Shish Kabob Grilling Baskets

 

Shish Kabob Grilling Baskets Reviewed

We like to take advantage of the grilling season here in Western New York because around here the snow will be flying before you know it. Fran saw an advertisement for these shish kabob grilling baskets and she knew we had to have them.

Fran bought two sets of four of the grilling baskets. We had them for about three weeks, and I just couldn't wait any longer to give them a try.

I picked up two 10oz. steaks, one Rib Eye, and one Strip steak along with three boneless chicken breasts. For the vegetables, we used one green and one red bell pepper, one large onion, and fresh mushrooms.

Kabob Grilling Baskets:

I cut the steak and chicken breasts into cubes to fit the baskets, about 2-inch cubes. I marinated the steak and chicken overnight in Chiavetta's Barbeque Marinade. This is a perfect marinade for chicken and beef, we use this faithfully.  After marinating, I sprayed the kabob baskets with cooking spray and filled the baskets with the meat. We used six out of the eight baskets we bought.

 The cooking spray makes for easy clean up of the baskets.  Then, I seasoned them with Penzeys Chicago Steak Seasoning.  

Close the top of the basket slide the ring up to lock in place and you're ready to grill. I choose to load the baskets with all meat. But you can alternate meat and vegetables if you like. 

 I cleaned the mushrooms and removed the stems, cut the peppers, and onion. I marinated the vegetables for about 30 minutes with an 8oz. bottle  Wegmans Basting Oil. Then, I grilled the vegetables in a separate grilling basket.  

This is the end result right out of the kabob baskets. The steak grilled to an internal temperature of 125 degrees for a perfect medium-rare, and the chicken grilled to 165 degrees internal temperature. The vegetables were grilled until they were nice and tender but still a bit crispy.

In my opinion, the Kabob Baskets are amazing, I'll never use skewers again. As long as you spray them with cooking spray before grilling clean up is fairly easy.

Tip: The kabob baskets have wooden handles which makes it difficult to close the grill lid. I used a mini bread pan to stop the grill lid from touching the handles. This kept the grill lid about 3-inches from the handles and allowed me to keep some heat as they grilled.

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Set of 4 Kabob Basket, Black

 

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The Best Quick and Easy Low Carb Keto Pizza Recipe

Pizza is the most popular food in the world, according to TasteAtlas. A 2019 online survey of more than 2,000 U.S. adults ages 18 and older conducted by The Harris Poll on behalf of California Pizza Kitchen found that pizza was the #1 food Americans would choose if they could eat only one food for the rest of their lives.

Take-out pizzas from your local pizzeria and ready-to-bake frozen pizzas from the supermarket can be convenient and often tasty. Unfortunately, most are very high in calories, fat and carbs. Homemade keto pizza crusts based on variations of the popular "fathead dough" are a reasonable alternative to traditional pizzas crusts made with wheat flour for someone on a gluten-free or low carb diet. Making your own pizza with high-quality, fresh, wholesome ingredients also lets you control the nutrition of both the crust and the toppings. It can also be messy and, depending on the recipe, possibly time-consuming.

In this review, I’ll share a delicious, quick and easy low carb keto pizza recipe that you can get on the table in just 30 minutes from start to finish, using a frozen KBosh keto crust and your choice of low carb toppings. These gluten-free, keto-friendly frozen crusts are extremely low in calories as well as carbohydrates and come in several different flavors, both sweet and savory. They are also very thin, so they crisp up quickly and allow your favorite toppings to be the center of attention.

This quick and easy low carb keto pizza recipe is intended as a starting point that you can customize to your taste with your choices of KBosh keto crust flavors and yummy toppings.

This quick and easy low carb keto pizza recipe can be on the table in as little as 30 minutes!

Takeout Pizzas Are Loaded With Carbs and Calories

My husband and I are both pizza lovers and “foodies.” Until a few years ago, getting a large takeout pizza and a couple of big side salads was a frequent mid-week ritual for us. Our favorite was Bertucci’s Sporkie pizza, a wheat flour crust layered with sweet Italian sausage, ricotta, shredded mozzarella, grated Pecorino Romano and house-made tomato sauce, with extra toppings of roasted eggplant and caramelized onions. This scrumptious pie has a fabulous flavor and texture, but the nutritional profile is less than stellar. The large pies are cut into eight slices, and based on my calculation using Bertucci’s Main Menu Nutritional Information, our usual serving (1.5 slices) of a large Sporkie pizza with added roasted eggplant and caramelized onions weighs in at a whopping 840 calories, 13g of saturated fat, 60g of cholesterol, 1,815 mg of sodium, 76.5g of carbohydrates, 6g of fiber, 20 mg of sugar and 28.5g of protein!

