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Cleaning out our fridge before we go on vacation. Let's go! We go on vacation next week and we want to use up all the veggies in my fridge and my garden. It's so hot in Houston that I'm not sure my garden will survive with me being out of town for 2 weeks. While I'm at it I'm going to clean out my pantry as well. I know there has to be pastas, lentils, random things in there that can be paired up with some veggies. Day 1: Sunday Night We were tired from all the chores around the house so we wanted something light, fresh and simple to eat for dinner. We have been surviving off of a whole grilled chicken that my husband grilled on Saturday and so now it was time to cook. I had plenty of basil in my garden and found some spaghetti high in protein in my pantry, so FRESH PESTO SPAGHETTI it is! (All links are affiliated) Kitchen Tools I use: Pot Sauce pan Garlic Peeler Blender Tongs Ingredients: Protein Pasta - Use whichever you'd like, I've linked the ones that use below. Clean ingredients and high in protein, not to mention they are delicious. I used 14oz packed. - Barilla Protein Sphagetti Pasta Bulk - Protein Spaghetti Pasta Single Pesto - you can buy it OR make it. This is what you will need, I've linked some of staple items I keep at home in case you want to try something new. - 1/2 cup Extra virgin Olive oil - 1 1/2 cup basil - 1 1/2 cup spinach - 5 full stems of parsley (optional) - 6-7 peeled garlic cloves - Freshly grated parmesan cheese (as much as your heart wants) - Salt and Pepper to taste - Red chili flakes (optional) 3 tbsp Butter How do I make pesto spaghetti, G? Clean all your veggies in water and vinegar or baking soda Peel your garlic Blend the basil, spinach, parsley and garlic. You will need to add half of the oil in as you blend. Once blended season with salt, pepper, red chili flakes and all the parmesan you want. Mix well and place in the fridge. Fill up your pot with water and salt it well. Cook your pasta as instructed on the package. I used thin spaghetti and only took 4-5 mins to cook, which is why I didn't start this earlier. Place your sauce pan on medium heat and add your butter Once melted down add in as much of the fresh pesto as you want and let it cook for about a min Add in about a cup of pasta water to the sauce pan and add your pasta in Add salt/pepper to taste and serve with parmesan sprinkled on top. I used gouda cheese because that's what I had and I do not regret it! I hope you enjoy and come back to see what else I make this week with what I find, for reference this is what my fridge looks like at the moment... I may end up buying one or two veggies at the end of the week.

Turn those brown bananas into a quick and delicious dessert How many bananas have you thrown out? Countless. My husband and I are not fans of the texture once those brown spots start to show up. I've made it my mission in the past year to minimize waste and use what we have on hand. A few days ago I saw the bananas starting to brown so I started to look up what I could do with over ripped bananas and I found a lot of ideas but I didn't have a lot of the ingredients for many of these, so I worked with what I had and oh my... I will be repeating this recipe. What's so great about it? One of my favorite desserts growing up was my mom's Salvadoran Budin (Banana bread pudding). This recipe is a mix of the Salvadoran budin and banana bread! It's a... dense bread. That's the best way I can describe it and then you throw in BIG chocolate chips and cinnamon on top and it just all melts in your mouth. What do you need? The more ripe the banana, the better! This will help with the density of the bread and have that bread pudding texture. Below is the list of ingredients I used, keep in my mind you can sub as you wish! I used my favorite big mixing bowl to throw everything in and a fork of whisk to incorporate everything! Below is the list of ingredients you will need! Ingredients: 2 over ripped bananas 2 eggs at room temp 3/4 cup of flour 1/2 cup of brow sugar 1 tsp sea salt 1 tbsp vanilla 1 tbsp ground cinnamon however many chocolate chips your heart desires 1 tbsp of butter or non stick baking spray What to do with over ripped bananas, G? Alright, first thing is first... blast your favorite song! Now that you are ready, let's begin. Pre-heat your over to 350 degrees Start by peeling and mashing your bananas in your bowl Crack your eggs and whisk them to incorporate into your banana mash Add your the flour, sugar, salt, vanilla, cinnamon and mix well Butter your pan and pour the mixture The last step is to throw in all the chocolate you want on top, you may want to sink some of the chocolate a little bit. Make sure to not sink it all the way down as it may burn at the very bottom. Cook for 45 mins, if you double the recipe cook for 55 minutes Let it cool and enjoy! You could get wild and serve it with a scoop of ice cream...

