Rice Bowl with Fried Egg, Bacon & Avocado

breakfast rice bowl

As you may have noticed, things have been a little quiet around here as of late. Since October, to be specific. Holy cow how time flies… But just because the curtains have been closed… the drapes down… however one was to word the radio silence, it doesn’t mean things have not been going at a mach 10 speed at our house. Winter came and went with all that entails here in the Rocky Mountains with skiing, snowboarding, snowshoeing and sledding. Spring was spent hiking some then muddy trails, and then summer was kicked off with a visit to the old home country; Sweden.  In the midst of our busy but fun packed days, I’ve been adding new family favorites to our little black book of recipes and am more inspired than ever to share those with you. And what a better way to kick off, than a  breakfast recipe to start the day with.  This Rice Bowl with Fried Egg, Bacon and Avocado has become a go to start for me that keeps the hunger at bay well into the day. Well… until almost lunchtime anyway! And if you have some salsa, black beans, tomatoes, cilantro or whatever else may sound good to you go ahead and toss it in the mix! The  beauty of  ”The Rice Bowl” is  you can make it however you want.


Rice Bowl with Fried Egg, Bacon & Avocado

Yield: 4 servings


  • 2 cups cooked, brown rice
  • 2 teaspoons red wine vinegar
  • kosher salt. freshly ground black pepper
  • 4 scallions, thinly sliced
  • 4 large eggs
  • 4 slices bacon
  • 1 avocado, sliced or chopped
  • 1 cup micro-greens


  • Mix cooked rice, red wine vinegar and scallions in a bowl, season with salt and pepper to taste.
  • Heat a nonstick skillet over medium-high heat, fry bacon slices to desired crispiness. Set on paper towel to drain.
  • Remove excess grease from pan then crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute.
  • While the eggs are frying, chop bacon and set aside.
  • Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.
  • Divide rice among bowls; top with micro-greens, egg, avocado, bacon.

Nutrition Facts per Serving:

CALORIES 303; FAT 15 g (mono 6g, sat 4g, poly 2, trans 0g); PROTEIN 14g; CARB 27g; FIBER 5g



Enchanted Candy Corn Cocktail ~ get in the Spirit of Halloween!

Halloween is a busy time with costume planning, spooking out your house and planning for not-s0-sugary snacks for the kiddos to bring to school. Somewhere along the way its easy to get a little stressed out, and so a little extra magic potion can go a long way in getting back into the “Spirits of Halloween”. Enjoy this fun and easy Enchanted Candy Corn cocktail for adults only, slightly adapted from One Martini at a Time !

Enchanted Candy Corn Cocktail ~ get in the Spirit of Halloween!

Serving Size: 4 1



  • Add chilled Candy Corn infused Vodka to a champagne flute
  • Top off flute with prosecco
  • Drop pieces of candy corn in cocktail and serve


Candy Corn Infused Vodka



candy corn infused vodka
Infused vodkas are easy to make, and serve as a great base for many mixed drink cocktails. This Candy Corn infused vodka is great for Halloween inspired drinks such as this Enchanted Candy Corn cocktail, the options are endless on what you can use it for. Just let the creative juices flow and mix as you wish!  Two of our favorite sites for mixed drinks are Boulder Locavore and One Martini at a Time. Both have recipes for candy corn infused vodkas, ours has taken inspiration from both.

Candy Corn Infused Vodka


  • 1 cup candy corn
  • 1 pint vodka


  • Add candy corn to a pint size mason jar
  • Fill jar with vodka
  • Seal mason jar and let sit until candy corn is dissolved, shaking every 30 minutes or so. Candy corn should be dissolved in 3 or 4 hours.
  • Use a fine mesh strainer to strain out any remaining bits and pieces to end up with a bright orange, clear candy corn infused vodka.



5 Things to do with an Abundance of Zucchini

Its September, which for gardeners ring the word Harvest in a big way. Speaking of big – yesterday we harvested 12 pounds of zucchini alone. Holy smokes! This raises the question “What do we do with this abundance of zucchini?!” Here are 5 great recipes to put this versatile vegetable to use. Zucchini bread and frittata freeze well, while pizza bites, salad and sticks are best enjoyed fresh.

Do you have a favorite Zucchini recipe? Post comments below to share with us!

Zesty Dill Sauce from our Garden!

PicMonkey CollageThose of you who read my Colorado Healthy Living post for a Cauliflower-Spiked Tuna Salad for National Eat Your Vegetables Day know that I was a little disappointed in the size of our dill plant at the time that recipe was due. Well that was then and this is now ~ one and a half months later the plant is huge and most definitely ready to be harvested. The timing was perfect to make this Zesty Dill Sauce, which we brought to a weekend barbeque. The flavors intensify as the sauce sits in the fridge, so if you have an after work party to attend it is a good idea to whip up the dip in the morning before taking off for the day. We enjoyed the dill sauce with chicken and steak, but it also makes for a great dip to any vegetable.

Slightly adapted from Bon Apetite’s Dill Sauce

For recipe:

Continue reading “Zesty Dill Sauce from our Garden!” »

How To boil Corn on the Cob


August 3rd is the Olathe Sweet Corn Festival in Olathe, CO and those of us living in Colorado are feeling really lucky right now. Sweet corn is in its peak season and grocery stores around the state proudly present fresh Olathe sweet corn in the produce section. So, I thought it would be good timing for a Good Tip on how to boil perfectly crisp corn on the cob, every time.

For printable instructions:

Continue reading “How To boil Corn on the Cob” »

Cheesecake with Strawberry Sauce for First Friday Fika!

cheesecake w sauce

Normally Fika lends to more of a cookie or pastry than cake, but August is heavy on birthdays in our family and so I wanted to make this First Friday a little extra special.