After a serious health scare in 2019 gave me the motivation to lose nearly 60 pounds on a ketogenic weight loss diet, I decided to adopt a healthy, low carb lifestyle and find healthier, low carb alternatives to my favorite high-carb foods, and Sporkies became a thing of the past for us. I'm still hoping to perfect a delicious and easy keto pizza recipe with a crust that resembles the ones served at Bertucci's, so I can make a low carb version of our beloved Sporkie with roasted eggplant and caramelized onions. In the meantime, however, I have been experimenting with different, healthier, low carb pizza crust options.

Each KBosh Keto Crust has just 45 calories and less than 1 carbohydrate per serving!

Fathead Dough Keto Pizza Crusts vs. KBosh Keto Crusts

The most popular low carb and keto pizza recipes feature thin crusts made with some variation on "fathead dough," made with mozzarella cheese, butter or cream cheese, egg, coconut and/or almond flour and sometimes additional ingredients. Two good ones to try are the Keto Magic Mozzarella Dough recipe from All Day I Dream About Food and The Best Keto Pizza Recipe (Fathead Dough) from Wholesome Yum. Although I haven't yet found a recipe that produces a low carb pizza crust with the taste, texture and aroma of a traditional, wheat flour-based crust, these fathead dough variations offer a tasty and satisfying alternative for people who are watching their carbs.

KBosh Keto Crusts are made from many of the same ingredients as fathead dough, but they also contain low carb vegetables, such as cauliflower, zucchini, pumpkin, spinach or broccoli, depending on which flavor you choose. This gives them a somewhat different taste and texture than fathead dough type crusts and makes them lower in calories, fat and carbohydrates than regular fathead dough keto pizza crusts.

• Ready to Use. Keto pizza crusts made from fathead dough need to be made from scratch. KBosh Keto Crusts arrive frozen and don't need to be thawed. Just remove the package from the freezer, gently separate the two crusts and crisp them up in a nonstick frying pan for a few minutes before adding your toppings and baking.
• Lower in Net Carbs. Fathead dough based pizza crusts typically have 2–3.5 net carbs per serving. All KBosh keto pizza crust flavors have only 1 net carb per serving except the chocolate zucchini dessert pizza crust, which has 2 net carbs per serving.
• The Entire KBosh Keto Pizza Crust (3 Servings) Has Just 3 Net Carbs and 120 Calories! That's low enough to allow you to indulge in an entire pizza with low carb toppings, if you are so inclined.

KBosh keto pizza crusts are also gluten-free and much lower in calories and carbohydrates than other popular gluten-free pizza crusts, such as Udi's Gluten Free Pizza Crust (200 calories and 34g of carbohydrates per 1/2-crust serving) and CauliPower All About the Base cauliflower pizza crust (170 calories and 28g of carbs per 1/3-crust serving).

Note: I also plan to try a few keto pizza crust mixes and will share any that I can recommend in a future product review.

I made this delicious, quick and easy low carb pizza using a KBosh zucchini keto pizza crust topped with sauce, three kinds of cheese, asparagus and ham. Here it is fresh from the oven, ready to devour!

Customize Your Pizza Topping Choices to Suit Your Preferences and Nutritional Macros

Another great thing about making your own homemade pizzas is that you can easily tailor your choices of pizza crust and toppings to suit your mood, the contents of your fridge and pantry, your low carb or keto macros, and the rest of your day's meal plan. 

For example, I can lower the carbs and increase the protein by skipping the pizza sauce and topping my keto pizza crust with whole milk mozzarella, crumbled bacon or sausage, and maybe some fresh asparagus and mushrooms. On days when I can afford a few more carbs, I might add some low carb pizza sauce and fresh red bell pepper and swap out the bacon or sausage for diced or julienned deli ham.

