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- I'm making one of my favorite breakfast dishes today, shakshuka, but instead of serving it with a pita, I'm gonna put it on top of a pizza crust and make a shakshuka pizza. All right. So we're gonna start with our red sauce here. I'm gonna get some olive oil heating in my pan. And then I'm just gonna chop up my onion. I have one small onion. Hopefully, I'm not gonna cry too much. So we're gonna chop these up really nice and finely. I'm half done and I haven't even cried that much. All right. So we have our onions. I'm just gonna toss these in the pan. I love it when they make that sizzle. And I'm gonna add a little bit of salt. Stir this around. So while my onions are cooking, I'm just gonna chop up some garlic. So this sauce is the base of a shakshuka, and shakshuka is a spicy tomato sauce that's got a lot of cumin in it, it has some harissa in it, and you poach eggs in it. We're just gonna use the shakshuka base as the sauce for our pizza, and then we're just gonna crack some eggs on top of it, and it's gonna bake in the oven. It's gonna be beautiful. All right, how are my onions doing? They are getting there. One of the things that I like to season my shakshuka with is harissa, which often comes in the form of a paste. Today we're using a powder. The flavors in there are gonna be some red pepper. It's quite spicy. And if you know that you're not gonna want it that spicy, you can also just add a little bit less. It's pretty much however you want to flavor it. I'm gonna add some cumin now. And I love using very fresh cumin because the flavor is gonna be really, really bright. We'll get my harissa in there. I like it a little spicy, so we're gonna add kind of a lot. And then just a nice little pinch of sugar is gonna help the tomatoes, kind of round it out. It's not really gonna taste sweet, but the tomatoes are really gonna pop with that little bit of sugar. Okay, so I have my seasonings in there. I'm gonna add my garlic. And this is gonna cook for about a minute more. And let's add some tomato paste as well, just to make the tomatoes a little bit bolder. So once this mixture has been cooking for about a minute or two, you can start thinking about adding your tomato. I love that sizzle. And just mix it around to get all the spices really evenly incorporated. Okay, so we're gonna reduce the heat to low and then just let this sauce simmer for about 10 to 15 minutes. That's really gonna make the flavors come together beautifully. And while it's simmering, we're gonna make our pizza dough. Okay, we have our pizza dough here, and if you have a favorite pizza dough recipe or if you have your town pizza parlor where you buy pizza dough from, you can totally use that. I'm just using a super-basic store-bought dough, and I'm gonna pat it all out with my hands. I kind of the rustic look of using your fingertips to just make little dimples into the dough. So we have what's kind of a circle. It's rustic. I am going to just sprinkle some corn meal onto my pizza peel so that it doesn't stick. And I'm using a pizza peel because I'm going to bake it on a pizza stone. The pizza stone has been preheating in the oven, and that's gonna help the dough get really nice and crispy on the bottom. So I'm just gonna scoot my pizza dough onto the pizza peel. All right, and now we're gonna go get the sauce. Okay, so the sauce is pretty chunky. I kind of like it that way. And it's also gonna be nice because it'll hold the eggs in once you've cracked them onto the pizza. So first you're just gonna spread it out all over the dough. And then you're gonna make little holes where your eggs are gonna go. So just four little holes for your eggs. And if you need to, you can sort of use your spoon to like create a little wall with the sauce like that. All right, so I have my eggs now that I'm gonna put onto my pizza, and I like to crack them into a separate bowl first, just in case, I don't know, I get shell flying everywhere. It just makes things a little bit cleaner. I also like to make sure that I don't break the yolk before I put it on the pizza because one of my favorite things about shakshuka is having the runny yolk to kind of just blend with the sauce, and then you can dip the pizza crust in it, and it's really tasty that way, so. Okay, so we have the four eggs on the pizza. Now the last step before putting it into the oven is we're gonna get some cheese on it. I have some feta here, which is gonna be really nice and salty on top of all of that. And you can buy it in a block, you can buy the feta crumbles, or you can use another cheese if you want. Let's get some more pepper on there just because it's pretty. Beautiful. Now we're gonna get this into the oven and bake it until the egg whites are firm but that the yolks are still runny. Okay, so my pizza is done. It's beautifully browned around the crust. My eggs are white and my