Breakfast for Dinner...with a twist

This is what we had last night for dinner, minus the cheese and using real eggs

Tex-Mex Breakfast Pizza, 250 calories

4 H-E-B Bake Shop® whole wheat tortillas

1 c. Hill Country Fare real egg

2 Tbs. chopped cilantro

1 c. Hill Country Fare Southern Style Hash Browns

2 green onions, thin sliced

1 can (4 oz.) Hill Country Fare diced green chiles, drained

¼ tsp. H-E-B chicken fajita seasoning (optional) (I used my own how made taco seasoning)

1 ½ c. H-E-B reduced fat shredded monterey jack cheese (eliminated)

1 c. H-E-B champagne sweet tomatoes, thin sliced


Heat oven to 400°F. Spray baking sheet with no-stick canola spray, and set aside. 

Bake 4 tortillas directly on oven rack for 4 minutes, and set aside on prepared baking sheet. Combine Real Egg and cilantro in a small bowl, and set aside. 

Heat heavy-bottom skillet over medium heat for 3 minutes. Spray skillet with no-stick canola spray, add hash browns, green onions, green chiles, and fajita seasoning. Stir-fry mixture for 3 minutes or until vegetables are tender. Add Real Egg and cilantro mixture, cook 1 minute without stirring until eggs begin to set on bottom and edges. Fold mixture over with a spatula until eggs are cooked. Remove from heat. 

Sprinkle 1/4 cup shredded cheese on each toasted tortilla on prepared baking sheet. Top each tortilla with 1/4 of the egg mixture, 1/4 cup sliced tomatoes and 2 tablespoons of remaining shredded cheese. Bake Breakfast Pizzas for 8 minutes or until cheese melts. 

Livestrong Austin Marathon

Rob did a great job this past weekend...and Jackson did PRETTY good too considering it was his first stay in a hotel room.  We had a good time, even if the weather wasn't always cooperating.  We got some good pictures that I wanted to share below.  Rob did a fantastic job and really enjoyed the race.  Looks like there will be more marathons in our future!


Spicy Bean Burger---surprisingly good

I was very hesitant I must say..especially considering I'm still trying to get used to beans...they were never my favorite.  In one week I've made MAJOR strides!

Spicy Bean Burger
4 cups cooked, rinsed and drained black beans (2.5 15oz cans)
1/2 cup Panko crumbs
2 large eggs
4 scallions, both white & green parts, minced
3 Tbsp chopped basil or cilantro
2 garlic cloves, minced
1.5-2tsp ground cumin
1.5 tsp oregano
1-2tsp crushed red pepper (I did heaping 2 and it was a little too spicy I thought)
1 tsp coarse salt
1/2 tsp ground black pepper

1. Place 2 cups of the black beans in food processor and pulse until chunky
2. Transfer to a large mixing bowl.  Add in remaining whole black beans, plus panko, eggs, scallions, fresh herbs, garlic, cumin, oregano and red pepper flakes. Mix until well combined.
3. Portion mixture into patties about 1" thick.  Suggested diameter is 3".  Place patties on a plate and chill for 15min so they can set up.
4. When ready to cook, sprinkle the patties and salt & pepper. Place a cast-iron skillet over high heat, without any fat.  When it is hot add burgers to dry pan.  Cook for roughly 4 min. until well seared.
5. Turn burger onto second side and allow to cook for additional 5 min. over medium heat.
6. Serve immediately with some fixins: cheese (we did not), lettuce, fresh tomato slices, pico de gallo or salsa, sour cream, avocado.  We used a whole wheat pita as a bun.

Like I said, surprisingly good! And easy to make!


Pesto Pizza

Needed to finish off the pesto and asparagus from last night so behold the next recipe we put together tonight.  It couldn't get much yummier or prettier ya think?