Quick and Easy Low Carb Pizza Recipe With KBosh Keto Crust

Prep Time:

12-15 minutes

Cook Time:

12-15 minutes

Total Time:

24-30 minutes

Servings:

3 Servings

Ingredients

• Olive oil or avocado oil
  
• 1 frozen KBosh Keto Crust in your choice of flavor: Cauliflower, Zucchini, Mexi Zucchini, Italian Spinach, Broccoli, Kale or Pumpkin Zucchini
  
• Any combination of your favorite low carb pizza sauces and other cheese, meat and vegetable toppings, such as:

• Low carb pizza sauce with no added sugar, such as Rao's Homemade All Natural Pizza Sauce, Yo Mama's Classic Pizza Sauce, or Thrive Market Pizza Sauce
• Whole milk ricotta cheese
• Whole or part-skim mozzarella cheese, shredded or whole
• Fresh or frozen, sliced or chopped, raw or cooked mushrooms, asparagus, bell peppers, red onions artichoke hearts or other low carb vegetables, roasted garlic gloves
• Sliced olives
• Anchovies
• Cooked and crumbled ground beef, pork, turkey, chicken, or bulk sausage
• Cooked and crumbled bacon
• Cooked low carb breakfast, Italian or other sausage links, cut into coins, half moons, chunks or 1/3" to 1/2" dice OR cooked, crumbled, bulk low carb sausage meat
• Thinly sliced deli ham, diced or julienned
• Fresh herbs, such as oregano, thyme, rosemary or basil leaves

• Freshly grated, aged Parmigiana Romano cheese, as a final topping (optional) and to patch any tears or cracks that may develop while manipulating the fragile crust before it is baked.

Tools, Supplies & Equipment Needed

• Pizza stone and stainless steel pizza baking pan (both optional but recommended) OR a dark nonstick baking sheet
• Nonstick skillet
• Gallon-size zippered freezer food storage bag
• 6-inch wide, sturdy, heat-resistant, slotted turner spatula, safe for use with nonstick cookware
• 12x16" flat sheet of unbleached nonstick baking parchment (optional but highly recommended)
• Scissors
• Protective oven mitts
• Wire cooling rack or heatproof trivet
• Pizza wheel or rocker-style pizza cutter (preferred)

Instructions

1. If using a pizza stone, place it on an oven rack in a cold oven. Preheat the oven to 425 °F.

Important tip: Never put a cold pizza stone into a hot oven! These stones are usually made of either ceramic or cordierite, materials that can withstand high heat but must be heated gradually to avoid thermal shock, which could cause them to crack.

All the ingredients for my KBosh keto crust low carb pizza (excluding the grated Parmigiano Reggiano cheese and olive oil), prepped and ready to assemble.

2. Set out and prep your choice of toppings.

I forgot to take a photo when I was browning the KBosh pumpkin zucchini keto crust, but here is the KBosh zucchini keto crust I used for my three-cheese, fresh asparagus, ham low carb pizza.

3. Lightly oil the nonstick skillet with olive or avocado oil and preheat it for a minute or two over medium to medium-high heat. (Read why you should never preheat an empty nonstick pan.) While the pan is preheating, remove the KBosh keto crust package from the freezer. Cut open the plastic sleeve and carefully separate the two crusts. Slide the extra crust back into the plastic sleeve, seal it inside a large zippered freezer bag and return it to the freezer for storage.

Gently peel away the parchment from the remaining frozen crust and use the tip of the knife or spatula, if necessary, to carefully pry off the dessicant packet. Place the crust in the lightly oiled, preheated skillet and and pan-toast each side for 2–3 minutes, using the extra-wide, 6-inch slotted spatula to help you lift the edges to check the color and to turn over the crust after the first side is a rich medium brown. (Using an extra-wide turner to flip the fragile KBosh keto crust helps to lower the chances of causing tears or cracks.)

Tip: The KBosh crusts are very thin and somewhat fragile until they have been browned on both sides. To separate the frozen crusts, I slide the tip of a dinner knife or thin spatula between the parchment paper separators and slowly and carefully work my way around from the edges toward the center.If the crust develops any cracks or tears as you are separating the frozen crusts, prying off the dessicant packet or flipping the crust as you are browning it, see my quick and easy KBosh keto crust tear repair trick, below. Using freshly grated Parmigiano-Romano cheese and heat to "glue" the cracked or torn edges together works like a charm!

If using a round pizza baking pan, fold the parchment paper in half crosswise, then center the pan on the folded edge and trace around the rim, then trim off the excess, leaving a center gap for tab handles.

4. While the crust is browning, trim the sheet of unbleached baking parchment to fit your stainless steel pizza pan (if using) or fold the sheet of baking parchment in half lengthwise. Center the stainless steel pizza baking pan on the fold and trace around the edges to make a cutting template, leaving a 2-inch gap in the center to allow for tabs that will serve as handles. Trim the parchment along the guidelines as shown in the photo, then unfold the paper liner and center it on the stainless steel pizza pan.

Note: If you are using a dark nonstick baking sheet instead of the stainless steel pizza pan, I still recommend lining it with baking parchment to help absorb moisture from the crust and ensure that it doesn't stick to the baking sheet.

