Posts tagged ‘eggs’

December 20, 2013

Baked Eggs on Gruyere Toast with Scallions and Black Pepper

This can be a beautiful, simple breakfast or brunch, dinner, or lunch. I love eggs. I love how they make just about anything a meal. This is best served on unevenly sliced, imperfectly perfect slices of sourdough or a nice, hearty artisan loaf. Since this dish is baked, it is easy to serve a large crowd (brunch party anyone?). This recipe will serve four people or two very hungry people.

Ingredients

4 slices sourdough bread, or artisan loaf of your choice (this dish would work with any kind of sliced bread)

4 eggs

4 slices of thinly sliced gruyere or any choice of choice (but the flavors of this combination are spectacular)

1 tablespoon of chopped scallions

Black pepper, as desired

Directions

Preheat your oven to 350 degrees. In a baking pan or dish, spray with PAM or cooking spray (I used coconut oil spray from Trader Joe’s but butter or olive oil would also work). Layer the sliced bread on the pan and top with the cheese and one egg per slice of bread. Let the toasts bake for 15-20 minutes until the whites are cooked and the yolk is baked to perfection (which means nice and runny to me but feel free to cook it to your liking). The eggs can also be poached and then placed on the toasts but I haven’t figured out the prettiest poaching method yet!

 

Enjoy!

Top with scallion and black pepper to your liking.

 

xx

RE

December 20, 2013

Hangover Cures

June 4, 2013

Greek Yogurt Egg Salad with Mustard and Dill

Be good to yourself. If you don’t take care of your body, where will you live? Kobi Yamada

This week has been a blur (when hasn’t my life been a blur lately?) but a pleasant blur. The weekend was fun and pretty packed. I watched Pitch Perfect with my best friend and we had some awesome cheeses (a pretty smooth mushroomy brie, the world’s oldest cheddar, and a strong blue cheese) from Di Bruno Bros, fresh summer fruits (gorgeous kiwi, ripe mango , and some awesome Cinnamon Olive Oil Chocolate Torte. It was a much needed break from the week with refreshing wine and laughs. Her beautiful cats always make me smile and so does she.

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I went to Farmacia again on Saturday, for brunch this time, which is by far their better meal. so if you are in Olde City and want to have a great brunch, they have it. I had the crabmeat omelet with spinach, mushrooms, and tomatoes, and a side of aged cheddar grits with some hearty multigrain bread. The Farmacia brunch deal is pretty spectacular because there is half off drinks for the whole brunch menu, so it is a great time to get a five dollar mimosa, or in my case a Bloody Mary. Guys, I cannot stress to you how delicious this Bloody Mary was. It is not one of those drinks I order often so it was even more of a unexpected delight. I love savory drinks, and their signature Bloody Mary was the perfect blend of savory with spices and acidity. Sorry I didn’t take a photo before I gulped half of it down! I could not control myself, it was that good.

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This egg salad recipe is fabulous. I made in in 5 minutes after a long day of yoga classes and feeling sore. I start strength training this week so I am upping my protein. This has the perfect tang from the Greek yogurt and the salty, fresh taste from the fresh dill herbs, and the kick from the mustard. Perfectly easy to make on a Sunday to make lunch for the week, easy to take to work or to the park, and no heating! Perfect for summer weather. How is it June?!

Ingredients

Serves 2

4 hardboiled eggs

4 tablespoons plain Greek yogurt

2 teaspoons or more, to taste of horseradish mustard, or mustard of your choice (Dijon would be oh so nice)

Freshly ground pepper, to taste

1 teaspoon apple cider vinegar

Pink himalyan salt, about 1 teaspoon

3 or 4 sprigs of dill. chopped

Directions

Chop hardboiled eggs finely or roughly, depending on how you like your egg salad. Top with yogurt and ACV. Add mustard and mix well. Top with spices and mix well. Spread on crackers or sprouted bread like I have featured here or great with romaine leaves.

xx

R

 

 

May 29, 2013

Shrimp Frittata with Spinach and Crunchy Quinoa Topping

Frittatas are such a good way to refuel after a workout and it is not uncommon for me to boil some eggs for the week as a take along snack. Eggs get a bad rap sometimes but they are delicious, and full of awesome nutrients. This dish is fresh and simple, and you can make it when you have some time on a Sunday if you want to food prep for the week. I usually steam a couple bags of veggies like broccoli or zucchini and take it to work for the week so I always have veggies on hand with fresh herbs and lemon for flavor. It takes the worry out of my day because I don’t have to go searching for lunch somewhere that is a good option for me around where I work, and buying lunch everyday adds up. Feel free to modify this recipe to your tastes!