Sweet and salty all in one bite with a spicy twist. And it's healthy-err than take out! Craving Korean BBQ? But it's 4PM on a Tuesday and you have zero energy to drive somewhere just to cook your own food? You're in the right place. Hear me out, I love eating Korean BBQ but I'm not a big fan of sitting there and cooking it myself. On days that I'm craving it I opt for making this version at home with ground beef, because there is always ground beef in my freezer and it only takes 30 mins. Perfect dinner option when there is not much time! Most of my dinners come together based on what my fridge and pantry currently have in stock. I don't like complicating recipes, so please follow mine loosely and get creative. This recipe in particular I had jalapeños in my fridge, so guess what? So did this Korean BBQ rice bowl! And it was such a great addition to the sweet and salty taste. I like to pair it with a simple white rice (I use my favorite mini rice cooker), since the beef will bring the flavor and add any fresh veggies like carrots, cucumbers and cilantro. It starts out beautifully plated but once I dig in, I mix it all up so that every bite has a perfect ratio of all the ingredients and... ohhhh is each bite worth it! Korean BBQ inspired rice bowl Ingredient Checklist These are the basic ingredients but you can add or reduce based on your preferred taste. There are certain items that you can substitute as well or even skip! Ground Beef 1 1/2 lb ground beef 1/4 cup light ground sugar 1/2 cup sodium free soy sauce 1 tsp rice vinegar chili sauce to taste 1 tbsp sesame oil 1 tbsp chili oil with chili flakes (Optional) 1 tbsp minced garlic 1 tsp minced ginger black pepper to taste 1 tbsp salt 1 chopped jalapeño or habanero (optional) sesame seeds (optional) White Rice 2 cups white rice (the type your heart desires) 1 tbsp salt 1 tbsp olive oil Fixings shredded carrots shredded cucumber chopped cilantro Directions and tips First thing is first, start making your rice whether it's on the stove or in a rice cooker. I want my rice and meet to be done at similar time to eat both freshly made. 2 cups give us for 4 servings of rice. Next shred and chop the veggies and place them in containers to the side Pre-heat your pan to a medium high, while the pan pre-heats season your ground beef with salt and pepper. Once the pan is ready drop in your ground beef and let it cook throughly, it will take about 10 mins While the meat cooks, prepare your sauce and mix in all the ingredients in a bowl When the beef is cooked, drain any excess fat and add the sauce. Stir it to make sure all the beef is covered in sauce. Place the lid not he pot and let it simmer for about 5 mins and turn off the heat. Let it rest for about 10 mins and by then your rice should be done as well and get ready to serve. Sprinkle sesame seeds and cilantro on top and enjoy! If I have some sriracha mayo sauce in the fridge I throw it on top for added creaminess!

