Tag Archives: Eggs

Weekly Eating – 1/14/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

The weekend with the sister in law was super fun. I love having people visit so I can cook for them, and an excuse to go out too. She liked Durham, and I think she wouldn’t be too mad if she ended up moving here. 

quail eggs

The birds are laying pretty well, I’m getting 3 eggs a day on average, sometimes 4. And the soy sauce is starting to get some color to it. I try to keep it by the window with the blinds open so that it gets some sunlight, that is supposed to help it darken.

soy sauce fermenting

Monday:

Breakfast – Peaches & Cream oatmeal. 1/2 cup oats + 1/2 can of peaches, microwave 1 minute, stir. Add 1 tbsp ground flaxseed and a splash of almond milk, microwave 1 more minute. Done.

Peaches and cream oatmeal

Lunch – leftover red beans and rice, with some roasted broccoli and cauliflower. Clementine for dessert.

leftovers

Dinner – Teriyaki tempeh! One of my absolute favorite things to do with tempeh.

tempeh teriyaki

Tuesday:

Breakfast – wasn’t very hungry, so I just had an apple. Clearly, I need to remove my current nail polish…

pink lady apple

Lunch – leftover pierogi: mashed potato and applesauce. With some fresh cherries.

pierogi and cherries

Snack – hummus & cucumbers

hummus and cucumber

Dinner – Polenta and charro beans. The polenta was supposed to set in cans so I could cut them into rounds, but that didn’t work. So I just plopped it in a pan and baked it. And the charro black beans are a friends’ recipe that is super tasty.

polenta and charro beans

Wednesday:

Breakfast – accidentally skipped it…

Lunch – leftover rice and roasted veggies with falafel balls and hummus, big salad on the side

falafel balls and salad

Dinner – Simple: pasta shells with organic mushroom sauce, edamame on the side. And I found Lienenkeugel Berry, so yeah, that’s my favorite light beer and I bought some.

pasta night

Thursday:

Breakfast – Strawberry and peach oatmeal. Handful dried peaches sliced, 1/2 cup oats, 1 cup water. Microwave. Add some fresh diced strawberries and chia seeds, microwave again.

strawberry chia oatmeal

Lunch – leftover beans and polenta with avocado

leftovers

Dinner – out to the Carolina Brewery in Chapel Hill. I had the Veggie Burger and fries. It was really good, hearty with black beans and some subtle spice. The slaw was meh. But the honey wheat beer was darn good. 

veggie burger

Friday:

Breakfast – leftover sweet potato waffles with berry sauce. Just microwaved a cup of frozen berries with some maple syrup and blended it with an immersion blender.

sweet potato waffles

Lunch – repeat of yesterday’s leftover lunch, plus salsa

Snack – hummus and veg

hummus with veggies

Dinner – dinner party at a friend’s house. She made an amazing salad with pulled pork and a creamy cilantro sauce. I am totally willing to break veganuary for the sake of hanging out with good friends and catching up since the holidays. Plus it was damn good!

pulled pork salad

The Weekend

This weekend I have a Durham food tour on Saturday, so that should be fun. And we got invited to hang out with our neighbors on Sunday. Looking forward to getting to know them better. Since Monday is a holiday, I think that will be the around-the-house productive day. 

Food Total: $173.08

Yeah… I didn’t want to admit to this but I can’t lie to yall. I went to the store with the intention of buying 3 things, for a total of $12. But then I saw the clearance cart, with some things we use often at a ridiculous deal. When something you need that is usually $43 is marked down to $13, you buy it all!

Then I made the mistake of calling the boy to see if he needed anything while I was at the store. He has recently become hooked on the dried fruits and nuts as a snack too, so we are now basically out, and he requested more. And to balance the $50 of healthy food, we also ended up with $50 worth of beer haha

Staples $49.44 Fruit/Veg $12.11 Extras $111.53
dried apricot 15.99 bananas 1.35 stuff 52.8
dried prunes 11.49 avocado x10 5 cracklin oat bran 4.99
pitted dates 10.99 tomato sauce x4 5.76 leinenkeugel 14.99
dried cranberry 2     blue moon seasonal x2 29.98
raisins 4.49        
dried peaches x2 4.48     tax 8.77

 

Well, next week is another chance to do better.