yolks are still a little bit runny. I'm just gonna finish it off with some chopped parsley, give it some beautiful green color. And just a drizzle of olive oil. Now it's all ready to eat. All right, I'm gonna cut myself a slice, and I'm gonna cut right into this egg yolk. Oh my gosh, that's beautiful. I just love watching the egg yolk just ooze out of there. Here I go. Mmm. Okay, I'm making a mess, but it is totally worth it. Next Sunday brunch, I think you need to make this. - Hey guys. So it's back-to-school time, but that does not mean your breakfast has to suffer. This recipe is great. You can make it ahead of time, so you can grab it and go in the morning, which will give you a bit more time in bed, and for me, that's the most important thing. So this is delicious. It's full of Golden Grahams, marshmallows, chocolate chips, and peanut butter. So to start, I'm going to grab a big bowl, and into there, I'm going to add some unsalted butter. And top of that, I'm going to add some delicious, smooth peanut butter. So I have a pan of simmering water. I'm going to melt the butter and peanut butter together. That is looking great. It's all melted together. Now it's time to add my favorite part, which is the marshmallows. I like to use minis, as it melts a lot quicker. So in those go. And you want to take your spatula and mix that all together. So you just want to keep that on a medium heat. Let that water simmer, as you don't want to cook it too quick. Look at that. My mixture is lovely and smooth; it's well-combined. It's now time to add in my Golden Grahams. So I'm going to add those about a handful at a time. I'm just gonna fold those in with my spatula. So I've turned off my heat, but I'm keeping it over the pan of water to keep the marshmallows warm, as it will be a lot easier to fold in the Golden Grahams. Carry on pouring until you have your desired consistency. So mine is mixed in well. I'm going to take it off the heat and add in my milk chocolate chips. I love adding in those chocolate chips as it really melts in and covers those Golden Grahams. That is now ready to go into my tin. So I've just lined my tin with some baking paper so it doesn't stick, and I'm just pressing it down using my spatula, get it right into the edges. To finish off my cereal bars, I'm going to top with some extra chocolate chips and some more mini-marshmallows. So all that's left to do is to let them chill and set, cut them into some slices, and then they're ready to go. So that is how you make my delicious breakfast bars. Easy. - Today, I'm gonna show you that you can make breakfast on the grill. It's so easy. I'll show you how. I'm gonna start things a little wild, putting bacon on the grill. So I have my grill preheated, and I have some thick-cut bacon. Just grill it up. Keep an eye on it. Bacon will burn, so it should only take a minute or two, maybe three, per side. I have one large avocado that I'm just gonna cut around the pit. Oh, that might be the most gorgeous avocado I've ever seen. Put it cut-side down on the grill next to the bacon. So grilling the avocado gives it a nice smoky flavor, softens it a little bit. I want to keep an eye on my bacon, just check on it. I'm gonna give it a little flippy flip. Not only is this perfect for the grill but it's really great for camping. Check on my avocados. Oh, I think one of my avocados is ready to come off. Got a little char on it. The bacon and avocado should take about the same time to cook. Let's take this off. Avocados done. I think my bacon's done too. Oh yeah. Right. Whoo. I have a large non-stick skillet that I'm gonna cook my eggs in. Drizzle in a little oil. And I'm gonna start toasting some of my English muffins. And then cook your eggs however you prefer. Sunny-side up, over easy, over medium. I'm gonna cook mine sunny-side up. I like to cook mine to about medium, so the yolk is a little firm. Salt and pepper. And this is a fried egg. Nice crispy skins. Wait one to two more minutes on these. And I'll pull 'em off. Time to assemble my bottom halves. I have some white cheddar cheese. You can use whatever cheese you prefer. My eggs. And then some bacon, cut it in half. And then for the tops, I take some of this avocado, mash it into the top. A little salt and pepper on the avocado. And then you can omit this step if you don't like hot sauce but I like to put some hot sauce over everything. Put the lid on. And there you go. My grilled breakfast sandwich, with grilled bacon, grilled avocado, cheddar cheese. Oh, it's starting to run a little. That yolk. All right, I'm gonna take a bite. It's gonna be messy. Mmm. This is my kind of breakfast sandwich. All of it grilled, all of it delicious. - Hey friends. There's nothing better than the combination of PB and J. So when you're having it for breakfast, let's say, in an oatmeal, it's a serious win. Here we have PB and J quinoa oatmeal. So I've cooked off some quinoa, and