I swear in a blink of eye I aged 30 years. All of the sudden I have this urge to write a blog... A. BLOG. Is this part of the 'señora phase?' This urge is accompanied by plants all over my house (the kind that need water and sunlight to live), coffee with pan dulce every morning and not wanting to leave the house. What a time to be alive. Anywho, I figured "why not?" WIX is is free (#NOTANAD). So here I am writing my first post. But before I continue I must warn you... I'M NOT A WRITER. This blog post alone will probably have more grammar mistakes than my seven year old nephew's English assignment. Partly, because Spanish was my first language but also because I didn't pay attention in English class. :) Some days I feel like I have so much to share with anyone that will lend me their ear (or eyes in this case) but the next day I want to hide in my house and not speak to a soul outside of my husband, Ivan and my fur son, Niko. But I won't bore you with my life story, instead I want to share a big part of me, my roots, where I come from... Salvadoran cuisine. I was born is San Vicente, San Salvador, El Salvador. I lived the first six years of my life surviving off frijoles, queso, tortillas hechas a mano and all the other delicious food that my family til this day continues to make. Believe it or not, Pupusas are not the only dish that will make your taste buds dance with delight! There are plenty of dishes that deserve to be known and I'm super excited to share the recipes that have been passed down to me by the women in my family. It will be like a love letter to my country, my tias, mis abuelas and my mom. Come back every week as I share one recipe at a time and help you discover el sabor de El Salvador. I'll try to keep my stories short, I promise! In the meantime enjoy some beautiful moments with the most important person and fur son below.

Yes, we eat beans and rice for breakfast! Don't know what to do with left over beans and rice? Make casamiento. Casamiento Salvadoreño is a mixture of left over rice and Salvadoran red beans that is typically eaten as part of a typical breakfast. It's said that the traditional casamiento was made with with leftover whole beans and leftover rice for breakfast to avoid food waste. Today I'm sharing my favorite version of casamiento which is with blended left over beans and leftover white rice! To make casamiento you have to have a batch of Frijoles Salvadoreños and cooked white rice, you can find the recipe for Frijoles Salvadoreños here. There is three ways to make your beans for the casamiento; whole, smashed or blended. For this recipe we will be blending them, frying them and mixing them with the rice. It's a simple dish and best enjoyed with Salvadoran sour cream, queso fresco, avocado and an egg for breakfast. Ingredients 2 cups cooked white rice 2 cups of whole beans with a little bit of bean soup 1/4 green bell pepper 1/2 small onion 2 garlic cloves 1/2 tbsp chicken bouillon salt to taste 1 tbsp oil of preference Instructions Get your vegetables ready; cut the green bell pepper into 1 1/2 inch pieces, peel the garlic cloves and separate the onion layers. Place a sauce pan on medium heat. Once it's ready add the oil and then the pepper, garlic and onions. Sauté them until they are golden brown and leave the pan on the lowest setting. In a blender add your beans and the pepper, onion, garlic and chicken bouillon. Blend it to the desired consistency. If your rice was in the fridge heat it up for about 2 mins in the microwave before mixing it in with the beans. Add the blended beans to the sauce pan on low heat then increase it to a medium heat. This will prevent the bean mixture from jumping all over when the pan is too hot. Stir frequently and don't overcook or the beans will get dry. Add in the white rice and mix until the beans are evenly incorporated with the rice. You can dd a bit of water or chicken broth if you don't want it too dry. Turn the heat off and let it rest for 5 mins before serving. Hope you enjoy a delicious breakfas! For more recipes and videos follow @flourishwithg on Instagram and Tiktok.

