Branching out

Posted on June 2, 2017. Filed under: Breakfast, Uncategorized | Tags: , , , |

If you know me, you know I can’t STAND cooked spinach. To me, it looks and smells like a dead alien life form. I keep trying to eat it, but every time I try, it’s kinda mushy.

That being said, only eating my spinach salads every day can get a little boring. Today I wanted eggs, but since I hadn’t gone grocery shopping yet, I didn’t have a ton of options. What I did have was some kale, spinach, and beans. I decide to branch out and actually saute the kale and spinach in a tahini tumeric dressing.

I used a lot more kale than spinach; the kale doesn’t doesn’t cook down the same way as the spinach does, so it still had some crunch to it. I was surprised, I actually couldn’t tell the spinach was even in there. Adding the runny eggs on top helped even more.

This recipe is very easy, full of fiber, protein, vitamins A, and K. The dressing I used has been my new salad dressing, so you can make a lot and use it on more than just this dish.

Sauteed Spinach, Kale and Black beans topped with Runny Eggs and Sriracha

Here’s what to get from the store:

Tumeric
Tahini
Apple Cider Vinegar
Soy Sauce
Olive Oil
White Vinegar
Lemon Juice
Garlic Chili Sauce
Spinach
Kale
Black Beans
Eggs

Tumeric Tahini Dressing
(Note, I didn’t measure anything making this, so use your best judgement)

2 tbsp Tahini
1/4 cup olive oil
1 tsp soy sauce
1 tsp white vinegar
1 tsp apple cider vinegar
1 tsp lemon juice
1 tbsp garlic chili sauce
Tumeric, cayanne, pepper, paprika

  1. In your blender (or a container you can use an immersion blender in) put all of the ingredients. Blend until combined. Taste to adjust seasoning.

Runny Eggs Over Spinach and Kale

2 cloves garlic, smashed
1 1/2 cup chopped kale
1 cup spinach
4 tbsp black beans
Salt, Pepper
Tumeric Tahini Dressing
2 eggs, over easy
Sriracha

  1. In a saute pan, saute the garlic until fragrant. Add the kale and spinach, cook until wilted.
  2. Add the black beans and the dressing, saute until warmed through. Serve topped with 2 runny eggs and sriracha.

I recently started a new job at a restaurant that is the complete opposite of every other place I’ve ever worked. It focuses on good for you food and any dietary restrictions a person can have. It’s good because I won’t be afraid to eat there (even though I won’t because bringing food from home is cheaper) and it inspired me to make the new salad dressing. I realized I had been using the same dressing for about 3 years, there’s nothing wrong with changing things up.

I hadn’t been able to keep up with my exercises recently because of all the training at the new job, and because of that, my whole body hurts. It’s kinda cool though, I missed that feeling a little bit.

Advertisements
Read Full Post | Make a Comment ( None so far )

Stack it

Posted on May 17, 2017. Filed under: Breakfast, Main Course, Uncategorized | Tags: , , |

The 16th of every month is probably the most responsible day of the month for me. I go to the bank and pay all my bills.Granted, the past few weeks I’ve been overly responsible anyway. Makes for easy living, but slightly boring, for sure. Friends and I are going out tomorrow, it will be quite needed.

After hours of bill paying, cleaning, ect, I had to eat something. I haven’t gone to the grocery store yet, so I don’t have a ton of options, but I do still have options. I still had some sweet potato left (I had bought a huge sweet potato), but I didn’t want to do the same thing I had been doing. I decided to grate it, put it into ramekins, bake it, and top it with black beans and eggs. I have to say, it was pretty perfect. It could be breakfast, I suppose, but not really being a morning person, I made it for dinner.

This recipe is very easy, doesn’t take terribly long and is full of good stuff.

Sweet Potato Stacks with black beans and Eggs

Here’s what to get from the store:

Sweet Potato
Black Beans
Spinach
Eggs

Sweet Potato Stacks

1/4 sweet potato, grated
Olive Oil
Black Beans
2 Eggs
Salt, pepper, garlic powder, tumeric
Spinach
Sriracha

  1. Mix the sweet potato with some olive oil,  and seasonings. Divide into 2 oil lined ramekins and bake in a 350 degree oven for 20 minutes.
  2. Remove the ramekins from the oven, flip over onto a plate with spinach on it. Put the black beans on top.
  3. Cook your eggs however you like, I prefer a runny yolk, then put them on top of the stacks. Put some sriracha on top and enjoy.