There is my brother Christoffer on the 1st, our little friend Hunter on the 4th, my niece Edith on the 7th, our Aunt Tracy on the 13th, mine on the 14th, friend Kaylie on the 16th our grandma Kerstin, who is in heaven, on the 25th and friend April on the 28th.

Wouldn’t you say this is a pretty busy month as far as birthdays go?! 8 to be exact… I had completely planned on making mom’s famous Philadelphia Cheesecake, but I can’t quite remember where I put the recipe (I know, I’m bad!!) so instead I took to Google and found this classic New York Cheesecake by Emeril Lagasse. I like – and hope you do to!

cheesecake plain Continue reading “Cheesecake with Strawberry Sauce for First Friday Fika!” »

Chocolate Slices for First Friday Fika Time!


First Friday Fika time again already?!! Time flies when you are having fun… So far our summer has held hiking, river rafting, summer carnival and music in the park. Colorado summers are amazing, but we still miss our Swedish fika treats. To stave off our cravings we whipped up these chocolate slices. My mom used to make them all the time, and this gave us good reason to use the pearled sugar left over from our Swedish Cinnamon Rolls as well. Make a batch and pop leftovers in the freezer for a quick go-to sweet treat. Happy Fika!

Chocolate Slices


  • 2 sticks butter
  • 1 cup sugar
  • 3 Tbs cocoa
  • 1 teaspoon vanilla extract
  • 1 egg (yolk and white separated)
  • 2 Tablespoons water
  • 2 cups all purpose flour
  • 1 teaspoon baking powder


  • Pre heat oven to 395F
  • Use a mixer or a food processor to beat room temperature butter and sugar until light and fluffy.
  • Add cocoa, vanilla, egg yolk and water and mix until well blended.
  • Gradually add all purpose flour then baking soda until you have a well blended dough
  • Divide into 4 pieces and roll into logs the length of a baking sheet
  • Place on greased or parchment-lined baking sheet. If the logs break when moving onto the baking sheet just lightly out them back together.
  • Flatten out slightly with palm of your hand.
  • Brush with egg white and sprinkle with pearled sugar.
  • Bake in center of oven for 12 to 15 minutes.
  • Remove from oven and cut into 3/4 inch wide diagonal slices while still warm.

There is a phenomena that takes place every day in Sweden at some point between 2pm and 4pm, some days its over quickly while other days it lasts for hours. Old and young participate alike. It’s called Fika {fee-ka} and the meaning of this beautiful word is “to take a break to drink some coffee, usually enjoyed with something sweet on the side”. (Children will enjoy with tea/lemonade etc.) Fika is a verb and a noun all at the same time! It should be mentioned that the 2 – 4 times slot is the mandatory fika time, but it is perfectly acceptable to enjoy more than one fika a day. As a matter of fact morning fika and evening fika are quite popular as well.

Chocolate Slice Source: Var Kokbok, Raben Prisma

Coconut covered Chocolate Balls to kick of First Friday Fika Time!

PicMonkey Collage - corrected text

There is a phenomena that takes place every day in Sweden at some point between 2pm and 4pm, some days its over quickly while other days it lasts for hours. Old and young participate alike. It’s called Fika {fee-ka} and the meaning of this beautiful word is “to take a break to drink some coffee, usually enjoyed with something sweet on the side”. (Children will enjoy with tea/lemonade etc.) Fika is a verb and a noun all at the same time!

At times when feeling homesick, fika comes to mind as something I really miss. I’ve decided to bring it back – its Fika Time! This post is the kick off to the new series First Friday Fika Time, which means that on the first Friday of every month I will feature a favorite childhood treat to have enjoyed at Fika. The first to come to mind were these Coconut covered Chocolate Balls. A perfect one bite sensation the Chocolate Ball is the ultimate kid friendly treat to make – its a “no bake” project that comes together in a flash, no oven is required. Children can dump the ingredients together in one bowl, mix well and roll up the chocolate balls.

It should be mentioned that the 2 – 4 times slot is the mandatory fika time, but it is perfectly acceptable to enjoy more than one fika a day. As a matter of fact morning fika and evening fika are quite popular as well.

Hope you come back for the Next First Friday Fika Time, and that you enjoy these as much as we do in our family!

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Click this link for recipe: Continue reading “Coconut covered Chocolate Balls to kick of First Friday Fika Time!” »

Lemony Chicken Saltimbocca

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In January one of my recipes; Pasta with Creamy Avocado Pesto, was featured as the Yahoo Shine Supper Club winner and aside from bragging rights, I won the Cooking LightThe New Way to Cook Light” cookbook.  Timing could not have been better. We had gotten ourselves stuck in a dinner rut (you know what I’m talkin’ ’bout!) and when the book arrived at our front door both the kiddo and I were excited to browse thru it for some new culinary experiences. One recipe we both “oohd and aaahd” over at the same time was this Chicken Saltimbocca. It looked so pretty, bright, fresh and delicious. You know why? Because it really is :) With very few ingredients, 7 to be exact, this lemony fresh and light yet herbaceous dish comes together in a flash. It’s tasty and quick enough to have made it into our little black book of favorite go to dinners. We hope it makes it into yours as well!



An added bonus was the sage we picked from our garden. By going out and picking it together we created memories which made Sunday supper all that more memorable. This is one of my favorite things about food; how it brings people together.




Continue for Recipe to Lemony Chicken Saltimbocca Continue reading “Lemony Chicken Saltimbocca” »

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