Tag Archive: Eggs

Arepas and Peanut Butter

I don’t typically have exciting breakfasts. Usually I have oatmeal with egg whites and peanut butter or a paleo mug cake with peanut butter on top.

The common denominator? Peanut butter. Naturally, I was excited when Peanut Butter & Co. asked me to make a breakfast recipe for their All Star Recipe Blog, but I knew it’d have to be something more exciting than oatmeal.

As I looked at recipes from all around the world, I saw they all revolved around the same ingredients: eggs and grains. Add some peanut butter and fruit and that sounds like a well-rounded breakfast. I settled on arepas, a popular Columbian breakfast, and added a few American twists.

sweet-breakfast-arepas-plantain-frying

This was my first time cooking plantains. This was actually my first time eating plantains. All I knew is that they were like giant bananas… sort of. After trying them I can safely say they’re one of my new favorite foods. It might seem odd pairing them with cinnamon raisin swirl peanut butter but I love bananas and peanut butter so why not?

sweet-breakfast-arepas-corn-cakes

The other parts of this are the arepas themselves(think along the lines of unsweetened cornmeal pancakes) and a fried egg to top it all off. What doesn’t a fried egg make better? Since the dough is purely cornmeal, this dish is naturally gluten-free, too. For the full recipe and a chance to win a jar of cinnamon raisin swirl, click here and enjoy!

Thai Deviled Eggs

Thai-Deviled-Eggs

Happy Memorial Day! Hopefully you’re all set to relax on the beach, but if you’re in need of a quick appetizer or beach snack this might fit your bill.

I used to hate hard-boiled eggs(and by “used to” I mean about a year ago); the texture of the cooked yolks sort of freaked me out. And deviled eggs? Well, I’m a little suspicious of mayo still, so no thank you.

Thankfully at some point I saw the light(about hard boiled eggs—not mayonnaise. That’s still on my gross list). Instead of mayo, this recipe mixes the egg yolks with peanut butter, spices, and coconut milk for a light yet rich mousse-like filling. The peanut butter also boosts the protein in addition to being incredibly flavorful.

Thai-Deviled-Eggs-filling

I used a frosting piper to fill the centers, but you could use a Ziploc bag with a corner cut off to get a similar effect.

Thai Deviled Eggs

Prep time: 20 minutes

Cook time: 10 minutes

Ingredients(Makes 2 dozen):

  • 1 dozen eggs
  • 1/4 cup peanut butter
  • 3/4 teaspoon salt
  • 1 Tablespoon sugar
  • 2 teaspoons rice vinegar(or white vinegar in a pinch)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon ginger powder OR 1/4 teaspoon fresh grated ginger
  • 3-4 Tablespoons coconut milk(any kind of milk would do)
  • Crushed peanuts and extra chili powder to garnish

Thai-Deviled-Eggs-eggs

Method:

  1. Boil the eggs in a pot full of water for 9 minutes. Drain the eggs from the water and submerge in cold water to bring them down to room temperature.
  2. Peel the shells from all of the eggs and split them in half.
  3. Scoop out the yolks from the egg whites.
  4. Combine the yolks, peanut butter, salt, sugar, vinegar, and spices in a food processor and blend until smooth.
  5. Slowly add your liquid until the filling takes on the texture of a mousse.
  6. Either scoop the filling directly into the egg whites or use a pastry bag to squeeze them in.
  7. Garnish with peanuts and/or chili powder. Serve at room temperature. 

Thai-Deviled-Eggs-bite

Now go out there and enjoy the weather. But pack your deviled eggs first.

