Breakfast Idea: Guacamole & Eggs



I ran out of tortilla chips but I bought Stop & Shop’s guacamole which is fairly large. As everyone knows, guacamole & avocados in general turn brown fairly quickly. So this morning I decided to put some guac with my eggs.

  1. Put stovetop on Medium and spray your pan with some non-stick spray
  2. Get your guacamole out, and cut your english muffin while the pan warms up
  3. I used two large brown eggs for this, I cracked them and put them in the pan & tried my best to keep them separate
  4. Sprinkle some brown pepper & some red pepper flakes on your eggs
  5. Throw your english muffins or bread in the toaster, I put mine on 3 because I like mine warm but not super toasty
  6. I prefer to eat my eggs over easy, so once your eggs are no longer transparent you can flip them over
  7. Now that the english muffins or toast has popped up, spread the guac onto the two slices.
    • This time I decided to put some spinach and sliced tomato on top too, because I need to get rid of it before winter break.
  8. I am still new at cooking so I get nervous that the eggs aren’t cooked enough, so I’ll flip them back over and let them sit for another 15-30 seconds
  9. Now place your eggs on top of the english muffins!
    • Hot sauce optional
  10. I put some blueberries and raspberries on the side to balance out the salt & pepper from the eggs and guac
  11. Enjoy!!

Cook with Me: My Go-To College Meal

As you may know, I recently moved into an apartment and have started “cooking”. I am trying to not eat on campus and eat healthier meals. I don’t love buying groceries which is why my meals don’t require any skills or effort. I really want to try and cook a nice meal for my boyfriend but I haven’t gotten around to cooking meat yet, I’m afraid someone will die.

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But I have been making the same meal for breakfast or lunch a lot recently. It is extremely easy and keeps me full for quite a while.

♦Whole wheat toast, spinach, tomato, & over-easy eggs♦


  1. Put your stove on Low-Medium and spray your pan with non-stick spray
  2. Cut your tomatoes, I find that four slices do the job.
  3. Put your toast in the toaster.
  4. Put your first egg onto the pan, and sprinkle some pepper, once the egg is no longer translucent, flip it. I usually add a little more pepper to this side too…I use Large Brown eggs.
  5. By the time this egg is done, the toast should have popped up.
  6. I don’t want my egg to overcook, so I take my egg off the pan and put it on the plate while I place the spinach on the bread.
  7. (if you’re feeling crazy you can always put guacamole underneath the spinach, too)
  8. Then I put my other egg onto the stove (don’t forget the pepper) and put the spinach on the next piece of bread.
  9. I like my eggs over-easy, which is a runny yolk. If you don’t like a runny yolk you can just leave it on longer.
  10. Then I place the two tomato slices on top of the spinach, then I lay one egg per piece of toast.
  11. My roommate inspired me to put some Texas Pete’s Hot Sauce on my eggs because she hates when I eat eggs without a sauce.
  12. I recommend using a steak knife because toast doesn’t always cut well with a butter knife.



Recipes to try: Vegetarian Chili

My dad makes an amazing chili, he’s been making it for years but recently he started making it “vegetarian”, I did some googling and realized that it might actually be vegan. This recipe makes a ton of servings so you can eat it for days, it is totally healthy and actually keeps you full. It is perfect for leftovers, the other day I ate it for lunch and dinner but I ate it over pasta for dinner to spice things up. I usually add red pepper flakes and saltines (I’m not sure if those are vegan though)


1 lg onion (diced small)

1 ½ green peppers (diced small)

2 cloves of garlic

1 yellow squash

1 zucchini

1 container of baby mushrooms

2 28oz cans of diced tomatoes

2 16oz cans of red kidney beans

1 ½ tbsp flour

Salt, pepper

Chili pepper




  1. 2 tbsp of butter, melted, in a pot
  2. Add mushrooms on medium-low, cook for a few minutes
  3. Add onion, cook for 3-4 minutes
  4. Add garlic & green pepper, cook for 3-4 minutes
  5. Add zucchini & squash, cook for 5 minutes
  6. Add diced tomatoes
  7. Bring to simmer, raise to medium
  8. Add salt, pepper, cumin, chili powder (to taste)
  9. Then add kidney beans
  10. Set oven to 250 F, put covered pot into the oven and let cook for a few hours. Stir every 30 minutes.

Recipe to Try: One Pan Honey Garlic Chicken & Veggies


4 Servings      Prep: 10 minutes    Cook Time: 35 minutes     Total Time: 45 minutes


3 tbsp olive oil

2 tbsp unsalted butter, melted

2 tbsp honey

2 tbsp brown sugar     **next time I’ll use less

1 tbsp Dijon mustard

3 cloves of garlic, minced

1/2 tsp dried oregano

1/2 tsp dried basil

Salt & Pepper, to taste

16 oz baby red potatoes, I just used the entire bag that I bought

4 boneless, skinless chicken breasts, I should have used smaller ones because no one could finish the giant pieces I used

24 oz broccoli florets


  1. Preheat oven to 400 F. Lightly oil a baking sheet or coat with nonstick spray. **I should have used nonstick spray because I used too much oil but I don’t think it ruined anything
  2. In a bowl, whisk together 2 tbsp of olive oil, butter (melted), honey, brown sugar, Dijon, garlic, oregano, basil; season with salt & pepper to your liking.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle 1 tbsp olive oil onto the potatoes and season with salt & pepper. Add chicken in a single layer and brush chicken with the mixture with the bowl.
  4. Place into oven and roast until the chicken is at 165 F, internally (about 25-30 minutes). Stir in the broccoli in the last 10 minutes of cooking time (at 15-20 minutes).
  5. Broil for 2-3 minutes.


recipe from Damn Delicious