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Breakfast & Brunch

Fluffy Eggs with a Secret Ingredient

The perfect fluffy scrambled eggs start with my secret ingredient. This has been a game-changer for me in making scrambled eggs soft and creamy, not firm, tough and dry. You will not believe how simple this step is. No water or milk needed. You will be adding this best kept secret ingredient every time you make scrambled eggs.

Fluffy Eggs with a Secret Ingredient

6 Eggs

1-2 T Butter

1 tsp Cornstarch

½ tsp water

Salt & Pepper, as desired

Garnish

Fresh Parsley, chopped

1. In a saute pan over medium heat, add butter or olive oil.

2. While saute pan is heating up, in a bowl, add cornstarch and water and mix until cornstarch is dissolved.

3. Add eggs, salt and pepper, and scramble until all the egg yolks are broken up and well incorporated with the cornstarch.

4. Once the butter is melted and saute pan is hot, add eggs all at once.

5. Let eggs sit for a bit in the hot pan until the edges start to form.

6. Once the eggs begin to form, start to bring the eggs in the middle, working your way around the pan.

7. Once the eggs look almost cook, remove from the pan and continue to stir until all eggs are evenly cooked. Careful not to overcook or the eggs will become firm.

8. Option, garnish with fresh parsley and serve.

Easy Spring Time Pasta

EASY One-Pot Spring Time Pasta Dish beings the FRESH flavors of Spring Time with all the vibrant Spring vegetable colors. Great for a QUICK weeknight dinner.

Easy Spring Time Pasta

1 lb Fettucini pasta

5 Cups Water

2 teaspoons Salt

½ Purple onion, sliced

3 cloves Garlic, minced

2 Zucchini, ribbon slices

1 Carrot, ribbon slices

1 bunch Asparagus, cut in 3 inches on the bias

1 pint Baby Tomatoes

1 Cup Peas, frozen Sauce

1 Lemon, Juice and Zest, plus extra lemons for garnish

1 Tablespoons Butter

4 Leaves Fresh Basil, chiffonade

½ cup Parmesan cheese, grated, plus extra for garnish Salt and Pepper to taste

1. In a sauté pan with high sides, place fettuccini, water and salt. Cook over medium heat.

2. After 5 minutes of cooking, add sliced onions and chopped garlic and stir to incorporate.

3. At the 7-minute point of cooking, add zucchini ribbons, carrot ribbons, asparagus, baby tomatoes, and peas. Mix to incorporate and cover with lid. Continue cooking until pasta is fully cooked.

4. Remove from heat and add Lemon juice and zest, butter, basil, parmesan cheese, and any additional seasoning of salt and pepper.

5. Garnish with lemon slices and parmesan cheese.

Pesto Chicken Parmesan Salad That is Quick and Easy

This flavorful Pesto Chicken Parmesan Salad is loaded with lots of freshness with only a few simple ingredients. The pesto brings this salad to the next level in goodness. It is perfect for a hearty lunch or dinner meal. The possibilities of ingredients you can add to this salad are endless. It is one you will be making over and over.

Pesto Chicken Parmesan Salad

1 lb Chicken, Breast or Tenders

¼ cup Pesto (add olive oil if pesto is too thick)

4 cups of Lettuce of your choice

½ cup Feta Cheese

12 Baby Tomatoes, halved

1 Avocados, sliced or cubed

Shaved Parmesan Cheese

½ cup Pine Nuts, lightly toasted

Salt and pepper

1. In a bowl, place chicken and pesto. Evenly coat the pesto all over the chicken.

2. In a saute pan, over medium heat, place chicken to cook. Once cooked, remove, cool and slice into bite-size cubes.

3. In a large serving bowl, place salad greens evenly spread out.

4. Evenly place cooked pesto chicken, halved baby tomatoes, and sliced avocado all over the top of the lettuce.

5. Add shaved parmesan cheese and toasted pine nuts.

6. Randomly add small dollops of pesto sauce all over for a final touch.

Delicious Coffee Creamer

If you love coffee creamer but hate the chemicals and extra sugar, nothing could be easier than making homemade coffee creamer. With the New Year here and wanting to make healthy changes to our eating habits, homemade creamer is a great place to start.

Homemade Coffee Creamer

2 cups Half & Half

14 oz can Sweetened Condensed Milk

2 Tablespoons Extract Flavoring, Vanilla, Almond, Chocolate, Hazelnut, Peppermint, etc.

1. Place all ingredients in a pourable measuring cup.

2. Once well incorporated, transfer to a storage jar and refrigerate.

3. Will keep in refrigerator for up to two weeks.

4. Add to any hot or cold beverage.

Easy Zucchini Quiche Recipe

EASY Zucchini Quiche recipe is perfect for breakfast or brunch, plus perfect for lunch leftover. This Zucchini Quiche is creamy and healthy with lots of zucchini. This can also be made with or without a pie crust.

