Tag Archives: egg

Muffin Mania Part I

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OK so sometimes I buy way too many veggies in attempt to eat healthier. Now we are at that moment in which they will go bad if not consumed soon and I just cant finish all of this myself. So, juicing is usually a good fallback option however I sold my juicer in attempt to buy a new pair of shoes, so there’s that. Good old Pinterest to the rescue. I searched for a recipe that would use ingredients I already had in my pantry/kitchen. What a yummy way to eat my veggies and a resolution to my overabundance problem!

  • 1 cup white whole wheat flour (I used all purpose because that’s all I had lying around)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 3 tablespoons butter, melted and cooled (I forgot this, that’s what rushing to take photos does, don’t forget it, seems to be the element that adds a certain richness)
  • ½ cup pure maple syrup (I would also add a tbsp. of sugar because I don’t think they were sweet enough)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated carrot (original calls for 1/2 cup but I think it needs 1, came out too doughy)
  • Original recipe had raisins and nuts (walnuts or pecans would work best), I left out but its a good idea to add some more oompf to the muffins.
Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside. In a large mixing bowl, stir together the butter, maple syrup (& sugar), egg, and vanilla extract. Add the flour mixture to the wet ingredients and stir together until just barely combined. Add the zucchini, carrot, and stir gently until just distributed. Fill each cup in the mini muffin pan approximately ¾ full (my tins were only half full) Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
photo
Happy Eating, XO

A Hearty Breakfast of Kale, Quinoa & Egg

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I don’t know if any of you have noticed, but it’s not that easy to eat a healthy (yet delicious) breakfast! Sure, our fruit parfait is really good, but for those of us who like savory dishes, what are we to do? I know it’s super late in the game, but I’ve been on a real kale kick lately (could be the pressures of bathing suit season!) so I did some testing for a really good kale breakfast. My mouth is salivating just writing this post…

Makes 1 serving

  • 2 big leaves of kale, cut in long strips (be sure to remove the leaves from the stem)
  • 1 tsp olive oil
  • 1/2 cup of cooked quinoa
  • 1 minced garlic shallot
  • 1 tsp butter
  • 1 egg

Cook the quinoa according to the package instructions. While that’s cooking, heat the olive oil and garlic together, then add in the kale. Cook the kale until it’s wilted.  By then the quinoa should be ready, so add it in to the pan with the kale and blend together. In a separate pan, add the teensiest bit of butter and fry your egg sunny side up. If you want it to look fancy, scoop the quinoa mix on to a plate and top with the egg.

 

Kale, Quinoa, Egg breakfast

Happy Eating, XO.

BLT(EA): A BLT on Steriods

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This weekend, my husband and I were at a stand off – he wanted to have breakfast and I wanted to have lunch. This doesn’t usually happen – mainly because he almost never eats breakfast. (I know, go ahead and “tisk tisk”.) – so I had to get creative. Behold, the BLT(EA), the Bacon, Lettuce, Tomato, Egg, and Avocado. It was easy (or would have been if I didn’t burn the bacon the first time around…) but bottom line, made both of us happy!

You’re all smart people so I’m sure you don’t need the ingredients laid out for you, but in case you’re having a “half speed” day, here you go!

  • 2 strips of bacon
  • 1 egg, over easy
  • Layered lettuce
  • 2 slices of tomato
  • 2 slices of avocado

I won’t go in to detail, we all know how to make a sandwich. But I will tell you, we “customized” our sandwiches even further. I added a little mayo to mine, he added a little cheddar to his. This is a “no holds barred” sandwich so go crazy!

BLTEA

Happy Eating, XO

Hot and Homey Meatloaf

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Now that we’re getting in to the thick of cold winter nights, (the forecast said 10 degrees tomorrow night. What?!), I’m really  getting in to the thick of hot, homey, comfort food. And nothing says hot and homey (that’s homey, not horny, people…get your minds out of the gutter) like meatloaf with red sauce.

I got this classic recipe from the back of a box. For those of you who don’t know about Lipton’s Onion Mix, trust me, you need it in your life. Consider it a hand-me-down. My mom told me about it, now I’m telling you.

  • 1 package of Lipton Onion Mix
  • 2 lbs. of ground beef (seeing there’s only two of us, I tend to only buy a pound. It comes out just as tasty.)
  • 3/4 cup bread crumbs
  • 2 eggs
  • 3/4 water
  • 1/3 cup Heinz ketchup (ok, you caught me. The recipe doesn’t call for the Heinz brand per say, but we’re from Pittsburgh. Gotta rep it.)

Now listen closely – preheat the oven to 350 degrees, mix all ingredients together, and shape it in a baking pan (I give you license to get creative with your meatloaf shapes). After an hour, you’re done. Not only do you get a delicious meal, it also makes your home smell just like mom’s cooking.

Something to note: my husband hates ketchup (you can read about it here) so I tend to leave it out. But, the recipe can work with or without it.

For a different spin on meatloaf, be sure to check out our turkey meatloaf!

IMG_4981

Happy Eating, XO

The Ugly Sugar Cookie

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With Christmas quickly approaching, we of course want to give you the traditional sugar cookie recipe! However, I want to warn you: I recently discovered that I’m not cut out for cutting out cookies. Therefore, I’ve dubbed these cookies the ugly sugar cookies. They’re delicious, I just can’t make them look quite like they should. You may have better luck than me, but either way they’re really fun to make!

  • 2/3 cup softened butter
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tbsp milk
  • 1 tsp vanilla
  • 2 cups flour

Whip butter for 30 seconds, then add sugar, baking powder, and salt. Once combined, add in egg, milk and vanilla. Slowly add in flour. Chill dough for 30 minutes (it can be hard to handle if it’s too warm and soft.) 

On a floured surface, roll the dough to 1/8 inch thick (ie. thin), and start having some fun with the cookie cutters! (I got my cutters from Williams Sonoma – it comes with three cookie cutters and letters which makes for some interesting DIY messages.) Bake at 375 degrees for about 9-10 minutes or until edges are golden brown. Move to a wire rack and let cool.

Ugly Sugar Cookie

Happy Eating, XO.