simply just follow the packet instructions. You can also do oatmeal as well, whatever you prefer. Banana. Peel it away and mash up half, keeping the other one intact 'cause you're gonna use it to top off your oatmeal later. Keep a bit of texture to it, just so you have the extra bite. Pop that into your saucepan, along with some almond milk. Honey, 'cause you can never have too much sweetness in the morning. You need the energy to start your day. A pinch of salt, 'cause that's gonna offset the salty and sweet part and we all love that combination. And then of course, a very loving friend in peanut butter. ♪ So good I found you ♪ ♪ So good I found you ♪ ♪ You make the love of my arms around you ♪ - Give it a mix. So you've got that mashed up banana, some chewy, chunky. You've got that richness of the peanut butter, the salt to just accent that sweetness. And now it's time to make our jelly. All you need are two ingredients, frozen berries and honey. On a low heat, toss in your frozen berries. What's amazing about frozen berries is they contain a little bit more liquid, just 'cause of the ice that circulates around them. So when they melt, it gets a little saucier. That's always a win too. Add in your honey. And the natural sugars inside this are gonna burst and allow that caramelization effect. Combine that with the natural pectin, which is a thickening agent in fruit, and you're gonna have the most amazing jelly you created yourself with only two ingredients. Back at home in my fridge, I have a number of different jars all containing different jams, purely starting from frozen fruit, and then just adding a little bit of sweetness or even some tartness. You can add in some orange peel as well. Start out with some minimal ingredients, find out what you love, and then store it away because you can spread it on anything or add it into sauces, top it off some desserts. Ooh, look at that. It's having some party fun. All of that bubbling sensation, that's because of the sweetness of those sugars bursting from the heat. So the berries are still quite whole. They have a bit of softness to them. So if you want to keep it like that and add some texture, now is the time to take it off. As you turn the heat off, the bubbles will go away, and the sticky nature of a jam will be complete. Look at this. Yes. All right, my friends, so to serve, slice up your banana, grab your oatmeal, quinoa-style, and pour it into a bowl. Ooh, look at those chunky bits of banana. Top it off with some sliced banana, a scoop or two of peanut butter, and then to finish off your PB and J, you need your jelly. Just add in that sweetness. And there you have your PB and J breakfast-style oatmeal, ready to be enjoyed. And knowing that it's super nourishing and good for you, well, they're just bonus points. The real thing comes from the taste. Check you soon, legends. - Pizza is arguably one of the most popular dishes ever. So I wanted to give you guys the tools to make it at any time of the day. Breakfast pizza, let's get started. Okay, to get started, we're gonna start on our tomato sauce. So I have some olive oil heating in the pan. We're gonna add some minced garlic. Give that a little spin around the pan. And you're just gonna cook it for a couple minutes. Looking good. Now we're gonna add the diced red peppers. And then let that cook for another 30 to 45 seconds. You just want to get them nice and hot all the way through. And you're kind of seasoning the peppers with the garlic. Looking good, smelling amazing. Going in with the diced tomatoes. Two cans, two. And then a little bit of oregano as well. You're gonna bring this mixture to a boil. Once it starts to boil, we're gonna turn down the heat and just let it simmer while we make our pizza crust. All right, time for our chickpea pizza crust. So we have chickpea flour, which is super-high in fiber, which is also why it's my go-to. A little bit of tahini. Got a little bit of baking powder. Vegetable broth. Juice from half of a lemon. A little bit of salt, and a little bit of pepper. We're gonna give that a little whisk until everything is nice and combined. And then we're gonna heat up some olive oil again in our cast-iron skillet. This is boiling. We're gonna bring it down to a simmer while we cook up our pizza crust. Be generous here. One or two tablespoons would be good for this. All right, our oil's hot. Let's get our dough mixture into the cast-iron. Pour it right in. There we go. And we're gonna let that cook for about three to five minutes until it starts to get nice and golden-brown and bubbly in the middle. The pizza crust is golden-brown. It shrunk in size, ready for the flip. There we go. And let that cook for another couple of minutes and get my ingredients and toppings ready. So we have shallots and mushrooms and a little bit of kale. If you like spice, red pepper flakes, and then some eggs as well. All right, our crust is looking