In the Kitchen
Admittedly, I go through food phases. I will eat the same food for weeks (months?) at a time until I can take it no longer, then I tweek it, and do the same thing. Recently, I decided it was time to switch up my breakfast and went an entirely new route… sort of.
Humungo Delicious Breakfast
Ingredients:
- Vegetables of choice. I picked broccoli slaw, inspired by Christina, spinach, and yellow onion.
- 2 eggs
- 40g Oats or oat bran
- garlic & paprika to taste
- salt to taste
For the last year or so, I ate exclusively egg whites in regards to eggs. I don’t know why, perhaps it was just easier since they come in a carton. Anyway, last Sunday I was grocery shopping and decided to start messing with whole eggs because I absolutely love runny egg yolk (and detest cooked yolk?).
This then lead to “alright, what can I do with these?” The product = humungo delicious breakfast.
First, I chopped up the onion and threw that, along with the broccoli slaw, into a skillet. Mix it occasionally and cook until it is of the consistency that you like. Onion and broc slaw take a little while to cook so I just let them go while I prepared the other parts of the breakfast.
Throw in your spinach when you’re almost done. It doesn’t take long to cook and use as much as you want because it shrinks down to nothing. I also add some garlic powder and paprika to the vegetables for some flavor.
(Who buys a skillet with a metal handle?! UGH)
While that is going, I started working on the other parts. Normally, I wait for that to finish and then cook 2 eggs over easy, this morning I decided to try Tianna’s microwaved poached eggs. (You can go to her site for the ‘how-to’)
(Yes, I microwaved in plastic. Sue me.)
When those are done, cook your oats or oat bran however you like.
Combine all the crap you just cooked:
I add salt on top of this, mix it all up, and enjoy!
Total time: approx. 10 min
NOTE: There are a lot of ways you can mess with this recipe. I like the runny yolk mixed in everything, like I said, but you could use egg whites if you don’t want that to be your fat source. You can also play with different veggies, seasonings, or substitute the oats for toast (or leave them out entirely).
Roasted Veggies
This isn’t much of a recipe, more of an obsession really. I have a horrible obsession with roasted broccoli. I refuse to admit how much broccoli I bake and eat every week. This week I switched things up (OH SNAP) and… drum roll…
Roasted some cauliflower!
I like my veggies crispy and a little burnt.
Directions:
- Preheat oven to 350
- chop veggies and throw ‘em on a cookie sheet
- salt or season however you like
- bake for 30-45 min depending on the veggie and how much
Possible Fail (But I am going to eat it anyway)
Someone once told me you could make butternut squash in the microwave. I tried (I used glass this time to put it in!) and it came out weird looking. I probably should have cubed it or something before I did this.
Such is life!
Morgan is the real benefactor of my cooking
She gets to clean up the tons of food I drop on the floor! What else are pets good for? (Btw, those are clean dishes in the sink. I don’t have a dishwasher)