For a solid layer of ricotta over pizza sauce, place large, oval spoonfuls of ricotta in a flower pattern.

Then, with the back of the spoon. gently spread the cheese to fill in the gaps between the "petals."

5. When both sides of the KBosh keto crust have been cooked to the desired doneness, remove the pan from the heat and allow the crust to cool for a few minutes. Then, using the extra-wide slotted turner, gently transfer the cooled crust to the prepared stainless steel pizza pan or dark nonstick baking sheet, centering the crust on the parchment liner. Spread a thin layer of your pizza sauce, pesto or other sauce over the crust, leaving a generous margin of bare crust around the edges, especially if you plan to add a layer of ricotta cheese. You can add small dollops of ricotta evenly spaced on top of the sauce layer or, for a solid layer of ricotta over the sauce, use a larger spoon to scoop and place large, closely spaced mounds and then use gentle pressure to spread the soft cheese and fill in the gaps, as shown.

I topped the sauce and cheese on this KBosh pumpkin zucchini crust with red peppers and Portobello mushrooms, then sprinkled julienned ham across the top, distributing everything evenly.

6. Layer your remaining toppings in whichever order you prefer, taking care to distribute all the toppings evenly among all the slices.

I usually decide the layering order for each pizza based on the specific characteristics of the toppings I have chosen, including whether they are raw or cooked. For example, here is how I layered my toppings on the KBosh pumpkin-zucchini keto crust pizza I made last week while my husband and I were away on vacation. I started with a thin layer of pizza sauce, topped with a thicker layer of whole milk ricotta and then a layer of sliced whole milk mozzarella cheese. The vegetables came next. First, I built a low "retainining wall" from short pieces of fresh red bell pepper strips around the perimeter to help limit the spread of the melting ricotta and mozzarella layers in the hot oven. Then, I arranged fresh Portobello mushroom slices over the cheese in a symmetrical pattern (for even distribution) and tucked more red bell pepper pieces in between. Then I sprinkled julienned deli ham over the vegetables, added a dusting of freshly grated Parmigiano Reggiano cheese and a light drizzle of olive oil before placing my pan of "loaded" low carb keto pizza into the hot oven, atop the preheated pizza stone.

This low carb keto pizza with sauce, ricotta, mozzarella, red peppers, Portobello mushrooms, julienned ham, freshly grated Parmigiano Reggiano cheese and olive oil smelled amazing, hot from the oven!

7. Protect your hands with oven mitts, then open the oven and carefully place the stainless steel pie pan on the preheated pizza stone. Close the oven and bake the pie for 11–13 minutes, or until the cheese has melted and started to brown lightly. Carefully remove the pan from the oven and transfer it to a rack, then let it cool for a few minutes to let the crust and toppings set up a bit. Use the tabs you left on both sides of the parchment paper liner to transfer the pizza onto a cutting board. Use a pizza wheel or, preferably, a rocker-style pizza cutter (which won't drag the melted cheese around as you cut) to cut the pie into four or six slices. Serve each person 2–3 slices, along with a knife and fork if you make a "loaded" pizza with lots of toppings, like the ones in the photos. (The thin, flourless, gluten-free crust isn't sturdy enough to support that much weight if you pick up the slice with your fingers.)

Note: Each KBosh keto crust serves 3, according to the packaging, and 1/3 of a pie is a good serving size. However, since the calories and carbs are so low, my husband and I often cut the baked pie into four large slices and eat two large slices each.

Quick & Easy KBosh Keto Crust Tear Repair Trick

My Secret? Use Freshly Grated Parmigiano-Reggiano Cheese as a Strong, Tasty "Hot Glue" for Repairing Any Cracks or Tears!

The two frozen keto crusts usually are stuck together pretty firmly inside the plastic sleeve, despite the parchment paper separators. Being both very thin and frozen hard makes them fragile until they have been crisped up. They may crack (or an edge may break off) when you are trying to separate the frozen crusts or pry off the dessicant packet. Also, when you are pan-toasting a frozen KBosh keto crust, it will remain fragile until it has been properly browned on both sides and allowed to cool and crisp up, (which is why I highly recommend using a 6-inch-wide spatula/turner for lifting, flipping and transferring these crusts from the skillet to the parchment lined pan).

Fortunately, even if an edge breaks off completely, there's an effective, quick and easy fix.

See how one edge of this KBosh keto crust broke off completely? No worries! I started the repair by placing the pieces in the preheated, lightly oiled skillet, aligning the broken edges as closely as possible.

