Thanks to LMNT for sponsoring this video! Head to https://DrinkLMNT.com/HealthyElizabeth to get your free sample pack with any drink purchase. I am so excited for today’s extra-long video for you sharing 9 different recipes I made this week all while trying to keep the kitchen cool during these HOT summer days! Let me know if you enjoyed this from scratch what we eat in a week!! 💛
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Sourdough sandwich bread recipe: https://healthyelizabeth.com/fluffy-sourdough-amish-bread/
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Avocado mayo:
2 egg yolks
1 tbsp white vinegar
1 tsp honey mustard
1/2 tsp sea salt
1 cup avocado oil
Pimento cheese:
1/2 cup avocado oil mayo
1 cup Monterey jack cheese, shredded
1 cup white sharp cheddar, shredded
4 oz cream cheese
3-4 tbsp diced roasted red peppers or pimentos
3 tsp grated sweet onion
1/4 tsp garlic powder
sea salt and pepper to taste
Corn salad:
2 tbsp avocado oil
juice of 1-2 limes
1 garlic clove, crushed or minced
sea salt and pepper to taste
1 lb cherry tomatoes, halved
3 ears of corn, cut off the cob
2 avocados, cut into chunks
1/4 cup cilantro, optional
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[Music] today’s video is sponsored by element an electrolyte drink mix I drink every single day more on them coming [Music] up one of my favorite practical things to do is to take leftovers or food that I’ve already made that’s in the fridge and spin it into a new meal the only time I ever really feel satiated and satisfied is when I have plenty of good fats in my diet you can hear how crunchy these are they’re going to be crunchy and [Music] caramell this week I’m going to take you along with me for a ton of cooking and show you guys what we’re eating these weeks when it’s really hot outside and we want to eat mostly cold things so I’m not cooking a bunch of really hot dishes this week I’m going to keep it lighter and cool cuz it’s just so hot outside that we’re just craving the cool lighter Foods so I’m going to take you through a ton of different meals this week as much as I can and show you what we really eat in a week if you’re new to my channel I’m Elizabeth and I a mom I have a family of six and all my kids are homeschooled so I’m always at home cooking different things for the family I spend a lot of time in the kitchen and I like to make food that’s just really easy and approachable and that’s just wholesome real everyday kind of food so this is a ton of inspiration for your family or if it’s just you there’s equally enough inspiration for one to two people too cuz sometimes I’ll cook for me and the kids and my husband or sometimes I’ll just cook for me and my husband and the kids will eat something different or that’s already in the fridge so there’s a lot going on and hopefully there’s a lot that you can take inspiration from for yourself so this morning we’re starting out this video on a Monday and I have some sourdough bread that I made over the weekend and so this morning I like to start with just an easy breakfast when we’re getting back into the swing of things and so I took some of that sourdough bread and I just toasted it in the oven and then I’m making a simple variation of avocado toast that’s just a little more summer inspired so I’m frying up some eggs I’m putting some fresh corn from the farmers market a little red onion and then I’m going to put those eggs right over the top and just sprinkle it or drizzle it with a little bit of hot sauce and it’s like this delicious kind of Southwestern avocado toast really easy and nice and cool for those hot summer mornings so I’m going to have this the kids will have it without hot sauce and it’s super filling and yummy tomorrow I’m making some sourdough sandwiches so I’ve had my sourdough starter well actually this isn’t a starter this is kind of a preferment which means I took some of my starter and I put it in this jar and then I fed it with a certain amount of grams of water and flour to sourdough starter and then I’m going to use the whole amount of this to dump it in so in my fridge I still have another jar just like this full of my sourdough starter but I’m using that as a separate starter that I don’t have to worry about and then I can just use the one that I made over there dump it in the whole recipe so that way if I’m telling you how to make this recipe it’s really easy all you’ll do is take this whole amount and dump it in as your sourdough starter component and I’m going to make it right now this is my absolute favorite fluffy sourdough sandwich bread so I’m going to show you how to make it really easily and if my voice sounds a little funny it’s because I’m getting over summer cold right now it’s that time of year and I feel like we always end up getting some sort of Summer sickness so here’s my St it’s ready to go it’s been sitting there all day and the heat it just makes the sourdough go crazy so this is ready to go so I’m going to go grab my stand mixer Bowl I use that to make the spread recipe you want to make sure there’s lots of air in it so it’s best to do it in a stand mixer and so I’m going to go grab that bowl and get it started this is one of my absolute favorite sourdough recipes and it uses a little bit of honey and butter and milk so it’s almost like a Sourdough Amish bread and I’m going to melt a little bit of milk and honey and I’m measure it out on my digital scale so it’s really accurate every time I never have to worry about it turning out so I’ll go ahead and grab all my ingredients