I caught myself saying, “I can’t wait until the fall!” the other day.
I know, I know. From November to April, I prayed for warm weather and now look at me, ungrateful!
I think I’m just more of a crisp-air kinda gal. Sometimes, these New Jersey summers can get so humid, I find myself sweating and uncomfortable (unless I’m on the beach or by the pool, of course.)
I definitely haven’t taken advantage of this summer and it’s going to be over before we know it and then I’m going to be slapping myself.
It happens every year.
I just love mild-temperature days, days where I can just wear a t-shirt and a pair of jeans and walk out the house, without worrying, “Oh no, am I going to be too sweaty?” or “I’m going to be freezing tonight!”
That’s the price we pay for living in this area – the weather drastically changes and the “ideal weather” period (ie spring and fall) only lasts about 3 weeks before it plummets to frigidness or heatstroke status.
Long story short, what I love most about fall weekends is the coziness. You don’t feel like you need to pop up out of bed and “seize the day” because it’s gorgeous outside. It’s usually a little chilly, cloudy – but it’s so serene.
One of my favorite things to do in the fall is wake up on a Saturday and make brunch. During summer weekends, we’re usually away at a wedding or a trip, packing the car for the beach or we’re rushing to the gym so we can get to the pool and lay out all day.
During the fall, there’s no rush. We put on some Xavier Rudd, Lu reads or flips through Flipboard (he’s obsessed) and I’ll take my time in the kitchen, making brunch.
I love to be in the kitchen (obviously) and these kind of mornings give me such joy.
This spiralized breakfast bowl is something I’ve made this summer and I can’t wait to truly enjoy it during the fall time, maybe with sweet potato noodles (a la fall) and of course, bacon – and a side of ketchup or a drizzle of sriracha.
But for now, while I write this post, I’m off to finish up some work so I can go outside for a run, because, you know, I won’t be able to do that in a couple months from now. 🙂 #conflicted
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points
Potato Noodle Scramble Bowl with Lemon-Basil Pesto
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large red potato peeled, Blade D, noodles trimmed
- salt and pepper to taste
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 1/2- inch thick beefsteak tomato slices
- 4 eggs beaten
- 1/2 avocado peeled, pitted insides sliced
- 2 tablespoons diced green onions
- For the pesto:
- 1 cup basil
- 1/2 teaspoon pine nuts
- 1 small garlic clove minced
- 1 tablespoon extra virgin olive oil
- 1.5 tablespoon freshly squeezed lemon juice
- salt and pepper to taste
Instructions
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the potato noodles and season with salt, pepper, chili powder and garlic powder. Toss to combine and cover, cooking 7-10 minutes or until potato noodles are lightly browned and cooked through. Divide the noodles into separate bowls and cover to keep warm.
- While potatoes cook, place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary.
- Immediately add in the tomato slices and cook for 30 seconds on each side. Place the tomato slices over the potato noodles (in the bowls).
- Then, let the skillet cool down for 1-2 minutes (or just rinse quickly with cold water) and then coat with cooking spray. Add in the eggs and scramble and then season with salt and pepper. Top the tomato slices with the eggs and then garnish with avocado and drizzle of pesto.
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