My Lazy Go-To Meal

eggs-poached-in-tomato-sauce-forkfull

Every time I open a jar of marinara sauce, I feel a little guilty. I worked in an Italian restaurant for 3 months where I made the pasta while homemade tomato sauce was going on the stove every morning. And yet I will choose jarred tomato sauce over making my own every damn time. Trader Joe’s, Prego, Ragu—it doesn’t matter; even bad marinara sauce is still pretty damn good.

eggs-poached-in-tomato-sauce-pasta

One of my favorite meals to make is eggs poached in tomato sauce over some kind of carbs, usually quinoa but in this case corn pasta I picked up at Trader Joe’s to try out. I had low expectations and it blew me away; I would not have known this were gluten-free if I hadn’t cooked it myself. There isn’t as much fiber or protein as brown rice pasta, but for the genuine taste and texture this pasta completely wins out.

I posted this recipe over the Summer, but I’m posting it again because I think it should be something everyone tries.

Eggs Poached in Tomato Sauce

You’ll need:

  • 2/3 cup marinara sauce
  • 2-4 eggs
  • A large frying pan with a lid

eggs-poached-in-tomato-sauce

Method:

  1. Heat the marinara sauce in the frying pan over medium heat until it’s boiling.
  2. Gently crack the eggs into the sauce and cover the pan.
  3. After about a minute, once the white on top of the yolks have cooked, remove the pan from the heat and serve over pasta.

eggs-poached-in-tomato-sauce-overhead

I could eat this every day; actually, there are probably weeks when I do. I hope you will, too.

3 Healthy Foods For College Cooking

Even though I’ve been cooking at college for almost 3 years now, this is only my second semester being completely off meal plan. Last semester I spent a lot of time figuring out what was “reasonable”; sure, it’d be nice to cook dinner from scratch every night, but when the kitchen is 3 floors away and you’re tired from classes that’s just not happening. So I learned how to plan better and what the right foods were to keep around. And I also learned you can cook just about anything in the microwave. That was a pretty damn important life lesson.

But back to the food. I found out which foods worked best for me and on a budget. Whenever I seem to talk to people about going off meal plan, they have it in their head that they could eat out for every meal. I tell them the same thing each time: “That’s just not affordable.” But here’s what is.

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Eggs:

Since I became a vegetarian I’ve been eating more and more eggs. They’re versatile enough for breakfast, lunch, or dinner, and a great source of protein. Best yet is that they’re cheap. I tend to get the 18-count pack at Whole Foods since I know I’ll go through them. I don’t worry about the cholesterol of the yolks since most science shows that it’s the saturated fats—not cholesterol—in foods that raises your own cholesterol and eggs are fairly low in saturated fats.

3-healthy-foods-for-college-cooking-eggs-1

There’s also a million ways to cook eggs, so you’ll never get tired of them. They’re an easy way to add calories to breakfast oatmeal or make into a meal scrambled and combined with sauce. And if you’re feeling really lazy, you can always scramble them and pop them in the microwave.

For more ideas take a look at the egg recipe page.

3-healthy-foods-for-college-cooking-grains

Whole Grains:

Gluten-free whole grains are one of my pantry staples. They last forever so you can save a lot by buying in bulk. I’ll usually cook a pound at a time ration it out through the week so I don’t need to keep cooking more every day. And since there’s a huge variety, you’ll never get bored with what to eat. My favorites are oatmeal, quinoa, popcorn, and brown rice, which are all full of fiber and nutrients.

3-healthy-foods-for-college-cooking-quinoa

These are great for college students because grains are budget friendly and all you need to cook them is a standard rice cooker(I use a Zojirushi), which makes it a dorm-room friendly food.

For ideas, look at the quinoa recipe page or learn how to season rice to make it tastier without much effort.

3-healthy-foods-for-college-cooking-trail-mix

Trail Mix(or nuts and dried fruit):

Calorie for cost, dried fruit and nuts are some of the best things for your budget. And they’re healthy, too! Just be sure to avoid ridiculously priced ones like goji berries or raw mammoth pecans; good old raisins and peanuts will treat your body just as well.

3-healthy-foods-for-college-cooking-eggs-raisins-peanuts

You could just grab a handful and eat it as a snack, or use Ziploc baggies and portion them out into servings to take around with you. That way they’re much cheaper than most portioned snacks.

