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breakfast pizza

1 homemade or store-bought pizza dough
6 strips bacon
1 cup grated Parmesan
1 cups grated mozzarella
4 eggs
salt and pepper
2 tablespoons minced chives
olive oil, for brushing

Preheat the oven to 500F or follow package instruction.

Fry bacon strips over medium-high heat until crisp. Cool on a plate lined with paper towels. Crumble. Set aside.

Dust your baking sheet with cornmeal and stretch dough to fit. Sprinkle with Parmesan, mozzarella, and bacon. Crack eggs over top and season and season with salt and pepper. Brush the exposed crust with olive oil.

Bake for 10 – 12 minutes or until eggs are cooked through and crust is golden brown. Sprinkle chives over top.

breakfast quesadilla

1. Pour well beaten eggs into hot, buttered skillet.
2. After the eggs cook a while, add your choice of shredded cheese.
3. Place a tortilla on top.

 

4. Place a plate over the skillet and carefully flip.

5. Slide back into the pan, tortilla-side down.
6. Add more cheese to this side.
7. Add second tortilla and flip again.

 

*It’s ideal for the pan/eggs to be about the same size as the tortillas.

mango-date muffins

Mango - Date Muffins
Inspired by Fresh Mango Bread from Baking: From My Home to Yours by Dorie GreenspanYields 18 jumbo muffins

4 eggs + 1 egg yolk
1/3 cup canola oil
3 3/4 cups flour
1 1/2 cups sugar
3/4 cup brown sugar, firmly packed
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 tsp ground ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 1/2 - 3 cups diced, peeled mango (about two mangoes)
1/3 cup diced dried dates2 T dark rum
1 T orange zest
Soak chopped dates in dark rum in a small dish until softened.  Preheat oven to 350 degrees.  Spray muffin tins with baking spray or butter and flour.  Whisk together eggs and oil in a small bowl.  In a large mixing bowl, combine flour, sugars, baking powder, baking soda, and spices.  Pour the egg mixture over the dry ingredients and stir just until combined, either by hand with a wooden spoon or on low speed in mixer.  The batter will be thick.  Drain dates and add along with mango and orange zest and stir to distribute.  Spoon batter into muffin tins, filling about 2/3 of the way full. 
Bake the muffins about 25 minutes until golden brown. 

bacon pancakes

No directions necessary, I believe

make & freeze homemade cinnamon rolls

Mix your dough, cut into pieces with floss (instead of slicing them, which makes them all smooshy) like this: 

Then freeze.
Once frozen, place in a bag for better storage and stash away in the freezer. Bake a few at a time. 

perfect eggs

350, 15-20 minutes

easy, super healthy smoothies

Get TONS of nutrition in your morning smoothie without having to keep a fridge full of fruits and veggies all the time. Contains: coconut water, mint, spinach, mango, celery, almonds, honey, orange, and ginger. 

  •  2 cups coconut water
  • 1/3 cup almonds
  • 2 cups spinach
  • 2 celery stalks, chopped
  • 1/4 cup fresh mint
  • 1/2 orange
  • 1 tablespoon honey
  • 1/2 teaspoon ginger powder
  • 2 cups frozen mango cubes

Place the ingredients in the order listed in a blender container and whirl until smooth. Divide mixture among 12 muffin cups and freeze until solid. When ready for a refreshing drink, place 1 cup coconut water or regular water in a blender followed by two of the green cups and whirl. If you don’t have a powerful blender, you might need to cut the frozen smoothie cups into quarters first.  

slow cooker breakfast casserole

Ingredients

  • 1 pkg. (26 ounces) frozen shredding hash brown potatoes
  • 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
  • 1 cup (4 ounces) shredding mozzarella cheese
  • 1/2 cup (2 ounces) shredding parmesan cheese
  • 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
  • 6 green onions, sliced
  • 12 eggs
  • 1/2 cups milk
  • 1 teaspoon salt
  • 1/4 ground black pepper  

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker. 

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. 

Even Better Breakfast Cups
Take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center.  Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.

Now, lower the oven to 350°F. Crack a medium egg into each “nest” and top with bacon bits, cheese and parsley flakes. Bake for about 13-16 minutes.

Gentle slide a knife along the edges, and gently pull up with a fork.

Even Better Breakfast Cups

Take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.

Now, lower the oven to 350°F. Crack a medium egg into each “nest” and top with bacon bits, cheese and parsley flakes. Bake for about 13-16 minutes.

Gentle slide a knife along the edges, and gently pull up with a fork.