Pesto Pizza with Tomato & Asparagus
Pizza Crust (we used Boboli Thin Crust)
Olive Oil
1/2 bunch of Asparagus rough chop
Prepared Pesto
1 good sized Roma Tomato thinly sliced
Shredded Romano

- In skillet heat olive oil over medium heat.  Cook asparagus
- Spread a couple Tablespoons of pesto on pizza crust.  Then place sliced tomatoes spread out on pizza.  - - - Next top with the cooked asparagus.  If you like, add shredded Romano (since Rob is eating no cheese you can see our pizza was only half cheese!).  Follow cooking directions listed on pizza crust.  Boboli was 450degrees for 10min.

And if you follow the directions above, this is the end result!  

A New Favorite- Pesto Spaghetti Squash

New recipe we whipped up on Valentine's Day:

Pesto Spaghetti Squash
Spaghetti Squash cooked per directions on sticker (we actually used half spaghetti squash we had left over from the day before)
2 Tbsp Olive Oil
Prepared pesto (store bought ok) to taste
Half bunch of Asparagus cleaned/rough chopped
2 Tbsp Pine Nuts
2 Shallots Minced

Cook Spaghetti Squash, set aside cool and then use fork to scrape out.  Set aside.

-In skillet heat olive oil over medium heat.  Add Asparagus and cook until almost done. Add Shallots and Pine Nuts until they are slightly browned.
-Lower heat to low-medium and add a couple spoonfuls of pesto.  Then toss in spaghetti squash to coat.  If you need/want more pesto add it in to your liking and everything is warmed through.
-Sprinkle a little parm. cheese on top if you like (we skipped since Rob has cut cheese out).

Yum yum hummus!!

Ok, so Jackson's new addiction...Roasted Red Pepper Hummus & Whole Wheat Pita Bread


Spread the Love!

We started off the day with Jackson sleeping in until 8:45!  While that was appreciated and so nice to do for Mommy on Valentine's Day...we needed to leave the house this am by 9:20 to get to the gym!  So rush rush rush...but again, thanks Jackson!

Then before we left our friends Tyson, Jake & Ethan dropped by to give Jackson a valentine they made these cute bird seed hearts! Jake came to the door and Jackson really enjoyed seeing him!

Then we went to the gym where Mommy did a very hard yoga class and had a great rest of the day just relaxing at home.

Here are the gifts we exchanged:

What I gave to Rob (stitched it to look like note paper) and then embroidered the message.

workout shirt to me from Rob

Jackson's loot

Chocolate for me from Rob


Happy Valentine's Day...

or an early St. Patrick's Day!  Jackson decided to dress up in Mommy's designs.  Since he is usually my model for my store he gets to celebrate all the holidays just a little early.  But don't worry...he'll still get his Valentine goodies from us tomorrow.  The kid will NOT be shorted on gifts!


Mama's Been Busy

I have had the opportunity to have some great shots taken of my Rose is a Rose Designs lately.  These first shots are from Tiffany at Mulberry Dreams.  She is very creative and has a very distinct style about her work.  And could there BE a cuter model?? (well, yes, I know the one and only Jackson would look pretty cute too, but this kid is a little heartbreaker don't you think!)

My good friend Jen also just started her own photography business lately and took some great shots of some of my things.  


Children's Museum

Our little family of 3 went to the Woodlands Children's Museum on Saturday since Rob was back in town.  We had a great time..yes "we".  It was fun for Mommy & Daddy too!  Here are some pics from my phone of Jackson having fun.  Sorry for the fuzziness...its a phone, NOT my SLR camera.

Jackson playing with the "ATM"

 Loading up his cart with LOADS of fruits and veggies

 Mr. Fireman Jackson

Driving the truck!

 Jackson found this little toy piano...QUITE the musician

Looking at the fishies with Daddy

This is NOT at the museum, but wanted to share.  Jackson enjoys standing on and sitting IN most of his toys these days.  


Make your Own- Healthier & Save $$

Here are a few things we're making at our house, some longer than others, that saves some $$ and also controls what goes in these items.

Taco Spice Mix  (will be using with Tofu crumbles for our Veg. Tacos)
This makes a large batch that you can put in a baggie or container and keep in the pantry.  I put less salt that it calls for.  Add 2 Tablespoons to 1lb of meat. Mix well and cook.  You can also use this as a dip by adding 2 T to 1 C of sour cream or yogurt!

