Truffle Scrambled Eggs With Goat Cheese

You guys, I’ve discovered the perfect meal for any time of day. These eggs are as amazing for a decadent breakfast as they are for a simple lunch or dinner.

Truffle Scrambled Eggs With Goat Cheese

2 whole eggs plus 1 white, beaten with a splash of water (I urge you to use cage free organic eggs. More responsible and they taste better.)
1-2 ounces goat cheese (Trader Joe’s Chèvre with Honey is spectacular here.)
1-2 teaspoons truffle oil
Chopped parsley or chive
Freshly ground black pepper

Spritz your nonstick pan with a little olive oil and pour eggs in. Immediately dot the goat cheese and parsley or chive on the eggs and scramble with a rubber spatula to desired doneness. If (like me) you like your eggs firmer, the goat cheese will start to run a bit. That’s okay.

Spoon eggs onto plate, drizzle with truffle oil, top with black pepper, and salt to taste.

Feel free to double, triple, or increase to whatever quantity you need. Since this is a quickie meal for me, I make it in teeny single girl quantities but that doesn’t mean you have to!

Serve with some hearty whole grain toast (like Ezekiel) for breakfast or a lightly dressed mesclun salad and glass of Cab for dinner. You’ll be doing a happy food dance by your second bite, I promise.


Chocolate Chia Seed Pudding…Yum!

Guys, if you haven’t discovered chia seeds, you’re missing out. Unlike flaxseeds, they don’t need to be ground to be digested, are high in protein and fiber, and they absorb about a million times their weight in liquid. Which means if you soak them in something slightly sweet, creamy, and yummy, they turn into a tapioca like pudding that makes a great dessert (or breakfast, for that matter) with some fruit.

I’m going to give you a super easy recipe for chia seed pudding. Here’s the nutritional info (for 1/6 of the recipe, not including any caloric sweeteners you may use):


Chocolate Chia Seed Pudding

1/2 cup chia seeds
2 1/2 cups milk (I use unflavored almond milk)
2 Tbsp cocoa powder
1 tsp vanilla extract
Pinch salt
Sweetener to taste (I use either a squirt of agave nectar or a couple packets of Truvia–think 3 to 5)

Mix everything together. Use a whisk or the cocoa is never going to combine with the liquid. Once the mixture seems to be thickening a bit (after a minute or two of mixing), cover and refrigerate.

In an hour or two, you have delicious pudding!


This will last up to a week in your fridge. If it gets too thick, just stir in a splash or two of your milk of choice. Enjoy!


Brown Rice Breakfast Bliss


I must admit that I find oatmeal to be kind of meh. First off, it takes forever to make (if steel cut, which is the only kind you should be eating), and I just don’t have that kind of time in the morning. Plus it tastes like warm mushy nothing. I much prefer the taste and texture of brown rice, so here is my formula for Elle’s Brown Rice Breakfast Bliss. It’s a formula not a recipe because no one should have to measure or think as soon as they wake up.

About 1/2 cup leftover cooked brown rice (quinoa or barley probably work too)
1/4 (if microwaving) to 1/3 (if stovetop) almond, coconut, or soy milk
Agave syrup to taste (can sub honey or maple syrup if you like
About a tablespoon of nuts or seeds (I used pepitas in the photo above.)
About a tablespoon of dried fruit or 1/2 cup of fresh fruit or both

Toss it all together (except for the fresh fruit) and heat. I prefer stovetop heating to the microwave. The microwave simply heats the food, while cooking it for five minutes in a pot allows the flavors to meld together and some of the milk to evaporate and thicken. It is just yummier from the stove. Top off with fresh fruit and eat!

I’ve put everything together in a bowl the night before and just popped it on the stove in the morning (as a time saving option). By the time my hair is done, so is my breakfast.


Complex carbs, fiber, and good sugars are the best way to start your day!