 

How about you guys? Did you have a learning week or an awesome week of wins?

Veganuary: What is it, should I try it?

 

So, if you recall, one of my main health goals for 2019 is to do a Veganuary: one month of eating vegan (with a few caveats). This will  definitely also help kickstart my goal to follow Dr. Greger’s Daily Dozen checklist of healthy foods you should eat every day.

Dr McGregor Daily Dozen

I’ll be drawing inspiration from their website’s many free monthly vegan meal plans, and will try to use their free downloadable template too. (But I’ll probably end up just writing in meals on the whiteboard like I usually do).

Curious to know more? Read on…

What is Veganuary?

Veganuary actually started in 2014 in the UK as a nonprofit. It has since grown by leaps and bounds every year, with more than 250,000 people in 193 countries signing up for 2019.

From their own site: “Veganuary is dedicated to changing public attitudes, while providing all the information and practical support required to make the transition to veganism as easy and enjoyable as possible.”

So, before you start rolling your eyes and saying “I’d DIE without cheese!”, just realize it doesn’t mean you have to never eat those things you love ever again.

Just try one day, one week, without it.

Try ONE plant-based meat or cheese alternative. Try one meatless meal, there are plenty out there. I bet you eat some already without realizing it. Veggie lasagna, a million kinds of soups, salads, curries, tacos, pasta, all kinds of ethnic foods like Ethiopian and dal.

I bet you can make it one week. And then keep going, for one month.

Why should I try vegan for a month?

There are a ton of different reasons why people try or choose a vegetarian or vegan diet. If any of the below things are of concern to you, then give it a go.

Health -it is no secret by now that vegetarian and vegan diets are crazy good for your heart and your health and lowering your cancer risk. I don’t want to belabour the point too much, but whole grains, legumes, and veggies are f*@%ing good for you. Eat them.

Nutrition – today’s industrial, monocropped, chemicalized, carbohydrate-and-corn based “foods” are basically leading to a double pronged epidemic of obesity and malnutrition. Think about how crazy and confusing that is. Meanwhile, plants are jam-packed with the fiber, vitamins, and minerals your body is so desperately craving, which it uses to maintain blood pressure, rebuild cell walls and proteins, and keep your guts working normally.

Environment – if you think about what it takes to raise an animal to slaughter weight, you realize all the resources that go into it. Tons of food, perhaps literally, that had to be watered and fertilized and processed and trucked to where the animals live. Water, for them. Probably some amount of antibiotics or medications. Several months or possibly years of feed and care.

Then they must be transported to wherever they will be processed, be processed so they use electricity and manpower and machinery, then be packaged up and transported to the store, and finally be transported to your home. So each 1 pound of pork or chicken or beef costs gallons of water and oil and feed. Meanwhile, one pound of raw barley, oats, tomato, beans, or zucchini also takes water and oil, but far far less. A diet heavier in plant products than animal products is easier on the planet with very few exceptions.

Money – any diet can be as cheap or as expensive as you want it to be, depending on how much self control you have at the grocery store and how good your home cooking skills are. Unfortunately, due to demand, it is ususally cheaper to prepare convenience foods with animals, like a $12 salad versus a $8 burger. But it is always cheaper to cook at home, and better for you too. Want to know more about just how you could save nearly $200 a year by trying vegetarian? Read here, here, here, here, and here.

Animals – the industrial scale food production system is horrific. Just watch any documentary like Forks Over Knives, Food Inc, etc. or do some basic internet search. Beaks and teeth and tails cut off, animals crammed into living spaces just inches larger than they are, constant streams of antibiotics and growth hormones just to keep them alive and increase profit per pound, substandard and contaminated feed. Opt out of the industrial system at the very least, and if you eat animals, choose ones that were raised the way nature intended, out in the open on fields of grasses and bugs. Find a Farmers Market near you, there will definitely be people there you can ask.

tomatoes cucumbers and peppers

How do you Veganuary?

One of the New Years’ Goals this year is for the boy and I to do a one month Veganuary. I foresee this not being too tough a challenge, as we already eat a large volume and variety of plant based foods. This will be harder on the boy, without turkey burritos, but I will try my darnedest to make him enjoy it with creative cooking!