If you happen to have a food processor, I love mixing them into homemade Larabars and energy balls for something with a different taste and texture. Some good recipes to try are raw salted almond brownies, PB&J balls, honey peanut butter, and homemade Nutella.

If you have any other healthy bargain foods to add to the list in the comment section, I’m sure others(not to mention myself!) would love to hear!

My Favorite Comfort Food

my-favorite-comfort-food

I think you can tell a lot about people based on what they love to eat: If they go to bed dreaming of bagels slathered in cream cheese, or wait each year until grilling season for authentic BBQ, or haunt the same local restaurant week after week for all-you-can-eat sushi.

A few years ago if you asked what my favorite comfort food meal was—the dinner I couldn’t get enough of—I’d say buffalo wings and pizza. It was the same thing we got every Tuesday night from a downtown restaurant where the pizza was particularly doughy and greasy and the wings drenched in batter and hot sauce. It wasn’t a particularly gourmet(or even good) meal but just the sight of it was familiar and inviting.

my-favorite-comfort-food-2

A lot’s changed since then. Having to stop eating gluten and becoming a vegetarian have opened my eyes up to a whole new set of foods. Most of all it’s shown me that there are healthier options than greasy pizza and fried chicken that can be just as familiar and comforting at the end of a long day.

When I was little I spent most of my Summer at my grandparent’s apartment since both my parents worked and they lived 1.5 miles away. My grandmother knew how to cook a few things, one of them being scrambled eggs that she cooked with a large wooden spoon and served with buttered toast. Now whenever I need that taste of home I go straight for the scrambled eggs—occasionally made with a wooden spoon—and served next to buttered home fries and a bed of steamed kale for color.

my-favorite-comfort-food-eggs

A lot of people will tell you the secret to good scrambled eggs is adding milk to the batter. I don’t think that’s it. The key to making good eggs is to take them off the heat before they’re finished cooking—when they’re mostly cooked but still have a glossy, wet shine on top. Eggs, like any protein, continue to cook even when they’re cooling; if you cook them fully on the stove, they’ll dry out as soon as you take them out of the pan.

And the secret to good potatoes? Time. Time in the oven, and then time on a hot pan on each side to get a brown crust. Oil, butter, and sliced onions never hurt either. 

my-favorite-comfort-food-ketchup

And of course there’s nothing more comforting than the whole plate covered in tangy, salty-sweet ketchup, coarse sea salt and fresh black pepper.

What’s the one meal that feels like home to you?

Healthy Breakfast Tortillas

healthy-breakfast-tortillas

Some things are almost so easy that they don’t really require a recipe. But I love these so you’re getting one.

My new favorite find at the grocery store is corn tortillas. Everyone and their mother has probably bought these before but I really never had noticed them until last weekend. They’re cheap(perfect for a college student), whole-grain, naturally gluten-free and vegan. That’s an all around win in my book.

healthy-breakfast-tortillas-tortillasj

So now I have these tortillas; but what to do with them? Well, I went the obvious route and stuffed them with piping hot scrambled eggs, a slightly spicy salsa, and cool, ripe avocado. Difficult? No. Delicious? Yes.

Make sure your avocado is ripe for this recipe. A ripe avocado makes all the difference. The skin should be a reddish brown and the flesh should give easily to pressure.

