunge, and I'm totally happy I did.

These pancakes exceeded my expectations. I should know better than to question Smitten Kitchen and Pioneer Woman. They would never do me wrong. I've made a lot of pancakes and these are the easiest and lightest pancakes I've ever made/eaten. I didn't even have to beat egg whites separately and fold them in. Because there's so little flour and sugar in the batter, the eggs and sour cream make these super light. The key is to not overmix-- if your batter looks airy, your end product will be light and fluffy.

I guess I could have just gone to IHOP today to get a free shortstack, but these left me so satisfied that I don't even care. This will be my new go-to pancake recipe. It's flawless and I can't wait to indulge again with some other topping variations.

loaded sweet potato bites

It's a good thing I have no interest in football, or else I might be upset that my Bay Area team came up short. The Niners did not have a great Super Bowl Sunday, but I sure did. Big surprise, my favorite part about Super Bowl Sunday is making cute bite-sized foods.

Since making these, I've had this carton of sour cream chillin in my fridge. Even though it's not Paleo, I just hate wasting ingredients. After work on Saturday, I made a stop at Trader Joe's. I knew I wanted to make little loaded sweet potato bites. It was a little disappointing to come home realizing I did not have the green onion I thought I had. Worst feeling in the world as I scoured every drawer and shelf of the refrigerator. Oh well, I made it work. Try these out. They are delish!

Loaded Sweet Potato Bites

2 medium sweet potatoes
2 Tbsp olive oil
3/4 tsp kosher salt
1 tsp paprika
1/2 tsp granulated garlic
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp chili powder

toppings (optional): 
3 slices crispy bacon, chopped
parsley, chopped (can also use green onion or chives)
sour cream
shredded cheese
whatever you put on your loaded baked potato!

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Thoroughly wash sweet potatoes and dry with a paper towel. Cut off and throw away the ends. Then, slice sweet potatoes into about 1/4" thick pieces.
3. Place sweet potatoes in a medium bowl along with all the other ingredients (except toppings). Mix everything together well with a spoon or your hands-- whatever works for you. Make sure all sweet potato slices are coated well with olive oil and seasoning.
4. In an even layer, spread sweet potatoes out onto the lined baking sheet.
5. Bake in the preheated oven for 10 minutes. Then, flip all potato slices over. Place back into the oven for about 12 more minutes or until they develop a nice golden "crust" color.
6. Let the sweet potatoes cool slightly first before adding toppings (don't want your sour cream to melt!). Top with whatever you like! If you want to add cheese, I would sprinkle a little bit of shredded cheddar or parmesan on top and pop back into the oven to melt before adding other toppings.

To make this recipe Paleo, you would just omit sour cream as a topping option. Honestly, they would still taste good. I just happened to have sour cream I needed to use, and it also helps all the other toppings to stay on top of the sweet potato. My compromise for using the sour cream was not adding any cheese. Although, I do not recommend skipping out on the crispy bacon. Crispy bacon with the seasoned sweet potato is heavenly. But that's just my personal fatty opinion. I believe everything tastes better with bacon.

Friday, February 1, 2013

statement floral fashion

Happy February! Good news! Madewell's extra 40% sale items + free shipping is still going on, and don't think I haven't noticed. (Promo: LOVE40 extended to 2/3/13) Right now, they also have free shipping sitewide. But extra 40% off.. I just can't resist. I'm already drooling over a couple items.

I own a lot of button-down blouses, but this Silk Rose Print Boyshirt is just so cute! This is the get-ready-for spring blouse that I desperately need. The floral print would look so gorgeous layered underneath a bright sweater, jacket, or blazer.
Speaking of blazers.. The Charade Blazer was also just added to the sale section. I love the style, the color, everything about this blazer. It's bold but can also look classic with a fitted top and skinny jeans. I'm digging it.
And moving on from the most fantastic floral shirt to an even more perfect floral statement necklace..

I didn't get a chance to post yesterday. But I wore one of my favorite Madewell sweaters-- Spotted Snowfall Sweater in Burnt Sienna. I almost bought it for regular price but I was lucky enough to get the extra 40% off sale price about a month ago. So happy. This sweater is so soft, cozy, and probably my favorite polka dot piece in my closet right now. If it looks familiar, you probably watch Hart of Dixie. I definitely don't wear it as well as Summer Roberts-- er Zoe Hart-- but, let's face it, most people don't.

Bauble of the Day: BaubleBar's Gold Glitz Strand and Ice Flora Bib. The Ice Flora Bib is such a statement piece because of the over-sized floral design. But what makes this necklace special (and so spectacular) is that it's clear! It adds a uniqueness to my outfit but doesn't take away from my sweater. I layered it with the Gold Glitz Strand, which has just the right amount of structured sparkle to glam up my neckline.
And let's talk booties real quick. Shoes-- not junk in the trunk. I have a zillion pairs of booties (hoarder status). In honor of R. Bilson, I wore my Shoemint Esther booties in taupe. I adore these booties. They are so comfortable and have just enough heel for me. I like how these have a relatively basic design, with a zipper running down the instep and slight cinching on the sides. Plus they are neutral, so they go with everything!

egg roll up

I eat eggs almost every morning. In order to keep myself from getting bored of the same looking breakfast, I try to come up with new ways to eat my eggs. This morning I made egg roll ups. They look just like a breakfast burrito or wrap minus the heavy flour/corn vessel. Instead, the egg acts as the "wrap" (and, might I add, holds up well). I like to stuff mine with veggies and bacon for breakfast. But you can use this technique for any type of sandwich wrap, too.


Egg Roll Up
Yields about 2

4 eggs
1 small zucchini, cut into lengthwise strips (thinner is better)
1 red bell pepper, cut into strips
1 avocado, sliced
4 strips of bacon, cooked
salt and pepper
olive oil

1. Prepare veggies. On medium high heat, saute red bell pepper in a skillet until tender. Simultaneously, lightly dress zucchini strips with a little olive oil, salt and pepper. Place a grill pan on the stovetop and preheat to medium heat. Then, grill the zucchini strips. If they are thin, it will only be a couple minutes on each side. I love the grill marks and it also gives the zucchini great flavor. Set aside zucchini and red bell pepper with bacon and avocado.
2. Prepare egg wrap. In a large, liquid measuring cup, beat eggs. This makes for easy pouring. Then, in a preheated skillet with a little olive oil, pour just enough of the eggs to coat the bottom. (Add more egg for a thicker wrap, but I prefer mine to be on the thinner side) Swirl around for an even layer. Allow to cook for a couple minutes, then flip the egg over to cook other side.
3. Assemble. Set your egg wrap on a flat surface. On top of the egg wrap, layer with the bacon and veggies. Sprinkle salt and pepper on top if you like. Then, tuck everything in and roll it up!

These egg roll ups are a fun way to shake up your breakfast, while using the same simple ingredients you might see in an omelet or scramble. Especially when I'm eating Paleo, it's also a nice alternative to lettuce wraps. These are substantial but will also keep you feeling lighter and less guilty as you continue your day!