Today was the perfect day weather wise. I was able to go and read on the beach for a little bit after I was done with my chores for today. I can’t wait for the summer.

Read Full Post | Make a Comment ( None so far )

Smashing!

Posted on September 15, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , , |

I bring my salad to work for a few reasons, 1: I can’t eat deep dish every day, and 2: I actually really like salads. Pretty much every time I eat one behind the bar (which is often, I can’t just leave the bar to eat a meal) someone comments on it. My response is always along the same line “I didn’t get this figure eating deeps dish” or “I worked hard on this, I want to keep it” Most of the time I get laughs. Then I remembered, there are very few people in my life, especially not current customers, who knew me when I was bigger.

In fact, there aren’t too many people in my life from my past anyway. There’s my family, obvisouly, my friends Phil, Jason, Sally and Eric. And the last 3 have only really known me about 8 years. Phil’s known me for 16. But to most people, this is how I look now. And I’m really proud of that. The way I got to be this way was from eating right, practicing my yoga, and finding balance.

Yoga helped me find balance, really. I used to have no energy, bad body image and was just over all depressed. Yoga and the right food helped me find that. I really hope that everyone I know can find their balance and become the best version of themselves they can be, because what is life if you’re not the most awesome version of yourself?

That being said, having balance means not eating the same green smoothie and spinach salad every day. It can get boring. The other day before I went to the store, I had toast in my mind. I don’t normally have bread at home, but I’ve come to notice if I have a craving, I should just fulfill it.

Avocado toast is something that has been around for a while now. The idea is to have a filling meal with some healthy fat. I wanted to make it a little more healthy, with added protein. When you don’t eat a lot of meat like I do, you do need to add extra protein into your diet to get muscles.

This is an easy recipe, all I did was mix kale, black beans and an avocado, put it on some toast, and added a fried egg. This doesn’t need  a real recipe, just a picture. The real recipe will come later tonight or tomorrow with the butternut squash and sweet potato soup I have going.

Avocado Toast with Kale, Black Beans and a Fried Egg

Read Full Post | Make a Comment ( None so far )

What an Eggcelland Eggsperience

Posted on June 15, 2016. Filed under: Snacks, Uncategorized | Tags: , |

Serina’s going to kill me for that. She hates puns.

I’ve been racking my brain of what to cook this week. I have no nights free, so whatever I made had to be a little faster than when I make dinner. I really wanted some swordfish, but you can’t get that around here. All I knew is that I had to cook something.

This morning I had a doctor’s appointment and for some reason, I didn’t make my smoothie before hand and I was STARVING after. I only had about an hour and a half before I had to be at work, and for some reason eggs and avocado popped into my head.

Eggs are a great food, they have a lot of vitamins that humans need and there are so many ways to cook them, so you never have to get bored with the same old thing. I also love avocados because they’re a healthy fat which promotes healthy cholesterol and even weight loss. I try to have a half of an avocado a day.

This recipe is incredibly easy and you can throw whatever spices you want on it. I was a little concerned about the warm avocado, but it actually doesn’t taste any different than an uncooked one.

Egg Baked in an Avocado with Sriracha

Here’s what to get from the store:

Avocado
Egg

Egg baked in Avocado

1/2 avocado
1 egg
Salt, Pepper, Paprika, Tumeric
Sriracha

  1. Crack your egg into the hole from the avocado pit. Season with salt, pepper, paprika and tumeric. Bake in a 425 degree oven for 20 minutes or until egg is set. About 5 minutes before the egg is done, add some sriracha.

Moving is getting closer, I get to look at apartments this Friday. I’m excited and a little freaked out, this is probably the biggest move I’ve made in a while. Sure, college was a little freaky, moving to Valpo was a little bit of a risk, but Chicago is a big city. I don’t really think I could fail, I work to hard for that, but I’m always a little worried about bills. I’m already thinking about getting another job when I move up. Cause I’m crazy. I can’t wait to be up where most of my friends are.

 

Read Full Post | Make a Comment ( None so far )

I’m Egg-cited

Posted on February 28, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , , , , , |

Pretty much every day, I eat a spinach salad. It’s very good, but it’s not as filling as it used to be. I’ll get a few hours into work and be really hungry again.