1/4 C red pepper flakes or chili powder
1/4 C ground cumin
1/4 C oregano
2 T cayenne pepper
1/4 C Garlic Powder
1/4 C Onion Powder
3 T Salt

Homemade Bisquick Mix
5 cups flour
1/4 cup baking powder
2 T sugar
1 t. salt
1 cup butter or margarine

  1. Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
  2. Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
Makes approx: 6 cups
Mix together 1/3 cup of milk for every 1 cup of mix. Drop onto un-greased cookie sheets and bake @ 450ºF for 10-12 min. - yields about 6 biscuits
Mix 2 cups of mix with 1 cup milk and 2 eggs. Cook on hot griddle.

Peanut Butter Granola Bars-  YUMMMMM!
Vegetable cooking spray
1 egg white
1/2 cup chunky peanut butter
1/3 cup brown sugar
1/4 cup honey
1/2 cup (1-stick) unsalted butter, melted
2 cups old fashioned oats
1/4 cup slivered almonds, toasted, *see Cook's Note
1/3 cup miniature chocolate chips (optional)

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.
In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.
Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.


Tofu Who?

Rob has been quite an inspiration around here!  Did I mention how proud of him I am!   I can't wait to start "training" with him and learning how to run!  We are going to ease into it and do it right so that I don't get injured and TOO sore.  I'm ready for this ice to go away (oh AND for Rob to get back in town) so that we can get back outside.  Plus we get some real use out of our jogging stroller.
We are also contemplating a Vegetarian or Vegan diet.  Ok, STOP right there...don't be too shocked or think we are going to become "THOSE" people.  

After watching yet another few Vegan/Vegetarians on Oprah this week I'm ready to take the plunge to some degree.  I think (like they mentioned and even suggested) becoming Vegan-ish or Vegetarian-ish...I'll explain more later and share in our journey as we go.  I haven't eaten any meat since Wednesday when I saw the show..2 days...I know...crazy huh!

If anyone reading my blog has tried this, has recipes, books etc please recommend!! We may just start with having meat only 1-2 days per week.  Below is where I'm gonna start my reading/research/gathering recipes.

The Veganist , One of Michael Pollan's BooksMama VeggieMy Fav. NY Housewife's Veg. Recipes

PS...who's reading my blog these days??


Ellie Original..Kind of!

Ok, story behind this recipe first...Rob and I were honeymooning in Arizona and went to a restaurant to have a nice dinner.  I ordered a dish that I just fell in love with!  They obviously couldn't tell me the recipe but they shared a list of ingredients that were in the list.  I took that and added to it, etc.  This is what I came up with...YUMMMMO!  Super fresh.

Spinach and Edamame Pasta with Tofu
8-14oz Extra Firm Tofu cubed
1 Tbsp Low Sodium Soy Sauce
1/2 Tbsp Sesame Oil

1/2-1lb Pasta (depending on how much pasta you want)
Extra Virgin Olive Oil (EVOO)
10-12 Asparagus Spears rough chop
3-4 cloves garlic minced
2 shallots
4-6 cups baby spinach
1 1/2 cup Edamame (shelled and cooked)
Shredded Parmesan or Roman Cheese

1. Preheat oven to 375 degrees.  In mixing bowl, toss cubed tofu and 1Tbsp Soy Sauce & 1/2 Tbsp Sesame Oil to coat.  Place tofu on baking sheet and bake for 15-20 minutes until crisp (turn over halfway)
2.  While Tofu is cooking, bring water to a boil and cook pasta per directions.  Drain pasta when done.
3.  Meanwhile, in skillet over medium heat add 1 circle around the pan of EVOO.  Once heated add asparagus and cook 3 minutes.
4. In the same skillet add garlic and shallot and cook until shallots are tender/clear.  Then add in about 1 Tbsp Butter, cooked tofu, cooked edamame, &  baby spinach.  Add salt & pepper to taste and splash of soy sauce if desired. 
5. Once spinach is wilted toss in pasta to coat and sprinkle Parmesan or Romano cheese on top.  Enjoy!!

I play with this recipe alot so amounts are just recommended and you can easily add more/less or everything to your liking.