If a piece breaks off the outer edge while you are separating the two frozen crusts, lay both parts of the broken crust in the preheated, oiled skillet, taking care to align the broken edges. Then, sprinkle a generous line of freshly grated Parmigiano Romano along the entire length of the broken edges, as shown in the photos.

Sprinkle freshly grated, aged Parmigiano Reggiano cheese over the entire break and heat (or continue to heat) the KBosh keto crust.

As the crust heats up, within 30–60 seconds, the grated cheese will melt and form a sturdy patch across the broken edges.

After 30-60 seconds, the cheese will melt.

If the crust tears or breaks when you are checking for doneness or turning the crust over to brown the other side, patch the crack or break the same way, keeping the crust in the pan until the cheese has melted fully.

This repair trick works so well that I sometimes sprinkle a light, even layer of freshly grated Parmigiano Reggiano cheese across the top of my frozen KBosh keto pizza crust as soon as I add it to the nonstick skillet. This has several benefits. It adds flavor; it helps to reinforce the fragile crust as it is browning (I usually oil the skillet a bit more when I do this); and it helps prevent the pizza sauce from soaking into the crust. Just make sure you flip the crust when you transfer it to the parchment paper so the Parmigiano-Reggiano cheese layer is facing up!

As you can see, when I flipped over the crust to brown the other side, the melted cheese formed a sturdy patch that made the torn area one solid piece again.

Important: Don't try to substitute shelf-stable parmesan cheese that contains cellulose (basically sawdust - ugh!) as an anti-caking agent. For this purpose, you WANT the grated cheese to stick together so it melts into a stronger, more solid patch over your tear or crack!

KBosh Keto Pizza Crusts: A Delicious Investment in Healthy Eating

Like most keto-friendly prepared foods with healthy, high-quality, nutritious ingredients, KBosh keto crusts aren't inexpensive. But for the price of a takeout pizza, I can have a delicious, hot, low carb pizza made with fresh, healthy ingredients on the table in just 30 minutes, without leaving the comfort of my home.

After a long day, it's well worth it to me to be able to serve my family a yummy, healthy, low carb, high protein dinner with lots of flavor and very little effort.

The Best Quick and Easy Low Carb Keto Pizza Recipe by Margaret Schindel

Posts About My Keto Diet Journey

My First Year on The Keto Diet

Preparing to Succeed on the Keto Diet, Part One

Preparing to Succeed on the Keto Diet, Part Two

Low Carb Muffins & Cupcakes: Treats to Enjoy on a Keto Diet

Low Carb Keto Chocolate Yogurt Granola Chip Pudding Recipe

Good Dee’s Keto Cookie Low Carb Baking Mix Review

Hamama Microgreens Growing Kit Review & Success Tips

My Favorite Hamama Microgreens Seed Quilt Accessories

Keto Cheddar Cheese Biscuits With Chives Recipe

The Ultimate Keto Hot Chocolate Recipe

The Best Low Carb Keto Gift Ideas: Keto Gift Guide

The Best Low Carb Keto Cinnamon Muffins

Wholesome Yum Keto Bread Mix and Yeast Bread Recipe

The Good Chocolate 100% Organic No Sugar Dark Chocolate Review

The Best Advice to Maintain Your Keto Diet Weight Loss

My New Irresistibly Delicious Keto Cheese Crackers Recipe

Luscious Low Carb Keto Triple Peppermint Cheesecake Brownies Recipe

Quick & Easy Livlo Blueberry Scones Keto Baking Mix Review

Snack Better With The Best Healthy Keto Cookie Dough Bites

The Best Quick and Easy Low Carb Keto Pizza Recipe

The Best Quick and Easy Low Carb Keto Shortcake Cupcakes Recipe

Comparing the Best Keto-Friendly Chocolate Hazelnut Spreads - No Added Sugars

The Best Low Carb Keto Sandwich and Burger Buns Mix

Blueberry Biscuit Scones — New, Easy, Low Carb Keto Recipe

The Best Keto Pizza Crust Mix With 0 Net Carbs

An Unusual, Delicious Strawberry Chocolate Tea With 0 Calories

Delicious Sugar-Free Keto Cookies That OREO Fans Will Love

Healthy Pistachio Cherry Chocolate Chip Marshmallow Cereal Treats Recipe

Easy, Decadent, High Protein, Sugar-Free Rocky Road Cottage Cheese Ice Cream

The Best Quick & Easy Low Carb Sausage and Ricotta Calzones

How to Make Refreshing Vanilla Italian Soda (With or Without Cream)

Reviews of the Keto Diet by Barbara C. (aka Brite-Ideas)

My Personal Keto Testimonial

How I Stayed Committed to the Ketogenic Way of Eating

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Reviewing Sam's Pizza Crust Recipe

Pizza crust from scratch is easier than I thought.