We do have some specific caveats to our Veganuary, which is more like a “healthy-foods-only-anuary”, but that’s not as catchy.

  • Animal foods we raise are okay. My quail eggs specifically.
  • Animal foods that meet very strict criteria are okay: basically free range and/or mostly pastured, no added hormones or antibiotics or other non-medically-required chemicals. I.e. the dozen free range chicken eggs a friend gave to us for Christmas.
  • No wasted food. If someone gives us a consumable gift, that can’t be preserved, we will eat it. Like a delicious banana bread loaf.
  • The boy will keep using plain Greek yogurt on burritos and such. Because I don’t want this month to be torture.
  • I will eat honey, dates, and things made with yeast. Because that definition of vegan is too strict for me. I’m in it for the health of it.

And that’s pretty much it! If it is made from or literally is a plant, we will eat it. We are trying to check all the boxes on the Daily Dozen by starting with a smoothie containing frozen berries, flax, and amla powder, with occasional banana or other fruit or almond milk or chia seeds tossed in. Lunch and dinner will be leftovers or a rotation of meals I know we like and new ones we will try together.

Is it too late to start?

No way! Just because it is no longer January 1, you can still start wherever you are.

You don’t even have to commit to a full month if you don’t want to.

Try vegan for one week maybe. Or go all in and do 6 months, it is up to you and your family. But I highly recommend giving it a shot, at least once. Worst case you end up finding new foods you might not have known about before.

Best case?

You feel better than you have in years, you get off all long-term medications, your skin clears up and is radiant, your hair and nails are shiny and strong, and you are as regular as a clock.

What do you have to lose?

 

 

What do you say? Would you try eating more plants?

Microwave Eggs Benedict For One

 

So you’re rushed for time, you’re a total zombie in the morning, you just don’t feel like it, you don’t have time to sit and eat. Think that means you should skip breakfast?

Think again!

In only 45 seconds, you can have a healthy, wholesome, delicious, and totally portable breakfast. All you need is:

  • 1-2 eggs
  • 1 piece of bread or toast
  • A cup full of water
  • optional: handful spinach, onion, mushroom, peppers, etc.

Step 1: Fill a cup with at least 3-4 inches of water. Dump an egg into the water whole.

Step 2: Microwave the egg! The water will boil, poaching it to perfection. Microwaves vary in strength, mine was cooked at about 35 seconds, and the yolk solidified around 50 seconds. Experiment until you find your perfect balance.

Step 3: While the egg is in the microwave, put the bread in the toaster or onto a plate. Once the egg is done, carefully dump out the water, it will be hot, and plop the egg onto the toast. Done!

I sprinkled mine with some garlic salt & paprika, and it was positively delish! This would work equally well with an English muffin. If you have some spare time after all, you can make a simple Hollandaise sauce:

  • 1 egg yolk
  • 2 tbsp melted butter
  • 2 tbsp lemon juice
  • sea salt to taste

Blend all ingredients in a blender or with a fork. Pour over eggs.

Make Ahead Egg Muffins

 

Usually, my morning routine looks something like this:

6:10 – hit snooze
6:17 – hit snooze
6:24 – finally get up, go make coffee
6:25-7:15 – enter a black hole in space and time
7:16 – realize I’m gonna be late if I don’t move it
7:17-7:20 – pack lunch, maybe breakfast
7:21-7:30 – run out the door and pray for light traffic

Now, I don’t know what your mornings are like. But if you’re anything like me, you like your sleep and don’t have time for a long and leisurely brekkie every day. And if you do, good for you! You can still use this quick-and-easy make ahead recipe and then have more time for you in the AM.

Make ahead egg muffins in muffin tin

These egg muffins are so simple, and you make a dozen at once. That way you can put 2-3 in baggies and refrigerate or freeze. Then breakfast all week is only a push of the microwave button away! You can scale up to feed a big family, or even make just one serving by mixing 2 eggs and desired ingredients in a coffee mug and microwaving. (Didn’t know that little trick? Oh yeah, it’s the best.)