 

Protein packed and delicious, many of these can be prepped the night before for easy assembly. The quinoa, eggs, and shrimp are just added protein for great muscle healing, so if you don’t want to make this with a protein the eggs are simple enough and taste amazing with toasted quinoa. I like to serve this on a bed of greens like kale or a side of avocado. Superfood plate anyone?

Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Fresh herbs, greek yogurt, toasted quinoa sprinkled in shrimp and egg frittata with spinach and the creamy tang of Greek yogurt.

Ingredients

Fresh herbs, I used dill and some parsley

1/2 cup shrimp, I used canned baby shrimp but if you are worried about canned foods, feel free to use fresh or jumbo shrimp

1 cup baby spinach, julienned

1/4 cup greek yogurt, plain or plain regular yogurt

1/4 cup toasted quinoa, (just place dry quinoa in an oven for 10 minutes or so at 350 degrees)

4 eggs, 2 egg whites, lightly whisked

2 tablespoons nonfat milk

1 tablespoon nutritional yeast for topping or parmesan

Directions

Preheat oven to 350 degrees, and spray a baking dish with coconut oil or any oil you usually use to bake with. EarthBalance is also a great choice. I used a round pan but feel free to use any baking dish you prefer. Mix all ingredients well except for the toasted quinoa. Pour the frittata mixture into the oiled or buttered dish and place in the oven for 8 or 9 minutes until the frittata is almost done. Add toasted quinoa and parmesan/nutritional yeast on the almost set frittata and place back in the oven to finish cooking, about 5 more minutes.

 

xx

R

May 28, 2013

Coconut Loaf from Sprouted Kitchen

I have a love affair with this blog. I have made some of her recipes when I had checked out the cookbook from the library. I love his crisp photographs and her way of writing. They come up with really incredible recipes, and I like reading about them and their lives. Any life that is filled with love, laughter and whole foods seems like a good one, no?

I love the flavor of this loaf because it is a loaf cake hybrid recipe, and it manages to have the perfect amount of coconut flavor even though you are using three different sources of coconut (oil, milk, and toasted coconut). The recipe suggests serving the loaf slices toasted, which would also be incredible. I went to a BBQ tonight and brought this cake over, and it was a hit. We ate it with vanilla ice cream and fresh hand picked strawberries.

Coconut Loaf (from the Sprouted Kitchen Cookbook)

1/4 cup coconut oil, melted, plus more for the pan

2 cups unsweetened shredded coconut

3/4 cup turbinado sugar (I used light brown sugar)

3/4 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

1/2 teaspoon freshly grated nutmeg

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (I used Pink Himalayan Salt)

2 eggs

1 (13.5-ounce) can coconut milk

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1 cup powdered sugar

Preheat the oven to 350 degrees. Grease an 8.5-inch loaf pan with a thin coat of coconut oil.

Spread the shredded coconut on a baking sheet and toast in the oven until golden brown, about 4 minutes. Set aside 1/2 cup for topping the loaf.

In a large mixing bowl, combine 1 1/2 cups of the toasted coconut and the sugar. Sift in the flours, nutmeg, baking powder, baking soda, and salt and stir to combine. In another bowl, whisk the eggs together, then whisk in 1 cup of the coconut milk, the coconut oil, and the vanilla. Gently stir the wet mixture into the dry ingredients until just combined. Pour the mixture into the loaf pan and bake until a toothpick inserted in the middle comes out clean, 45 to 50 minutes. Remove from the oven and let cool to room temperature.

While the loaf is cooling, combine 1/4 cup of the remaining coconut milk and the powdered sugar [it helps to sift it] and mix until there are no lumps. Add more sugar or coconut milk to taste, depending on the consistency you prefer. Pour the glaze over the cooled cake and sprinkle the remaining toasted coconut on top.

Recipe by Sprouted Kitchen

xx

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April 13, 2013

Two Ingredient Pancakes

Recovering from some stitches on my back means a lot of time where I can work on the blog, which is always nice. I couldn’t type with both hands until yesterday, and it forced me to take some time away from computers. From someone who spends over sixty hours in front of one a week, it is more than nice to take a mini vacation. Now that it is getting nicer outside, I am able to take walks outside and take a break from my desk, which is also pretty fabulous.

