Not your Average Hash

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Well guys, I’m making my great return to the bogger life! Life happens, you know. I had a whole baby, the pandemic hit (that may or may not still be here…the CDC is risking it all), started another business, whew but I’m back! I decided to ease on into it, by sharing a recipe I adapted from one of my IG friends (in my head) lol! Jasmine had a great recipe for hash browns and I decided to add a few things that I love, one being, meat…cheese…annnd peppers! Let’s get into it!

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Not Your Average Hash

What You’ll Need

  • 4 Russet Potatoes

  • 4 large eggs

  • 1 lb. Breakfast sausage

  • 2 Bell Peppers (red and green)

  • 1/2 white onion

  • Mexican blend shredded cheese

  • salt

  • pepper

  • herb de province

  • parsley

  • smoked paprika

  • garlic powder

  • Cajun seasoning

  • oil for frying (canola)

Simon Says:

  • Wash and cube your potatoes, them place into a large mixing bowl.

  • Add all your seasonings, salt, pepper, herbs de Provence, parsley, smoked paprika, garlic powder, and your favorite Cajun seasoning. Toss your potatoes.

  • Pour enough oil in your pan to rise about 1-2 inches, heat your oil.

  • Carefully add in the potatoes and for about 5-7 minutes at medium high heat.

  • Prepare a cooling rack with paper towels to drain your potatoes once they are done.

  • Begin preparing your breakfast sausage according to the instructions on the package.

  • When the potatoes have about one minute left, add in your bell pepper and onion to the oil.

  • Remove potatoes and veggies from oil and allow to drain. Sprinkle a little additional seasoning if desired.

  • Combine potatoes, sausage, and some fresh veggies (green onion and more bell peppers)

  • Simon Says, EAT!

Secret tip: Add eggs on day two for a whole new experience!

Secret tip: Add eggs on day two for a whole new experience!

Simone Get's Fit!

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Getting Fit 101: I'm Choosing Better Food Options!

So the New Year is here and WELL underway and not stopping for anyone! If you are like most of us, you've probably reflected on a few things that you could have done MUCH better. BUT, trust me, there are some things that you excelled in, even if you tried to down play it!

HOUSTON survived Hurricane HARVEY...man, that was rough. We're here and I promised myself that I would treat my body MUCH better than I did in 2017. I definitely said YOLO, way too many times....with food. One piece of fried chicken too many, one more donut than I should have had, "treating" myself way too often! 2018 is the year of a new "mindset."

I'm challenging myself, and you, to not only make sure it tastes good, but that it IS good for our bodies. I went back to the basics...whole grains, leafy green vegetables, nuts, seeds, berries, and lean proteins. Although I'm treating my body better, that doesn't mean it has to be boring! We are going to step outside the box and get creative with our food while still being nutritionally sound AND tasty!

First Up! Ditch the Pre Packaged Stuff!

 

The most effective way to really know what you're eating, is to make it! So before you just grab that bag off the shelf, lets gather up the ingredients and make it ourselves. MOST times, I'm sure you can beat that price too! The recipe below is adapted from The Food Network.

Simon's Granola

What You'll Need:

  • 3 cups Rolled Oats

  • 1/2 cup pecans

  • 1/2 cup walnuts

  • 1/2 cup almonds

  • 1/4 cup vegetable oil

  • 3/4 tsp salt

  • 1/4 cup brown sugar

  • 1/4 maple syrup

  • 1 tbsp. honey

  • 1 cup HEB Cran Slam Mix

Simon Says:

  • Preheat oven to 250 degrees

  • In a large bowl, combine the oats, nuts ,and brown sugar.

  • In another small bowl, combine maple syrup, honey, oil, and salt. Combine both mixtures and distribute onto one sheet pan. Cook for an hour, checking occasionally to ensure even color.

  • After an hour, increase the oven temp to 350 degrees and let it brown an additional 10-15 minutes.

  • Add in the cran slam mix

  • Allow to cool

  • My favorite way to have this is on top of vanilla Greek yogurt with fresh berries!

  • Simon Says, EAT!

 

The Perfect Brunch: Shrimp and Grits

in

I have a serious love for brunch food, and i think that everyone else has caught on too! We can all agree that along with chicken and waffles, shrimp and grits remains a brunch staple item. 

Soooooo....I had a few shrimp on hand and decided to jazz up my usual grits for something more exciting! So let's jump right into this recipe!

 

What You'll Need:

  • 1/4 red bell pepper
  • 1 stalk green onion
  • 1/4 purple onion sliced
  • 1/2 cup fresh or frozen corn
  • 1 tsp minced garlic
  • 1 lb. xl shrimp
  • Smoked sausage or andouille 
  • 3 cups chicken stock
  • 3 tbsp heavy whipping cream
  • 2 tbsp butter
  • 1 cup quick grits
  • 4 oz gouda cheese
  • 4 oz sharp cheddar
  • Salt
  • Pepper

Simon Says:

Grits:

  • Bring chicken stock to a boil
  • Add grits, heavy cream, and butter and whisk in to avoid lumps for about 30 seconds. Be careful because the grits will pop during this process.
  • Reduce the fire to medium, cook for about 5-8 minutes and cover.
  • Add corn
  • Salt and pepper to taste
  • Garlic and herb seasoning 

Shrimp:

  • Add 1 tsp butter to skillet, red and green bell pepper, onion, chopped sausage. 
  • Add shrimp with garlic and herb seasoning, cook until they are pink. 
  • Plate grits,  and add shrimp mixture to top of grits
  • Garnish with fresh parsley and green onions
  • Simon Says, EAT!

Let me know how this dish comes out for you! Of course, you can adjust the recipe to our liking, adding more corn, different type of sausage! I'd love to hear from you!

Very Berry Smoothie Bowl

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This post will be short and sweet! You ever find yourself, REALLY wanting to try make something new but talk yourself out of it...everytime? That's me and smoothie bowls! I kept thinking that mine would be too watery and all my toppings would just sink to the bottom and it would be ugly and nasty...dramatic! I know!

Ingredients

  • 1 cup frozen mixed berries
  • 1/3 cup almond milk*
  • 1/2 medium banana 
  • 1/2 cup plain Greek yogurt 
  • 2 tbsp agave nectar
  • 1 tsp chia seeds
  • toppings (strawberries, coconut, dried cranberries, etc)
  • add additional liquid depending on preferred consistency

Directions

  • Combine all ingredients in a Nutribullet (that's what I have)
  • Blend for about 1 minute 
  • Top with desired toppings! 
  • Simon Says, EAT!

Before you go, check out this cute little video I made! I was excited about this too!

Cinnamon Apple Overnight Oats

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Are you "hangry" by 10am?? You skipped breakfast, didn't you? Shame! I, almost always, eat breakfast "on the go!" My solution is to have something prepared at night that I can just grab and go with, and that just happens to be overnight oats. Everything is already mixed in, so it doesn't need to be all fixed up in the morning. Have a look at the recipe!

Cinnamon Apple Overnight Oats

Ingredients:

  • 1 cup Old Fashioned Oats
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • ¼ cup plain fat free greek yogurt
  • ½ tsp sea salt
  • 3 tsp agave nectar
  • ½ cup apple
  • 1/3 tsp ground cinnamon
  • makes two servings for those of us watching our waistline!

Directions:

  • Combine oats, milk, yogurt, nectar, apples, and additional ingredients
  • Mix together in mason jar
  • Cover and let sit overnight, or at least 5 hours
  • Top with additional fruit ,and pecans if you’d like!
  • Simon says, Eat!