Pie Crust pre-made or video link

Filling

2 Zucchini, sliced

1 Tomato, sliced

5 slices Mozzarella Cheese

1 cup Heavy Cream

4 Eggs

¼ cup Parmesan

¼ teaspoon Italian Herbs

½ teaspoon Salt

¼ teaspoon Pepper

Preheat oven 350 degrees

1. In a bowl, add heavy cream, eggs, parmesan cheese, salt and pepper and mix until thoroughly combined. Set aside.

2. In a pie dish, place the pie crust and form the dough to fit inside the pie dish.

3. Place a single layer of sliced mozzarella cheese to cover the bottom of the pie.

4. Place a single layer of sliced tomatoes. Sprinkle salt evenly over salts and Italian herbs.

5. Layer the sliced zucchini in an overlapping, side by side circular pattern creating an outer layer and then and inner layer.

6. Pour the egg-cream mixture over all the zucchini.

7. Add additional grated parmesan cheese all over the top.

8. Place in the oven for 50 – 60 minutes or until the center is set and no longer giggly.

9. Let cool for 10 – 15 minutes before cutting.

EASIEST Lemon Ricotta PANCAKE Recipe

How to make the EASIEST Lemon Ricotta Pancake Recipe for breakfast or brunch. The EASIEST Lemon Ricotta Pancakes are creamy from the Ricotta and Lemon gives the pancakes Lemon flavor plus the acid from the Lemon makes the pancake fluffy. This is the EASIEST Lemon Ricotta Pancake Recipe to make and a Sunday Morning Pancake hit!

EASIEST Lemon Ricotta Pancake Recipe

Yields 12-14 pancakes.

1 ½ cups Flour

1 ¼ cup Milk

1 cup Ricotta, whole

1 Egg and 2 Egg Whites

1 Lemon, Juice and Zest

4 Tablespoons Sugar

2 Tablespoons Vegetable Oil, Safflower

1 teaspoon Vanilla Extract, Baking Soda and Baking Powder

¼ teaspoon Salt

1. In a large bowl, add all wet ingredients and whisk until combined.

2. Add all the dry ingredients to the wet and whisk just until combined. Note: It is important not to over mix and to have a few lumps of dry ingredients. This pancake batter will rest for 10 minutes so that all the ingredients will be absorbed.

3. When ready to make pancakes, have a skillet heated and brush with butter. This will help the pancakes not stick to the pan.

4. Scoop about 1/3 cup of batter onto hot skillet.

5. When pancakes start to make bubbles, flip so that the other side cooks. Each side should take about 2-3 minutes to cook.

6. Continue cooking until all the batter is used.

Lemon Sauce

1/3 cup Sugar

1/4 cup of Water

1 Tablespoons Flour

2 Egg Yolks

2 Tablespoons Butter

1 Lemon, Juice and Zest

1. In a saucepan, mix Sugar, Flour, Egg Yolks, and Water. Whisk until smooth and mixture is creamy with no lumps.

2. Add butter and stir until melted. Continue to cook until sauce coats the back of the spoon.

3. Remove from heat and add lemon juice and lemon zest. Set aside until ready to serve.

4. Just before serving, the lemon sauce can be reheated and poured over the Ricotta Pancakes.

How To Make ULTIMATE Stuffed French Toast with Mascarpone

This Ultimate Stuffed French Toast with Mascarpone is delicious and easy to prepare. Makes for the perfect breakfast, brunch, or dessert. The ultimate stuffed French toast is filled with sweet mascarpone cheese with a hint of orange flavor. It will definitely be the new way you make French Toast.

Ultimate Stuffed French Toast with Mascarpone

Serves 2

Filling:

4 oz mascarpone or cream cheese, room temperature

2 Tablespoons Confectioner Sugar

1 Tablespoon Milk

½ teaspoon Vanilla Extract

Zest of Orange

4 slices of Brioche (2 slices per person)

1 Egg

¼ Cup Milk

1 Tablespoon Sugar

¼ teaspoon Cinnamon

Juice of Orange

Garnish, optional:

Berries of choice

Confectioner sugar

Sprig of Mint

1. To make the filling, add mascarpone, confectioner sugar, milk, vanilla extract, and zest in a bowl and mix until smooth and well incorporated. Set aside.

2. In a shallow dish, add egg, milk sugar, cinnamon, and juice of an orange and whisk with a fork to evenly incorporate all ingredients.

3. Place a nonstick skillet on the stove over medium heat.

4. To make the French Toast, dip each side of the slices of brioche in the egg mixture. Allow any excess egg to drip off the bread.

5. Place each slice of brioche on the hot skillet and cook for 3-4 minutes on each side or until golden brown.

6. To assemble French Toast, on a plate, place a slice of golden-brown brioche, add half of the mascarpone cream and top with another slice of golden brown brioche.