Pan dulce is my weakness. If I see it, I eat it. This is the main reason I try to stay away from baked goods but I could not leave Semita Alta out of my learning journey. What is Semita alta? Semita alta is a sweet bread with pockets of panela throughout. There are two variations of it, one which is known as Semita "pacha" which means thin in English. Semita pacha is only made with one type of dough and has a layer in the middle of panela. 'Alta' means tall so Semita Alta is the taller version made with a dough for the crust and a different dough for the filling. Both variations are delicious but I have to say my favorite is Semita Alta. How to make Semita Alta? My family doesn't have bakers so I had to look for a recipe to follow. I found the recipe I liked from "Cocinemos con Sulma" on Youtube. Sulma is Salvadoreña and shares Salvadoran recipes on her channel in Spanish. I tweaked her recipe to my liking and you should do the same! I added a bit more sugar on the crust, more vanilla, more panela and used unsalted butter instead of vegetable shortening. Like I said, I'm not baker so I had to try three times to get this recipe right and here are some of the lessons I learned: Use vegetable shortening or unsalted butter, both work well When you start mixing in the milk, the mix will start looking runny, keep going. The flour will fix it all Use a stand mixer if you have one. Specially for the filling, the dough is very sticky and thick. Ingredients: this makes a 9 x11 pan Crust 6 oz of vegetable shortening or unsalted butter 1 cup warm water 1/2 tsp of instant yeast 3 1/3 cups of all purpose flour 2 tbsp of sugar or to taste 1/2 tsp vanilla extract Pinch of salt Filling 4 cups of bread flour 1 1/2 cup sugar 8oz of vegetable shortening or unsalted butter 4 eggs 1 1/2 tsp of instant yeast 1/2 tsp baking powder 1 tsp vanilla extract 1 1/2 cups of milk 1-2 Cones of Pilloncillo de panela Prepare all of the ingredients, measure or weight them as needed. I sifted both flours in separate containers and had them ready, weighted the butter, took out the eggs from the fridge, etc. First make the crust dough. In a container add the sifted all purpose flour and add in the yeast, sugar and salt, and mix well. Then add the room temperature butter or vegetable shortening and mix for two minutes or until it's fully incorporated. Then add a cup warm water gradually as you mix it until a firm dough starts to form. If you are using a stand mixer set it on level two with the dough hook and knead it for 5 minutes. If you're doing it by hand, knead for 5-10 minutes on a cleansed surface. Set to the side in a covered bowl. Now the filling! Start off by placing the room temperature butter or vegetable shortening in the mixing bowl and add the sugar and whisk for two minutes. Then add the vanilla extract and whisk again until it's fully incorporated. Add in 4 eggs one by one and whisk. Add in the instant yeast and start adding the milk gradually. Whisk until all the milk has been incorporated and repeat until all the milk has been added in. If you want to add yellow dye in for color, add it in this step. Start to add in the flour, one cup at a time. The mixture will start getting thick as you add more flour. Add in the baking powder along with the last portion of the flour and mix it well. Before the assembly, prepare the panela. Grate or cut the panela into pieces. I suggest you leave some pieces bigger than others, this will create craters in middle of the bread filled with panela. In a cleansed surface separate the dough for the crust into two. I would do a 60/40 split. Grab the bigger portion and start to knead it out to a flat and thin layer with a rolling pin. This piece has to cover your mold surface, both the bottom and sides of the baking mold/dish you are baking in. Once it's thin to your liking, place it over your mold, push it into place and cut any excess. Add in 1/3 of your dough for the filling and as much panela as you want on this layer. Repeat this until you have filled 2/3 up of the baking mold/dish. Roll out the other piece of dough for the crust just like the first and add it to the top of your baking dish. Cut the excess off and now pinch the edges of the bottom crust and the top crust together. This will keep the Semita from opening up while it's expanding in the over. With the left over pieces of dough for the crust you can decorate the top. Roll out the pieces into thin and long strips of dough and create a pattern at the top of the Semita. Now we let it rise for about 45 mins or until it's almost double is size. Place the baking dish in a warm area and let it sit. Pre heat the over to 350, this may be different depending on your oven temperature and size. The size of the mold may also impact this, I used a heart shaped mold and mine took about 1 1/2 to bake at 350. The original recipes recommends 45 mins at 400, but in my oven that did not work. You'll know it's done when a tooth pick or knife comes out clean. This is labor of love! If you try it I hope it fills your heart and stomach with love and as always learn the process, make it your own! For the video recipe go to @flourishwithg on Instagram and Tiktok!