Healthy Breakfast Tortillas

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Enough for 2 people):

  • 4 whole-grain corn tortillas(or whole-wheat if gluten isn’t an issue)
  • 8 medium eggs
  • 1/4 cup salsa
  • 1 large ripe avocado, sliced into thin wedges

healthy-breakfast-tortillas-close-up

Method:

  1. Heat up a frying pan over a burner set to medium-high heat.

  2. Crack and beat the eggs into a large bowl.
  3. Pour the scrambled eggs into a hot pan. Cook for about a minute scraping occasionally until most of the egg is cooked(leave it a little liquidy as the egg will continue to cook once it’s off the heat).
  4. Heat up the tortillas and stuff them each with a quarter of the scrambled eggs.
  5. Top with salsa and sliced avocado. Serve hot.

healthy-breakfast-tortillas-salsa

I found this salsa at Trader Joe’s also over the weekend. I was a little worried I wouldn’t like it since I usually go for really spicy salsas and this one advertises itself as having a medium heat. What it lacks for in spiciness it makes up for in tomato and chili flavor; it’s really good and the bottle is almost half gone. I can’t keep my tortillas out of it.

Hot Pumpkin Breakfast Quinoa

Hot-pumpkin-breakfast-quinoa

I’m glad so many people have liked and tried the hot banana breakfast quinoa recipe. In 2 weeks I don’t think I can count the number of times I’ve eaten that on just my hands. It’s too easy and too tasty not to get in a rut over.

Hot-pumpkin-breakfast-quinoa-bowl

One change I have tried is this pumpkin version of the same breakfast topped with creamy almond butter and crushed raw almonds for a crunchy chew. It’s just as healthy and quick and easy to make. The only difference I noted was that it rises and falls more in the microwave than the banana version, so be careful not to fill the bowl too much.

Hot Pumpkin Breakfast Quinoa

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients(Makes one serving):

  • 1/3 cup cooked quinoa
  • 1/3 cup pumpkin puree
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pumpkin pie spice
  • 1 Tablespoon maple syrup(optional)
  • Nuts, nut butter, and dried fruit for topping

Hot-pumpkin-breakfast-quinoa-topping

Method:

  1. Mix the pumpkin, quinoa, eggs, salt, spice, and sweetener if using in a small bowl.
  2. Pour into a ramekin or other microwave-safe bowl and microwave on high for 3 minutes until the center is cooked through.
  3. Remove from the microwave. The top will fall slightly. Top with nuts, nut butter, or dried fruit.

Hot-pumpkin-breakfast-quinoa-bite

The pumpkin breakfast quinoa is slightly denser and less sweet than the banana version without the optional maple syrup. Personally I prefer the banana but this brings a nice seasonal twist to breakfast.

Hot Banana Breakfast Quinoa

Hot-Banana-Breakfast-Quinoa

Pretty much as soon as I made Banana Breakfast Quinoa I knew I wanted to try a hot, cooked version of it. I really like eggs in the morning so adding them and cooking it in the microwave seemed to be the easiest way to make something tasty. What resulted is a warm, hearty breakfast reminiscent of banana bread that’s both delicious and filling.

Hot-Banana-Breakfast-Quinoa-scoop

This has quickly become my new favorite breakfast, one that I eat most days of the week. It doesn’t take more than 10 minutes to make start to finish so even on my busy mornings I have time to throw it together. And it’s filling and healthy, too. A bowl with 2 tablespoons of peanut butter clocks in at around 25 grams of protein and no added sugar.

Hot Banana Breakfast Quinoa

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients(For 1 serving):

  • 1 banana, mashed
  • 1/3 cup cooked quinoa
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Nuts, nut butter, dried fruit, or sweetener for toppings

Hot-Banana-Breakfast-Quinoa-garnish

Method:

  1. Combine the mashed banana, quinoa, eggs, salt, and cinnamon together in a small bowl and mix thoroughly.
  2. Transfer the batter to a ramekin or other microwave-safe bowl, leaving a little room at the top to prevent overflow.
  3. Microwave on high for 3 minutes or until the center is cooked through and set.
  4. Top with nuts, dried fruit, and/or sweetener and eat hot.

Hot-Banana-Breakfast-Quinoa-texture

The texture, as you can see, is soft and spongy almost like a baked bread pudding. You could also try baking it in the oven for 12-15 minutes which would result in a similar texture and flavor.

