blue cheese, alfalfa sprouts, avo & egg, bowl

I love sprouts. Brussel sprouts, alfalfa sprouts… just about every sprout. I even lost a shoe trying to take cool pictures of a brussel sprout stalk field in Salinas, California.

Luckily, they’re very nutritious and worth eating. They’re often found in sandwiches or on bagels. Today I was not in the mood for anything but sprouts and other vegetables and eggs. SO I checked out google to look at eggs and sprouts and found this delicious looking blue cheese, fried egg, and sprout sandwich; I made the same thing but in a bowl. 

In case you were wondering what benefits alfalfa sprouts provide, here they are:

  • digestion
  • preventing colon cancer (not sure how true this is, but I like the sound of it)
  • contain omega-3 fatty acids 
  • high amounts of protein
  • folate
  • iron
  • magnesium 
  • zinc
  • niacin
  • thiamin
  • high amounts of vitamin C, K, &

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Steps to complete this: 

  1. Lightly separate the sprouts by hand, and throw them in a bowl. 
  2. Break up some blue cheese and put it on top of the sprouts. 

     

  3. Put some good butter or olive oil in a pan and heat it at med-low. 
  4. While that’s heating up, cut open that avocado and slice it in the rine. 
  5. Once the butter or oil seems to be heating up (bubbling a bit), crack your egg(s) into the panIMG_8999.JPG
  6. When the egg whites start bubbling, feel with your spatula around the edges of the eggs. If you can move the eggs with the spatula by gently pushing it, they’re ready to toss. If not, let them cook a bit more. 
  7. If they’re ready to toss, shake the pan a little bit so the full bottom surface of the egg(s) aren’t stuck to the pan at all. 
  8. Shake the egg(s) to the back of the pan (furthest away from you while you’re holding the pan) then do a scooping motion to get the momentum of the eggs up and then down perfectly). 
  9. If you tossed/flipped your egg(s), let them cook the egg whites for 30-60 seconds longer then turn off the stove.Gently place the eggs on your sprout/cheese bowl, and top the eggs off with your avo. 
  10. Enjoy. 

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BNB (bibimbap-not-bibimbap) Hash

Many adults these days live on their own or with a roommate or two which can be great except for a few reasons. One reason is because even if you want to make a good meal at home, it’s “hard to cook for just one” and not waste food or get bored of eating the same leftovers for the rest of the week.

I’m a big fan of trying to stretch the ingredients I have. This is probably the only part of my life where I try to get really creative. I think about the type of ingredients I have in my kitchen and try to make something great without needing to buy more than 1 or 2 other ingredients.

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Today I wanted to make something with eggs in it so I decided on a frittata. I had eggs,  a zucchini, some jack cheese, a few heirloom (purple) potatoes, and red onion. So I began shredding the zuch, potato, and cheese. Then, since I am a millennial and I lose focus fast (sarcasm?), I looked at the shredded fresh zucchini and thought, “I don’t want to put ALL of that in a frittata, do I? Also, a fried egg on top of that shredded zuch would be fabulous.” I also knew from past experience if I made a frittata I would most likely get bored of it in a day or two and not end up eating it all. Thus, avoiding that potential future guilt, I split my ingredients in two and still made frittata muffins for the week, and used the other half to make a hash (sans cheese) with two fried eggs on top. Literally just added salt and pepper and that was it– and it was so good.

For the frittata I used this gal’s recipe and then added the potatoes to make it more filling.

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For the other dish I made up, which I’ll call the bibimbap-not-bibimpbap hash, I simply:

  1. shredded half a zuch
  2. shredded half a medium-sized purple potato
  3. chopped half a hand-full of red onion

At this point I put a little bit of fresh butter (from Central Valley Farm that I got from the farmer’s market) in a pan and heated it up for a few seconds.

First I put in just the onion and potato, added a dash of water and covered it to steam a bit (3-4 mins). Then I stirred the zuch into the mixture let it cook for a few minutes. After I could tell it was pretty much cooked through but not soggy or soft, I shaped it all into a little tartare shape and kept it cooking on low heat.

