Boiled Eggs

by Angela

Eggs, especially boiled eggs, have always been a fan favourite snack for Mel and I.

While it may seem like a trivial food item on your grocery list that can easily go unnoticed or even forgotten, eggs deserve more credit!

They can be dressed up or down and no matter what they are hearty, healthy (as long as  they’re not cooked in too much butter/oil/grease), have some good ol’ protein in there to keep you going throughout the day, and most of all they’re quick and cheap.

Throw a boiled egg on top of a salad, make some eggs salad sandwiches, scramble one up and toss it on top of toast with sliced avocado or baked beans and perhaps some tomato. If you’re feeling significantly crafty, try your hand at eggs Benedict – while it may seem tricky it’s actually fairly easy but we’ll save that for another day.

Today, in the spirit of less sleep more coffee, I’m going to give you a quick and easy “Boiled Egg Plate”. It was always a go to for Mel and I when we were in a bind for breakfast lunch or dinner and the options are endless.

Boiled Egg Plate

• Boiled eggs
• Handful of greens (spinach, kale, arugula)
• Veggies of all kinds (carrots, tomatoes, cucumber, celery…etc)
• Cheese (slices of feta goes exceptionally well with the egg)
• Avocado
• Sides such as hummus or tatziki

Directions

Bring water to a boil and add desired amount of eggs (be sure to place in carefully with a spoon so as to 1. not burn your fingers and 2. not break the egg). Return to a boil for 2min and then turn off heat. Keep eggs in the pot on the burner and allow to sit for 10-13min depending on desired yok consistency.

Immediately strain, and rinse eggs under ice cold tap water (this ensures your shells don’t stick to your eggs) and let sit in a bowl of cold water.

Meanwhile, prepare your plate! Instead of your typical salad this is more like your own personal buffet. Place some greens, veggies, cheese, avocado or other desired sides on your plate. Crack open your boiled egg, slice and add.

Voila! A meal fit for a king.

Morning Glory Muffins

by Angela

My absolute hands down favorite meal of the day has to be breakfast.

There are so many options from savory to sweet! Whether it’s french toast on a Sunday morning piled high with berries and real maple syrup, a warm bowl of steel cut oats sprinkled with cinnamon and nuts or a hearty omelette with side of avocado – you name it I love it.

But honestly,  life and work can get in the way of my most favorite meal time and when you don’t have an amazing roommate like Mel to whip up a Vega smoothie for you while you get ready for work. That means – scrambling for sustenance to start the day off right and sustain you until lunch.

Therefore, I’m always on the hunt for quick and healthy eats I can bring with me to work or on transit in the morning.

In the end I give you the most hearty, healthy and, more importantly, palate satisfying muffins adapted from the Run Away Chef.

These muffins have a delicious nut taste while maintaining a slight sweetness with the fruit. Although these are half whole wheat flour, they do not turn out dense and the fruit puree keeps them moist. They also keep well in the freezer! Simply wrap in plastic wrap or store in a well sealed container until you start to notice some freezer burnm (approximately a month).

Morning Glory Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 tablespoons chia seeds
• 2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 cup mashed ripe banana
• 2 tablespoons molasses
• 1/3 cup coconut oil (melted but not hot!)
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water)
• 2 teaspoons vanilla
• 1 cup fruit puree ( I used applesauce)
• 2 large carrot, grated (should equal about 1 cup grated)
• 1/2 cup shredded, unsweetened coconut
• 1/2 cup nuts, chopped
• 1/2 cup dried fruit chopped

Directions

1. Preheat the oven to 350 degrees. Grease or line a muffin pan.
2. Prepare flax eggs by combining flax with warm water in a small bowl. Set aside.
3. Whisk flour, baking soda, salt, chia seeds and spices in a large bowl. Add in nuts, dried fruit and grated carrot until just combined.
4. Mix banana, molasses, oil, flax eggs, vanilla and fruit puree.
5. Fold the wet ingredients to the dry until just combined. Batter should be thick but not dry.
6. Fill to 1 inch above muffin tray. Bake the muffins for approximately 30minutes, or until a toothpick inserted in the center of a muffin comes out clean.
7. Remove muffin tray from the oven and leave sitting until tray cool enough to handle (2-5minutes). Remove muffins from tray and cool on wire rack.
8. Enjoy with your favorite nut butter, spread or all on their own!