Over the years I have tried to make homemade pizzas. And over the years I have repeatedly failed. But today I made homemade pizza, just the way I like it, using a pizza crust recipe from Sam's Place. My little pizzas turned out great and I can't wait to bake some more.

Sam's Homemade Pizza Dough Recipe

Sam's Place is a blog site with a collection of recipes. Sam's recipes are generally easy and tasty. He writes about his passion for "preserving family recipes and creating new ones". I visit his blog regularly and see that he shares quick and easy recipes. 

When I decided to try to make pizzas at home again, I went directly to his blog. I found his dough recipe here. I only needed yeast, oil, water, flour, and salt. 

I spread the dough out on the pizza stone - baking stones are great! I pressed the dough into a thin crust with my fingers. I didn't worry that they weren't round. On each pizza, I added sauce, mushrooms, cheese, and  coarsely ground black pepper. Yes, that is one of my little pizzas in the photo above.

Old Stone Oven Round Pizza Stone

Why I Tried Making Pizzas Again

Recently I was watching a cooking show on television. Lidia was making little pizzas for the grill. She gave me a craving for pizza. Grocery store pizzas are okay, but not my favorite. Pizzas delivered from a local restaurant are divine but expensive. And I never end up eating the entire pizza. Even if I try eating all the leftovers, I either forget or I grow tired of eating pizza and inevitably I end up wasting food.

In the past I have tried making my own pizzas. I don't remember making any pizza that tasted better than the cheapie pre-made pizzas in the freezer section. Frankly, I eventually gave up.

But after watching that television show with the grilled pizzas and remembering Sam's easy dough recipe, I gave it a try. I dug out my baking stone and started up my KitchenAid mixer. Also, I have had good luck using SAF instant yeast. Previously, I failed when baking anything with yeast. But between using the SAF yeast and the fact that my water comes out of my tap at just over 100 degrees, I have been successful making breads. And now I'm successful with making homemade pizza crust.

Imagine making your own pizzas, personal sized or extra large, thin or thick crust, just exactly the way you like them!

The second pizza I made today. Doesn't it look tasty?

Related Links:

Cynthia reviewed the Kitchen Aid Pizza Wheel. She recommends it because it is "strong, durable, and ergonomical". Take a peek at her review for more details. I need one of these.

I bought my KitchenAid mixer two years ago. I had always thought it was an extra and over-priced gadget that I didn't need. But since I have it, I LOVE IT!  This is a purchase I've never regretted. 

Heather has been a KitchenAid Artisian mixer fan longer than I have. In fact, her review helped convince me to get one of my own. Heather's article also includes information about the annual timing of sales on these mixers. Get that important information here. 

Sam also has a Fresh Tomato Spinach pizza recipe. I'll try that next. 

Because Lidia's Kitchen show is what started this recent pizza craving, I'm including a link to her Grilled Pizza recipe. Yum! 

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”

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A Salad for Breakfast? Let's Review!

Today I'm going to review the advantages of having a salad for breakfast and also share some delicious recipes to inspire your morning culinary adventures.

Yes, you read that right - a salad for breakfast!

 While it seems unconventional it's actually really nice and is an idea that's even backed by Harvard Health as being very beneficial. Incorporating salad into your morning routine can provide numerous health benefits and set you up for a productive and energetic day.

My First Breakfast Salad

Now I didn't come up with this idea all by myself, I was actually away for a long weekend with my husband a few years ago and we went to a cute cafe for breakfast. I'm sure you can guess what happened, they had a menu item called a Breakfast Salad.

I had never considered salad for breakfast, but decided to give it a go and surprisingly (to me) my husband decided to try it as well. A little side note here, my husband is usually a bacon, sausage, eggs, tomatoes, mushrooms, hash browns and toast kinda guy when we're out for breakfast. I thoroughly enjoyed this breakfast salad, but my husband not only enjoyed it but continued to rave about it for weeks afterward!

Photo by Lou16, design elements from Canva

So what was in this breakfast salad? It included mixed salad leaves, roasted tomatoes, a basic French vinaigrette and was topped with a couple of poached eggs and served with sourdough toast. It really was very basic, but the yolk from the poached eggs mingled with the vinaigrette and salad leaves really well and the whole meal was amazing.

