from left: oops!! // extra hydration for winter // international breakfast
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avocado on toast
A great brunch or afternoon snack is avocado on toast with a side of tomatoes. It’s easy to make and so, so delicious! I don’t usually measure out the ingredients for this; however, I’ll list the steps for you. And a side of tomatoes with sea salt adds just the right amount of acid. Enjoy!
cube 1 ripe avocado
drizzle with extra virgin olive oil (approximately 1 tsp)
add sea salt and freshly ground pepper to taste
mash ingredients together (do not blend smooth)
spoon onto toast
Favorite Links
ONE: fantastic simplicity on Stil Inspiration // TWO: 10 looks from J.Crew // THREE: pictures and inspiration from Zara // FOUR: wood clutch via Vogue Italia // FIVE: Greek mac & cheese recipe from Saveur // SIX: the Céline 2014 Spring Collection
veggie medley & couscous
With all of the delicious holiday candies and baked goods at our fingertips, a break from such caloric foods is always refreshing. Here is an easy vegetable dish to enjoy. I like adding a fried egg for protein and the yolk adds a nice flavor to the couscous.
4 brussels sprouts
6 baby carrots
1 small sweet onion
1/4 red pepper
1/4 green pepper
6 baby bok choy leaves
4-6 baby broccoli
3 tbsp extra virgin olive oil
1 1/2 tbsp freshly ground pepper
1 1/2 tbsp Trader Joe’s South African Smoke
2-3 eggs
1 cup couscous
Step 1:
Preheat oven to 350°. Prep all vegetables.
Step 2:
Add spices and EVOO, mix well in an iron skillet.
Step 3:
Roast in oven for 30 minutes, stir once.
Step 4:
Prepare couscous 10-15 minutes before vegetables are finished.
Step 5:
Fry egg. Plate vegetables over couscous and top with fried egg.