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Purple Passion Juice

30 May

Food for Life

I created this jump start your morning juice blend when I was on the Reboot Plan (raw juicing regime) a couple of months ago.  I was new to raw juicing and fascinated by the stand-alone  taste of crudites  to determine what flavors blend well.  I was surprised at how sweet green cabbage juice was when I tried it solo.  My guess was that purple cabbage juice would be equally as sweet…it was!  This combination of a purple cabbage, pineapple and grapes is energizing and refreshing, not to mention the health benefits…enjoy.

Purple Passion Juice

½ medium raw purple cabbage cut into chucks

½ medium fresh pineapple cut into chucks (discard the top and outside skin)

2 cups red or black seedless grapes

Feed cabbage, pineapple, and grapes into a juice extractor. I use the Jack LaLanne Power Juicer.  After all the fruit is juiced, chill the mixture in a glass jar before serving.  Yields about 24-32 ounces of juice.   Should be consumed in 24-48 hours. The pulp extractions are great for compost.

By the way, if you haven’t seen Fat, Sick, and Nearly Dead, I highly recommend it.  It’s available on Netflix or for free on

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Spinach Strata

29 May

My mother is a phenomenal cook who can create a meal with just a few ingredients whereas I’m more of a follow the recipe type of cook. Occasionally I can look at a recipe and become the queen of substitutions out of necessity (i.e my budget calls for a cheaper version). Hence how the Spinach Strata came about. I really wanted to try the Spinach and Cheese Strata I found on Pinterest. However I was shopping at a Target and they do not carry Gruyere cheese, so I had to decide —-do I change a few ingredients or do I drive to another store and find some Gruyere cheese.  You guessed it, I changed a few items and came up with a wonderful creation.  The substitution of King Hawaiian sweet rolls instead of french bread makes it  a scrumptious savory dish.  I hope you enjoy my creation.

Spinach Strata 


  • 3 tbs. butter
  • medium size onion, chopped*
  • 18 King Hawaiian sweet rolls, cut into 1 inch cubes*
  • 4 cups frozen spinach, thawed and drained*
  • 1 tsp coarse sea salt*
  • 1/2 tsp black pepper
  • 1/4 tsp allspice*
  • 8oz  Italian blended grated cheese*
  • 10 eggs*
  • 2 1/2 cups milk*

Melt the butter in skillet and then add the chopped onion. Saute the onions until they appear clear. Then add the spinach to the skillet. Continue to saute the spinach and onions for another 5 minutes.

Coat the baking dish with cooking spray. Take half of the cubed sweet rolls and layer it on the bottom of the baking dish. In take half of the spinach and onion mixture and cover it over the bread. Take half of the cheese and sprinkle it over the spinach and bread mixture. Repeat the step with the remaining bread, spinach mixture and cheese.

In a bowl whip together the eggs and milk. Add the salt, pepper and allspice to the egg mixture. Mix together and pour over the entire spinach dish. Cover the dish and refrigerate for at least 8 hours.

Preheat the oven at 350 degrees. Take the dish out of the fridge 30 minutes before baking. Remove the cover and bake for 45 to 55 minute until golden brown. Allow the dish to settle for at least 10 minutes before serving.

Please note the asterisk ingredients are my modifications from “Spinach and Cheese Strata”.

Overnight Peach French Toast

23 May

This past weekend, my mother and I (Taste Testers  Duo) attended  Bloggy Boot Camp in Philly hosted by The SITS Girls. One of our sponsor’s giveaway was King Hawaiian Original Sweet Rolls. I grew up in CA, and my grandmother often served these rolls at our Sunday dinners.  I thought “these would be perfect in the Peaches and Cream French Toast recipe I recently tried”.  Wanting to put my own spin on the original Peaches and Cream French Toast, I made a few substitutions and voila we have “Overnight Peach French Toast”

It tastes AMAZING and it is hard to stop at just one serving. I would suggest you make it for a family gathering or a potluck otherwise you may be tempted to eat it all. I hope you enjoy the recipe as much as my mother and I did.

A fabulous dish made from King Hawaiian Original Sweet Rolls.

Overnight Peach French Toast


  •  King Hawaiian  Original Sweet Rolls (12 pack)*
  • 8 eggs
  • 2 cups 2% milk*
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 -15oz can of peaches in syrup, drained
  • 1/2 cup  packed dark brown sugar
  • 1/2 teaspoon nutmeg*
  • 2 tablespoon butter cubed*

Coat a 9 x 13 inch baking pan with cooking spray.

Remove rolls from package and cut in half horizontally. Place the cut halves into the baking pan. Make sure the bread is packed tightly in the baking pan.

Mix together the eggs, milk, vanilla and sugar and pour it over the sweet rolls. Make sure all of the rolls are covered with the egg mixture.

Drain the peaches and arrange them on top of the bread and egg mixture. Distribute the peaches evenly.

Mix together in a separate bowl the brown sugar and nutmeg. Once throughly mixed, you will take the mixture and crumble it over the peaches and bread. Make sure the entire dish is covered with the brown sugar mixture.

Place the cubed butter generously over the dish.  Cover the dish and refrigerate overnight. Allow at least 8 hours for the bread to absorb the egg mixture. Next morning take the dish out of the fridge and allow it to come to room temperature (approximately 30 minutes) prior to baking. Preheat the oven at 350 degrees.

Bake the french toast for 45 to 50 minutes. The french toast is done if your toothpick comes out clean when you stick it in the middle.

Once you take it out of the oven, you should it allow it to rest for at least 15 minutes. The bread and egg mixture will tend to rise so please allow it time to settle prior to cutting.

Please note the asterisk ingredients are my modifications from “Overnight Peaches and Cream French Toast”.

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