and then we’ll mix it up I like to measure out my sourdough on a digital scale so I’ll leave those measurements and grams down below for the preferment but now I’m getting started on the wet ingredients that I’m going to heat on the stove so I do 14 G of salted butter 42 G of raw honey 6 G of salt 187 G of whole milk and I just put that on the stove for a few minutes and let that warm up and I go ahead and put my salt in this part and it never causes any issues with the rising so I just go ahead and put it in here you just need a little bit anyway so it’s not a very salty bread it’s more of a sweet bread so you just need a little bit of salt to balance it so now I’ll just let my milk and my butter and honey just heat up over really low heat you just want it to get a little bit warm you don’t want it to start boiling or simmering just barely warmed up and just enough to let the butter start to soften and melt I just like to give it a little stir to let the honey start to melt and to kind of help the butter along cuz I want to stop it just when it starts to get warm that way I don’t have to wait a long time for the milk and everything to cool down before I can add it into the sourdough starter that way it doesn’t kill those live cultures cuz then our bread won’t rise properly so just barely heat it and you want to make sure you could easily stick your finger into it and it doesn’t bother your finger it’s nice and cool just a little bit lukewarm is good it doesn’t really matter how you layer up the ingredients in the bowl but I like to take my big Stam mixer bowl and then I’ll put it on my digital scale and go ahead and zero that out and then I like to put in the warm milk and honey mixture in first and then I’ll dump in that leevon just to make sure that it’s floating and it’s going to activate and kind of uh raise our bread and ferment it so I like to do that first just to make sure just in case I’d rather not have added in all my flour and then have to throw the whole recipe out I would rather make sure that my starter is nice and active and you could also do a float test just in a little jar of water just fill it up with water and then you can add a drop of your sourdough leavon here or pre ferment whatever you want to call it and just test it to make it’s floating that’s the best way not to ruin a whole batch of sourdough so I do that and then I’ll just come over here I like to use allpurpose flour just for a regular bread recipe so I’ll just measure up my flour and then I’ll put that in my stand mixer with my dough hook that’s the spiraly one and I’ll just let that go for quite a while usually a little over 10 minutes until the dough is nice and stretched out and then it’s ready to go so it’s really simple basically just throw everything in the bowl and have that mix and come together okay I put my hair up a little more it’s 100° today so I’m really glad I’m not baking this off until the morning when it’s cooler so I have my my egg my milk and my butter and honey mixture here and it’s a little bit too warm but I’m going to go ahead and add it in [Music] here and I actually made the milk mixture just a little too warm so what I’m going to do is I’m going to go ahead and measure the flour in there first I kind of take back what I said because that flour that’s cold in room temperature it will kind of help to bring down the temperature of the milk and make it cooler so that way I can just go ahead and throw in that sourdough so I’m going to turn my scale on cuz it turned off by itself so you want to check that and then just set your mixture back on here press tear and now I’ll add in that flour I like to add about 350 G of allpurpose flour and then sometimes I’ll add just a little bit extra if it’s in the stand mixer and hasn’t quite come into a ball I’ll just sprinkle in a little more actually it’s perfect there we go so it should look like that I’ll just give it a little stir this is my favorite little stirring spatula it’s a mini one so I’ll just take it off the St scale and give it a little stir here mix it together to cool it [Music] down so now I have this nice Shaggy dough that’s good you can feel it it’s just warm but it’s not hot at all so now that that’s all mixed together I’m going to go ahead and add in this preferment and just scrape out the whole jar and make sure that you’ve reserved your sourdough starter before you get rid of everything if you forgot then just take out a little bit you only need about 35 G and that will give you enough to feed and have a new sourdough starter anyway so you can kind of help it even if you made a little mistake I’ve done that before no big deal okay scrape that out pretty well it looks looks like this so now it’s ready to be mixed up in the stand [Music] mixer so after I put my bread in my stand mixer I’ll put it on a medium low speed and let that mix for about 10 to 12 minutes until it’s pulled off the sides and if it gets to about 11 minutes and it hasn’t pulled off the side yet I’ll sprinkle in about I don’t know maybe like 1/4 cup of flour and then it’ll pull all together and I’ll coax that into my little dough tub here and I’ll let that sit out to rise for a few hours and if it’s late at night I’ll just pop it in the fridge until the morning okay hopefully you can hear me cuz my dishwasher is running right below me but I’m going to try to walk you through lunch today so I have my sourdough sandwich bread in the oven that’s almost done and I’ll let that cool for a while before I make lunch but I’m wanting to make a spread for