Heat Wave

I have been melting in this heat. it has been 90 degrees outside for the past two days, and last night the idea of cooking was about as appealing as dousing myself in hot oil. But as those with significant others who also need to be fed know...the show must go on. I made a stir-fry with our favorite protein, al fresco chicken sausages. They are absolutely delicious and made the hour of even more sweltering heat bearable.

I have been busy studying for my CPA exam, so the blogging has taken a back burner. That plus the fact I seriously have been thinking no one reads this... but I am re-committing to my blog!

So this blog, amid the heat wave is a homage to the lovely boy and my favorite meal of the week...Sunday morning breakfast. It has become a ritual, and is a time I enjoy sitting on the couch, watching moving up on TLC and reading the paper. The perfect way to start a Sunday and reconnect after a crazy week of work/chores.


I am not a carbohydrate fan like some... the magic of toast and pancakes etc. are lost on me, so we do big scrambles with cheese!


The onions and summer squash and zucchini I cook make it more filling and more healthy, at least I think so!


I also always make little fruit cups to accompany. I just use what fruit I have ripe and on hand. Usually peaches or plums, but I do love cold cantaloupe.




Matt and Meghan's Sunday Breakfast Menu:
Serves 2 people
6 eggs
1 diced onion
1/2 a medium summer squash, diced
1/2 a medium zucchini, diced
1/2 and 1/2
a handful of cheese
assorted fruit and/or toast

Heat 1 tbs of olive oil in a pan. add and cook onions until translucent. Then add squash and zucchini until they are soft and browned. Beat 6 eggs in a bowl, and add 1-2 tbs 1/2 and 1/2. Add eggs to vegetables in pan and cook until eggs are done to your liking. Add cheese, and allow to melt. Serve with fruit, toast or whatever you like! Make sure to share with someone you love.

Mango and Avocado Salsa

After the delicious mango black bean salsa I made over the 4th I decided that I would have to make this mango and avocado salsa once I saw it in Food Everyday. It has a lot of the same flavor profiles but takes about a quarter of the time to make.

We found out earlier this summer that Matt is allergic to mangoes. If you are unfamiliar with a mango allergy it presents itself just like poison ivy because mango skin has the same oils as a poison ivy plant, so each time I use mango I have to make sure to clean things right away and not contaminate anything.

Don't these little lovelies look so non-intimidating??? Who knew they could be little rash spreaders!

I doubled the recipe below and served the salsa on top of grilled chicken on a bed of romaine. If you double the recipe, and cook 5 chicken breasts and get 3 romaine hearts it is the perfect amount of food for 6-servings (so for us 3 nights). The avocado stayed nice and green from the lime.



I am a big fan of making big meals and doing leftovers so I only really need to cook every 3 days. That way I can make healthy meals and don't need to stress and grab some of the unhealthy options I may be prone to if I had to cook a new meal each evening (it also cuts down on the dishes which is a big bonus!).

It is a great thing to make on a hot night because the salsa is so cool and refreshing! Exactly what I want when I don't wanna be sweating over a stove.



Mango and Avocado Salad (adapted from Everyday Food)
Makes 3 cups

1 avocado diced
1 ripe mango diced
1 small red onion diced fine
1/4 cup freshly chopped cilantro
1/2 a jalapeno
1 lime juiced
1 Tb. olive oil
1/2 tsp kosher salt

Combine all ingredients in a bowl. I stored this in a fridge for 3 days and it was just perfect, so don't worry if you don't use it right away, it will keep beautifully!