Shout Out Sunday

Another week in the books! Enjoy this week’s faves!

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this makes me die with laughter every time i see it
  1. Sex Education on Netflix is the most wonderfully charming show. I can’t stop watching! The young actors are absolutely brilliant and the cast is insanely diverse. One wonderful thing about the show is that it is completely inclusive of LGBT sexuality and relationships, which gets nearly as much representation as straight ones. A perfect, perfect show.
  2. Melissa Villaseñor’s Lady Gaga impression is the best thing I’ve ever seen.
  3. I wrote a post a while ago about *feminine products* and trying a menstrual cup and never posted an update! I’ve been using exclusively a cup for a few months now and I’m obsessed. I’ll never go back to tampons and pads! I still keep some on hand for emergencies, but I’m a cup girl for life. The cup I use is not available anymore (it’s Hesta Organic), but I’m interested in trying other brands, like Lunette.
  4. Not to be a dorky dad, but I just checked my credit report on creditkarma and you should too. It’s super important to be aware of your financial health!
  5. This Twitter thread about a college professor assigning his students to make memes is solid gold.
  6. One of you has to buy this because I’m on the Spending Fast and can’t. IT’S PERFECT.
  7. I’m thinking of trying to do Whole30. Have you ever tried it? My best friend did and loved it—and she looks freaking fabulous to boot.
  8. This hash brown recipe looks amazing.
  9. And on that brunch note…Rosé Raspberry Sorbet Mimosas, dude.
  10. This next one is NSFW, so open at your own discretion—I’m a huge, huge fan of this little guy. I’ve been really reticent about this sort of thing, but I’ve been trying to be more open-minded!
  11. Bonus Content: The Head and the Heart covers “Don’t Dream It’s Over” and I am deeply, madly obsessed.

Thanks for reading! Hope you enjoyed some of this #content. As always, follow me on all the socials @highwaytochel, and check out my Poshmark store @highwaytochel. Sayonara!

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Mexican Breakfast Pizza

You heard me correctly! Mexican. Breakfast. Pizza!

I couldn’t tell you why, culturally, I like to eat beans with breakfast, but I always have. However, there are only so many ways to do breakfast burritos before you get bored. Enter the Mexican pizza. Inspired by the not-so-classy Taco Bell dish, this is a super healthy, vegetarian version that will keep you full all morning. Plus, if you get your proportions right, you can eat it like a pizza!

Here, I jazz up your average refried beans as unfried beans—all of the fiber, way less fat! Pulsing spinach into the beans adds a hidden serving of greens that even the pickiest eater won’t detect! Bon appetit!

Mexican Breakfast Pizzas

prep time: 5-10 minutes, cook time: 5-10 minutes (serves 2)
  • 2 flour tortillas (8″-10″)
  • olive oil
  • 1 large handful spinach
  • 1 can black beans, drained and rinsed
  • 1/2 c. salsa, more to top
  • salt
  • 3 eggs, whisked
  • shredded cheese (optional)

Preheat oven to 350.

In a food processor, combine 1 can of drained and rinsed black beans with 1/2 cup of salsa, a drizzle of olive oil, and a handful of spinach (baby spinach or stems removed). Pulse until it reaches a hummus-like consistency. Salt to taste. Heat in microwave or on stovetop.

Place 2 tortillas on a baking sheet in a single layer and drizzle with olive oil. Bake for 5 minutes, or until lightly browned and crisp.

Whisk together 3 eggs and scramble, cheese optional.

Place each tortilla on a plate. Spread the bean mixture onto the tortilla, divide the eggs evenly between the servings and sprinkle with cheese. If you are deeply ambitious, broil it for a couple of minutes to melt the cheese.

Add toppings to your heart’s content! Slice 4 ways with a pizza cutter, or dig in with a fork and knife. Bonus points if you serve it with a Tequila Sunrise.

Optional toppings:

  • Hot sauce/sriracha
  • Salsa
  • Leftover roasted veggies
  • Sauerkraut (don’t @ me, ‘kraut is good on everything)
  • Sliced avocado
  • Pico de gallo
  • Shredded lettuce
  • Sliced black olives
  • Pepitas

This is, quite literally, one of the easiest breakfasts you’ll ever make. It’s so fun to get creative with your pantry staples! We tried to get a picture of these, but accidentally devoured them instead. Oops!

xoxo,

c

 

Eggy Brekkie Tacos

If you’re anything like me, you often find yourself wondering, “How can I incorporate more tacos into my every day life?” Soft or hard, veggie or bean, I love all tacos indiscriminately (get your mind out of the gutter).

Breakfast tacos aren’t exactly a stunning innovation. The breakfast burrito is a restaurant menu staple for good reason—Tex-Mex and breakfast foods are a beautiful marriage of flavors. But it is my life’s mission to eat (specifically cruciferous) vegetables at every meal, and damn it, I will accomplish it!

