Late Night Veggie Scramble (GF)

veggie scramble

Ever since I started teaching yoga, it has become significantly harder to prepare creative meals every night. In fact, it’s rare that I get home before 8:30 each night – which makes quick, wholesome meals a MUST. My dinner of choice: SCRAMBLED EGGS. Extremely versatile, I like pack my scrambles full of produce to bulk it up and to give the nutrition factor a little boost. So I encourage you try out this version  – you’ll get a nice, steaming bowl of scrambled eggs to enjoy, and then a full, warm belly that will help you settle in for the night. Plus there is minimal clean-up afterward. 🙂

Late Night Veggie Scramble (GF)

ingredients

3 whole large eggs
3 tablespoons water*
2 tablespoons coconut oil or ghee
1/2 whole onion, diced small
1/4 cup grape tomatoes, halved
1/2 cup spinach
1/4 cup grated cheese (I used sharp cheddar)
*You can use milk in place of water, but I find my eggs turn out fluffier if I use water. 

the method

  1. Crack your eggs into a mason jar, add water, salt and pepper. Screw on the lid and give the eggs a little shake. Set aside. 
  2. Heat a nonstick skillet over medium heat and melt the coconut oil/ghee. Cook the onions for several minutes, until golden brown. Add the tomatoes and spinach and sprinkle with salt and pepper. Stir to begin to wilt the spinach, then pour in the eggs.
  3. Reduce the heat to low and stir, cooking slowly, until soft curds form. Add the cheese and continue stirring/folding until the eggs are cooked.
  4. I like to top my eggs with Frank’s Red Hot, but any hot sauce will do!

Veggie Burrito Bowl (GF)

fbvVeggie Burrito Bowl (GF)

the ingredients:

3 cups brown rice
1 tbsp coconut oil
4 scallions, finely chopped
3 cloves garlic, minced
1 bell pepper (I used red)
12 cherry tomatoes, halved
1 tsp hot chili powder
1 1/2 tsp smoked paprika
1 can black beans, drained
Salt
Black pepper
1/4 cup cheddar cheese, grated
1 tbsp fresh cilantro, chopped
1 tsp plain greek yogurt if desired

the method: 

  1. Cook the brown rice according to the instructions on the packet.  I use the microwaveable organic brown rice packets from Trader Joe’s – HUGE time saver.
  2. Meanwhile, heat the oil in a large, deep frying pan, and cook the onions, garlic and pepper over a medium heat for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for a few more minutes. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season to taste.
  3. When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water.
  4. When the mixture is hot and well combined, serve topped with the grated cheese and fresh cilantro. I topped Nick’s with some slow-cooked pulled pork that I made over the weekend. 🙂 

Tempeh with Broccoli

beef with broccoliConfession: I’m kinda obsessed with Pioneer Woman.

I realize she doesn’t necessarily cook the healthiest of meals (she uses butter almost as much as Paula Deen), but damn, those dishes look goooooood. While I was exploring the recipes on her blog, I came across a pretty simple and yummy-looking Beef and Broccoli recipe.

Considering the fact that Nick and I order Chinese take-out all the time, I figured this would be an excellent meal to try – and if it turned out awful, we could always order in. J

I used marinated skirt steak for Nick’s and marinated tempeh for my dish – luckily, both of our versions turned out phenomenally. I thought I had way more broccoli on hand than I actually did, so I compensated by adding some mushrooms and asparagus. Now, the original recipe calls for Oyster Sauce – but I can’t eat that so I made my own version that is vegetarian and shellfish-free.

Tempeh with Broccoli/Beef with Broccoli

  • 1/2 lb skirt steak, thinly sliced into 1/8-in (3-mm)-thick strips
  • 1 lb broccoli, cut into bite-size florets
  • handful of sliced mushrooms
  • 6 asparagus spear sliced into 3-inch pieces
  • 1 tablespoon high-heat cooking oil
  • 1 tablespoon minced garlic

Marinade:

  • 1 1/2 teaspoons gluten-free soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon cooking oil
  • Freshly ground black pepper to season the beef

Stir-fry Sauce:

  • 3 tablespoons “oyster sauce” (recipe follows)
  • 2 teaspoons Chinese rice wine (or dry sherry)
  • 2 teaspoons Chinese black vinegar (or balsamic vinegar)

“Oyster Sauce”

  • 3 tablespoons gluten-free soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon cornstarch (just mix)
  1.  In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinade for 10 minutes at room temperature.
  2.  In a small bowl, mix together the ingredients for “oyster sauce” in one bowl and the stir-fry sauce in another bowl.
  3.  In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the asparagus for 3 minutes. Then add broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
  4. Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the mushrooms and tempeh/steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
  5. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
  6. Serve over a bed of brown rice.

Roasted Garlicky Green Beans

I’ve never claimed to be a “healthy” vegetarian. For those of you who know me, you know that I’m a carbohydrate fiend. I simply would not be able to live without my pasta and bread. However, eating a strictly carbohydrate-based diet will undoubtedly cause weight gain and all sorts of health issues. But I must admit that dressing up some simple veggies, like these yummy Green Beans above, with some parm and truffle oil makes what you used to try to hide under mashed potatoes, your favorite option on the plate. I got this recipe from Skinny Taste, and the recipe claims to be kid-approved; I totally believe it. I think we may have just solved every mother’s crisis when butting heads with their toddler at the kitchen table. Kids: Eat your veggies!

Ingredients:

12 oz green beans, trimmed (make sure they are dry)
2 tsp truffle oil
kosher salt + fresh cracked pepper to taste
1 garlic clove, minced
1 1/2 tbsp shredded parmesan

 Instructions:

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
  2. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
  3. Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.

Baked Fontina and Smoked Mozzarella with Thyme and Rosemary

Oh. My. Goodness. This was so delicious, if I do say so myself. Nick and I recently dined at North, in Arcadia – it quickly became one of our faves. They have an appetizer called the “Bread and Cheese Plate” – when we ordered it we figured we would be getting a selection of cheeses, some olives, chutney and bread; but what we got would be so much better.

While sipping on a lovely red wine, our jaws dropped to the floor when we saw a cast-iron skillet of cheesy goodness and beautifully grilled artisan bread slices. Needless to say, we were in heaven. This dish was so delish, that I couldn’t stop thinking about it days after we had been there. Naturally, I took a stab at creating it at home and it was my favorite dish that I’ve made to date.

I borrowed this recipe from Ina Garten, but added some twists to it. My recipe is below.

  • 1 pound Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
  • 1 pound smoked mozzarella, 1-inch-diced
  • 1/4 cup white truffle oil
  • 6 garlic cloves, thinly sliced
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 crusty French baguette, grilled and sliced

Directions

Preheat the broiler and position the oven rack 5 inches from the heat.

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Distribute the cubes of Fontina and Smoked Mozzarella evenly in a 12-inch cast-iron pan. Drizzle on the truffle oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and truffle oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked cheese family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.