I had to take most of the week off from work, thankfully I worked long enough that I have sick leave. This all feels quite adult, me requesting days off and then getting paid for said sick days, and then dreading next week because I know how much work will have accumulated, but then knowing that there is so much work to be done next week. Ugh. I want to be in school forever sometimes.

Since it is on my back, and the skin needs time to grow back, which isn’t pleasant, I can’t even hit the yoga mat for a while either. I have plans to possibly go to a farmer’s market tomorrow morning since I am not as sore as the first two days, but we will play it all by ear. I can’t even drive really since any sudden movements causes stress on my back. This means a lot of time watching movies, which is one of my favorite ways to relax. Today I saw Extremely Loud and Incredibly Close, which was honestly incredible. Children of Men and Safety Not Guaranteed were also on the list today, in case you guys needed some good movie recommendations.

These are incredible  and two ingredients, so I can’t really take credit for them, but whoever decided to combine ripe bananas with eggs and make them into pancakes is a genius. The ripe banana adds just the right amount of sweetness and they retain their pancake shape very well. They are also very toppings friendly, and I had fun mixing different combinations.

Ingredients

1 ripe banana

1 egg

Walnuts, optional

Chocolate chips, optional

Cinnamon, optional

Chia seeds, optional

Berries, optional

1 tablespoon natural peanut butter, optional

Earth Balance buttery spread

Directions

Mash the egg and banana together until well combined. Add toppings if desired. In a skillet, add some Earth Balance and melt. Take a small amount of the mixture and pour into the skillet. They should retain their pancake shape pretty well. Cook until golden brown on each side, about two minutes on each side. Serve with your favorite toppings like berries and pure maple syrup.

You can make this a nutritional powerhouse breakfast if you want to have a green smoothie as well.

April 12, 2013

Broccoli Fritters

This one is cheap, easy and fun to make!

Ingredients

1 teaspoon olive oil

4 cups cooked broccoli, I used frozen

2 eggs, lightly whisked

2 tablespoons parmesan cheese

1 teaspoon red chili flakes

2 tablespoons nonfat milk

1/2 cup panko breadcrumbs

Oregano, a pinch

Directions

Combine all ingredients and form into patties. Lightly coat the bottom of a frying pan with olive oil and cook patties until golden brown on both sides.

Enjoy hot or keep refrigerated for 3 days.

x

R

April 4, 2013

Mexican Egg Pie

Recipes are simple. Food is simple. At least it can be.I am no master at making an elaborate roast or cooking a stew (yet), but I have learned how to use so many different kinds of foods that it has made cooking much more enjoyable. Ingredients that I did not know existed, like chia seeds and coconut oil, are now some of my trusted staples. Machines that I barely used last year are now my favorite toys. I use my blender and juicer often, and I find that I hardly ever eat frozen meals or processed foods anymore. I am picky about what I eat, but it has served me well.

I like to make this on the weekend when I cook lunch for the week, since the weekend is usually when I cook. During the week, I just replenish my juices or smoothies as I need them. There is something calming in making a big batch of food. It keeps things simple, when the week is hectic enough in the first place, and I am more of a grab and go girl. I like my peppers sliced by me on Sundays, in plastic bags with a side of hummus I pack in small plastic boxes, bento style. Lunch takes me to a peaceful time. I like my green juices frozen so they last cold and fresh for me on a long day. I like plastic blue bottles that have paid for themselves, filled with green smoothies of spinach, avocado, coconut oil, frozen berry blends, mango tropical blends, or apples and pears.

Lighter than other versions, and a fiesta in your mouth (see what I did there?). The Greek yogurt adds a nice creamy touch that would probably have been added with sour cream otherwise. Avocado, as nature’s butter, adds a decadence to this dish.

Ingredients

1/4 cup nonfat plain Greek yogurt

6 eggs or 3 eggs and 1/2 summer squash, grated

1 avocado, diced

1 cup spinach

Parsley, as desired

Cilantro, as desired

1 cup diced tomatoes

1 cup diced red bell pepper

1/2 cup nonfat milk

Earth balance, for greasing the baking dish

1/2 cup red kidney beans

1/2 cup sharp cheddar, shredded

Directions

Preheat oven to 350 degrees, Lightly whisk eggs and Greek yogurt or egg and summer squash mixture with yogurt. add in 1/4 of sharp cheddar or desired cheese of your choice. Mix in spinach, herbs, diced tomatoes, and nonfat milk. Pour into a greased baking dish (round works best) and top with beans. Top with remaining sharp cheddar. Bake until golden on top and the frittata isn’t runny in the middle, about 20 minutes. Top with sliced avocado and serve for a breakfast for 6 or throughout the week. Great as a breakfast, lunch or dinner and has the hearty veggies and protein to keep you going.