I have tried to recreate this at home a couple of times, but when I do I usually cook the poached eggs so that the yolk is a little firmer and you don't get as much yolk running through the salad which is why the last couple of times I tried I switched to a couple of fried eggs and these worked really well (although they didn't feel quite so healthy!).

Why Should You Try a Breakfast Salad?

I actually googled a breakfast salad as I was curious to see if it was something other people actually ate and it appears that there are a number of different recipes out there and the benefits certainly support this as a great breakfast idea.

Check out these benefits:

Increased nutrient intake: Breakfast salads are a fantastic way to kick-start your day with a wide array of vitamins, minerals and antioxidants. You can pack them full of fresh vegetables, fruits and other ingredients such as eggs, nuts and seeds that all help to support your overall well-being.

Enhanced digestion: Fiber-rich vegetables and fruits found in various breakfast salads can promote healthy digestion, prevent constipation and keep you feeling full for longer. Incorporating fiber into your morning meal helps maintain a healthy gut and supports optimal digestive function.

Sustainable energy levels: Unlike sugary cereals or pastries, breakfast salads offer a steady release of energy throughout the morning. A combination of complex carbohydrates, proteins, and healthy fats helps stabilize blood sugar levels, preventing energy crashes and mid-morning cravings.

Boosted brainpower: Research suggests that a well-balanced breakfast positively impacts cognitive function, memory and attention span. Breakfast salads, right in brain-boosting nutrients like omega-3 fatty acids, antioxidants and B vitamins, can help you stay focused and alert throughout the day.

Breakfast Salad Recipes

Avocado and Egg Salad

Ingredients: Mixed greens, avocado, hard-boiled eggs, cherry tomatoes, red onion, bacon bits, lemon juice.

Arrange the mixed greens on a plate. Top with sliced avocado, halved hard-boiled eggs, cherry tomatoes, sliced red onion and bacon bits. Squeeze fresh lemon juice over the salad and enjoy.

Berry Spinach Salad

This is a salad that I have tried a few times and I have found it listed on Pinterest as a breakfast salad, I've only had it as a lunch/dinner salad and I've added mackerel to it as I'm not sure that it contains enough protein for a meal on its own, especially breakfast.

Ingredients: Fresh baby spinach, mixed berries (strawberries, blueberries, raspberries - side note I've also had this with just strawberries), sliced almonds, crumbled feta cheese, balsamic vinaigrette.

Toss the spinach, berries, almonds and feta chees together in a bowl. Drizzle with the balsamic vinaigrette and enjoy.

What About a Warm Salad?

I have also had a warm salad for breakfast (this is also a great Sunday night dinner when you need something quick and simple)

Ingredients: Crushed garlic, mixed salad leaves, cherry tomatoes, and eggs. Optional ingredients include roasted sweet potato, spring onions, and capsicum.

Add a clove of garlic (crushed) into a pan with some olive oil and let it heat up. When you can smell the garlic it's time to throw in the mixed salad leaves and let them wilt down, stirring. Once they have started to wilt throw the tomatoes and any other ingredients in to heat through, pop a lid on and take off the heat. 

Now cook your eggs, either poached or fried are great, when the eggs are ready transfer the salad to your plate and top with the eggs.

Will You Be Eating Salad for Breakfast?

So what do you think, will you try salad for your breakfast? Experiment with different fresh ingredients and let us know how you find it.

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Nature's Everyday Mysteries: A Book Review

The Mysteries of Nature

I've always loved learning more about nature. My library is full of field guides and other references to help me learn all I can about the natural world I see in my yard and in the wider area around where I live. That's why I couldn't resist picking up Nature's Everyday Mysteries: A field guide to the world in your backyard when I found it at a thrift store. It's part of The Curious Naturalist Series, and I'd like to get the rest of the series because I enjoyed this book so much. Let me tell you why.

Let's Consider Porcupines

I have never personally seen a porcupine up close. I've never seen one at all except in a zoo. Most of my information on this interesting animal came from reading The Adventures of Prickly Porky by Thornton Burgess when I was a child. Learn How I Learned to Love Thornton Burgess Books . That work of fiction was written by another naturalist. In his animal stories, the animals were dressed in human clothes and talked to each other, but their animal habits were accurately portrayed. Usually the animals interacted only with each other, with an occasional human encounter.

Sy Montgomery, in her Curious Naturalist Series, shares her own research and animal interactions. She says we can tell individual porcupines apart by their faces, just as we tell humans apart by theirs. This makes them easy to study because it's easy to follow individuals. Also, they won't run away from you unless you seem to threaten them.