good. I'm gonna bring it on over. All right, our sauce has thickened up. It's smelling delicious. Let's spoon this on top. A nice, generous layer. And you're gonna leave a little bit of a hole in the center 'cause that's where you're gonna crack those eggs. We're going in for the veggie toppings. Again, leaving a little hole in the middle, where we're gonna crack our eggs. I'm gonna first crack my egg into this little glass bowl, and it's just gonna help me gracefully, hopefully, flip the egg onto the pizza. Egg number one. I think we can fit two on this one. Egg number two. Hit it with a little bit of red pepper flakes. And then we're gonna pop it in the broiler for about three to four minutes, or until the eggs are nice and cooked through. It is smelling delicious, and now you have an excuse to make a healthy pizza at 7:00 a.m. You are very welcome. - When I first came up with this recipe, I was thinking to myself, why do people not do this yet? We're basically taking everyone's favorite, a beautiful breakfast potato hash brown and adding a lot of pizza toppings to it, just making it something glorious to wake up to. So we're gonna start with a nice pan here. A little bit of olive oil. And we're gonna go ahead and add in some garlic. Some of my red onions, just thinly sliced. We're just gonna soften all that down. Then we're gonna go ahead and just flavor all those vegetables in there with some bacon. So you've got about two strips of bacon here, which I'm just gonna slice up. We don't necessarily need to bacon to get crispy, but we just want all of that fat to render out nicely. Once that is happening, we can go ahead and just grate. So I got this potato here that's previously been boiled already, and just we removed the skin. We're just gonna go ahead and grate that in my cheese grater, going from top to bottom in nice, long strips. Grab my potatoes and put them into my bowl here. And already at this stage, I'm gonna add in just a tiny bit of cheddar cheese, just to get everything nice and together. So I'll mix all of that in until we have something that is well-combined. Keep that to the side. We're just waiting for that bacon and onion mix to come out. You'll see that bacon is getting nice and crispy, those onions are nice and translucent, and that flavor smells absolutely amazing right now. The bacon's cooked. We're gonna go ahead and just place that into the bowl here. We're gonna leave some oil back inside the pan. We're gonna use that as flavor for our hash brown. Then we're gonna go ahead and grab our potato and cheese mixture. You can see this is basically our final plate. So that's how big I want to try to get it at. Make a nice compact ball out of it, and then slowly kind of press everything down together. Try to get into a nice circular shape. And you want to cook everything here at a medium to low heat, so you get a nice crust, but you don't overcook everything. While that is finishing up, we can go ahead and just slice up our cherry tomatoes here. These we'll just serve as a beautiful fresh topping with our arugula to really counterbalance all that cheese that's in there. Once one side is properly cooked, you can go ahead and flip it to the other side. And you want to get it to that exact same color on the other side. And our final touch for everything, we're just gonna grate a tad bit more cheese, which we're just gonna melt right on top of the hash brown when it's ready. After a couple of minutes, you will see that it's basically ready. How do you know is by the cheese that we put inside starts melting out a little bit, then you know it's good to go. So we're gonna go ahead and just plate this up. And then now to all this, we're gonna grab some Sriracha. So instead of some tomato sauce, you've got some spicy Sriracha sauce, which I'm just gonna put right here on top of it. Then I'm gonna take my onion and bacon mix, put that right on top. A little bit more of my cheese. Then you can use a salamander or you can use a torch just to cook down that cheese. Once that's properly melted, we're gonna go ahead and add in our tomatoes. Just a couple slices all over the place. Some arugula, just to make you feel like this is slightly healthier. And finally, like any proper pizza, we'll finish off with some great extra virgin olive oil right on top. Just tell your friends that this is a regular dough pizza and have them freak out over the fact that there's a hash brown right underneath it. - Hey guys. If you're like me and wake up with a sweet tooth right away, I have the perfect Sour Patch watermelon smoothie that'll cure those taste buds and also give you energy for your morning. So to get started on the Sour Patch watermelon smoothie, I'm gonna make the citric acid mixture. So I'm mixing together sugar, lemon juice, and some salt. And it definitely mimics the Sour Patch watermelon sugar coating that's nice and sour. All right, so I'm gonna set