Working my way back to blogging (and a whole lot of other things, slow and steady wins the race, right?)…I have a laundry list of so many things I want to write about. Travels, food, life, animals, diabetes, friendships, etc…it’s just finding the time to do so, to where I don’t feel rushed and write just to write.
Over the last year there has been a move, lots of travel and exploring living in a new area – fun, but that means I spend less time in the kitchen because we’re always trying new local restaurants the Twin Cities has to offer (A TON!). Fun to be a foodie here, but I miss the kitchen, cooking, experimenting and writing about it – if it turns out 😉 Anyway, returned home from another brief travel stint and had a hodge podge of ingredients in the fridge that needed to be used – and I’ve really been focusing on being less wasteful and not letting things go bad before we get to them. Here was the result!
Everything Egg Bake
- 3 white onions, diced
- 1 large jalapeno (1/2 deseeded), finely diced
- 2 TBSP minced garlic
- 1/4 cup avocado oil
- 4 cups spinach
- 1 cup halved cherry tomatoes
- 1 1/2 cups diced ham
- 1 dozen eggs
- 1/4 cup Gorgonzola cheese
- Grass-fed butter
Saute the onions, jalapeno, minced garlic in the avocado oil on medium heat until onions start to brown, about seven minutes. Add the saute to a large mixing bowl. Add the spinach, tomatoes, diced ham and season with salt and pepper (to your taste). In a separate bowl break 12 eggs and beat well until whites and yolks are incorporated, add eggs to mixture. Mix together and gently toss the Gorgonzola cheese into the mixture. Pour mixture into a buttered 8×8 glass baking dish. Top with 4-6 small dollops of grass-fed butter. Bake in a preheated oven at 375 for about 30 minutes or until the top is starting to brown and edges are crusting. Make sure the eggs in the middle are solid. It’s a beautiful dish!
Seth’s been eating it for breakfast and I’ve been having it for breakfast and lunch. It reheats quick, is full of nutrients and very filling. Enjoy 🙂
I’ve been working on rotating my breakfasts weekly, to foods that are quick, convenient, but full of nutrients. This past Sunday I made a crustless quiche, cut it into pie slices, and have breakfast ready to grab each morning! The options are endless with this idea.
Spinach Mushroom Crustless Quiche
- 12 eggs
- About 3-4 cups spinach
- 1/2 package crimini mushrooms, chopped
- 2 garlic cloves finely diced
- Garlic salt
Mix everything together and pour into a buttered pie plate. Bake at 350 degrees until firm in the middle. Slice and enjoy each morning for breakfast!
I love mushrooms. All kinds. All of them. EAT ALL THE MUSHROOMS.
Anyway, I had two large portobello caps that I wanted to use, so I decided to make a simple stir-fry. As per my usual method, I started with one ingredient and kept adding, using up vegetables that needed to be used, and then adding some more protein. Took about 15 minutes from start to finish, and was fabulous, just had the leftovers for a late breakfast 🙂
Shrimp, Basil & Portobello Stir-fry
- 2 portobello caps, chopped in chunks
- 1 tomato chopped
- 5 large fresh basil leaves
- 1 1/2 cups shrimp
- 3 eggs
- Grassfed garlic herb butter
Start by melting the butter in a saute pan, and then add the 2 portobello caps. Continue sauteeing until mushrooms just start to soften and add the shrimp, tomato, fresh basil (cut up over the pan with shears) and generously grind sea salt/pepper over top. Continue sauteeing on medium until the added ingredients are warm. Crack the 3 eggs over top and place a lid over the pan. Let the eggs cook to your liking (mine were over medium).
I always buy too many apples. Always. I also don’t let food go to waste, therefore, I end up with lots of soft apples. They’re great for cooking, baking and sometimes even salads.
Apple Egg Scramble
- 1 soft apple, diced into small pieces
- Diced red onion
- Handful of fresh basil, chopped
- 3 eggs
- Blue cheese crumbles
- 1 TBSP ghee
- Ground black pepper
- Truffle salt
Start by melting 1 TBSP of ghee in a pan, and add the red onion. Saute until they begin to turn transparent. Add the chopped basil and 3 eggs and continue scrambling until eggs are almost cooked. Toss the diced apple in, stirring until it’s warm, but stays crunchy. Top with blue cheese crumbles and a sprinkle of truffle salt.
Don’t worry soft apple, I still love you.
I reinvented my Coconut Apple Cabbage recipe last night, and ended up with a great cabbage hash, that’s super flavorful and very easy to make.
- 1 bag shredded cabbage
- 1 white onion
- 10 garlic cloves
- 1 TBSP coconut oil
- 2 apples
- Kosher salt/pepp
Melt coconut oil in the pan, and add the loosely chopped white onion and garlic cloves. Season with kosher salt and pepper. Just as the onions are starting to become transparent, add the bag of cabbage and continue sautéing. Last, add the diced apples, and continue to sauté until they’re slightly soft, but not mushy.
I originally wouldn’t have thought of it as a “hash” per say, but I wanted eggs, and next to the eggs it really was like a (non-starchy) hash! You could easily add bacon, or any other kind of meat 🙂