A mix of Cuban and Puerto Rican flavors all in one pan! (Links may be affiliated) You can't ever go wrong with making a picadillo. It doesn't matter if it's a Mexican, Cuban, Thai, Puerto Rican, South Asian or any other version of picadillo. It's such a comforting dish to eat on any day of the week. What is beef picadillo? (Que es el picadillo de res Cubano?) A picadillo can be made with any ground protein but it's typically made with ground beef and vegetables. It's served with white rice and depending on the country served with a side such as tostones in Puerto Rico, chicharritas in Cuba, etc. My version of picadillo is inspired by the Cuban and Puerto Rican cuisines. I use typical ingredients used in Cuban recipes but include ingredients such as sofrito from Puerto Rico. Ingredients 1 lb ground beef, I use 90% lean: if you don't eat red meat you can substitute with any ground protein you'd prefer 3 Cloves of garlic 3 tbsp sofrito 1 packet of Sazon Pepper and salt to taste 1/2 tbsp Adobo 1/2 tbsp beef bouillon Green olives 4 tbsp tomato sauce 1/2 cup of red wine: Cabernet Sauvignon and Pinot Noir are top choices Vegetables: typically carrots and potatoes are added. However I add mushrooms, red and yellow bell pepper and zucchini in addition to potatoes and carrots. 2-3 tbsp of olive oil How to make beef picadillo? Prep your vegetables Mince your garlic Chop your other veggies into small pieces. I use this vegetable chopper because it saves me a lot of time! If you are adding zucchini chop it and place it in a separate container so that you can add it at the very end. Place a sauce pan to heat and then add the olive oil. The amount of oil depends on how lean your protein is, the more lean the less oil I use. Make sure to use a pan that will fit the meat, veggies and liquids. I use my favorite pan from Our Place! Add garlic and chopped veggies to sauté for 2-3 minutes, season with salt and pepper to taste. To keep the zucchini from overcooking, save it and add it later. Add your ground protein, season with salt and pepper, and break your ground beef apart. Add in the rest of the ingredients: Saxon, adobo, beef bouillon, tomato sauce, olives and red wine. You can add salt and pepper to taste, I normally don't any any more salt because the seasonings already have salt. Taste and adjust as needed. Mix well, cover and let it simmer for 10-15 minutes or until your vegetables are tender. In the last 5 minutes of simmering add in your zucchini. Turn off heat, let it rest for 10 mins and serve with rice. I prefer white rice to absorb all the flavor from the picadillo but you can serve it with anything you'd prefer. For video recipes follow me on IG or Tiktok: @flourishwithg and sign up for our email list to receive notifications.

Marrying a Puerto Rican was the best decision for my taste buds... I've previously shared that I married a Puerto Rican "pan de Dios (aka gift from God..?)." I don't exactly know how to translate that saying to English, so... yeah. Anyways, marrying him introduced me to a whole different pallet. In many ways similar to other latin cuisines but also different. Not only did I get a full blow introduction into the cuisine but I also got the MIL (Mother in Law) that has the best hand in the game when it comes to cooking. About two years ago we flew to Puerto Rico with my parents and siblings and while we were there my MIL prepared "Pollo en fricasé" and when I tell you that I've never seen my parents and sisters go for seconds so quick, I mean it! What is Pollo en Fricasé (What is Chicken Fricassee)? At first I thought it was just a "pollo guisado (Chicken Stew)" but my mother in law was quick to correct me and shared that it had no tomato sauce or tomato paste and instead was made with beer and some wine. This is apparently the difference between Pollo Guisado and Pollo en Fricase, one has tomato and the other has alcohol! But overall the process of making either is almost the same. When I came home from that vacation I asked my mother in law for the recipe and tips so that I could make it here. I'd like to think mine is very close to hers and it has become a dish we often make. The last time I made it was about 2 weeks ago for family Sunday lunch/dinner. The first time I made this for a family gathering I didn't make enough so I wanted to make sure this time there were some left overs for me to enjoy the next day. How to make Pollo en Fricasé (Chicken Fricassee)? You're going to need chicken, of course! I prefer to use bone in, skinless chicken thighs or chicken drums. However, you can use any part of the chicken you prefer. It's difficult to find chicken thighs with the bone but no skin, normally I buy them with the skin and I remove