7. Garnish with fruit, powdered sugar, and mint and serve!

EASIEST Ham and Cheese in Puff Pastry

Learn how to make the EASIEST Ham and Cheese in Puff Pastry. These Ham and Cheese Puff Pastry Croissants are fast and easy to make. Great for a grab and go snack, light lunch or dinner that pairs perfectly with a salad. These Ham and Cheese in Puff Pastry can be made ahead or frozen for a quick bake whenever the craving strikes. You can customize these with whatever meat and cheese you have on hand and fill them with whatever the desired amount of ingredients you would like.

EASIEST Ham and Cheese in Puff Pastry

Makes 4 pieces

1 Package of Puff Pastry, thawed

1 Egg Yolk

Ham Slices, quality as desired

Mozzarella Slices, quality as desired

Fresh Thyme, quality as desired

Black Pepper, quality as desired

Preheat oven 400 degrees

1. In a small bowl, add an egg yolk with 1 teaspoon of water and mix until well incorporated. Set aside.

2. Roll out each sheet of pastry sheets to about 1/8” and cut in half vertically and horizontally to make 4 square pieces out of each sheet of puff pastry.

3. Brush the edge of each piece with egg wash.

4. On each square, stack Ham, Mozzarella, Thyme leaves, and Black Pepper.

5. Place a sheet of puff pastry that does not have egg wash on top of the stacked Ham and Cheese.

6. Seal along the edge of the pastry using a fork to crimp the edges.

7. Place on a parchment-lined cookie sheet. Repeat until all four puff pastries are complete.

8. Brush egg wash all over the sealed puff pastries and sprinkle black pepper on top of each.

9. Place in oven and cook for 20 – 25 minutes or until puff pastry is golden brown.

Chicken and Chickpea Salad | Quick and Easy

This bright and flavorful Mediterranean inspired dish, Chicken and Chickpea Salad are perfect for a quick dinner or a hearty lunch. A quick and easy, protein-vegetable packed salad that is great to meal prep and customize throughout the week. Excellent for the days you don’t want to turn on the stove!

Chicken and Chickpea Salad

Serves 4 – 6

Lettuce of choice

4 Chicken Breasts, Cooked, cooled and sliced

2 cans Chickpeas, rinsed

1 English cucumber, cubed

Cherry Tomatoes

1 Jar of Roasted Peppers, sliced

Purple Onion, thinly sliced

4 Tablespoons Olive Oil

2 Garlic cloves, crushed

1 teaspoon Paprika

1 teaspoon Salt

½ teaspoon Pepper Feta Cheese, for garnish Parsley, for garnish

1. In a large bowl, add Olive Oil, Crushed Garlic, Paprika, Salt and Pepper. Whisk to incorporate.

2. Add chickpeas. Cucumber, Tomatoes Roasted Peppers and Purple Onion to large bowl and toss to fully coat the dressing over all the ingredients.

Build Salad

1. Place a Bed of Greens.

2. Spoon over Chickpea Vegetables.

3. Add sliced Chicken Breast.

4. Garnish with Feta Cheese and Parsley.

Watermelon Salad Dressing with Honey | Simple & Easy | Summer

Easy homemade Watermelon Salad Dressing with honey for summer will compliment any green salad or fruit salad. Simple Watermelon salad dressing is packed full of sweet flavor from the watermelon and honey. Watermelon Salad vinaigrette dressing will brighten up any salad.

Watermelon Salad Vinaigrette

2 Cups Watermelon, Cubed

6 Tablespoons Olive Oil

2 Tablespoons Balsamic Vinegar

Juice of 1 Lemon

1 Tablespoon Dijon Mustard

1 Teaspoon Honey Salt and Pepper

1. Puree watermelon cubes in a food processor until they reach a uniform texture.

2. Add the remaining vinaigrette ingredients and mix well.

3. Serve over a green salad or fruit salad mix.

Breakfast Smoothies with Oats

Start your day with one of these deliciously thick and creamy Oat milk Breakfast Smoothie. It is healthy, delicious, and super quick to make! It will leave you feeling full. The best part is there is no sugar, lots of fiber, and will give you energy throughout the morning.

Calming Blueberry Smoothie

1 Cups Blueberries, Fresh or Frozen

1/2 Ripe Banana

1/2 Cup Liquid, Dairy, Non-Dairy or Coconut Water

1/4 Cup Walnuts

1/4 Cup Oats

3 Medjool Dates, Pitted

1. Put all ingredients in a blender and blend until smooth. If a thinner consistency is desired, add more milk.

2. Pour into a cold glass and enjoy!

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Apple Goodness Breakfast Protein Shake

8 Ounces Milk, Dairy or Non-Dairy

1/2 Apple, Chopped

1/2 Cup Ice

3 Medjool Dates, seedless

1 Tablespoon Ground Flax Seed

1 Tablespoon Almond Butter

1 Teaspoon Ground Cinnamon

1 Teaspoon Vanilla Extract

1. In a blender, add all ingredients and blend until smooth. If a thinner consistency is desired, add more milk.

2. Pour into a cold glass and enjoy!

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© Copyright – Greenolivecooking.com

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