Avocado Toast (gf)

Avocado Toast (gf)

Avocado Toast (gf)
This is my take on my favorite meal that I order from Kaleidoscope at the Madison Improvement Club. I could literally eat this everyday and not get tired of it! 🙂

the ingredients:
4 large eggs
4 slices gluten-free bread (I used Udi’s)
1 ounce micro greens
Juice of 1 lemon
extra-virgin olive oil
pinch of paprika
pink himlayan salt salt
freshly ground black pepper

the method:

  1. Fill a medium saucepan about two-thirds with water and bring it to a boil. Lower the temperature so that the water is at a rapid simmer then carefully lower the eggs into the water. Cook the eggs for 7 minutes.
  2. Meanwhile, coat each slice of bread with some oil then place on a grill pan over medium heat until toasted to your liking.
  3. While the bread is cooking, prep the avocados. Cut, pit, and peel the avocados then place in a bowl with lemon juice, salt and pepper. Use a fork to mash the ingredients together.
  4. When the eggs are ready, drain them, and place them in a bowl of ice water. Carefully crack and peel the egg (slip a teaspoon under the egg shell to help you to carefully remove the shell) then halve. Top the toast with the mashed avocados, the halved eggs, some micro greens. Finish with a pinch of paprika, salt and pepper and serve immediately.

Garden Vegetable Frittata (GF)

phonto12Garden Vegetable Frittata (GF)

the ingredients:

  • 4-6 tablespoons of coconut oil
  • 1-2 cups of vegetables (I used a combo of zucchini, asparagus and tomatoes)
  • 1/2 onion diced
  • 1-2 garlic cloves minced
  • fresh herbs and spices of your choice (I just used dried thyme and turmeric)
  • 6 eggs
  • Salt and pepper to taste

the method:

  1. Preheat oven to 400 degrees. Meanwhile in a cast-iron skillet, saute the onion and garlic in a tablespoon of coconut oil over medium heat. After about 3 minutes add the remaining oil and your choice of vegetables. Start with the denser vegetables like then add in the other veggies, except the tomatoes. Saute the vegetables over medium heat for about 5 minutes (I like mine still crisp). Season the vegetables with salt and herbs.
  2. Whisk the eggs together then pour the eggs over the vegetables, making sure they spread evenly over the veggies.
  3. Scatter tomatoes over the top of the egg and veggie mixture.
  4. Now place the saute pan in the oven and bake for 8-10 minutes or you can continue to cook over the stove on medium low for 15-20 minutes.
  5. Top the frittata with anything you want! I like using hot sauce. 😉

Teriyaki Tofu and Broccoli

Why is it that Mondays are always such an alarming experience? Nothing terrible happened yesterday… just sheer MADNESS all day. Needless to say, I immediately went into “lazy girl” mode the second I got home – well, actually after I poured myself a very big glass of red wine.

In the spirit of staying lazy and saving money (duh) I decided to raid my fridge and fire up some things that were on the verge of going bad in the next day or two. I settled on Teriyaki Tofu and Broccoli.

Yes. Nick ate tofu!

Okay, that wasn’t such a surprise to me… I’ve seen him eat it before, but I’ve never seen him enjoy it this much. I will admit, this isn’t your typical teriyaki bowl. I recently discovered that I make a fabulous egg pancake… so I doctored one of those up in my wok and added it to the tangy and saucy mixture.

This is a really great meal if you don’t want a lot of clean up and if you don’t feel like spending more than 30 minutes making dinner.

Teriyaki Tofu and Broccoli: 

The Ingredients:

  • 14 ounces extra firm tofu, drained and cubed
  • 3 tablespoons sesame seed oil (I used Chili Sesame Oil. Sooooo good!)
  • 1 cup broccoli floret
  • 2 eggs, beaten
  • 1/4 cup teriyaki sauce (yes, I cheated…)

The Method:

  1. Take tofu out of the package and drain it and cube it.
  2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
  3. Using the same wok, heat the rest of the oil over medium-high heat. Add tofu and toss occasionally.
  4. After 4 minutes put broccoli into wok and toss.
  5. When tofu is light brown on all sides (about 10 minutes more) add teriyaki sauce and egg and lower heat to medium. Toss gently for 2 minutes. Serve over jasmine rice. 🙂

Farmer’s Market Fried Rice

 

Last night, I was a lone-diner. No complaints over here though – while Nick was having a love affair with his last Groupon steak, I was whipping up a unique version of fried rice. I stumbled upon this low-cal veggie packed phenomenon while looking for Farmer’s Market recipes. It only has 397 calories per serving! The amount you see on that plate was the perfect amount for dinner last night.

Originally posted by Eating Well, I decided to not mess with the recipe at all. And since my new job has a Whole Foods located right across the street, it was really easy to find all the ingredients it called for.  The thing I like best about Whole Foods is that it’s sort of set up like an outdoor Farmer’s Market in the produce section. Meaning, you can pick up the exact amount of produce that a single recipe calls for. For instance, this recipe called for only four Brussels sprouts, so I wasn’t forced to buy an entire bag sprouts that would eventually spoil. This may not be the same for all grocery stores in the US, but in AZ, it’s really hard to certain veggies, such as carrots, Brussels sprouts, green beans, etc. unbagged.

I had wanted to make this recipe for a while and I’m sad that Nick didn’t get to try it because it’s probably one of my favorite dishes that I have made. Ever.

For those of you with omnivorous significant others and family members, this dish could easily be paired with any type of meat. Steak, chicken, pork, even shrimp. Enjoy!

Ingredients:

  • 2 teaspoons plus 2 tablespoons peanut oil or canola oil, divided
  • 2 large eggs, beaten
  • 2 tablespoons minced garlic
  • 1/2 cup thinly sliced shallots
  • 1 cup 1/4-inch diced, peeled and cored parsnips
  • 4 medium Brussels sprouts, trimmed and sliced 1/4 inch thick
  • 4 cups cold cooked brown rice
  • 12 cherry tomatoes, halved or quartered
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper

 The Method:

  1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
  2. Swirl 1 tablespoon oil into the wok, add garlic and shallots and stir-fry, using a metal spatula, until fragrant, 10 seconds. Add parsnips and Brussels sprouts, reduce the heat to medium-high and stir-fry until the vegetables are nearly cooked through, about 2 minutes. Swirl in the remaining 1 tablespoon oil, add rice, tomatoes and soy sauce and stir-fry, breaking up the rice, until heated through, 2 minutes. Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.