You can also customize it to your taste preferences. Anything you would normally eat with or in scrambled eggs you can probably adapt to this recipe. Try sausage, or bacon, or ham. Vegetarians, this is a blank canvas! Add zucchini, shredded carrots, sweet potato, broccoli or cauliflower. And cheese is optional, but highly recommended!

Butter mushrooms and onion

Ingredients (makes 12 egg muffins):

  • baker’s dozen (13) eggs
  • 1 med onion, diced
  • 1 pint mushrooms
  • 1/2 stick butter
  • 1 cup raw spinach
  • Optional: shredded cheese, breakfast meats, other veggies

butter and onions in pan

Step 1: In a pan over medium heat, add the butter and diced onion. Cook 10-12 minutes, stirring occasionally, until onion becomes soft and see-through. Pre-heat the oven to 350, and spray a muffin tin really well with cooking oil. (Stuck, baked-on egg is the worst.)

scrambled egg and greased muffin tin

Step 2: Add the diced mushrooms, and cook another 5-7 minutes, until softened. You can add a few tbsp water or chicken stock if they seem to be sticking or burning. Just before pouring into the muffin tin, add the spinach to wilt.

scrambled egg in muffin tin and eggs

Step 3: Break all the eggs into a bowl, and whisk violently for a minute or two. Mix in the cooked onion, mushroom, and spinach. Pour into the muffin tins until 2/3 full; leave a little room because the egg will puff up as it cooks.

make ahead egg muffins with cheddar cheese

Step 4: If desired, sprinkle with shredded sharp cheddar or whatever cheese you like. Bake at 350 for 25-30 minutes, until egg is fully cooked. Watch carefully at the end so that it doesn’t brown or burn.

I’d recommend letting these cool for a few minutes, then removing to a different plate or container quickly. You don’t want the egg to set and harden in the tin. It’s so easy to whip up a batch of these on the weekend, and you can even mix up the mix ins to have tons of options every day.

As for the cost? A dozen eggs is .99 – 1.29, or 4.50 for organic cage-free. Depends greatly on what you use to mix in, but the cost for an onion (~.50), mushrooms (.99 on sale), butter (maybe .50), and spinach (~.25 for 1 cup) for me comes to about 2.25. This makes 12 muffins, and I generally eat 2 for breakfast, so 6 servings. Let’s estimate high:

4.5 + 2.25 = 6.75 / 6 = basically just barely over a dollar per day, and that’s if I use the fancy eggs! For plain jane eggs, the cost drops to maybe 50 cents for an awesome breakfast that includes protein, fats, and a serving of vegetables! I can get behind that. I hope you can too!

 

Mexican Breakfast Strata

 

Don’t you just love it when you make something that takes literally just a few minutes, but turns out amazingly delicious and also very impressive looking?  Me too!  So the other day, my coworkers and I realized that it was someone’s birthday.  We had totally forgotten, and felt terrible, so we decided the following day would be birthday breakfast!  Obviously, I volunteered to cook something.  Problem was, I didn’t think that through…

The next morning, I checked the fridge, and didn’t see much besides some eggs.  But whatever I made had to be transportable; sunny side up doesn’t travel well, and reheated scrambled eggs is icky.  Then I saw a half loaf of bread and the light bulb went on: Strata!  Strata is a breakfast casserole based mostly on eggs and bread.  You can add anything at all pretty much, and it makes a delicious layered meal.

Upon checking the freezer, I found some turkey bacon, and a half bag of frozen corn and peppers/onions.  Since I always keep cans of diced tomatoes and different types of beans around, it just made sense that a Mexican themed strata came together.  Full disclosure: I had no idea how this would come out!  I threw it all together, popped it in the oven, and got in the shower.

Once it was done, I covered it in tin foil, wrapped it in towels to keep it warm, and stuck it in a reusable bag to take it to the office.  An hour later, after a round of “Happy Birthday” which was satisfactorily embarrassing for the coworker in question, came the moment of truth.  I pulled out the pan, uncovered the casserole, and the whole room erupted in “Oh my GOSH that looks amazing!” and “that smells SO good, what is it!?”.  Once we dug in, the compliments just kept rolling.  Almost everyone had seconds, and we finished the whole pan between 6 people!