our lunch to go on the fresh bread and I have some heirloom tomatoes this one is from the garden this is my first heirloom tomato this summer so I’m super excited to eat that and so I want to make some really simple sandwiches kind of oldfashioned style and put it on my homemade sourdough bread so I want to make a spread to go on it but I need a lot of mayo and I like to use avocado oil mayo so it’s a little bit more expensive so I’m going to try making it today I picked up this big jug of avocado oil from Costco I don’t think it’s the best quality ever so you might want to get it from somewhere else but it was such a good deal and I figured it’s still better than store bought and it’s going to going to save us a lot of money this week so I went ahead and picked up this big 2 L bottle of avocado oil so I’m going to use that and I just use it cuz it’s a healthier fat than your typical canola oil and soybean oil I try to avoid those at all costs and so I’ve got a big mason jar here this is a 32 oz mason jar and I’m going to make my own so all I need is my avocado oil you can add lemon juice or I’m going to use some organic white vinegar just really simp simple and then I’ve got a little bit of my Celtic Sea salt and then you can use a little bit of Dijon mustard but I don’t have that right now and honestly I like the flavor of this better so I’m using just an organic honey mustard just a little bit of that and then if you want to keep it fresher longer and you’re not going to go through it very quickly then you can use a little bit of Rosemary extract I learned that that’s a little tip from one of you in the comments you said use rosemary extract and if you look up ingredient labels on products like Primal kitchen Mayo they have Rosemary extract in there too so you can definitely try that out I’m also going to need a couple egg yolks I’m going to grab those out of the fridge those are just from my chickens and I keep them in the fridge simply because if I leave them on the counter I know that one of my kids is going to jump up and crush them you can leave fresh eggs on the counter and I certainly could but I just know that it’s going to end in in an eggy mess so I’m going to go grab a couple of those okay my bread timer just went off so I’m going to pull my sourdough sandwich bread out it looks beautiful I love this bread recipe you can always take just a little bit of butter and smear it on the top to give it a nice shine and a little buttery taste so I like to really really simply just rub it with a little bit of butter and that’ll do the trick I’m just going to let this bread cool in the pan for about 5 minutes and then I’ll turn it out and leave it to cool until right before we’re ready to make our sandwiches so I’ll let it sit for just a couple hours you’re going to either want to make this in a food processor or I’m going to make it in a mason jar which I’ll store it in but I’ll just use my immersion blender this is from neutr and I’m just going to use this cuz it makes it really easy clean up and the process goes quickly so I’m going to crack in a couple egg yolks and I’ll save the egg white cuz I can always throw that in a quiche or rub it on top of scones for a little shine here we go okay so I’m going to crack in my egg whites I just take my eggshell and I crack it and then I’ll dump it back and forth and that kind of releases the egg white from the egg yolk and I’m going to add that straight into my mason jar [Music] [Music] put it in [Music] the okay so I’ll save the egg whites for later and then now in the bottom of my jar I have my egg whites no I have my egg yolks and I’m going to go ahead and add my salt and I’m making a double batch of this today so I’ll leave my exact recipe down below so you don’t have to try to follow what I’m doing you could make a smaller batch or a bigger batch whatever you want so I’m just going to add in a little bit of salt into my egg and a little bit of that honey [Music] mustard now I’ll add in my white vinegar but you could also use lemon juice you could probably even use apple cider vinegar but it’s going to have more of a taste I kind of like just the clean Taste of regular white vinegar so I’m going to add in my vinegar and then the last thing I’ll add in is all of my avocado [Music] oil and then to actually make the Mayo once all the ingredients are in the jar you’re just going to take your immersion blender and put it all the way at the bottom where the egg yolks are and kind of start pulsing it until they turn like a creamy pale yellow color and then you’ll slowly move your immersion blender up and if you’re in the food processor you’re basically just going to pulse it and then whirl it until it’s the texture of mayo so I have all my avocado oil here the other ingredients in the bottom and then it should take about 30 seconds and we’ll have homemade Mayo so there we go so now we can see the egg yolks are nice and creamy and pale yellow so now I’ll just slowly move up [Music] [Applause] and now I’ll just scrape it off with one of my little mini spatulas I love these for jobs like this and that was the easiest Mayo ever and I love how beautiful the color is it’s that egg yolk from my chickens but if you use good quality eggs like the vital Farms eggs or happy eggs those are some of my favorite grocery store eggs let’s see if you can see that that was just the most beautiful color and it smells like an amazing Mayo I can already tell just scrape that all off so we don’t waste any of all that goodness and then you can put it in the