That being said, I don’t eat at bdubs at all, and I try not to eat at Tommy bs every time I work. I’ve been pretty good at bringing a snack to work with me, but sometimes that doesn’t fill me up either. Friday night at work, I got some potstickers. I thought they were a little higher in calorie content, but I came to find out a whole order is only about 200 calories. No wonder I was still starving when I got home a few hours later.

To combat that, today I decided to make an omelet. It’s basically my salad, but with more eggs. The protein should keep me full longer. (I’m hoping). You’d think after about 6 months of having a faster metabolism that I’d be used to it, but I’m not. Feels like it’s getting faster.

There’s a few things to help your metabolism if it’s started slowing (age will do that). Drink a lot more water, and start adding some spice to your diet. Spicy foods help metabolism a bit. I like to add bell peppers to my salad, and when I make my dressing, I add sriracha.

This recipe is very easy and takes no time at all. It is very customizable, and there is nothing in it bad for you.

3 Egg Omelet

Here’s what to get from the store:

Eggs
Fresh Basil
Spinach
Orange Bell Pepper
Feta
Black Beans
Tomato
Srircha

3 Egg Omelet

3 eggs
1 tbsp chopped red onion
1 clove garlic, chopped and smashed
Small part of a bell pepper, cubed
1/2 small roma tomato, cubed
3 basil leaves, chopped
Handful of spinach
Black Beans, about a tbsp
Feta Cheese
Salt, pepper, cayenne, srircha

  1. Whisk the eggs in a bowl. Add the onion, garlic, basil, some of the spinach, salt and pepper.
  2. In a low sided skillet, heat some olive oil on med heat. Add the egg mixture. Let it cook until the top is the only part that is not cook. Season with salt, pepper and cayenne. With a large spatula, flip over the omelet. Season the other side a well.
  3. Once it has started to puff up a little, add some feta cheese to half of it. Then put some black beans, more spinach, and half of the pepper and tomato. Fold in half and put on a plate. Top with the rest of the pepper, tomato, more feta and spinach and srircha.

I’ve decided to add some more cardio to my workout, the strength training I have with my yoga practice is fantastic, but I feel like I need some more. I’ll be adding burpees and jumping jacks, and maybe I’ll start running again, we’ll see.

Read Full Post | Make a Comment ( None so far )

Fritten

Posted on February 18, 2016. Filed under: Main Course, Uncategorized | Tags: , , , |

Besides my family, there are only 3 people I exchange presents with at Christmas now, Shawn, Neil and Maureen. I’ve become Shawn’s Amazon shopper, and she’s become my Macy’s shopper, works out great. Neil and Maureen always ask me what I like, and I never know. This year, I said ramekins. They were something I didn’t have…or have room for, but still, something every cook should have.

I’ve been wondering for about 2 months now what I should make in them first. I don’t know why I thought of this (I think I’d seen something like it before?) but sometime on Monday I thought “Little Frittatas!” And, instead of a crust, why not sweet potatoes? I know the sweet potato crust has shown up on Pinterest a few times.

If you exercise a lot, you need a lot of protein to make sure your muscles grow correctly. Normally I throw a hard boiled egg and black beans on my salad, (I have some REALLY smelly gas…the burlesque girls don’t care, the server and bartender coworkers freak out a little bit…sorry ladies, this is what a healthy colon smells like. OK TMI, I get it). Back to the original story, I wanted something different. I lengthened my yoga practice again so I’ve been building more muscle. Longer yoga practice also means higher metabolism, and I honestly thought they would fill me up (they didn’t).

This recipe is very easy and very customizeable. If you don’t like something I used, you can always switch it out. The whole thing is very healthy because the crust is sweet potato and not a normal  crust.

