GREEN EGGS WITHOUT THE HAM

I certainly didn’t miss the ham in my breakfast dish. And, thinking about it, Dr. Seuss would also approve. You see, I went with a couple of cage-free eggs and made a delightful and creamy scrabble with same.

In order to get the green contrast, I used up leftover kale/parsley pesto from a previous meal. After eggs were slowly cooked over low heat, kale/parsley pesto was folded in. In addition, a light sprinkle of cheddar cheese was added along with a pinch of salt and black pepper.

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PROTEIN-PACKED LUNCH #HARD-BOILED EGGS

Wanted a quick, easy, and satisfying dish for lunch. Decided on hard-boiled eggs on a bed of garlic asparagus. Paired same with servings of summer’s sweet/juicy tomatoes and creamy avocado. Made sure to  sprinkle  with black pepper and pinch of salt.

With a few crispy whole-wheat crackers (not in pic) on side, lunch was served.

OMELET WITH SALSA FILLING

Decided to place my staple breakfast dish (oatmeal) on a hiatus and went with eggs. These were done in an omelet form. For the filling, I went a tad out of the box and reached for salsa in a jar. Shh!!……never bought the chips. It was deliberate Love me some salsa in my omelet.

Served my oozing omelet on a bed of leftover Jamaican spinach (callaloo). And topped with nature’s butter (avocado) and fresh sliced tomatoes. For a contrasting taste, I couldn’t help myself. Toasted up an English muffin and added a sweet spread of strawberry jam.

ENGLISH MUFFIN WITH STRAWBERRY SPREAD
ENGLISH MUFFIN WITH STRAWBERRY SPREAD

My salsa omelet was ‘kicking’  along with a sweet and crispy taste of English muffin. All was well.

 

 

 

BEET/CARROT BROWNIE #PULP GOODNESS

I admit; sometimes I have a ‘sweet-tooth’. Wanted to find somewhat of a healthy way to enjoy the sweet side of things without feeling guilty. Made my staple beet/carrot drink to last me throughout the week. Hence, I reserved the pulp of this refreshing combination drink. I reckon carrot/beet cake was on my mind as I whipped up this healthy and sweet goodness.

BEET ROOT AND CARROT PULP
BEET ROOT AND CARROT PULP

Decided to make a batch of brownie from same. With additional ingredients of:

  • Mashed ripe bananas (for natural sweetness)
  • Sugar (2 teaspoon)
  • Eggs (2 med)
  • Oats (1 cup)
  • Olive oil (1/2 cup)
  • Whole-wheat flour (1/2 teaspoon)
  • Baking soda (1/2 teaspoon)
  • Cranberries (1/2 cup)
  • Powdered ginger (1/4 teaspoon)
  • Cinnamon (1 teaspoon)
  • Salt (1/4 teaspoon)
BATTER READY FOR OVEN
BATTER READY FOR OVEN

Baking pan was lined with parchment paper for easy retrieval and clean-up. After spraying with a little Pam oil, brownie batter was baked in pre-heated 375 degrees fahrenheit for about 25 minutes. After cooling, brownie was sliced in small portions.

Each bite was a sweet delight.

 

#GREEN EGGS WITHOUT THE HAM – DR. SEUSS WOULD’VE APPROVED

Funny how a particular dish can bring back a flood of memories. This one is quite innocent and pure. It involves my days as a Sitter. One of my favorite tasks; perhaps, I shouldn’t call it task, because I enjoyed reading to  the tiny tots, it didn’t feel like work. One of the books was Dr. Seuss’s ‘Green Eggs & Ham.’

The children would harp “Read it again!”  I believe Dr. Seuss real name was Theodor Seuss Gersel. He was born in on March 2, 1904.Although he passed in 1991, his stories still come alive by children and adults alike.

I guess  his  birthday was on my mind as I prepped and cooked green eggs without the ham.  Although I didn’t have ham in-house, I was determined to cook green eggs. With that inspiration in mind, I reached for the main ingredients:

MAIN INGREDIENTS FOR GREEN EGGS
MAIN INGREDIENTS FOR GREEN EGGS

First, I sautéed kale in a little olive oil flavored with finely chopped onions and crushed garlic.  This was then  added to food processor along with a generous handful of parsley. To that, I added a drizzle of olive oil and made a quick pesto mimicking the green.

SAUTEED KALE FOR PESTO SAUCE
SAUTEED KALE FOR PESTO SAUCE

With a little olive oil and pat of butter in skillet, I did a scrabble with two eggs under low heat. A piece of gouda cheese was added for a creamy and added flavor. This melted in a couple of minutes. Pesto was then stirred in with scrambled eggs. Dr. Seuss would’ve approved.