In a separate pan I put a little bit of butter (instead of olive oil) and cracked the two eggs, added a splash of water and covered (to help the top cook faster). After a few minutes the bottom was cooked so I could easily flip the eggs and cook the top remaining egg whites without cooking the yolk.

And done! I carefully shoveled the tar-tar looking mixture onto a plate and the eggs on top. Voila!

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By the time I was done eating, the frittata was done and now I have another meal/snack to look forward to. Hope this was helpful!

 

#PhoMe (vegan, plant based pho)

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end product, with garnish & diff dish

w/out garnish

w/out garnish

Yello – Usually what I make doesn’t include meat unless completely and absolutely necessary. Typically pho is made with beef. I am not going to refute the fact that beef adds a lot of flavor to pho. However, with this vegan/plant-based pho recipe there is more than enough flavor due to the broth prep.

What you’ll need: 

water

salt & pepper

fresh cilantro

fresh green onions

1 red or yellow onion

bulb of garlic

4-5 small organic potatoes

2 cups chopped carrots

one bunch of bok-choy

udon or chow mien noodles (medium to large package)

Add all of the below to make the broth (cook for 45-60 mins)

* Boil 8 cups of filtered water to a tall soup pot (preferably, but more or less is okay depending on how much you want to make)

* 1 tsp (or 10 shakes) of salt

* 2 cups chopped carrots (rinse and skin or peel however you’d like, then chop into pieces that are roughly 1 inch tall & wide)

* 2+ cups red or yellow onion (chopped roughly)

* 5-8 cloves of garlic (peeled of course)

* 1″ cubed red organic potatoes

* a large bunch of cilantro (NOT chopped. Leave some raw for garnish)

* 4 stems green onion (rinsed & chopped in .5′ pieces)

* charred ginger (you can do this while the below ingredients are added).

* To char ginger take a normal pan, add enough olive or vegetable oil to cover the surface of the pan and add PEELED ginger that is about 3″ long. Don’t worry about too much or too little in width. Once it’s brown or black… don’t burn it, but dark brown is good enough.

In the meantime prepare these raw toppings:

* bok choy in pieces about 2-3″ long, (rinsed)

* shitake mushrooms (sliced)

* fresh jalapeños (thinly)

* more green onion/chives (.5″ pieces)

* lime sliced in quarters

* After 45 mins of the broth cooking, add a 2 second long drizzle of honey and either soy sauce and/or red wine vinegar/apple cider vinegar. Honestly… anything with vinegar is good.

After an hour or so of the broth cooking, add udon or chow mein noodles, as well as the mushrooms and bok choy

(about 20 minutes before planned serving)

Once noodles are cooked to preference (not too soft and not too chewy– check after 10-15 minutes) add the raw green onions, jalapeños, & cilantro, and you are ready to serve!! Enjoy. 🙂

(without garnish)

(without garnish)

New | Asparagus, Chèvre, Mushroom Frittata

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Saturday morning brunching at home, one of my favorite rituals, has been another success! My new roommate has greatly added to my enjoyment living and going to school in Claremont as he loves to cook like I do, and totally enjoys drinking as much coffee as I do (shout out, Derrick McLean!).

Today I decided to whip up a wintery frittata regardless that it’s almost 80 degrees outside at noon.

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What You’ll Need:

eggs (I used 2 and 1 egg white for this but add more or less if you prefer)

white or yellow onion

asparagus 

mushroom

* chèvre//goat cheese (I used herbed goat cheese from Drake Family Farms, bought at the Claremont Farmer’s Market)

cast iron skillet (a small one if you’re doing it for one like I did, or larger if you want to make it for multiple people- I used this one from La Creuset but you can find it for cheaper at Marshall’s or something…)

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Process:

1. Turn on oven to 350 degrees. Chop up all the veggies, and use as much as you want in proportion to your eggs. I used 2 mushrooms, 2 asparagus stalks, & a quarter onion.