fridge and kind of let the flavors melt but since I’m going to put this in a mix or a dip anyway it doesn’t really matter so I’m going to put it in the mix and then put it in the fridge anyway okay there we go and I can can just stay in the Mason jar which I love so there we go that was so easy I can’t believe how quickly that came together and I love how great quality this is going to be nice and healthy this is a great healthy fat and I’m always trying to figure out different ways to get in new healthy fats because I feel like if I don’t have enough of the good stuff then I end up being hungry all the time so the only time I ever really feel satiated and satisfied is when I have plenty of good fats in my diet [Music] [Music] so lunch today is going to be homemade pimento cheese and and heirloom tomato on some of that sourdough bread delicious it’s like such a simple lunch but I’m so excited I have a little bit of cheese be using this cheese and this cheese and then I also just have a brick of cream cheese I’m going to use and then I have a jar or a can of pimentos I know I bought it but I can’t find it so I’m going to use these roasted red peppers from Sprouts right here that will work as my pentos I’ll just dice it up and it’ll work the same and then I’m going to need just a couple tablespoons of diced onion not much at all so I’m actually going to use one of my onions that came out of my garden I think I’ve pulled about a hundred of these lately some of them are really small like this but it comes in good use for recipes so I have them all curing outside and drying so that I can store them but I’m going to use this one today since I have it and since I really only need about 2 tablespoons so I’m going to go ahead and start by mixing up oh and of course my homemade Mayo we just made I forgot that’s also one of the Main Ingredients so I’m going to start by kind of mashing up this cream cheese I can’t get it open you want to make sure this is room temperature but I forgot to make sure it was room temp but I think honestly since it’s so hot in here in summertime that we’re going to be fine with this so I going to take half of a brick of cream cheese put it straight into my bowl and I’m just going to start by giving that a mash that way I can kind of get that to soften up a little bit but once we add in that grated cheese it becomes easier to kind of mash the cream cheese and to get it to the right consistency anyway or you could always pop it in the oven or the microwave for just like 2 seconds and kind of soften it up so to start making this absolutely fantastic pimento cheese I just mixed together that cream cheese that was softened along with about half a cup of my avocado oil mayo and then I just mix that together real well and then I’ll season that with some salt and a little bit of garlic garlic powder and this kind of works as the dressing for our cheese and so I put a bunch of seasoning in that you want it to have good flavor and then just mix that all together again then I grab my box grater and I just graded up both of those blocks of cheese you want to make sure that you’re using cheese that’s straight from the Block because anytime you buy it pre-shredded it’s going to have little agents in there to keep it from caking together after my cheese was all grated then I just took my onion and I grated that up too on the same box grater and then I’m going to use one or two of these roasted red peppers just so I have a few tablespoons of diced pentos and I’ll add that in and mix it all together and then we’ll just put it in the fridge and let it chill until it’s ready to serve for lunch [Music] [Music] these smells so good I already know that this lunch is going to be [Music] delicious this is really one good example of how I like to cook I like to just eat real foods I don’t like to eat so-called diet foods I like to just stick to real Wholesome foods with good quality ingredients so a lot of the time time if you buy a pimento cheese from the grocery store if you take a look at the ingredient list you’re going to find a lot of things that are going to make you really inflamed versus when you make it at home and you can use good quality ingredients it’s actually going to do the opposite to your body and it’s going to give it really clean fuel just makes your body feel completely different so it can be the same exact food but really turn out completely differently when you make it at home yourself [Music] today I’m going to be making a really easy summery salad for lunch and I even have some peaches that I’m going to use up and I’m going to show you how I like to put them in the salad but before I do that I want to tell you more about today’s video sponsor which is element element is a zero sugar electrolyte drink mix I drink it all the time I always have it in my water bottle it comes in these little packets and it’s full of sodium magnesium and potassium so I just dump that in there with some water and ice and I shake it up it’s great because it helps you eliminate that afternoon slump when you kind of just like lose your energy for the day instead of reaching for another cup of coffee I always grab a bottle of element electrolytes are great for promoting sleep and helping with brain fog so there’s a lot of different reasons that I love to drink them and my kids and husband are always stealing them too they give us tons of energy without all of the sugar that’s in normal drinks and energy drinks they also now have the element Sparkling Waters which if you haven’t tried them