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TURKEY BACON AVOCADO BREAKFAST SANDWICH because breakfast sandwiches are the best

BREAKFAST SANDWICH

Hello friends! Constance here. Hope you’re all having a wonderful week! Guys-it’s almost March. Can you believe it? I’m not quite sure how that happened. I feel like I’m just now ready for Christmas. We’re getting ready for a crazy influx of house guests over the next month. Spring training starts soon here in Phoenix, and while I like to pretend everyone’s coming in town for some good quality hang time, let’s be real….it’s all about baseball.

Regardless, I’ve been working on coming up with some foolproof recipes that don’t have me slaving away in the kitchen all hours of the day. I definitely want our guests to have a hot meal, but I also want to keep a small ounce of sanity while doing it. My solution? Recipes that you can make in bulk and freeze for later. We’ve got more of these coming your way, but to start–biscuits. My plan is to make at least a few dozen of these before our guests begin to arrive so we can all eat our weight in breakfast sandwiches. Truly, they’re just the best. You can customize to fit any and all diets, and it’s as easy as frying a few eggs and some bacon and voila!

BREAKFAST SANDWICH

INGREDIENTS:

-2 slices thick cut bacon

-2 tbsp extra virgin olive oil

-1 large brown egg

-1 buttermilk biscuit

-sriracha

-1-2 oz. roasted turkey

-1/2 avocado, thinly sliced

-Sriracha

INSTRUCTIONS:

-In a medium sized pan, cook bacon over medium heat until crispy.

-Remove bacon from pan and add olive oil. Continue to heat on medium until olive oil is hot.

-Crack egg slowly over pan, and immediately reduce heat to low.

-Cook slowly until whites are set and yolks begin to thicken but are not hard.

-Remove egg from heat, top with fresh cracked black pepper, and set aside.

-Cut biscuit in half, and spread a light layer of Sriracha on the bottom half.

-Top with turkey, bacon, avocado, egg and the other half of the biscuit.

-Cut sandwich in half and serve immediately.

BREAKFAST SANDWICH


We’d love to hear your favorite combos below!  constance button

BAKED ITALIAN EGGS

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Stop what you are doing & read this delicious little recipe right now! It’s the breakfast/brunch/breakfast-for-dinner of champions. IT’S DELICIOUS and it’s the easiest thing you could ever imagine. Want to impress the girls with brunch at your house – now you know what to serve! Y’all are going to love this one!  – xoxo, LK


Hello friends, Elizabeth here! Before I tell you about this amazingly easy breakfast dish I feel you should know the story behind it. These little tomato baked eggs kind of saved my blogging mojo this weekend. I had a rough week with cupcakes that deflated in the oven, a yogurt post for a company that went sour and way too much money spent at the grocery store (I really wish the third trip to whole foods was actually was a pair of shoes…)

Anyways, it’s classic breakfast recipes like these that remind me that I love what I do and to 100% keep doing it! These baked Italian eggs have a timeless flavor that can be made any time of the year with canned tomatoes. They are easy on your wallet and can feed a crown quickly and efficiently. I got your back for those unexpected guests that turn up on whim! Enjoy!

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INGREDIENTS:

-3-4 Tablespoons of tomato sauce

-3-4 Tablespoons of canned fire roasted tomatoes

-1 Whole egg

-1-2 Tablespoons of Parmesan cheese

-1 Teaspoon of chopped fresh basil

-Salt + Pepper

-1 Baguette

-Olive oil for drizzle

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INSTRUCTIONS:

1. Preheat your oven to 350 degrees

2. Fill each ramekin with tomato sauce; fire roasted tomatoes, 1 egg (do not whisk), cheese, basil and sprinkle with salt and pepper. The goal is to get each ramekin full with ingredients. Keep it simple!

3. Bake for 20-25 minutes until egg white is no longer translucent (23 minutes seemed to be efficient). Toast baguette and drizzle with good olive oil. Enjoy!

18What did we tell you? Easy & delicious! Make sure you check out our Instagram for sneak peeks of upcoming posts, hidden recipes, and a few of our favorite entertaining tips. Plus, our favorite intern – Bru. Like what you see and want to try it out? You know the drill – tag @laurenkelp or #LKMakes for a chance to have your recipe featured!
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BAKED LEMON DONUTS WITH GRAPEFRUIT GLAZE

BAKED LEMON DONUTS - LAUREN KELPWell, I finally did it. I took the plunge and bought a donut pan. The verdict is still out on whether or not this was a good decision health wise, but happiness wise–it seems to be one of the best! We’re super ready to bid summer adieu, and we absolutely cannot wait to try out some pumpkin recipes with our new addition, but until then, we’re getting the most out of the abundance of citrus here in the desert.