Southwestern Stovetop Frittata

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My weekly schedule is a little funny. Tuesday and Thursday are always go-go-go and I hardly have time to sit down and eat let alone cook. But on Wednesday I have all the time in the world if I work enough over the weekend to take my time and lounge around. This Wednesday I realized I didn’t have very much food to get me through the next couple of days, so what did I do? Cook. A lot.

On top of lunch and dinner, I roasted a spaghetti squash, acorn squash, and used up a dozen eggs in this frittata. My 3-foot fridge might have been bursting open with squash that night, but it’s made my next couple days a breeze. I ate 3 servings of this frittata yesterday and still wanted more after dinner. I can tell I’ll be making another again soon. 

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If you don’t feel like cutting the peppers and onion yourself, check in the frozen section of your grocery store for something called a “southwestern vegetable blend” and substitute the vegetables here for 1 cup of the vegetable blend.

Southwestern Stovetop Frittata

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients(Makes 4 servings):

  • 12 medium eggs
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1 yellow onion, diced
  • 1 Tablespoon oil
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded Mexican blend or cheddar cheese(optional)

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Method:

  1. Heat the oil in an 8’ non-stick pan with a fitting lid over medium heat.
  2. Add in the peppers, onion, spices and salt and sauté until the onion is translucent. Make sure to mix the ingredients to evenly distribute the spices.
  3. In a large bowl, crack and beat all of the eggs.
  4. Remove the onion and peppers from the pan and pour in the beaten eggs(if you’re using a pan that’s not non-stick, it’s a good idea to add a little oil to the bottom before doing this).
  5. Wait 10 seconds and then distribute the onion and peppers and cheese if using into the egg batter.
  6. Put a lid on the pan and leave untouched for 10 minutes until the egg has cooked through. You’ll be able to tell it’s done when the egg in the center has set.
  7. Remove from the pan and cut into quarters. Serve hot.

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Next time I try this I think I’ll add some cheddar-style Daiya, because if it’s that good without cheese it can only be better with.

Fried Quinoa

fried-quinoa

The downside(or benefit depending on how you look at it) of making things like quinoa in big batches is that you have the same old food meal after meal. Luckily, quinoa is one grain that’s easy to dress up. You can eat it in the morning in place of oatmeal, or later on in place of rice. Here I used it to make a tasty, higher protein version of fried rice.

fried-quinoa-plated

I’ve never really found rice interesting, even as fried rice from a halfway decent Chinese takeout restaurant. This, however, I could eat meal after meal. The vegetables and egg add a play of textures and the quinoa has a nice nutty flavor to it to compliment the sesame oil. Add some stir-fried tofu or chicken and you’re good to go.

Of course, if you have leftover rice you could make the same recipe subbing in rice for quinoa and have a more traditional dish.

Fried Quinoa

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(makes 2 servings)

  • 1 cup cooked quinoa
  • 2 Tablespoons toasted sesame oil
  • 3 Tablespoons soy sauce(use wheat-free tamari for a gluten-free meal)
  • 1/2 an onion, diced
  • 1 bell pepper, chopped into bite-sized chunks
  • 1/2 cup bean sprouts
  • 4 eggs

fried-quinoa-soy-sauce

Method:

  1. Heat the oil and soy sauce in a large frying pan over medium-high heat until the oil starts to bubble.
  2. Add in the onion and sauté until translucent.
  3. Add in the quinoa, pepper, and bean sprouts. Toss the pan to mix. Cook until all the liquid has been absorbed and the quinoa on the bottom of the pan begins to pop.
  4. Crack the eggs directly into the pan. Lightly mix them in with the other ingredients. Continue mixing until the all the whites and yolks have cooked through.
  5. Plate and serve hot. Can be kept in the refrigerator and reheated as leftovers for up to 3 days.

fried-quinoa-fork

I ate this as leftovers and it was most definitely better the next day, with a strong, nutty sesame flavor and crunchy bean sprouts.