All this is not to brag, but mostly to convince you that even though it might sound complicated, it is really not.  Even if the combination sounds weird, it does work well.  Just give it a try and see.  You can make strata for the first time on a weekend just to be safe and make sure you have time to get it just right, as long as you make it.  And then tell me I’m right.  🙂

IMG_3606

Ingredients:

  • 8-10 eggs
  • 1/2 cup milk
  • 1/2 loaf of bread
  • 1/2 pound turkey bacon
  • 1 cup peppers and onions
  • 1/2 cup frozen or canned corn
  • 1 1/2 cup salsa or 1 can diced tomatoes with chilies
  • 1 cup black beans (or other type)
  • Optional: shredded cheddar cheese
  • Optional: fresh or dried oregano

IMG_3607

Step 1: In a large bowl, break all the eggs and scramble them well with a fork.  Add the milk and mix well.  Tear the bread into rough chunks.  You can also use a few days’ old bread for this, just add a splash more milk.  Some recipes call for leaving the bread overnight to soak, but I just made it right away and it turned out great, so it’s up to you.

IMG_3608

Step 2: In a frying pan, cook your bacon.  You can also use ham, sausage, and/or chorizo instead.  Or just omit the meat entirely to keep it vegetarian.

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Step 3: Add the vegetables and beans to the pan.  Heat well, and cook until peppers and onions are tender.

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Step 4: Spray a large 9×13 pan with cooking oil or spread with butter.  Pour in the bread and egg mixture.  Add optional cheese if using.

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Step 5: Pour the meats and vegetables and beans into the bread and eggs.  Mix it all together well.  You can also choose to keep it layered like a breakfast lasagna, if you have the time for that.

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Step 6: Bake the whole shebang in a 350 degree oven for about 35-45 minutes.  If you cover it with foil, it will bake faster, if you do not use foil, it will brown on top faster.

IMG_3615

Step 7: For the most impressive presentation, sprinkle with a little more cheddar and fresh oregano springs right when you take it out of the oven.  The cheese will melt from the heat.  Serve immediately, and try to keep yourself from devouring the whole pan in one sitting.

 

 

Mexican Breakfast Strata

Mexican Breakfast Strata

Ingredients

  • 8-10 eggs
  • 1/2 cup milk
  • 1/2 loaf of bread
  • 1/2 pound turkey bacon
  • 1 cup peppers and onions
  • 1/2 cup frozen or canned corn
  • 1 1/2 cup salsa or 1 can diced tomatoes with chilies
  • 1 cup black beans (or other type)
  • Optional: shredded cheddar cheese
  • Optional: fresh or dried oregano

Instructions

  1. In a large bowl, break all the eggs and scramble them well with a fork. Add the milk and mix well. Tear the bread into rough chunks. You can also use a few days' old bread for this, just add a splash more milk. Some recipes call for leaving the bread overnight to soak, but I just made it right away and it turned out great, so it's up to you.
  2. In a frying pan, cook your bacon. You can also use ham, sausage, and/or chorizo instead. Or just omit the meat entirely to keep it vegetarian.
  3. Add the vegetables and beans to the pan. Heat well, and cook until peppers and onions are tender.
  4. Spray a large 9x13 pan with cooking oil or spread with butter. Pour in the bread and egg mixture. Add optional cheese if using.
  5. Pour the meats and vegetables and beans into the bread and eggs. Mix it all together well. You can also choose to keep it layered like a breakfast lasagna, if you have the time for that.
  6. Bake the whole shebang in a 350 degree oven for about 35-45 minutes. If you cover it with foil, it will bake faster, if you do not use foil, it will brown on top faster.
  7. For the most impressive presentation, sprinkle with a little more cheddar and fresh oregano springs right when you take it out of the oven. The cheese will melt from the heat. Serve immediately, and try to keep yourself from devouring the whole pan in one sitting.
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http://www.budgetepicurean.com/breakfast/mexican-breakfast-strata/

 

Sausage & pepper quiche

 

This recipe is so simple, you can make it for one person or a dozen, using only a plastic cup & frying pan, or the fanciest of oven-safe cast iron cookware. I used one turkey sausage link and a few slices of bell pepper, plus bagged spinach. But feel free to use whatever veggies you have in the fridge, like onion, carrots, broccoli, etc.