xx

R

March 31, 2013

Spring Frittata with Asparagus, Leeks and Sweet Peas

This is a green spring favorite, and since I am also a self diagnosed mushroom addict, I added those as well. Frittatas are a fabulous way to enjoy your veggies and get in a fabulous dose of spring for breakfast. I don’t usually make sweet breakfasts because I am more so a savory person in the morning, but breakfast food is so versatile to me. This is something that would be great paired with a fabulous side salad with massaged kale (balsamic, dijon and black pepper are great together) for a quick easy to reheat lunch (super work  and school friendly). I love delicious meals that have some great nutritional power because who doesn’t love those meals that taste great and do great things for your body? With some green superstars like leeks, peas, asparagus, and mushrooms, you cannot go wrong. Get a gorgeous wedge for breakfast with some soothing mint tea, some coffee with cinnamon and some orange slices or some slices of toast if you want.

Ingredients

Serves 4

5 eggs

2 leeks, cleaned and diced

1 cup fresh English peas

1 /2 cup asparagus spears, cut into bite sized pieces

Goat cheese crumbles, as desired, or cheese of your choice

Fresh herbs, assorted, I used fresh flat leaf parsley and basil

1/2 cup nonfat milk, or whole milk (But I never keep this around the house so I use nonfat and I don’t taste much of a difference)

1 teaspoon Dijon mustard

1 tablespoon Greek yogurt, plain

Sea salt as desired

Freshly cracker black pepper, as desired

1 cup baby spinach leaves, julienned

Mushrooms, optional

Directions

Preheat oven to 350 degrees. Grease a baking dish, in your desired shape (round probably looks the prettiest). Spray the baking dish with PAM or coconut oil or olive oil. Whisk eggs and then add all ingredients except the cheese. Pour egg mixture into the baking dish and bake for 30 minutes or until the mixture has set. Keep an eye on this in case the edges brown quicker in your oven than mine.

Happy spring cooking everyone!

xx

R

March 26, 2013

Pesto Scrambled Egg Whites

Personally, I like my eggs whole. I love that egg whites give you so much protein, but the yolk houses so many awesome benefits for you. However, I do understand that people want to lower their cholesterol and if you are eating your eggs from other sources like baked goods or breads, you may want to stick with some egg whites to give you the energy you crave in the morning rather than break two eggs. I buy the carton egg whites instead of using actual eggs in a carton because I don’t like to waste. I have read that egg yolk is called nature’s most delicious sauce, and I could not agree more. Avocado is nature’s butter. Look at nature giving you all the things you need. Go nature!

Pesto is amazing and adds so much flavor to everything. I will not like that it is one of the most addicting sauces. I prefer pesto to red tomato sauce any day. You can add the jarred kind, which is still delicious albeit a tad high in oil and sodium, but making your own is incredibly easy if you have basil, walnuts (cheaper than pine nuts), parmesan, pepper, and olive oil. Simply pulse 2 cups fresh basil leaves, or kale, or spinach (let’s get some nutrition in there), and add 1 cup walnuts and some parmesan and olive oil until it is a sauce like mixture. Keeps well in a glass jar for a week or two (if it ends up lasting that long)!

Here is the pesto recipe if you are interested! I used kale and garlic because I like that tangy taste and it was a tad too mild for me the first time around.

PESTO

5 leaves, dinosaur kale or flower kale, or any kale that is on sale (See what I did there?), stems removed and washed

2 tablespoons parmesan

Freshly cracked black pepper

3 tablespoons olive oil, I used light olive oil because I like the taste a bit better, since it does not overpower the dish

1 teaspoon minced garlic

1/2 cup walnuts

1/2 lemon, freshly squeezed

Directions

Process in a food processor. I used a blender that is high powered and it did the same thing, and add more olive oil until you get the right consistency. This is more of an experiment than anything as well, and please feel free to use fresh basil leaves instead of the kale, I am just a kale addict.

Take the freshly prepared pesto and toss with egg whites (I used 2). Serve with whole wheat toast or your favorite bread with a side of avocado sprinkled with olive oil and sea salt if desired.

Breakfast of the gods, no?

xx