a) it’s Mexican-inspired and lord knows we love Mexican food

b) like the shakshuka from a few weeks ago, it can be made for breakfast, lunch or dinner. In fact, when I first made it, it was both breakfast and lunch because I wound up eating leftovers of it for the next few days

c) it’s hearty but still healthy so everyone is satisfied (with no guilt!)

d) it’s as simple as mixing ingredients together in a bowl (see below), spreading them into a skillet, and baking

This recipe / meal / post is special for so many reasons.

1. It’s been at the top of my to-make list for forever… or at least since I had a game-changing shakshuka on our West coast road trip last May. If you’re ever in Portland, Oregon get thee to Tasty n Sons.

2. It was my first time using my new Le Creuset skillet — a piece I had been yearning to add to my arsenal for some time and was lucky enough to receive as a gift from our wedding registry. You shoulda heard me howling with joy when I opened the box. (Part of me was waiting to make this dish til I had the proper pot to cook it in; now, it was finally time.)

3.  I was finally making something other than veggie omelettes and/or avocado toast for breakfast! It’s always something fast on the weekends cause I’m hungry after an early morning workout class or we’re getting ready to watch B’s show on CNN… but this shakshuka changed all of that. It takes a little bit more time than my usuals, but it’s worth every single second. It’s delectable and hearty without (of course) being unhealthy.

4. It was the last meal I made for B as a Shupak! Hence, “Shupak-shuka” as opposed to its traditional, given name: Shakshuka. I’m a Stelter now — we got married last weekend (!!!) — so this dish will always hold a special place in my maiden name-heart. To give credit where due, Lin-Manuel Miranda suggested a version of this name on Twitter, but I took it one step further.

Whatever you call it though, you’ll love it.

@JamieShupak You mean Shupshakshuka.

— Lin-Manuel Miranda (@Lin_Manuel) February 16, 2014

It’s time for episode 7 of TV Dinner on ulive and this one is going to blow your mind. It’s quinoa for breakfast. Maybe you’ve already had it and you’re all, Jam, you’re mad late to this. But for those of us who always thought of quinoa as a dinner food, this is a game-changer. The woman behind it? My new friend Liz Stein, founder of the incredibly successful and delicious granola company Purely Elizabeth. All of their food is free of soy, dairy and gluten and certified vegan as well. (Try the pumpkin fig granola and you’ll never eat another kind again.)

Anyway my friend Noah introduced me to Liz and I knew right away I had to have her on TV Dinner. But since her company’s granola recipe is a secret, she suggested we make this banana nut breakfast quinoa instead. I was hesitant about starting the day with quinoa cause I always thought of it as savory, not sweet, but this recipe won me over with the first spoonful. It tastes and smells like french toast because of the cinnamon and vanilla, but instead of the carbs and by proxy, guilt that comes with those slabs of egg and butter-drenched bread, you have a bowl of yummy superfood goodness.

You must try; it’s so easy to make. Liz brought up a good point the day we were filming, too: you can make a huge batch of plain quinoa and keep it in the fridge or freezer. That way when you’re ready for a little breakfast action, just heat it up and toss in the seeds and spices.

For more recipes from Liz and Purely Elizabeth, check out their Fall magazine which is full of great ideas. And there also may or may not be an interview with yours truly.

…or not so seedy, not so sticky — but definitely yummy — whatever consistency you please.

That’s the beauty of granola.

While my recipe is below, the best part about this homemade treat — and it is a treat — is that it is totally customizable. If you love coconut, knock yourself out and double my dosage. I know some people who add vanilla extract — that sounds delicious too. I’ve also read recipes that call for egg whites (to thicken and hold), cinnamon, nutmeg or even chocolate. So play with different spices, seeds and extras — see what you like — then let me know what you use, I always love trying new concoctions.

I know what you’re thinking now — this sounds like a lot of work, can’t I just buy granola in a store? Sure. But it’s not a lot of work, I promise — in fact, it’s the easiest thing you’ll ever make. PLUS, making your own is less expensive, so much healthier (the store-bought kinds are often loaded with sugar) and infinitely more delicious.

And you can make a huge batch that will last a month in an air-tight container. I always do — half for work, half for home — so I can eat it for breakfast or a snack. [I prefer mine with vanilla coconut milk yogurt and fresh berries.]

This time, I even made enough to bring a jar to my fabulous friend, Brew PR Queen @brooke, who had us over for a Super Bowl party yesterday. [jar + twine from the container store, a piece of a postcard — and voila — perfect hostess gift!]