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| Greek yogurt with honey, strawberries, and Whole Foods cherry almond granola |
An arctic blast has swept through the east resulting in record low temperatures in the north east (and in other parts of the country as well).
When you can almost see your own breath in your bedroom, you know it is too cold outside, and I'm over it. Though my breakfasts normally look like this, it's too damn cold to eat a cold breakfast.
My mom is a talented cook and has taught me little tricks that add extra flavor to regular dishes. Cheddar grits with sautéed vegetables is one of my favorite breakfasts and takes little time to whip up.
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| Mushrooms, onions, and red & yellow peppers sautéed in olive oil and paprika |
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| Cheddar Grits |
Grits take roughly 5-10 minutes to cook (I am a fan of the Organic/gluten-free kind). Once all of the water has evaporated from the grits, add shredded cheddar cheese to the pot.
It is honestly so delicious.