they are the 16 oz really bold tasting electrolytes that you have in noral packet but in a sparkling water form in a can so if you’re someone who loves Sparkling Waters even things like energy drinks that have like a little bit of Fizz to them grab one of the element sparkling they have a bunch of different flavors still this is the watermelon so perfect for summer and they give you all of that energy they’re great to pair on the side of lunch or dinner so if you want to try out element you can get a free sample pack with any drink purchase so I’ll leave my link down for you in the description make sure you try out the Sparkling Waters too and thanks again to element for sponsoring today’s video the first thing I’m doing to make my salad is getting out of sheet pan and I’m going to line it with a little bit of parchment paper that way I can toast up some of these walnuts here and I’m going to put maple syrup on them and make them kind of like a candied walnut so sometimes I’ll chop them up and make them just a little bit smaller which you can do but I kind of like having big pieces of the crunchy nuts in my salad I think it just adds really good texture so I’m just going to sprinkle a bunch of these onto my baking sheet okay this really couldn’t be easier it’s so simple and it’s only a couple ingredients so I’ll just kind of gather them together on the baking sheet then I’ll grab my maple syrup and I’ll just drizzle this right over the top then just a little pinch of sea salt brings out like that salted car caramelly flavor then I’ll just toss that around to make sure that all the nuts get coated in that maple syrup you could even sprinkle a little bit of cinnamon on here that would be really good especially in like fall salads and things like that when you have like roasted butternut squash or sweet potatoes and all those kind of warming flavors it’s really good with that but right now I’m just going to keep it simple today cuz I want the peaches to kind of be the star of the salad so I’m just going to spread these out a little bit so that they can evenly toast then I’ll just put this straight into the oven and I’ll just toast it for about 5 or 10 minutes once you start to smell it that’s how you know it’s done okay right so I have a big glass bowl here and I’m going to go ahead and start making my dressing and this is one of my favorites it’s one of those like really simple apple cider vinegret and kind of like garlicky dressings so I’ll link it down below here’s the Main Ingredients here I’ve got honey my apple cider vinegar and a little bit of olive oil and one garlic loaf so I’m not going to measure I’m just going to drizzle today so a good amount of olive oil let me take this lid off there we go a splash of raw apple cider vinegar and then then a drizzle of some raw honey plenty of salt cuz you really need to flavor veggies even your salads they need lots of salt to taste good pepper couple pinches and then I used to always microplan my garlic but it’s so much easier to use a garlic press so I’m just going to put in one big garlic clove in here and Crush that straight into my salad [Music] dressing and then I also just like to add a little splash of filtered water to give it that kind of good consistency and make sure that the flavors in here are not too strong I’ll just mix this together right in the bowl and I love making my dressings straight in the bowl cuz then I don’t have to put it in the fridge and kind of have all those oils set up and get firm whenever you refrigerate oil so if I just make a little batch straight in the bowl it’s so easy and it stays nice and fresh and I can make the exact quantity that I want it just makes it really simple I’ll just stir that together really only takes just a second to make simple homemade vinegrets like this so now I just have this head of lettuce that I got from the farmers market and I’m going to cut the end off and any little brown specks I’ll just kind of trim off that can go to the chickens and then I like to make four slices so I’ll slice around the core of the lettuce I won’t waste that I’ll just kind of cut that chunk out and then you have your core here I like to cut my lettuce really small that way if I’m feeding it to kids they can easily eat it with a spoon and I’m just going to go straight into the Bowl [Music] here I love anytime fruit is in season putting fruit in the salad because I know that my kids will definitely be eating that if it has fresh fruit in it so I’m just going to give these peaches a little rinse these walnuts are done toasting so I just kind of stirred them up they’re nice and caramelized and sticky and as they set that will all kind of like firm up and get really crispy and [Music] crunchy this is really going to be a simple salad so now that I have all these peaches sliced up I’m going to take a little bit of cheddar cheese and I’m just going to make little bite-sized chunks and add that into the salad almost like shaved Parmesan but I’m going to do a little bit of chunky cheddar in it and I think that’s going to go really well with the peaches and the crunchy walnuts it’s going to be super easy I’m just going to go ahead and toss my lettuce in all that dressing so it can start kind of absorbing the flavors a little bit and then I’ll top it with all of our toppings I like to put fruit and things like cheese and kind of like the more tnder things on top of the lettuce and then when people go to grab it there’s going to be a bite of everything in each little [Music] portion you can hear how