Here’s the truth. I have never been one to eat just breakfast, lunch, and dinner. Eating three times a day just seems like cruel punishment. Instead, I prefer to eat 5 meals per day! Breakfast, “second” breakfast (as the hobbits call it), lunch, afternoon crash meal, pre-dinner crazy meal, and lastly, supper. I do this because a) I think about food 24 hours a day, so stretches of even an hour without eating are torturous and b) because, why not?

Ok, ok… so no, I do not eat five monstrous meals because I tend to be pretty active (thank goodness or I would probably be a giant beached porpoise) and I hate feeling weighed down on a run. In compensation, I eat little meals that satisfy the entire palate and hold me over until the next food celebration! This is an extremely easy recipe I use for “second” breakfast or lunch and just so you know… this pesto? It goes on anything. I think you will find many uses for it.

For the Recipe, click here:

Soft Boiled Egg Salad with Fresh Herb and Tomato Pesto

This happens quite often. Ivan and I plan to venture out on Saturday morning and pop into a breakfast joint but nine times out of ten, we end up staying home. I think it’s because we are both very opinionated about our eggs and don’t enjoy shelling out oogles of cash for some under-stuffed, measly omelets. We have found that breakfast, is just better at home!

Take this Spicy Southwestern Layered Chicken Frittata. This took me no time at all and used up a bunch of ingredients that were bopping around the fridge with no destination. I even had some frilly lettuce straight from my friend Zipporah’s garden! I think we hit it on the nail. And, we got to lounge around in our bathing suits on this 107 degree day! What could be better than that?

For the Recipe, click here:

Spicy Southwestern Layered Chicken Frittata

I just couldn’t resist posting these pictures. This is what you get when a bunch of Cirque du Soleil performers have an egg-decorating competition. The challenge was to do a self-portrait and I’m pretty amazed by what emerged from some pipe cleaners and glitter paint. Hope these little guys put a smile on your faces.

I love Easter. I would say that besides Thanksgiving, it is my favorite holiday. Maybe it’s because my mom never made me wear knickers like the ones my brothers wore to church or because wearing an Easter hat and little white gloves made me feel grown up. Or maybe it’s because after a long New England winter, the sign of green buds on trees and the peaty smell of melting earth just made everything feel full of promise.

I love that Easter has no stressful traditions. Who doesn’t love a good, healthily competitive Easter Egg Hunt? Seriously… can you really get stressed about a game?

I am hosting Easter Brunch and have come up with a menu that allows me to prepare a lot ahead of time. I’m attempting to avoid being covered in flour and eggs and panic minutes before my guests arrive. So here’s a starter with instructions on what to do ahead. More to come tomorrow.

For the Recipe, click here:

Smoky Deviled Eggs with Bacon and Crispy Shallots

I am a monster fan of zucchini. I always have one in my fridge and I usually eat the entire thing when it comes time to consume! This morning after my spin class, though I wanted to dive into the leftover pancake batter, I decided not to render my workout useless and make something healthy. This was delicious and filled me up for some afternoon shopping with the hubby.

Zucchini and Ham Scramble

1 whole zucchini, sliced

1 piece sliced ham, torn into small pieces

2 eggs

1 1/2 tsp chives

salt

pepper

2 tsp olive oil

splash balsamic vinegar

Heat the oil in a large skillet and add the zucchini and chives. Season with salt and pepper and cook over medium heat until almost translucent. Crack two eggs into the pan, scrambling with a spoon. Cook until eggs are opaque. Add the ham and heat through. Add the splash of balsamic and after leaving over heat 5 seconds, transfer immediately to a plate. Serve sprinkled with fresh chives.