Notes:

* Use any oil you like if you don’t have coconut oil on hand.

* Feel free to vary the nuts (slivered almonds, pepita seeds, chopped pecans or hazelnuts…etc), dried fruits (raisins, craisins, dates), fruit puree (apple sauce, more mashed banana!, pumpkin, date puree) and spices.

*Pureed dates are a great option and are sweet enough you can eliminate the molasses (if eliminating, just make it a slightly rounded cup of pureed fruit)

 

Chopped Salad

by Melissa

Now that we’ve ate our weight in chicken wings, mozzarella sticks, and spinach dip, it’s time for a post Super Bowl cleanse. Cleanse as in eat healthier foods, not a juice cleanse (been there done that, not worth it).

One of my favourite multipurpose healthy dish is Angela’s Chopped Salad. It’s super easy and you can make as much or as little as you’d like.

What you’ll need:

• Bunches of Kale
• Stalk of celery
• Cucumber
• Grape tomatoes
• Carrots
• Red onion
• Sliced almonds, crushed walnuts, or sunflower seeds

Preparation Instructions:

Wash your hands and all the vegetables then get a sharp knife, chopping board, and a fairly large bowl to put your chopped ingredients in (you’ll definitely have leftovers).

Massage the Kale. It sounds silly but it really transforms the kale from tough and bitter to tender delicious greens

Chop the kale, celery, cucumber, carrots, and red onion finely and into small pieces. Cut the grape tomatoes in halves.

It’s up to you how much of everything you want, so if you want it kale heavy, chop up more kale, or if you want less onion, don’t use a whole onion! It’s a flexible salad.

Add in some almonds,walnuts, or sunflower seeds, if you’d like and mix the salad together.

For a dressing, I usually use olive oil and lemon juice, and season the salad with salt and pepper, but the choice is yours. Dress the salad up any which way your heart desires.

If you’re having this as a main course, adding some grilled chicken, salmon fillet, or tofu would give the salad a little extra oumf.

Dried fruit, fresh fruit, and cheese are also a nice touch.

Serve immediately.

This salad will revitalize your body and reenergized for the week! Enjoy!

Mushroom and Chorizo Risotto

by Melissa

This is one of the first recipes Angela and I cooked together… well Angela did the cooking and I did the eating. My dear friend Yolanda taught it to me and it is simple, tasty, and you’ll definitely have leftovers!

What you’ll need:

• 2 cups of Arborio rice
• 2 boxes of Ready to use chicken stock (hot or room temperature)*
• 1 Yellow Onion
• 250g Chorizo
• A box of cremini mushrooms or mushrooms of your choice
• Loads of grated parmesan
• Olive oil
• 2 cups of white wine

*I like to use Campbell’s No Salt Added Ready to Use Chicken Broth. You may not need all 2 boxes, but just incase.

Prep+cooking time: 45-60mins
Makes a lot.

Cooking instructions:

First things first; wash your hands and grab a good knife and a chopping board. You’ll want to dice your onion, chop up your mushrooms, and slice your chorizo up.

Grab a wok or a BIG pan and sauté that combination. Put the chorizo in last and not for too long.

Once that’s done, put it aside in a bowl.

Take the same wok or pan and put some olive oil on it. Heat the oil on medium heat and put the rice in. Remember to keep on stirring and after a minute or so, add in the wine.

Once the wine evaporates, start adding some chicken stock. Turn down the heat slightly.

Ladle or pour in some chicken stock, enough to cover the rice, and continue stirring. When the rice starts to absorb the stock, add more.

When you’re adding in stock you can also add in a tablespoon of grated parmesan to make a creamer risotto.

Do this process until the rice is cooked.

Once the rice is cooked (taste it so it’s not crunchy), stir in your sautéd concoction of mushrooms, chorizo, and onion.

Serve immediately, with lots of parmesan and pepper!

NOM.