Spinach, Mushroom, and Pepper Frittata with a Sweet Potato Crust

Here’s what to get from the store:

Sweet potato
Eggs
Spinach
Mushrooms
Brussels Sprouts
Red Pepper
Shallot
Shredded Parmesan

Mini Frittatas with Sweet Potato Crust

1/2 sweet potato, cut in rounds
1 small shallot, chopped
2 cloves garlic, diced
2 Brussels Sprouts, chopped
Diced Red Bell Pepper
1 Full egg plus 1 egg white
Handful Spinach

Handful Shredded ParmesanSalt, Pepper
Siracha

  1. Cut your sweet potato into thin rounds, using a mandoline. Grease the ramekins with olive oil. Put the rounds into the ramekins to make a crust. Bake in a 400 degree oven for 10 minutes. When you take the crust out, lower the oven to 325
  2. While the crust is cooking, saute the vegetables with salt and pepper.
  3. In a bowl, whisk the eggs then add the vegetables and a little bit of cheese.
  4. Put the egg and veggie mixture into the prepared ramekins. Bake for another 10 minutes, top with more cheese, then bake another 10, or until the eggs are cooked through. Top with Sriracha, if you like.

I’ve been SO HUNGRY recently. Problem is, when I get hungry, I get very thirsty. I get thirsty, I drink my weight in water. I discovered, the more hydrated you are, the less sleep you need. Doesn’t matter what I’m doing, I can be awake a lot longer.

Along with the hunger, I’ve had a lot more energy too. I’ve had a lot over the past year, but it’s increased a lot over the past month. I’m not complaining, I’m just surprised how much I can do. I’ve added another sequence of warrior poses and sun salutation to my daily yoga practice, and while it’s hard, it’s not has hard as I thought. I’m so much stronger now, and I can feel myself getting much stronger. It’s really cool.

Read Full Post | Make a Comment ( None so far )

Easter Dinner!

Posted on April 6, 2015. Filed under: Appitizers | Tags: , , |

Every Thanksgiving and Easter, we head to my Aunt Peg’s and Uncle Dan’s (my parent’s best friends) place. I started bringing a contribution to the meals when I moved into my new apartment a few years ago. I figured, I live 12 minutes away from their house, I can pull something out of the oven and get to their place with it still warm.

I’ve been spending a lot of time on Pinterest, which is where I’ve gotten a few of my recipe inspirations, like the sweet potato soup I made last week. This year I wanted to make something different from the norm (last Easter I made mac and cheese cups) that was something everyone would still like. I found this recipe from May I Have That Recipe for potato baskets with spinach and egg in them. It’s a little work intensive while being pretty simple at the same time. It was a big hit at the dinner; there were only a few left.

Eggs baked in Potato Baskets with Spinach

Here’s what to get from the store:

Baking potatoes
Fresh Spinach
Garlic
Eggs

Potato nests with Spinach and Eggs

1 tsp salt
¼ – ½ tsp pepper
4 cloves Garlic
1/2 tsp cayenne pepper
4 tsp vegetable oil
Cooking Spray
10 oz bag fresh Spinach
4 large eggs

  1. Preheat oven at 400F
  2. Grate the potatoes, add ½ tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes.
  3. In a large skillet, sauté spinach in olive oil with the garlic. Season with salt and pepper.
  4. Squeeze as much water out of the grated potatoes as you can. Season with ½ tsp garlic powder, ½ cayenne pepper, ½ tsp pepper. Add 4 tsp vegetable oil and mix well.
  5. Generously spray a 12 muffin tin pan with cooking spray.
  6. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
  7. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
  8. In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined.
  9. Evenly spoon spinach in each potato nest.
  10. Bake for 10 minutes or until egg is cooked.
  11. Remove from the oven and let them cool slightly.
  12. Carefully unmold each potato nest using a butter knife around the edges of the nest.

 

Read Full Post | Make a Comment ( None so far )

Easy Peasy

Posted on January 31, 2015. Filed under: Breakfast | Tags: , , |

The biggest problem I always have with bananas is that they tend to go brown before I an use them all, even if I purposely get them green. I have one left and I should just make bread out of it, but I know that’s not enough; it’ll go into a smoothie tomorrow.

I saw these two ingredient pancakes made from bananas on Pinterest and decided to give them a try. Normally I don’t trust stuff like that because they don’t seem to turn out right, but I was really impressed. The batter was a little thin and I broke all 3 of them trying to flip them (but honestly, I do that with normal pancakes to, so that’s a user issue).

This recipe is great if you don’t have all the other ingredients for normal pancakes, or just want something that is much more healthy. They’re gluten free (if you believe that, I don’t) and carb free. It’s very easy to change the flavor because all you have to do is add a different spice. I did cinnamon, nutmeg and some cloves. They look like pancakes, taste like bananas and are even sweet enough that you don’t need to use syrup. These will be good for a post work out, or a pre work day food.