These donuts are so light and fresh, and my absolute favorite part? They’re baked!

As always, we want to hear what you’re favorite combos are! Not a grapefruit fan? Try out blueberry! Whatever your preference, be sure to share and tag #LKMakes. Happy Monday you wonderful folks!

BAKED LEMON DONUTS - LAUREN KELP

INGREDIENTS FOR DONUTS:

-¼ cup unsalted butter, melted
-¼ cup good olive oil
-¾ cup granulated sugar
-2 large eggs
-3 tsp vanilla extract

-2 tsp lemon extract
-1-2 tsp grated lemon zest (depending on your tastes)
-1 cup whole milk
-2⅔ cups all-purpose flour
-1 ½ tsp baking powder
-¼ tsp baking soda
-½ tsp salt

INGREDIENTS FOR GRAPEFRUIT GLAZE:

-2 cups powdered sugar

-6-8 tbsp fresh grapefruit juice

BAKED LEMON DONUTS - LAUREN KELP

BAKED LEMON DONUTS - LAUREN KELP

BAKED LEMON DONUTS - LAUREN KELP

INSTRUCTIONS FOR DONUTS:

-Preheat oven to 425 degrees F and grease your donut pans with coconut oil spray.
-In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
-Add in eggs, vanilla extract, lemon extract, lemon zest and milk and whisk until smooth.
-Add flour, baking powder, baking soda and salt, and whisk just until combined. Batter will be thick.
-Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-3/4” wide. –Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
-Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.

INSTRUCTIONS FOR GLAZE:

-In a medium bowl (not too deep as you’ll want to be able to dip your doughnuts), combine powdered sugar, and 6 tbsp of fresh grapefruit juice.

-Add an additional juice if needed. You want your glaze to be thin enough to evenly coat your donuts, but thick enough that it will set and become dry to the tough.

-When donuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.

BAKED LEMON DONUTS - LAUREN KELPBAKED LEMON DONUTS - LAUREN KELPBAKED LEMON DONUTS - LAUREN KELP


constance

GAL ON THE GO BREAKFAST SMOOTHIES

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Let’s face it, being an adult can be hectic. You’re probably balancing a full-time job, a passion project, a social schedule, trying to maintain some type of health routine, all while keeping that love life alive. Throw kids in to that mix and I would probably pass out. We’ve teamed up with the fabulous gals at DAAME (more on them and their brilliant solution to a black hole purse probably) to bring you a little life hack that helps maintain a healthy lifestyle without making you run late. Introducing two of our favorite breakfast smoothies – The Berry Babe & The Cherry Chiller! For all of you Green Goddesses out there, make sure you check out the third recipe over here! If you are trying to get more greens in to your diet, this is a great way.

IMG_3787Okay, so let’s talk DAAME. You guys, get ready, this is so good. This brilliant little company designs and makes gorgeous leather bags that literally answer all of your “my bag is a black hole how the H do I find anything in here?” problems. Not only are there super smart pockets (think cords & cushion for your laptop), but, here is the best part, a portion of their profits goes to education women in challenging environments.

They believe that by investing in women, they can not only change the trajectory of her life, but society at large. If that isn’t something you can get behind, you probably need to check your pulse.  Read more about them and their heart here. In the meantime, step up morning game with our fav breakfast smoothies! Scroll down and become healthier by the second!
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THE BERRY BABE!

INGREDIENTS:

– 2 cups of frozen mixed berries (PRO TIP: The Berry Medley from Trader Joe’s is perfect!)

– A big handful of fresh spinach

– 1 ripe banana

– 1 cup of almond or coconut milk

* honey to taste

INSTRUCTIONS:

– Blend them together!

– PRO TIP: Put your berries on the bottom, add the spinach and banana, and top it off with the milk. Blend until you get the consistency you like.

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IMG_3715THE CHERRY CHILLER!

INGREDIENTS:

– 2 cups of frozen cherries

– 2 large bananas (cut up)

– 1 cup of almond or coconut milk

–  1 teaspoon vanilla or almond extract
*honey to taste

INSTRUCTIONS:

– Blend them together!

– PRO TIP: Put the ingredients in the blender in the order listed. That way, it will help keep the consistency smooth and thick – like a milkshake!
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Photography by Maggie Thalheimer