Photo Courtesy of Pixabay

Ever wonder how porcupines mate? Montgomery reveals that mystery. Did you know that porcupines can not only quill other species, but also themselves and other porcupines. They can quill themselves when they fall out of trees. And, yes, they do occasionally fall out of  trees. God protects the porcupines from such incidents by putting a natural antibiotic in their quills so their injuries won't get infected. This also helps people who get quilled, not that you want to experience that. Montgomery tells you how to safely remove a quill if you need to.

Porcupine quills can kill. They do it by working their way farther under the skin by means of microscopic barbs until they puncture vital organs. Some African porcupines have quills a foot long.  One naturalist found 600-pound tigers that porcupines had killed this way. These are just some of the things I learned about these creatures from this book.

The Curious Naturalist: Nature's Everyday MysteriesCheck Price

How the Book is Arranged

This book is arranged by season. The chapter "A Porcupine's Private Life" was in the spring section, where one can also learn about bird courtship, ferns, frogs' mating rituals, and the life that can survive in various types of dry mud that come to life when rains liquify them to wet mud again. The author also discusses various kinds of edible wild plants here

One of my favorite chapters in the summer section was "Messages in Spiders' Webs." It seems that E.B. White wasn't as far off as we thought when he wrote Charlotte's Web, but it's only garden spiders that leave these messages in their webs. I didn't know all the other ways spiders use their webs until I read this book.

Spider Catching Fly, © B. Radisavljevic

Another fun summer chapter was "Never Sleep with a Skunk." This section also suggested activities kids can do with fireflies. In addition I discovered a lot I didn't know about tide pools, mosquitoes, fossils and rocks, invasive plants, and lightning.

The autumn section actually has a chapter "In Praise of Flies." As I wrote in another post here, I'm more interested in How To Trap Those Flies That Drive You Crazy than I am in observing them, but I still learned some interesting information. I enjoyed the chapters on mushrooms, animal migration, fall flowers, beavers, chipmunks and squirrels, and wild turkeys more.

Squirrel at San Miguel Mission

The winter section features many subjects I'd not thought much about before. Did you know that you can discern the history of some regions by looking at the trees in the landscape? I didn't. I was more familiar with what I read in "Tidal Treasures: Exploring the off-season beach." What I learned about the crow and the snowy owl was fascinating to me. I've never seen a snowy owl, but I have certainly seen crows. I didn't know how intelligent they really are.

The winter section finishes off with information on reading animal tracks and sign, how small mammals like the shrew survive winter, and the life below pond ice. I've never lived with ice and snow, so these chapters were all new to me.

My Review of Nature's Everyday Mysteries

Although the book calls itself a field guide to the world in your backyard, its illustrations are sparse -- only eight pen and ink drawings in its 152 pages. The drawings are detailed and of high quality. Since no other illustrator is credited, I'm assuming Montgomery illustrated the book herself. The book is actually a compilation of a series of nature journal columns Montgomery wrote for the Boston Globe. 

Rather than being an actual field guide in the usual sense of the word, the book is actually an aid to understanding the sights we normally don't think much about as we pass them. In the Introduction, Montgomery explains how she came to write the chapter on mud (originally a monthly column). One March the sights outside seemed boring. It would appear almost nothing interesting was happening to write about. Everywhere she turned she only seemed to see mud. She thought of visiting her friend's farm in the next town, but then she remembered that her friend's steep driveway was probably all mud. It was then she remembered how full of life dried mud became when water was added and got the idea for her column. When you read it, you will  never look at mud season the same way again. 

I recommend this book to anyone who loves nature and wants to look beyond the surface one sees. Its short chapters were just right for entertaining reading when I only had short amounts of time to spend. Like most nature books, it helped me better understand the intricacies of God's creation. I plan to read as many other books by this author as I can afford. 

You can find these books by this best-selling nature writer at Amazon.

The Curious Naturalist: Nature's Everyday MysteriesThe Soul of an Octopus: A Surprising Exploration into the Wonder of ConsciousnessThe Good Good Pig: The Extraordinary Life of Christopher HogwoodTamed and Untamed: Close Encounters of the Animal KindBirdology: Adventures with Hip Hop Parrots, Cantankerous Cassowaries, Crabby Crows, Peripatetic Pigeons, Hens, Hawks, and HummingbirdsTemple Grandin: How the Girl Who Loved Cows Embraced Autism and Changed the WorldInky's Amazing Escape: How a Very Smart Octopus Found His Way Home

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”

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