MATCHA OATS
I've partnered with Zulay Kitchen to bring you the yummiest matcha oats you've ever eaten! We all know my love for matcha is unmatched, and these hit the spot every time. To make my favorite matcha oats:
1. Take a half cup of dry oats and put in a bowl.
2. Take a tablespoon of Zulay Kitchen Matcha Powder and mix it into the dry oats so that there are no large clumps of matcha or oats.
3. Add 3/4 cup of water to your bowl and stir, again making sure that there are no large clumps of matcha or oats. If you like your oats to be sweet, add in a teaspoon of agave or honey and stir.
4. Microwave on high for 3 minutes, stirring occasionally.
5. Add your favorite toppings and enjoy! I recommend raspberries and bananas.
MICROWAVE OATS
These oats are the quickest, easiest, and yummiest breakfast in the world. They're so malleable, and full of fiber to keep you full for a long time and fuel you for the day. To make my typical morning oats:
1. Take a half cup of dry oats and put in a bowl.
2. Add 3/4 cups of water and microwave on high for 3 minutes.
I recommend topping with frozen berries, bananas, and peanut butter!
THE FLUFFIEST OMELETTE
If it isn't fluffy and falling apart in your mouth, did you really make an omelette for breakfast? To make:
1. Crack two eggs in a small bowl or glass and add in some salt and pepper. Throw in a teaspoon of cream (heavy or light, milk if you don't have any).
2. Using a fork, whisk until the yolks are combined with the whites so that there are no large "chunks" of either yolk or white. Whisk until there are tiny bubbles.
3. Pour your mixture into a pan on low heat (the smaller the pan = the fluffier the omelette) and spread the mixture so that the pan is fully covered on the bottom. Cover the pan and leave for two minutes, checking to make sure your eggs aren't cooking too quickly.
4. When your eggs are cooked 90% of the way, add in as much cheese as you want along with any veggies or meat you want in your omelette.. I recommend about a half cup of cheese and a handful of anything else. For this omelette in particular I chose mushrooms and spinach. Cover again and let sit for a minute so the cheese begins to melt.
5. Take a spatula and fold your omelette. Cook for one minute on each side, and serve!
BRUNCH "SALAD"
Brunch is notorious for being the best, so take yours to the next level with my favorite brunch ever! To make:
1. Crack two eggs into a large pan on low heat. Throw a handful of mushrooms onto the other side of your pan and cover for 3 minutes.
2. Using a spatula flip the mushrooms and check on your eggs. They should be about halfway cooked, with your yolk and tops of your whites still being runny. Cover and leave for another three minutes.
3. While the eggs and mushrooms finish cooking, line a plate or bowl with a bed of spinach and slice your avocado.
4. Your eggs should be cooked over ready when the yolk is just slightly turning white (as pictured) and your mushrooms should be browned. Take off the heat.
4. Place your eggs and mushrooms on your plate and sprinkle a little Everything But The Bagel seasoning on them (you can find this at Trader Joes!).
5. Cut up some fruit for a side (optional) and enjoy! Best eaten like a salad, so I recommend cutting your eggs, mushrooms, and avocado and eating it like so.