2. Sauté them in the skillet, on med-low heat with a little dash of olive oil until they reach the softness you prefer.

3. Scramble the eggs and pour over the veggies. Stir the egg/veggie mixture to even out the distribution of the eggs.

4. Add a little (or more) chèvre on top of the egg/veggie mixture

5. Bake on the medium-high rack in your oven for about 10 mins. Or until the inside is cooked (stick a knife or toothpick in the middle to test)

Then, enjoy!

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Healthy, Energizing Cinnamon Oats

 

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What You’ll Need:

* oatmealany real oatmeal without added spices//sugar//dried fruit will do (Bobs’ Red Mill Organic Steel Cut for those of you who care the difference)

* cinnamon

* 1/2 banana

* chia seeds ( why add these? )

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1. boil 1.5 cups of water on the stove (keep the lid on and add a pinch of salt – it helps the water boil faster and often helps things that will be in the water from sticking together)

2. add .5 cups of oats once water is boiling — then turn it to medium or medium-low

water & the oats

(you have about 6 – 8 mins to do this other stuff below so let it cook. But feel free to stir occasionally with a wooden spoon so it doesn’t stick to the bottom)

3. cut up the banana and throw it in the bottom of your bowl

4. throw some cinnamon on that bitch

5. sprinkle about a teaspoon of chia seeds on it

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(take the lid off the oats if it looks super watery still and let the excess water evaporate while still cooking)

6. once the oats are cooked, slowly pour them on your banana//cinnamon//chia pile

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7. let it sit a bit and make the banana nice and soft. ** You don’t even need to add brown sugar, because the natural sugar in the banana takes care of that. The sugar is brought out of the fruit when you let it sit under the oatmeal and heat up.

8. then stir it & eat up!

Bon appetit! 

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Warm spinach salad w/ melted cumin cheese

This is a lovely light winter dish. What made this dish stand out for me was the AMAZING cumin cheese that I sprinkled on top of the warm veggies. I got it from my local cheese store, The Cheese Cave. But any herbed cheese would probably work well.

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How long will it take in total? 15 minutes

What’s needed? 

* a handful or two of fresh spinach

* quarter red onion 

* quarter zucchini

* sunflower seeds

* cumin cheese (if possible)

* olive oil 

* sea salt & cracked pepper

* cumin powder (if possible)

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Chop the zucchini in half long ways, then into thin slivers- Chop up the red onion into thin slices- Chop up the garlic.

Add a little bit of olive oil (about 1 tsp.) to a frying pan. Feel free to be generous, as the excess olive oil is going to be the ‘dressing’. Sauté the veggies on med-high heat until the zucchini is soft and the red onion almost transparent (spice the veggies with salt, pepper, and cumin powder to your liking).

Add the warm veggies to a bowl of spinach, and grate the cheese on top to your liking, and sprinkle the sunflower seeds as well.  Top it off with some cracked pepper and sea salt.

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ENJOY.

friday night | mushroom, spinach, avocado salad

Made this one on the fly tonight after a run and it seriously was so good I thought I should share it asap. Finally the heat has drifted out of the area I live in so it was nice to actually exercise outside and not feel like my internal organs might shut down at any minute.

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How long will it take in total? 15 minutes

What’s needed? 

* a handful or two of fresh spinach

* quarter red onion 

* a few crimini mushrooms

* a 1/4 or half an avocado

* feta cheese (goat cheese would be fantastic too)

* olive oil & balsamic vinegar

* sea salt & cracked pepper

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Add the spinach, chopped fresh red onion and avocado to your bowl.

Simply wash the mushrooms and cut off the stem, then cut them in half. Throw them in a pan of some sort.

Turn the heat on High, then add about a tablespoon of the oil to the pan and mushrooms. Feel free to be generous, as the excess oil is going to be part of the ‘dressing’.

Let the mushrooms get a little soft//browned. Right away, transfer the shrooms to the spinach mixture and remember to add the oil! The slight warmth from the mushrooms and olive oil adds a nice little touch. Then sprinkle some feta on top of the salad, add balsamic, sea salt & pepper as you wish. Then enjoy! It’s a super simple salad, but the cooked mushrooms add a good amount of flavor.

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Bon Appétit!