This morning I decided to start first thing with a good breakfast. Yesterday I started with walking an hour in the nasty heat and humidity and then only had yogurt with some walnuts for a late breakfast. Afterwards, we helped my son move for about 8 hours and didn't get back home until 9:00 last night without having anything other than a few almonds and some water as a snack during the day. By the time we got home I had a headache and felt sick/nauseated and was way past the point of food making me feel better. So...this morning I went all out and had 2 eggs instead of my usual 1 egg, 2 sausages (Applegate's Chicken & Sage), 1 "
Easy Cheddar Black Pepper Biscuit" and a small cup of Greek yogurt with blueberries. Now I am armed with what I need to get out and get some "power shopping" done to help him get his kitchen set up since I ran out of time to do that yesterday -- I am so excited (I know that sounds dorky...but I really am excited to get him set up and make it feel like home). I snapped a few photos of my breakfast below as well as my recipe for the Easy Cheddar Black Pepper Biscuits. Enjoy!
Easy Cheddar Black Pepper Biscuits
INGREDIENTS:
2 cups almond flour
3 tablespoons "cold" butter, diced
1 egg (or 1/4 cup Egg Beaters)
1 cup sharp shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt, or to taste
1/2 - 1 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder (aluminum free)
1/2 cup heavy cream
DIRECTIONS:
Preheat oven to 350 degrees F. Lightly grease a baking pan or line with non-stick foil or parchment paper.
In a medium bowl, add almond flour, butter, egg, 1/2 cup of cheddar cheese, salt, black pepper, baking powder; cut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and remaining 1/2 cup of shredded cheddar cheese; mix in lightly. Divide and roll dough into 10 to 12 balls (I make 10) and place on a lined cookie sheet; do not flatten dough balls (this will result in a thicker biscuit). Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown; be careful not to overcook. Remove from oven; brush tops with melted butter, if desired.
Are those the blinds that are right inside the windows? I have them in my mudroom door-very convenient! (of course, it is a fraction of the amount your son has!)
ReplyDeleteI made "rice" cauliflower today for the first time & it came out great! Haven't tried it yet; I'm going to use it in stuffed peppers.
Hi GGC,
ReplyDeleteI don't know how you did all that ... especially with the H&H (heat & humidity.) No wonder you were "done in"! H&H does me in without doing *any* work ... my personal definition of "under the weather." Amazing what a good night's rest and a fantastic breakfast can accomplish, though. Looks like you're rarin' to go once again! Congratulations on a successful move. :-)
Hi CyberSis! While it is usually humid in the summers here -- with the prolific rainfall this summer, it has been 10 times worse! It wears you out, as you said...even when you are doing nothing, much less power walking. Usually I feel energized afterwards...but not this time! I went back into the city and loaded my son up with groceries...so he is good to go now! Hope you had a great weekend. I'm looking forward to going back to work so I can sit down a bit! LOL :-)
ReplyDeleteHi Darlene! Actually his blinds are regular mini blinds...you can't see it, but they recess up higher than the ceiling line. They creatively made it so you can't tell there are any blinds in the windows when you pull them up all the way. I've seen the blinds inside the windows before like you said you have -- I thought that was such a smart idea and no more dusty blinds to clean as well! Hope you enjoy the cauliflower rice in your stuffed peppers -- anxious to hear how that turns out. :-)
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