tomato basil omelette

Yes.  Yes, this is another breakfast post.  I make a lot of omelettes, but this is by far one of my best yet– the tomato basil omelette!  Oh yum!  Last week week when my parents came for a visit, we went to a local diner.  The wait was long, but well worth it.  Everything was so fresh and tasty to give that homey feel.  I ordered an egg white omelette there (surprise), but I got the most unique one on their menu; it had spinach, tomatoes, almonds with a drizzle of vinegar.  It was delicious!  That is where I got my inspiration for this morning’s creation.

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rum truffle macaróns

My favorite thing in the world to make?  French/Italian Macaróns.  I am definitely not talking about the coconut macaroons most Americans think of.  These delicate confections are made with a light almond flour (making them gluten-free), fluffy egg whites, and some kind of cream or filling between.  I first fell in love with this dessert when I went to France in 2009.  My first bite of a macarón was pure heaven–chocolatey, crisp, yet gooey on the inside, and filled with all different textures and flavors that just seemed to kiss my palette.  Every since then, I have been receiving macaróns for birthdays and holidays, but a a few years ago, I embarked on a journey to make these splendidly tricky desserts.

eggplant “parm”

Day two of my vegan challenge!  I must admit… I may have had a few bites of some Biscoff Oatmeal Cookie and thinking about it now, it probably was made with eggs.  This inspired me though, so for this weekend I will attempt to “veganize” the recipe!  For dinner however, it was 100% vegan!  I made my mom’s Eggplant Parmesan and made it gluten-free and vegan.