These tacos are endlessly customizable, and a great way to pack some serious nutrition into your morning. Plus, everything tastes better in a taco shell. It’s literally science.

Cauliflower is my favorite here, but other veggie options include broccoli, sweet potato, Brussels sprouts, or zucchini!

Eggy Brekkie Tacos

  • soft corn tortillas, taco size
  • 1-2 eggs (per person), scrambled
  • leftover roasted veggies (I recommend cauliflower)
  • salsa

Optional toppings might include: shredded cheese, sour cream, avocado, bean dip, hot sauce, sauerkraut—if you can dream it, you can do it!

If you don’t have any leftover veggies (I seem to always have something in my fridge), toss your chopped veggie of choice in olive oil, salt, and black pepper, and roast until soft and slightly browned.

Scrambled your eggs and heat up as many tortillas as you plan to eat. I like to heat my tortillas over the open flame on the stove, but the microwave or the oven on a very low setting will work just as well. As soon as everything is piping hot, assemble your tacos by dividing the scrambled eggs and vegetables amongst the tortillas. For the less adventurous (read: messy) eaters among us, combine all desired ingredients into a bowl and top with the corn tortillas, chopped. Dig in!

There you have it: every food group before 10 am. Brb—gonna go whip up some more breakfast tacos!

 

This morning’s variation: spinach, black bean dip, salsa, scrambled eggs, beet & red cabbage sauerkraut, hot sauce

 

I Got My Hash Pipe

There is no food I love more than potatoes. Potatoes are the single greatest thing to ever grow out of the earth. Basically, you can do anything to a potato and it still tastes delicious.

One of my fave things to do to a potato is to make them breakfast-appropriate. We don’t eat your typical meat-and-potatoes diet (obviously), so incorporating my beloved potato into meals can be a tad difficult.

Thus, Lazy Sunday Hash was born! And yes, I’m making it on a Wednesday because I don’t abide by the rules of society. This recipe has the added bonus of minimal prep-time and effort!

hash with organic ketchup (for when you run out of eggs)
Lazy Sunday Hash

serves 2 very hungry people, or up to 6 reasonable people

  • 2 Russet potatoes, diced
  • 1 handful of fresh organic green beans, chopped
  • 1 handful of chopped scallions
  • 2 cloves garlic, minced
  • 1/2 red onion, chopped
  • 2 tbsp avocado or olive oil
  • 2 tsp paprika
  • salt & black pepper to taste

Preheat the oven to 350 (use that lovely roast setting if you’ve got it!)


Prep your veggies and put them all into a glass baking dish. Sprinkle on your spices. Toss in the avocado oil until well coated, and stick in the oven.


Slow-roast for an hour, removing and stirring every 15 minutes for even cooking.

**If you don’t have an hour to kill, set the cook temp higher and stir more frequently. The hash is done when the potatoes are fork-tender.


This hash is best-served underneath two over-easy eggs & a generous sprinkling of hot sauce!

Enjoy, mes amis!

—DellaBites

 

Report-ing for Duty

Today I gave my final oral report in my seminar! It took me all morning to prepare (since I was busy fighting off panic attacks about it). From all appearances it went really well. Probably because I fueled up with this beforehand:

Before the hot sauce onslaught.
Before the hot sauce onslaught.

I actually took of photo of my boyfriend’s plate, since mine was covered in unattractive hot sauce splatters. This sort of thing is a pretty typical brunch for us. I tend to make a lot of “deconstructed” sandwiches because my boyfriend isn’t a big bread-eater. However, even he is weak to the powers of the pretzel bagel. Bless its existence.

Once I felt that my report was adequately ready for the voyage to school, I took a quick study break and made Fig take pictures of me. He was more than happy to acquiesce, but rather offended that I wouldn’t be posting his ever-artful “Hipstamatics” to the blog.

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I had so many books and devices to carry that I had to pack my weekender to get them all to school. It actually looks like a somewhat reasonable bag in these photos: be not fooled. The thing is bigger than my torso. I could probably fit inside it. The bag was so heavy that the straps were showing a little distress…I’ll have to be kinder to it in the future. My shoulder is still feeling the pain. It was worth it to get to publicly geek out about Sylvia Plath, Anne Sexton, and feminism. For a grade. Now I just have to write 10-15 cogent pages about it. *skull emoji*

I even hammed it up and read Sexton’s “A Curse Against Elegies” aloud (I occasionally show evidence of my brief affiliation with my high school’s drama department—sue me). The following photo (which Fig said I’d hate and wouldn’t post) might be evidence of that:

top/Michael Kors, cords/Gap, shoes/Steve Madden, bag/French Connection
A girl’s gotta do what a girl’s gotta do–and sometimes, that’s matching her lipstick to her shoes.

top/Michael Kors (scored on clearance for practically nothing!), cords/Gap, shoes/Steve Madden, bag/French Connection