the skin myself. Then you need to select the veggies you want to add to this stew. The most common ones used in Puerto Rico are sweet peppers, carrots and potatoes. I choose to add sweet peppers, carrots, potatoes, and zucchini. You can truly add any vegetable you'd like! Lastly you'll need your seasonings and a light beer or red wine. This will give it that touch that separates this stew from any other. One of the most important seasonings is Sofrito, Sofrito is this almost paste made with: garlic, sweet peppers, cilantro, culantro, oregano, olive oil. It's a staple in the Puerto Rican cuisine and in my opinion adds a whole lot of flavor to every dish. Each person makes it with different ratios or slightly different ingredients. Ingredients 4 lbs of bone in chicken: Remhember the bone will carry half of the weight, so this should be enough for 4-6 servings 2 tbsp Puerto Rican Sofrito: I make my own but here are some I recommend 1 tbsp minced garlic Sazon Adobo Ground black pepper Garlic Powder 1 tbsp Chicken bouillon Salt (Optional) 1 tbsp Paprika 1 light beer or 1 cup of red wine 1 cup water or chicken broth Fresh cilantro Red, green, yellow or orange sweet peppers Vegetables; potato, carrot, zuchini 1 tbsp olive oil Instructions: Wash or don't wash your chicken. It's up to you! However I wash it in lime and vinegar water and clean it. I remove the skin and any fat I see. Season your chicken. I always season in layers. Add black pepper, salt, garlic powder, 1/2 tbsp paprika and a bit of adobo and massaged into the chicken. Cover it and let it sit in the fridge for a min of 30 mins. I don't add measurements to some ingredients because it's all about eyeballing and making sure your chicken pieces are evenly coated with the seasonings. In the meantime prepare your vegetables: Finely chop your sweet peppers and cilantro, you will use these along with the sofrito. Cut your potatoes and carrots into 1inch pieces and leave in water until ready to use Cut and separate the zucchini from all other vegetables.I like to add it to the stew at the very end so it won't overcook and get mushy Place your pot on medium heat, the pot should be large enough to fit your chicken and vegetables. Once the pot is hot, add in the olive oil, sofrito, minced garlic, and diced sweet peppers. Let it sear for 2 minutes. Add in your chicken to sear on both sides for 3 minutes each side on medium to high heat. If you are making a big batch you may have to sear by batches, meaning sear a few pieces and then remove from pot. Once all the chicken is seared place it all back in the pot. Now you will add the water or broth, wine, vegetables and the rest of the seasonings. If you want more broth add more water or broth and adjust seasoning. Remember that starchy vegetables consume water and salt. Taste the stew as you go and adjust the seasonings. Let the pot simmer on medium heat for 20 minutes or until chicken reaches internal temperature of 165 degrees and your vegetables are tender. Let is rest for about 30 minutes and serve with white rice and your preferred sides. We served it with white rice, avocado and tostones de pana on the side. If you enjoy soup or saucy dishes, this is a perfect one for you! I like to get a bowl and drown my white rice in the broth and vegetables. I hope you enjoy this dish and as always if you want to check out day to day recipes follow me on IG or TikTok: @flourishwithg and sign up for our email list.

I know everyone is still obsessed with avocado toast but if you are in the mood for something similar yet different this recipe is for you. I first came across a similar toast at a juice place while on vacation and ever since I've been obsessed with making my own at home as my breakfast or snack. It's light, crunchy, fresh, salty, spicy.... all in one bite. It can easily be tweaked if the original ingredients don't entice you and replaced by anything you like. You can build it as you would like but if you want to try my version here you go! Ingredients: Bread of choice, sliced Butter Feta cheese Cucumber Pepper Salt Garlic Powder Chili Flakes How do I make the hummus toast, G? Butter you toast slice or slices and lightly toast it on each side In the meantime slice your cucumbers and crumble your feta cheese Spread a generous amount of hummus on your toast and then place your feta cheese on top. I like to place the feta right on top of the hummus so that it sticks and stays in place. Right on top of that add your slices cucumbers, as much as you want! Lastly, add salt, pepper, garlic powder and chili pepper flakes to taste on top. And just like that you have a delicious Hummus toast with feta cheese and cucumber that will become your go to light breakfast!