this aside. And now I'm gonna get started on the pink layer for the Sour Patch smoothie. So I have fresh watermelon, and I'm gonna add in some frozen pineapple chunks and a lot of lemon juice. And I love using lemon juice in this recipe 'cause it makes the smoothie nice and sour. Okay, so now I'm gonna blend all of my smoothie ingredients together. All right, so this looks nice and smooth. Now I'm gonna grab my smoothie glasses. And I'm gonna coat each glass with the citric acid/sugar mixture, and I'm gonna put about a little over a tablespoon in each glass. So now I'm gonna take my pink layer, and then I'm gonna add it into these glasses. And I'm gonna do about 3/4 of a cup, and then the top layer will be the green layer that we'll do in a minute. It smells so good. So I think I went a little overboard adding the pink layers to these three glasses, so I'm just gonna set aside this one. Maybe a person running late to your breakfast party will get this one. So now I'm gonna get started on the green layer of the smoothie. So I'm gonna take the spinach. Here's my lemon juice. I'm gonna blend together the spinach, lemon juice, and pineapple chunks. So I'm gonna add the watermelon chunks now. So I'm just gonna mix these together, try to push the watermelon and pineapple down so you get it closer to the blade. Okay, so my green smoothie layer is done. And you could tell when it's done when the spinach leaves are fully incorporated into the smoothie, and it's a perfect green color. So now I'm gonna top off my pink smoothie layers and I'm gonna do just a little bit on the tops to really get that Sour Patch watermelon color. I'm gonna fill up these guys in a second, but I just really want to try the smoothie. This is kind of my breakfast pick-me-up right now. Oh my god. I love the smoothie so much. It totally reminds me of just going to the movie theater, having a bunch of Sour Patch Watermelon candies, but this will give me energy, thanks to the spinach and watermelon and pineapple. So you should make this at home. Cheers. - Today, I'm gonna show you how to make my chocolate and coconut cake oatmeal. It's like dessert for breakfast, which is honestly my dream 'cause I still get to be in my pajamas. To start, I am going to take this coconut milk, which is light coconut milk, and I'm gonna pour it in a pan and that is the base of our oatmeal. And then to that, I'm adding cacao powder, the chocolate, and some cinnamon. I like the warmness that the cinnamon adds to this oatmeal. And also vanilla extract and maple syrup, which obviously makes it sweet. And then a little pinch of salt. Bring that up to heat over medium. And this is what will flavor our oatmeal. And actually, you could just drink this as hot chocolate. This is like vegan hot chocolate, right? 'Cause it has the maple syrup, all of the spices, coconut milk, but I'm gonna add some oatmeal to this and some shredded coconut. And I made this recipe because I want to eat dessert for breakfast. So I get the flavors of a chocolate coconut cake in oatmeal. So I feel like I'm being healthy, 'cause it's oatmeal. Does that not work? We want to whisk this just to make sure all of the cocoa, the cacao powder is mixed in, and also the cinnamon. You don't want lumps of cinnamon or cacao. Okay. So bring this up to a simmer and then we will add in the oats and the shredded sweetened coconut. My vegan hot chocolate is about to simmer. Almost there. I'm gonna add old-fashioned oats and some sweetened shredded coconut. Then I'm gonna switch from my whisk to my spatch. And then you just want to reduce this to a low simmer and cook for 12 to 15 minutes. You want the liquid to thicken and the oats to cook. It becomes to this thick, decadent, rich, chocolatey oatmeal. Keep an eye on it. Stir it every couple of minutes. You don't want it to stick on the bottom. It's thickened up, and the oats are cooked, and the shredded coconut has plumped up and it just looks so good. I'm gonna remove it from heat and plate it up. Mmm. If you don't like oatmeal, I mean, I don't know what will make you like oatmeal if you don't try this like this. This will make you an oatmeal believer. I'm so excited. Okay, I have dark chocolate. I'm actually gonna heat it up. I know this seems weird but you get the best shavings when the chocolate's a little warmed by your hand. So just warm it up a little bit and then shave it with a vegetable peeler, so you get those nice curls. I'm also adding toasted coconut chips. I like the little bit of crunch that they add. And then I have fresh blackberries. There we go. Chocolate and coconut cake oatmeal. Dessert for breakfast, which is my favorite kind of breakfast. I'm gonna give this a try. So excited. It's so rich and chocolatey and indulgent. Yeah. This is so good. If you're looking for something extra-sweet and extra-decadent for breakfast, give this a try.

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