Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Sunday, September 15, 2013

Recipe - Perfect Scrambled Eggs







I love scrambled eggs.  Sometimes there's nothing better than a plate of fluffy, glossy eggs.  These just require patience and being watched the whole time.



 Completely worth it.





You'll need:
1 Tbsp grass fed butter or coconut oil
8 eggs, whisked
1 tsp salt

Melt the butter in a pan over medium-low heat.






When the butter is melted, add the eggs into the pan.

























Continue stirring the eggs until they come together as large curds and are cooked to your liking.














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Tuesday, September 10, 2013

Recipe - Baked Egg in an Avocado


A simple but not so quick breakfast that's healthy and tasty. The flesh of the avocado acts as an insulator so it takes a while for the egg to start to cook.

Baked egg in an avocado

Avocado
2 Eggs
Salt and Pepper

Preheat oven to 375F

Half and remove the pit of an avocado.

Scoop out enough flesh so that you can crack an egg and place it in the hollow. Let me stress, take out more flesh than you think or you'll wind up spilling the egg like I did twice.

Eat the scooped out flesh from the avocado (It takes a little while to bake)

Season the cavity with salt and pepper.

Crack an egg into the cavity and season the egg.

Place in oven either directly on the rack (It works well as the rack supports the round shape) or on an oven safe dish.

Bake for 20-25 minutes until cooked to your preference.



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Saturday, August 24, 2013

Recipe: Deviled Eggs

I love deviled eggs.  I remember them being a treat when I was a kid.  I would love going to bridal or baby showers knowing that there'd be some deviled eggs on the table.  And some of my Grandmother's wonderful baking, too.

8 Eggs
1 Tbsp Old Bay
1/3 cup Mayonnaise
Small Ziploc Bag


Start with your eggs, I have a deviled egg plate that holds enough for 16 halves, or 8 whole eggs.  You can boil more or less, I'll leave that up to you.  Put the eggs into the pot first, then add your water.  Don't add your eggs to boiling water!  It's a mess you don't want to deal with.



When the water comes to a rolling boil, cover it.  Move it off of the heat and set a timer for 13 minutes.

When your timer goes, cool those eggs.  I normally run mine under cold water, while tipping the pot until the hot water is gone.  Then I remove the eggs.









Peel your eggs, halve them and pop out the yolks into a bowl.













Break up the yolks with a fork (or utensil of your choice).



















Add in Old Bay and mayonnaise, mix it up.
























Transfer the smooth mixture to a small ziploc bag.  Cut off one corner of the bag.

















Pipe the yolk mixture into the whites.

You can top them with the traditional paprika.  We like to top them with bacon, chives and sometimes pork rinds.  Or just eat them plain Jane.




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Sunday, August 11, 2013

Whole30 Day by Day. Day 3






We all started out the day with a two egg omelette filled with a ton of shitake, oyster and cremini mushrooms.  Local cantaloupe on the side.  So sweet and delicious.

















Lunch was leftover salmon cakes with mixed greens.  The greens were topped with a really delicious red wine vinaigrette that we make and some sliced green olives.  Chris topped the salmon burgers with bayonnaise.  We also chowed down on some watermelon.  Too delicious for photos!



And for dinner, grilled flank steak with cumin-coriander mashed cauliflower and grilled tomatoes.  Grilling the tomatoes really brings out the sweetness.

A really lovely end to the weekend.  I'm looking forward to hunkering down with a big cup of herbal tea and watching Dexter and Breaking Bad.


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Day 2 Here
Day 4 Here

Saturday, August 10, 2013

Whole30 Day by Day. Day 2








This morning we had scrambled eggs, bacon and kale sauteed in a touch of coconut oil.  I love eggs in general and would probably eat them for every meal if I could.  We made a mad dash out the door to get to baseball.















And left early to avoid the pizza lunch that was being served and stopped at the market to pick up a special piece of meat for dinner.  Came home to have leftover grass fed burgers with raw peppers and cucumbers and a side of homemade guacamole.

I'll generally always try to cook up some extra meat to have for lunch the next day.













For dinner, crispy roasted pork belly and braised cabbage.  The house smells incredible.  There are few words to describe how delicious this is.









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Day 1 Here
Day 3 Here


Thursday, August 8, 2013

Whole30 Series: Prepping for your Whole30

When I'm getting ready to do another Whole30 I always make a trip to the supermarket or farmer's market and load up on fresh and sometimes frozen veggies and fruit.  I also load up on coconut milk, ensuring that it's the kind that is simply coconut cream and water.

We have a fully stocked freezer full of pork, chicken and beef.  We generally order quarter cows and half pigs and share them with a coworker who lives in the country.  He's our 'meat guy' and I'm forever grateful to him for supplying us with these lovely animals.

I also always have at least a dozen eggs hard boiled and ready to go in the fridge at all times during a Whole30.  They're perfect portable little protein bombs.  If we're at the splash pad or the park, I'll often pack a bunch of hard boiled eggs or egg salad and have them with raw veggies.

Costco can be a treasure trove of things during a Whole30.  Canned tuna and salmon, coconut oil, lean cuts of meat, if you're not able to source from a farm, nuts, nut butters, olive oil, eggs, and produce.

I will always have a jar of homemade mayo in the fridge, too.  It's perfect for a quick lunch of tuna, salmon, egg or even chicken salad.  I love to top cucumbers or peppers with some form of creamy, mayo-y salad.

Precook some meat and have it ready to go in the fridge.  Oftentimes I'll cook up a bit of extra meat and have it leftover in the fridge for lunch the next day.  I'll also try to have some veg cooked up and ready to go or some raw veggies cut into strips.  Portable, pre-prepped food is my best friend during a Whole30.

Of course it's necessary to do a huge purge.  Get rid of temptation from the house.  I double check my cupboards and fridge to make sure it's clear of all sugary and tempting things.

It seems daunting, but it doesn't have to be.  I just take an afternoon and get everything done.  The end result is absolutely worth it.  I promise.



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