Eggs and Tatsoi in a Sweet Potato Nest
December 15, 2012 - Written by Diana
Lately, I’ve been experimenting with three ingredients and my cast iron pan. I like that I can stick the pan under the broiler and bake some eggs, after I’ve partially cooked the other ingredients on the stove top. Cast iron is really great for even heat and works well even on my glass top, too. Trying the same dish over and over in different ways should give you perfection sooner or later, but I’m always thinking what if I did this, or this, or this. Don’t be afraid to experiment.
This combination of sweet potatoes, greens and fresh eggs has become family favorite. These aren’t the only ingredients I’m using, because often I add luna burgers broken up and I also use onions, shallots or leeks. Fresh herbs are good to sprinkle over top, and a little bit of chevre and swiss ( two of the lowest sodium cheeses my husband can eat). The greens are whatever I have on hand, sometimes spinach or chard, but this week tatsoi was in the market bag. Tatsoi …
Homemade Granola – why pay the big bucks, do it yourself!
April 19, 2012 - Written by Diana
I am a granola eater from way back. After my bacon and eggs, then granola is my next favorite breakfast and it’s so versatile too. You can eat it for breakfast – my preferred way is with greek yogurt, some fruit or in the winter applesauce or home canned peaches or plums, and some ground flax seed My son loves it with milk – in a bowl – the regular way, but granola’s not just for breakfast. When I was a boyscout in high school, we used to make GORP to carry along on backpacking trips. Gorp stands for granola, oats, raisins and peanuts, but sometimes we often added m & ms and other nuts. I often use granola as a topping for my peach cobbler or on top of apples and applesauce, and you can also toss back a handful for a quick snack. Maybe that’s why we run out so fast – because it’s so useful.
Granola in the store can cost a pretty penny – more than three dollars for a small box. However, the ingredients – are not really expensive individually and you can make your own …
Whole Wheat – Greek Yogurt Pancakes
October 23, 2011 - Written by Diana
My mom wanted pancakes.
My mom requested pancakes made with the organic whole wheat flour I bought the other day. We were missing baking powder, I meant to get some, but I forgot, so in searching through the web for substitutions I found that baking soda and yogurt might work. Then I hit up mom’s cookbooks hoping for something useable and not too unhealthy. Tosca Reno’s The Eat-Clean Diet Cookbook had a Cottage Cheese pancake that sounded awesome…though I didn’t have any cottage cheese. So I substituted Greek Yogurt for cottage cheese and yogurt. It called for egg whites, and I had egg white substitute, it called for maple flakes but I only had white sugar. I did have cinnamon and salt in a little salt shaker.
Hoping for the best.
Here’s a nice recipe to try from Autumn Quick and Easy by Gooseberry Patch. Good for breakfast, or if you want breakfast for dinner that would be delicious, especially topped with some spiced cinnamon apples. Shared by Shelly Smith from Dana, Indiana Stir together all ingredients until well blended. Pour about 1/4 cup of batter per pancake onto a hot griddle that has been sprayed with non-stick vegetable spray. Cook over medium heat until pancakes start to bubble; flip and cook until golden. Makes about one dozen. Recently, we were discussing breakfast. It came out that one person ate her breakfast as a salad. She cooked up her eggs and bacon, and ate it over salad. Well, here we were a week later, and out of bread, rolls, wrap, pita, etc. I thought, well, what the heck – let’s try breakfast as salad, because well, heck it’s salad season. So I cooked up my breakfast and put it over some nice greens with avocado, and salsa. The salsa is difficult to see under the egg, but it’s there. I really enjoyed my breakfast this way though I will let my salsa warm up a little first next time. Really cold salsa with warm eggs is too much of a temperature difference. A zap in the microwave or letting it come to room temp would be a little better. Ingredients: Prepare your eggs and Pancetta in your favorite way. Create a salad and place the cooked eggs and pancetta on top. Sprinkle with salt, pepper and herbs. Enjoy! Ingredients: Preheat oven to 350 degrees. Instead …
Two of Bob’s Red Mill’s newest products are Rolled Hemp Seed and Hemp Protein Powder. Hemp is an excellent source of protein, even better than nuts and possibly better than flax seed from what I’ve read. “The hemp seed may be one of nature’s most perfect foods,” said Bob Moore, Founder of Bob’s Red Mill. “And like all of our hundreds of products we wanted to provide our customers with something that is fully nutritious and delightful to eat.” Hemp contains all 20 known amino acids, including the 10 essential amino acids that our bodies cannot produce and must be supplied through food. Amino acids are the building blocks of proteins and are necessary for building and repairing muscle tissue and are vital to the maintenance of a healthy immune system. Hemp Protein Powder from Bob’s Red Mill is high in protein (43%), fiber, and it contains all the essential amino acids the body needs. Adding hemp protein powder to smoothies, shakes and yogurt is also a simple way to make a quick meal – and to boost energy. Hulled Hemp Seed from Bob’s Red Mill is high …
When my daughter came home she brought this cereal – chocolate – sugar stuff that I would not allow in my house while she was growing up. I had some Bear Naked Granola – a good healthy cereal, that can also be a good healthy snack. Although she wouldn’t swap (so that I could toss the yucky stuff), she did take the Bear Naked Granola home to the Dorm with her and said it was yummy. She kept the Yumberry Goji Currant because she thought it was better without milk and could snack on it on the way to classes. I kept the Mango Agave Almond for myself, I love granola. These are not your healthy weekday muffins! These are sexy Sunday morning indulgences.
Spiced Harvest Pancakes
September 15, 2011 - Written by Diana
Salad For Breakfast
May 14, 2011 - Written by Diana
Sausage & Chard Crustless Quiche
August 24, 2009 - Written by Diana
I like quiches a lot, but more without the pie shell. I’m that way with pies too, I like the insides the most. This was our breakfast this morning. I used some herb garden chevre in it that we got from the cheese guy at the farmer’s market and some gouda (because it’s good-er that way). Quiches are fun because you can change it up a little – put in a different meat, or a different cheese, use some other veggies and it changes the taste for a whole new type of quiche.
Hemp – An Excellent Source of Protein
January 20, 2009 - Written by Diana
Bear Naked Granola – Good Enough for College & Mom
October 16, 2008 - Written by Diana
Ginormous Chocolate Raspberry Muffins
September 13, 2008 - Written by Robin