Served green eggs with chopped tomatoes and toasted English muffins.

 

EGGS AND HAM WITH GREENS

I tried to strike a balance with this morning’s meal. I opted to include a little sauteed kale for extra nutrients for the day. I couldn’t resist. So, I decided to include the last bits of ham from past Christmas in my scrambled eggs. That move made such a difference with each creamy fork bites of eggs.

It felt like Christmas all over again.  On the side, I had a perfect contrast with orange spread slathered on toasted rye bread. Fresh fruits in the form of blue berries and tangerines bites finished my morning’s meal. I was happy.

PROTEIN/FIBERS IN CUP CAKE FORM #MINI QUICHES

Breakfast was a protein and fiber-packed one. With a couple of beaten eggs, left-over vegetables (broccoli, asparagus) and fresh spinach, parsley, and tomatoes, I was on my way to a  satisfying affair.

MAIN INGREDIENTS FOR MINI-QUICHES
MAIN INGREDIENTS FOR MINI QUICHES

It was like having mini quiches in cup-cake format. Assorted vegetables were added to egg batter. I made sure to season with a pinch of salt and black pepper to taste along with a little grated cheddar cheese. In a muffin pan and I sprayed a Pam oil in three cups. At the bottom, I placed a piece of whole-wheat wrap and then added batter.

CUP-CAKE MINI-QUICHES READY FOR OVEN
CUP-CAKE MINI-QUICHES READY FOR OVEN

In a pre-heated 330 degree oven, mini cup cake quiches were baked for approximately 16 minutes until set. A fresh spinach and parsley pesto was served on the side along with avocado.

FRITTATA WITH A TWIST #RITZ CRACKERS

Breakfast was quite a protein-packed affair. I was in the mood for something super-filling and nutritious. All roads led me to my handy cast iron skillet. It has been sometime since I last used. With eggs sitting at room temperature, I had a perfect dish in my mind. Decided to make a frittata.

I love frittatas because they are versatile and satisfying. As a result, they can be had for breakfast, lunch or dinner. Moreover, one can have a free-hand with it. And, that’s what I did. I decided to incorporate the following which included Ritz crackers:

SOME OF THE MAIN INGREDIENTS FOR FRITTATA
SOME OF THE MAIN INGREDIENTS FOR FRITTATA

Method:( Both stove-top/oven were used)

  1. In a bowl, eggs were beaten with a splash of milk and seasoned with salt and black pepper to taste.
  2. All vegetables were added to batter along with shredded cheddar cheese.
  3. In hot cast iron skillet, a drizzle of olive oil was added along with a pat of butter. Finely chopped onions were added for softening.
  4. Batter was added under low heat to allow bottom to set.
  5. After approximately four to five minutes, this was placed in pre-heated 320 degree oven for another five minutes after adding left-over grated cheese.

    FRITTATA
    FRITTATA READY FOR OVEN
  6. Dish was placed under the broiler for another two minutes to melt cheese.

    FRITTATA (FINISHED DISH)
    FRITTATA (FINISHED DISH)

PROTEIN MEETS AN APHRODISIAC-LIKE VEGGIE #SEARED ASPARAGUS AND EGGS

Asparagus has been around the block for hundreds of years. It is said that this super food has aphrodisiac effects; and for me, that’s music to my ears. The fact is that nutritionists have stated that these perennial vegetables are loaded with antioxidants, folate, fibers, vitamins, and diuretic effects and more nutritious properties that are beneficial for the body.

I was super-excited when I fetched approximately a  pound from the produce aisle the other day.  Moreover, the price was relatively inexpensive $3.94. I can eat these spears at anytime of the day; breakfast, lunch and dinner. They were slender in body so they were very quick to prepare and cook. After snipping the woodsy tip,  I blanched asparagus for approximately one minute in salty boiling water. Blanching is cooking quickly in liquid (water, oil, alcohol,broth, etc) and then shocking in a cold bath of water.

With a quick dry with paper towels, my asparagus spears were ready for my hot skillet. A drizzle of olive oil was placed in same under low heat along with a clove of crushed garlic. Asparagus was tossed in the garlic oil so as to absorb the aromatic flavors. With a squeeze of a little lime and a sprinkle of salt and cracked black pepper my spears were ready for consumption.

As you can observe, asparagus retained their natural green hue. I served asparagus with a couple fried eggs cooked in olive oil with the yolk still a tad runny and creamy. They provided a perfect balance to my still crispy asparagus. In addition, toasted whole-grain English muffin with strawberry spread (not in picture) was a side dish.

Guys, my palate was super happy.