Mint Black ‘n Bleu Snack

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Mint Black ‘n Bleu Snack! When you’re needing a simple, yet exotic appetizer or dessert, nothing satisfies the palate like naturally sweet fresh blackberries complimented by creamy bleu cheese. The subtle crunch of a multigrain cracker topped with sesame and poppyseeds makes a wonderful platform. A touch of raw honey serves to tickle the tongue while the fresh mint leaf provides a tangy finish. Together, they pair extremely well with a glass of white wine or after dinner espresso. Perhaps you see this in your future.

MINT BLACK ‘N BLEU SNACK

Ingredients:

8.3 ounces multigrain baked crackers

4-6 ounce wedge Danish bleu cheese

8 ounces fresh blackberries, wash and pat dry

1/4 cup raw Tupelo honey

Fresh mint leaves

Instructions:

On a serving platter, arrange a single layer of multigrain crackers. Shave thin layers of Danish bleu cheese slices to cover the crackers. Add blackberries in random order. Drizzle with Tupelo honey. Garnish with fresh mint leaves. Serve.

Instant Plum Brekkie

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Instant Plum Brekkie! Sooo, I went in for my annual health assessment, and learned I’m not eating enough fruits, vegetables, and whole grains each day. I reported 3-4 servings of each and learned those numbers need to be bumped up to 5 servings a day. Seriously??? You’d never know it by the foods I post on my blog. Let me be clear, I do prepare and eat EVERYTHING you see from Gail’s Kitchen. Granted, I am getting older. But in my defense, I simply cannot eat as much as I did when I was younger. My metabolism won’t allow it. I need to think about the stress and strain extra weight can put on the heart, back, joints, and feet. That being said, my BMI (body mass index) is within a healthy range, which is good. If you need to make substitutions of ingredients to meet your own personal goals, please do what is right for you.

INSTANT PLUM BREKKIE

Ingredients:

2 slices quinoa multigrain bread

1-2 tablespoons Neufchâtel cheese

1 plum, pit removed and sliced

1 teaspoon granola

Dusting of ground cinnamon and nutmeg

Instructions:

In a toaster oven, lightly brown bread on both sides. Spread Neufchâtel cheese on each piece of toast. Arrange sliced plums over creamed cheese layer. Add the granola-topper. Sprinkle with a light dusting of cinnamon and nutmeg.

Feta Morning Fried Egg

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Feta Morning Fried Egg! Thank goodness this is a healthy way to begin my day. Honestly, I think I might be seriously addicted to it. Remember when your kids were little and could go days eating nothing but peanut butter sandwiches? We’d roll our eyes as the pediatrician assured us they would be fine. “It’s a phase”, he’d say, “You’ll see.” And he was right. My kids grew up to be healthy, active teens, and so on. But I’m an adult. And I’ve been making this breakfast for 3 weeks now. Granted, the avocados are in abundance along with the price of eggs being so affordable I feel as though the grocery store is practically paying me to take them home. Do me a favor, try this recipe yourself and give me your feedback. I’d like to know it’s just not me going through a midlife crisis.

FETA MORNING FRIED EGG

Ingredients: (Serves two)

2 slices quinoa multigrain bread, toasted and buttered

1 avocado, pitted and sliced

2 eggs, sunny side up

1 tablespoon butter, melted (optional)

2 tablespoons herbed feta cheese, crumbled

1 Roma tomato, sliced

1/2 teaspoon Italian seasoning

Green onion, for garnish

Instructions:

While quinoa bread is toasting, cook two eggs in melted butter or nonstick oil, over medium heat, according to taste. Set aside. Butter toast. Divide avocado slices between toast. Slide cooked egg onto avocado toast. Sprinkle with herbed feta cheese. Garnish with green onion strips. Serve with sliced Roma tomatoes sprinkled with Italian seasoning.