Scale up by multiplying the ingredients list by however many people you are wanting to serve. You could also put bread in the bottom of an oven-safe pan and pour this over it to create a breakfast strata, or just scramble it all in a pan if you don’t have a stove-top-to-oven pan.

Ingredients:

  • 1 sausage link
  • 1/2 bell pepper, sliced
  • 2 eggs
  • 1/2 cup spinach
  • Salt & pepper
  • Optional: sprinkle of cheddar cheese

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Step 1: In a frying pan or cast iron skillet, brown the sausage link. (You could also use a 1/4 cup of ground sausage or a patty). Cut the sausage into small bite sized pieces.

IMG_4651

Step 2: Break the eggs into a bowl or cup. Scramble them well with a fork, until fluffy.

IMG_4652

Step 3: In the skillet, using sausage oils, cook the peppers 5-6 minutes until softened, then add spinach. Cook just a few minutes, until wilted. Add the sausage back in and mix.

IMG_4653

Step 4: Pour the scrambled eggs on top, and distribute evenly around the pan. Let cook on medium heat, for 7-8 minutes, until the eggs are halfway cooked.

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If using, sprinkle on the cheddar cheese, and add the seasoning.

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Step 5: Assuming you are using an oven-safe pan, put the entire pan into the oven (carefully!) on 350 F for 10 minutes to fully cook the eggs. Alternatives here are to scramble it, or make it into an omelet by flipping it in half.

IMG_4657

Cut into pizza slices, and enjoy! This is a great brunch recipe, could be breakfast for dinner, and is even fast & easy enough to make for yourself on a weekday morning. Feel free to omit the sausage for a quick & delicious vegetarian breakfast as well.

 

Sausage & pepper quiche

Sausage & pepper quiche

Ingredients

  • 1 sausage link
  • 1/2 bell pepper, sliced
  • 2 eggs
  • 1/2 cup spinach
  • Salt & pepper
  • Optional: sprinkle of cheddar cheese

Instructions

  1. In a frying pan or cast iron skillet, brown the sausage link. (You could also use a 1/4 cup of ground sausage or a patty). Cut the sausage into small bite sized pieces.
  2. Break the eggs into a bowl or cup. Scramble them well with a fork, until fluffy.
  3. In the skillet, using sausage oils, cook the peppers 5-6 minutes until softened, then add spinach. Cook just a few minutes, until wilted. Add the sausage back in and mix.
  4. Pour the scrambled eggs on top, and distribute evenly around the pan. Let cook on medium heat, for 7-8 minutes, until the eggs are halfway cooked.
  5. If using, sprinkle on the cheddar cheese, and add the seasoning.
  6. Assuming you are using an oven-safe pan, put the entire pan into the oven (carefully!) on 350 F for 10 minutes to fully cook the eggs. Alternatives here are to scramble it, or make it into an omelet by flipping it in half.
Powered by Zip Recipes
http://www.budgetepicurean.com/less-than-5/sausage-pepper-quiche/

Ham & Veggie Burrito

 

Guess what!? It’s my birthday today! That’s right, a few years ago, three days after Christmas and three days before New Years, a doctor handed my mommy and daddy their little tax break. I will be celebrating this day with family, probably with a home-cooked meal and/or some sort of excursion. Maybe swinging by Starbucks to pick up my birthday freebie. Maybe even crazier and beginning my day with a Denny’s Grand Slam! Who knows. YOLO.

In honor of my birthday, I’m writing about one of my favorite things: burritos! Burritos are basically the king of all food types, because there really isn’t much you can’t put into one. Breakfast burritos, vegetarian burritos, dessert burritos. Anything you got leftover, heat it and wrap it up and dinner is served.

Leftover ham lends itself to oh-so-many possibilities! You can check out my article about uses for leftover ham and eggs from a previous Easter for more ideas. Ham is delightful on its own, but there are so many more ways to use it than in sandwiches. The bones and meat make amazing soups, you can put it in stir fry, or make a mean grilled ham and cheese.

