Eddie’s Cafe

Just down the road from our new apartment lies the little breakfast treasure, Eddie’s Cafe. Known for their fast service and vintage style mugs, this is definitely my kind of place.
We went on Saturday morning, so it was packed when we got there. To be fair, there’s only about 6 small tables inside, so “packed” is probably like 20 people. But thanks to the fast service, we got seats at the bar within 10 minutes of waiting.
Their charm is in these mugs. These mugs! They’re not vintage like cool vintage…they’re vintage like they probably went to 15 Goodwills and raided the mug department. The kind of mugs you’d find in the back of your grandmothers cabinet.
IMG_0152.JPG And then the food! It’s no-nonsense, down to early, honest to goodness breakfast fare. I’d recommend it.

Eddie’s Cafe
800 Divisadero St
San Francisco, CA 94117

xo. Brie

Southwest Stuffed Peppers

Since we’re in a new city, I figured it was time to try out a few new recipes I’d been eyeing lately. I’ve seen stuffed pepper recipes before but was never too interested in them, honestly I’d rather wrap most things in a tortilla and call it a day. However, here in Cali the avocados are on point and I put them on everything, and in the interest of adding more and more veggies into everyday life for the hubs and I…stuffed peppers began looking more and more appealing
I decided to go with a southwest mixture, and incorporate ground turkey and quinoa as well as the standard beans, corn, tomatoes, etc. First I browned up the turkey with diced onion in a little EVOO.
Once the turkey was cooked I added the black beans, corn, petite diced tomatoes, a head of cilantro, lime, spices, and quinoa.
I let that mixture cook on low for about half an hour, letting all the spices really blend and come out. The more I cook with chili powder especially, the more I see it needs time to really settle in and let the flavor come alive…
While your mixture is simmering, go ahead and prepare your peppers. This mixture amount will fill 4 full peppers, or 8 halves. Since there’s only two of us, I made 2 peppers and saved the rest for another day.
Put some chicken stock down in the casserole dish to prevent your peppers from drying out or sticking, and the go ahead and pile those toppings high!
Bake for 25 minutes uncovered to let the peppers soften and the mixture to get nice and hot. Then pull them out and top with cheese. Bake again until the cheese is all nice and melted and bubbling. IMG_0064.JPG
IMG_0065.JPG And there you have it! Stuffed peppers. Pretty easy actually, I was impressed. As per usual, the only way to eat these it piled high with avocado, cilantro, sour cream, and Tapatio. Happy eating!

xo. Brie

Southwest Stuffed Peppers
1 lb organic ground turkey
1 can black beans
1/2 can petite diced tomatoes
1 cup corn
1 cup cooked quinoa
1 small onion, diced
1 head cilantro, chopped
1 lime
4 peppers, halved and cleaned
2 cups chicken stock
2 cups shredded cheese
2 Tbsp chili powder
2 Tbsp garlic powder
2 Tbsp cumin
2 tsp cayenne
Salt to taste

In a large pan, sauteen onion and ground turkey until turkey is cooked through. Add beans, tomatoes, corn, quinoa, and half a cup of the chicken stock. Stir until everything is incorporated. Add all spices, cilantro, lime, and salt to taste. Add another half cup of stock so the mixture is nice and wet, then let cook on low for about 30 minutes. Pour stock in a large cassarole dish, just enough to cover the bottom. Place peppers in the dish and fill with the mixture. Bake uncovered on 400 for 25 minutes, then pull out, top with cheese, and bake another 10 minutes or until the cheese is melted and beginning to bubble. Top with your choice of toppings and serve with chips, salsa, and coronas!

Tilapia Veracruz

Alright, I am officially on wedding diet. However, with how much I love to cook, this will have to be anything but boring. I decided to kick things off with a nice Tilapia Veracruz.
Start with some fresh tilapia filets, and marinate them with some organic italian dressing. These guys are pretty thin, so it doesn’t take long to cook.
The topping is where I varied from traditional veracruz, I decided to go a bit fresher and more summer-y. With fresh grape tomatoes, cilantro, and red onion, this is fresh and delightful. And healthy!
Top, bake, and boom. You have some fresh Tilapia Veracruz to kick off your bikini body diets.
I paired my Tilapia Veracruz with fresh avocado and some red quinoa. And I gotta say, it was delicious. I think I can get used to this wedding diet thing…

Happy eating, lovelies!

xo. Brie

Tilapia Veracruz
2 Tilapia Filets
Organic Italian Salad Dressing
1/4 cup diced yellow bell pepper
1/2 cup diced green olives with pimentos
1/4 diced red onion
1/4 cup diced cilantro

Preheat oven to 400. Coat tilapia filets in italian dressing, then place in glass baking dish. Bake for 10 minutes, or until slightly flakey. In a bowl, combine olives, onion, cilantro, and bell pepper. Coat with more salad dressing. Pull tilapia out of the oven and cover with topping. Finally, top with feta, and bake for another 10 minutes.

Serve with red quinoa, avocado and some fresh lime.

Green Spot Kitchen

All your organic dreams have come true in Oakland Park! This adorable little spot off Commercial is probably the healthiest restaurant within 20 square miles. With dozens of more than affordable vegan, organic, and gluten free options – there’s something for everyone here. Not to mention the fun games they keep on hand to play while you wait (not very long) for your food. Settled in the back corner of a shopping center near Commercial & Dixie Highway (next to Thai Spice) – this hole in the wall will quickly become your favorite dining establishment! Go check it out and then come back and tell me what you thought.

Green Spot Kitchen
1506 E Commercial Blvd
Fort Lauderdale, Fl 33334

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Guest post from Adora Mae! You can check out her crafts, travels, and many many cups of coffee at her blog AdoraMae.com

Homemade Pad Thai

20140319-152316.jpgPad Thai has to be one of my top favorite foods. I mean, it’s spicy chicken and noodles, who doesn’t love that? So I decided I needed to learn to make it myself, from scratch. The skinny reason is so I can know exactly what goes in it and cut down on the chemicals, oil, and MSG that tends to hide in take-out food. The fat reason is, I need to know how to make it to satisfy those 2 am cravings after a long night of…well, anything really.

I looked on Pinterest and found so many different tweaks and recipes that I decided to keep it simple this time and work up from there. And it turned out great! I was pretty excited. To be totally honest I inhaled it before my brain registered “hey fatty, how about taking pictures?” but thankfully Adora has more forethought than I do (so you can thank her for the pic).

Happy Pad Thai-ing!

xo. Brie.

Homemade Pad Thai
1 box rice noodles
2 chicken breasts
2 eggs scrambled
1 cup bean sprouts
3 shallots
3 cloves garlic
2 tablespoons coconut oil

1/4 cup fresh lime juice
1/4 cup fish sauce
2 tablespoons sugar
red chilies

crushed peanuts
sliced green onion
lime wedge

Soak rice noodles in hot water for 8-10 minutes, or until tender, then drain. In a wok or large pan, sautee diced shallots, garlic, and chicken cut up into bit sized pieces. Cook over med/high heat until chicken is cooked through and begins to brown. Remove and set aside in a bowl. In the same pan, scramble eggs, then add noodles and sauce. Stir until mixed, then add in chicken mixture. Let cook a few more minutes to marry all the flavors. Serve garnished with sliced lime, crushed peanuts, green onion, and Sriracha.