Here’s what you need from the store:

Bananas
Eggs

Easy Banana pancake

1 Banana
2 eggs
Spice of choice

  1. Blend the banana and eggs together in your blender or with your immersion blender. Add your spices.
  2. Pre-heat your skillet with a little bit of olive oil. Drop a little bit of the batter onto the skillet. Wait until the edges are turning slightly white and bubbles come in the batter. Flip and cook a little longer.

That’s it. It’s very easy and very healthy. This makes about 3 or 4 pancakes depending on the size. They filled me up pretty well and I have a ton of energy.

Eating healthy doesn’t have to be boring, it can taste indulgent and bad for you if you want.

 

Read Full Post | Make a Comment ( None so far )

Sweet Health

Posted on August 13, 2014. Filed under: Cookbook, Main Course | Tags: , , , , |

I’ve always liked sweet potatoes more than any other potato. I’m not really sure why, there’s nothing wrong with any other potato, I just like sweet potatoes. Lately for some reason, I’ve been craving a hash so I decided to make one with sweet potatoes and other veggies. Now, in true Rachel form, I added so much stuff that I ended up with enough for what I thought was two meals. Instead of eating the exact same hash many days in a row, I decided to turn it into a meal with some Indian flair. Of course, doing that, I made it into another three servings! (Woops?) The great thing about all versions of this meal is that it is full of veggies which makes it very healthy, and full of protein thanks to the chickpeas I added. Below is the recipe for the hash!

Sweet Potato Hash

1 sweet potato
5 Brussles Sprouts, quartered
5 sticks asparagus, chopped
1/4 white onion, chopped
4 cloves garlic, smashed and chopped
1 jalapeno, chopped and seeded
1 can chickpeas
Balsamic vinegar
Salt and pepper to taste
2 eggs

  1. Saute potato, sprouts, and asparagus in olive oil with salt and pepper until mostly cooked through; the sweet potato will start to darken.
  2. Add onion, garlic and jalapeno, cooking until transparent, adding the balsamic a few minutes into cooking. Add beans, stirring to incorporate.
  3. Serve topped with two fried eggs.
  4. This will make more than enough for one meal, if you have left overs, add a can of Tikka Masala sauce to the mixture in a saute pan to warm and serve with cooked jasmine rice.

Read Full Post | Make a Comment ( None so far )

Eeeggggggsssilent

Posted on March 23, 2012. Filed under: Breakfast, Main Course | Tags: , , , |

Every once in a while, probably for about a week or two, I eat eggs pretty much every day. It’s not planned or anything, I just wake up one day wanting eggs, so I make a lot of egg dishes. Luckily, eggs are very versatile and you can do a lot with them. Earlier on the week I made eggs in a basket (Matt insists on calling them Toad in a hole) with whole wheat bagels instead of bread. Why? Cause the idea popped into my head and that was all I could think of, that, and I had no actual bread.

The other day I saw a picture of some fried eggs on a tortilla, and thought that was good. Yesterday I bought pita to make a sandwich, and decided to try the same with pita bread. The result was pretty delicious. The only thing I would have changed would be to not use so much olive oil when I toast the pita, the bread soaks up a LOT. I ended up pulling some out with paper towels. I also had the pan too hot, and my over easy eggs quickly had to turn  into scrambled, but that ended up working out better. Enjoy!

Eggs on Pita

1 pita bread
Olive Oil
Small handful fresh mushrooms
2 eggs
Handful of fresh spinach
Feta Cheese
Salt and pepper

  1. Heat a skillet with some olive oil to medium high heat. Toast the pita on both sides until dark brown.
  2. Saute the mushrooms in the same skillet, and top the pita.
  3. Cook the eggs however you like,  I suggest fried or scrambled, don’t forget salt and pepper!. Top the pita with the eggs, handful of spinach and feta cheese. Eat it with a fork or knife, or squish it up into a sandwich.
Read Full Post | Make a Comment ( None so far )

« Previous Entries
  • Fooddays

    November 2017
    M T W T F S S
    « Sep    
     12345
    6789101112
    13141516171819
    20212223242526
    27282930  

Liked it here?
Why not try sites on the blogroll...