This particular inspiration happened when I had a windfall of deli meat leftover, along with some olives and veggies in the fridge. I cooked it all up with some eggs, and made an amazing hot breakfast in under 10 minutes. You could also just wrap all this up with some hummus and/or greens for lunch.

Ingredients:

  • 1/3 cup diced ham
  • 3-5 olives
  • 1/3 cup bell pepper slices
  • 1/4 onion, sliced thin
  • 2 green onion, diced
  • 2 garlic cloves
  • 1/3 cup cherry tomatoes
  • 2 large eggs
  • 2 tbsp crumbly cheese
  • 1 tortilla
  • 1 tbsp olive oil

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Step 1: In a frying pan, cook the ham, stirring often, until it begins to lightly brown. Cut the tomatoes and olives in half, and slice the bell pepper and onion thinly. Add all veggies and garlic cloves to the pan, and stir fry for 5-10 minutes, until softened and fragrant.

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Step 2: Scramble the two eggs in a bowl, and add to the pan. Add the cheese (I used feta here). Cook, stirring often, until done.

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Step 3: Scoop onto a warm tortilla. Fold up one end of the tortilla, then roll it up one side to the other.

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That’s all there is to it! The soft warm veggies go great with the salty ham and cheese, and the eggs bring everything together. You can add in other veggies, like spinach, kale, cauliflower, or avocado. Try some sriracha, cooked beans, or hummus too.

Rainbow burrito

 

Burritos are one of my favorite ways to sneak in extra vegetables. Because you can’t really see them, you can put all kinds of rainbow goodies in there and help your heart and health with little effort.

Obviously, sub in 1 cup of whatever veggies you have on hand. This is what I had, and it made a pretty breakfast.

Ingredients:

  • 1-2 strips red bell pepper
  • 1 slice turkey bacon
  • 1-2 strips orange bell pepper
  • 2 eggs, scrambled
  • 1-2 strips green bell pepper
  • 2 med purple cauliflower florets
  • 1 10 inch tortilla

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Step 1: In a frying pan, saute the veggies until soft when poked with a fork.

Step 2: Add the eggs, and cook 5-7 minutes, stirring every so often, until everything is cooked.

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Step 3: Pour it onto a warm tortilla and wrap it up, tucking in the ends. You can add in sriracha or other sauces if you like. Enjoy!

Vegetarian Breakfast Strata

I’ve said many times, and I’ll say it again, breakfast is the most important meal of the day.
I’ve also said many times that I love easy, make-ahead meals. This breakfast strata could be put together or baked the day before and stored in the fridge if needed. It is super simple and could incorporate any type of veggie or bean you prefer. You can make it completely vegan by using egg substitute and no cheese too.
 
Ingredients:
3 slices bread
1 can beans, slightly mashed
1/2-1 cup vegetable (spinach here)
8-10 eggs, beaten
sprinkle of cheese

Step 1: Lay the bread in an oven-safe pan sprayed with oil. Layer on the mashed beans, cheese and spinach.

Step 2: Add the egg mixture.

Step 3: I sprinkled more cheese on top. Bake at 350 for 45-50 minutes, until eggs are fully cooked.

Mmmmmmm! Hot, healthy, and protein packed breakfast. Actually this doesn’t necessarily have to be for breakfast, you could have this any time of the day.

 
What are your favorite strata ingredients?

Doritos-crusted chicken tenders

My brother had crusted some fresh mahi mahi with Doritos once, and it was amazing. I had about 2 cups of Doritos left in a bag, mostly little pieces, just enough to irritate you. So I decided to make some Doritos chicken.

Ingredients:
2 boneless, skinless chicken breasts, cut into tenders

1 egg, beaten
2 cups crushed Doritos
Step 1: Smash up the Doritos. Beat the egg. Slice the chicken. These steps should take ~5minutes.

Step 2: Coat the chicken in the egg. Roll it in the Doritos until coated. Place on a sprayed cookie sheet.

Step 3: Bake at 350 for at least 45 minutes up to 1 hour, until the chicken is not at all pink.

Enjoy! I had this with my Butternut squash mac-n-cheese, and it was great!