4 different ways to eat eggs at any time of day I could eat eggs for every meal of the day! I eat eggs 3-4 times a week for breakfast so I like to get creative and change things up sometimes. Over the years these in my opinion are the best way to make eggs for breakfast or any time of day. Let me know which one is your favorite! Spring roll rice paper omelet Tiktok is taking over and although some are scared of it, i must admit it's brought some positive things to my life like the rice wrap omelet. It's a quick and easy way to have a delicious breakfast and you can build nutrition as you'd like. My personal favorite includes: egg, cheese, chili oil, cherry tomatoes, cilantro, spinach and sriracha. If I'm feeling fancy, I'll add some avocado. Instructions are pretty simple Place your frying pan on medium heat and add some chili oil While the pan is ready prep the egg. I like to whisk two eggs, and add pepper and salt to taste Cut the cherry tomatoes in half and chop the cilantro Once the oil is hot drop in your rice paper and immediately after add in your eggs. This will prevent the rice pepper from puffing up. Add your cheese, cheery tomatoes and cilantro in. Cover your pan for about 2 minutes and leave on medium. Once they egg has cooked to your preference turn off the heat and add in your avocado, spinach and sriracha! Avocado bagel with folded omelet This one is for the lovers of the everything bagel. ME!!! This could easily be one of my favorite. It's salty, it's spicy and it's cheesy. What else do you want. I made an omelet with cheese and jalapeños, and folded it into a rectangular shape to fit on top of a bagel half. Listen, you can choose if you want to share or not... I did chose not to. So this is what you do: Set a frying pan to medium heat Whisk your egg and season it to taste Cut up some fresh jalapeños into thin slices and chop up some cilantro Cut your bagel in half and butter it. Set it face down on the frying pan for about 2 mins on each side Once the bagel is ready, take it out and set it aside. Add some oil or butter to the pan and add in your egg Add the jalapeño, cilantro and spinach on top. Cover pan for 2 mins to help reduce the spinach Once the egg is cooked to taste grab a ford and spatula and fold the omelet into a rectangular shape as best as. you can. On your bagel halves add in some avocado, pepper, salt and chili flakes Once your omelet is cooked to taste cut it in half and place a piece on each bagel Sausage and Egg sandwich This is one of those "use whatever is in my fridge" meals, A.K.A, my favorite. I've told you all before, that most of my meals are made up in that moment that I'm cooking. On a particular Saturday morning I had 4 pieces of sliced sourdough bread, jalapeño sausage and eggs... so we made breakfast sandwhiches. When I tell you that this jalapeño sausage added so much flavor to every bite, I mean it. All you need is a skilled: I toasted the bread on top of cheese (*drools*) on a skillet to give it that fried cheese touch. I cut the sausages in half (long way) and threw them on the skillet as well. If you have a flat skillet you can add a bit of butter/oil and fry your eggs on there as well Once that is done I assembled. I added Sriracha-mayo for flavor and some spinach for health Fried eggs over rice This is such a normal meal for me that I don't even have pictures of it. I've shared before that I'm Salvadoran and eating rice with eggs for breakfast is an everyday thing. Look up "typical Salvadoran breakfast" and you'll see. Naturally one of my favorite things to eat for breakfast is left over rice and two fried eggs with a sriracha-mayo sauce no top. TRY IT! You can use any type rice; white, rice and beans, arroz guisado, etc. The options are endless on what type of rice. How you cook the eggs are also your preference, I tend to always go with fried eggs most of the time but if I want to switch it up I'll scramble them. Either way, it will not disappoint you. If you try it, let me know how you like it! You can view these recipes and more on my IG: @flourishwithg. Make sure you follow and tag us!