Almond Butter Banana Smoothie

Post by Rebecca of Not-So-SAHM

Almond Butter Banana Smoothie

I am loving our lack of schedule this summer, but I’m finding that it’s creating difficulty at breakfast. Without the need to get dressed and head to school (and with the luxury of having snacks available at home), the kids have been skimping on breakfast and then asking for snacks 20 minutes after I’ve cleared the table. It’s driving me a bit nuts, but this almond butter banana smoothie has been a great way to get some filling protein in them fast. It’s so creamy, it’s almost like a milkshake. Click over to Not-So-SAHM for the full recipe!

Rebecca and Suzanne are bloggers, graphic designers, and event stylists living in Washington, DC.  Rebecca is a mom to two young kiddos and, in her spare time (ha!), likes to pretend she’s a back-up dancer, craft cocktails, and run long distances. Suzanne is a big fan of good design, good wine, and her two rambunctious little boys. They share DIY lifestyle and event styling projects at A Feteful Life. Rebecca also blogs kid-friendly projects at Not-So-SAHM

Artisanal Toast for Kids

Post by Michelle Sterling of Avery and Augustine
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I’ve been watching the artisanal toast trend gain momentum over the last year and have been wanting to give it a try.  One Saturday, I made three versions for Avery to snack on while doing some reading in her bean bag chair.  All on thick-cut brioche from a local bakery, version one was obsidian blackberry jam + French butter, version two was royal blenheim apricot jam + quark and version three was coconut jam + French butter.  Avery had no favorites in particular—she loved them all!  She agreed that books and toast made a perfect afternoon break.  (And some nice downtime for the rest of the household!)

Post by Michelle Sterling of Avery and Augustine. You can see her work and read about her two young children and their first forays in cooking, art and everything in between at Avery and Augustine.

Eggs and Smoked Salmon Toasts

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We seem to only eat eggs on the weekend. Sometimes I wonder why I don’t make eggs more often during the week. They are fast and keep you going. But weekday mornings are just crazy – between the kids not wanting to eat breakfast or get dressed, lunches and book bags to pack – I’m lucky if we get out the door on time with something in our bellies. The eggs would just be ignored and that would be sad. So I save them for the weekend, when we’re not in a hurry and can enjoy a breakfast when our bellies are ready for it. Most weekends that would be an hour later than during the week.

This time we added some smoked salmon. It gives the meal a beautiful colour and satisfying salty flavour – adding my usual cream cheese to the bread makes these eggs perfect for breakfast, brunch or a light lunch.

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Eggs and Smoked Salmon on Toast

Ingredients

  • Fresh whole wheat crusty bread
  • Eggs
  • Milk
  • Smoked Salmon
  • Cream Cheese
  • Chives or Dill
  • Salt and Pepper

Instructions

  1. Cut your fresh bread into slices. If the bread is a day or so old, toast the slices.
  2. Scramble your eggs in a hot pan and finish off with a splash of milk.
  3. Fold small pieces of smoked salmon into the hot eggs.
  4. Salt and pepper to taste.
  5. Spread a small amount of cream cheese on each piece of bread, top with egg/salmon mixture and garnish with chives or dill.
  6. Serve warm.

Post by Giulia Doyle : Audrey's

Croque Madam – Father’s Day Breakfast

At Nod, we believe your home should be a celebration of family. We'll be featuring our Managing Director, Michelle, at home celebrating her own family with recipes, crafts and décor created by our friend Sweet Paul

The first time I had a croque madam I was hooked.  It was on a trip to France with my parents when I was a boy.  From the description on the menu it sounded like a very simple ham sandwich to me, but when a gooey and cheesy golden brown sandwich topped with an egg appeared before me, I melted.  It’s been my FAVORITE sandwich ever since!

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Serves 4

You will need:

2 tablespoons butter

1 1/2 tablespoon plain flour

1 cup warm milk

salt and pepper

8 thick slices of good bread

8 slices ham

4 oz grated gruyere cheese

4 fried eggs, sunny side up

1.Melt the butter in a small pan and add the flour. 2.Stir for about a minute, don't let it go dark. 3.Add the milk, a little at a time, stirring until you have a smooth sauce. If it's to thick, just add some more milk. 4.Season with salt and pepper. 5.Heat oven to 400F. 6.Place 4 slices of bread on a baking tray covered with parchment paper. 7.Add some sauce, ham, cheese and another piece of bread. 8.Bake in the oven until golden. 9.Serve hot with more sauce and a fried egg on top.

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By Paul Lowe:

When it comes to making simple crafts or elegant meals, Paul Lowe is the man to call. His blog, Sweet Paul has now spun into a successful magazine, providing tons of useful design tips.