crunchy these are they’re going to be crunchy and car and delicious in this salad of course I have to sneak one you can see there’s like beautiful shards of maple syrup that’s kind of like stuck on here and stuck all over those walnuts and now I’m just going to top this beautiful summery salad with all those crunchy toasted Maple walnuts and you can kind of just take them with your hand and squeeze them and they’ll kind of get crushed and have the perfect bite-size pieces [Music] and there we go lunch is [Music] served for dinner tonight I’m going to be making some fish we’re in a church fast right now you guys know I’ve said before I’m an Orthodox Christian and so a lot of times during the year we’ll be fasting from meat and we Tred to fast from dairy but it’s a little bit tricky with the kids so we still kind of eat that but we definitely can cut out meat a lot more easily so tonight I’m making a little bit of honey lime kind of like a blackened salmon so I’m just using a drizzle of Honey over the top of the salmon a squeeze of lime and then I make my kind of own homemade version of a blackening seasoning and I just do a little bit of oregano garlic powder a little bit of paprika or smoked paprika and salt and pepper and it gives you that really delicious kind of blackened flavor and then I’ll just cook in the oven get it nice and browned and you can do this even from Frozen and I I think I forgot to mention but I also do chili powder too so the mix of like smoked paprika and chili powder or even just regular paprika and chili powder makes the most amazing kind of smoky black taste and then on top I love to put just a little pad of butter instead of oil I think the flavor of butter just kind of makes that blackening that much better [Music] [Music] to go with that black and salmon I knew I wanted to make some sort of cold salad and this this is one of my favorites lately it’s amazing so I have some really good corn that’s been coming from the farmers market it’s so sweet and crisp and I’m pairing that with a bunch of little cherry tomatoes from my garden cuz they need to be used up and this is the perfect application so I just cut the corn off the cob starting in the halfway point cuz it makes it really easy for the corn not to fly everywhere and then have those cherry tomatoes and then in my mixing bowl I have avocado oil and some salt and pepper and then I’m just taking some avocados I’ve got two here that I’m using today and I’m just going to take the seed out and then I’ll cut it into each half will be six large cubes I kind of like to leave it Big And Chunky because as you toss it in the salad with the corn and the tomatoes you don’t want that avocado to start kind of breaking down too much you want to make sure that it still has nice big chunky pieces so I like to put the avocado in there first and let that kind of get into that marinade with the lime juice that way it’s not going to turn brown on you and it’s going to stay stay nice and fresh for as long as possible [Music] depending on your taste buds you can add a little bit of chopped fresh cilantro like I did and then I forgot to add in my crushed garlic into the dressing but I love just a little bit of fresh garlic in pretty much any salad dressing I’m making it’s super healthy for you and adds amazing taste so I just toss that all together and I’m going to pair that with this beautiful wild CAU salmon it’s amazing and juicy and Flaky every time and pairing it with this fresh cold salad is just perfect I love meals like this that are just lots of protein and healthy fats and fresh seasonal [Music] vegetables one of my favorite practical things to do is to take leftovers or food that I’ve already made that’s in the fridge and spin it into a new meal so not everyday is a new exciting meal that’s just not practical so a lot of times I’ll take what’s already in there and come up with a different way to pair it with something or prepare it so this morning I’m going to pair some of that Pento cheese that I made the other day and spin it into a breakfast so I’m going to take a few eggs and scramble them up and then butter my griddle real well and I’ll just scramble these up and this is one of my favorite kind of southern style breakfast here in the Southeast we see pimento cheese grits and omelets and things like that a lot they’ll even put it on sandwiches and so this is kind of a healthier spin but it’s super filling and makes a great breakfast there’s so much flavor in that pimento cheese so all it needs is a little bit of butter on The Griddle and I’ll just gently scramble those eggs I just kind of like to push them around from one side to the other and it almost makes it between like a cross between a scrambled egg in an omelette and then I’ll just top it with that pimento cheese and let it get nice and bubbly [Music] another really easy meal I just threw together this week was a little homemade Greek salad I had some Greek dressing from a local place and then I threw in some of my garden fresh tomatoes and a little bit of peppers and feted cheese and I made another B batch of salmon this time I just used a little bit of Old Bay because it sounded good and so I paired that with a little bit of brown rice so healthy and really it Cooks up as fast as fast food I hope you guys got a ton of inspiration today let me know what you want to make out of this video or if it inspires you in any way and don’t forget to check out my link below to get your free element and thanks again to element for sponsoring today’s video [Music]