June Weekend Vibes

Wedding season has slowed down and I am hunkered down for most of the summer with my final graduate school principal internship. PHEW! Our weekends have been relaxing and I have procrastinated enough - time to get busy! We made a few easy and delicious meals this weekend pictured below. Simple breakfast, a mushroom and Gruyere cheese tart, and a breakfast scramble. 

Easy breakfast: Heat a tablespoon of coconut oil and scramble 2 eggs with a handful of spinach. Slice a variety of fresh fruit and combine in bow. Easy peasy! 

_________________________________________________________________________________

This tasty Mushroom and Gruye're cheese tart pictured above with side salad: DELICIOUS!

For the tart, I tweaked the recipe found here on Amuse Your Bouche. SO.GOOD. 

Here's my version:

Prep Time: 30 minutes     Cook Time: 30 minutes     Total time: 1 hour

Ingredients:

• 1 store bought pastry crust (I used a pie crust)
• 1 tbsp oil (coconut, olive, grape seed, whatever)
• 1 package sliced mushrooms
• 3 cloves garlic, minced 
• salt and pepper
• 4 eggs
• 2 tbsp almond milk
• 1 handful chopped parsley (or cilantro)
• 4 oz grated gruye're cheese (or a tad more) 

Instructions:

1. Heat oven to 375 degrees F and grease a pie pan (10 inch diameter). 
2. Roll out pastry until it covers the dish and gently press into the corners. Don't cut off too much excess because it shrinks as it cooks. Pierce with a fork all over and bake for 20 minutes.
3. While cooking, heat the oil in a pan and saute' mushrooms and garlic over medium heat for about five minutes. Season with salt and pepper. 
4. Beat the eggs and milk in small bowl. 
5. When pastry is finished, remove it from the oven and fill as follows: egg mixture, a thin layer of chopped parsley or cilantro, and an even layer of mushrooms. Top with the gruye're cheese. 
6. Place back in the oven for 25 minutes until the egg has set and the cheese is melted.

Shout out to Amuse Your Bouche for this delish recipe! We had this for dinner and it would make a yummy addition to any brunch, bridal or baby shower spread. 

Our side salads are ALWAYS as follows:

• spinach
• grape tomatoes 
• sprinkle cheese 

and this salad also included: chopped radishes (leftover from another recipe), sunflower seeds, chopped celery (from grilled wing night) 

_________________________________________________________________________________

Sunday consisted of this "everything in the fridge" breakfast scramble with a fresh fruit bowl. Can you tell that fruit was on sale at Publix last week? 

Here's what we threw in the skillet:

• black beans (leftover from another meal)
• 1/2 green bell pepper chopped
• about 1 cup halved grape tomatoes
• handful of chopped cilantro
• salt and pepper
• 4 eggs 
• sprinkle of gruye're cheese (leftover from above) 

Bowl of strawberries, GA peaches, and blueberries topped with a dollop of fat free whipped topping. It's the little things ya'll. As long as the whole tub isn't consumed, you're good!

*************

We also enjoyed some kayaking out on the Santa Fe with our friend Lynnette!