Has this happened to you? You're in the grocery store. You walk up to the refrigerated section to buy eggs. You scan the shelves. Some eggs are priced at $2.89 (or cheaper). Others cost $5.99 (or more). Why? You scan the marketing claims on the outside of the cartons. "Cage free"... That sounds good, you think to yourself. Being in a cage would be uncomfortable. You put the cage-free eggs in[...]
Yes, I am a meal prep maniac enthusiast. This Egg Muffins Meal Prep is the second meal prep post I've published in seven days! Also buckle up, buttercup, because there are more coming. What are "egg muffins"? Egg muffins combine a variety of ingredients that are then baked into a savory "muffin" of goodness, that can be made in advance and keeps well in the refrigerator. They're s[...]
So, here's the thing: people LOVE avocado. Because avocado is delicious, healthy, and versatile. It's possibly one of my favorite foods, I enjoy avocado very regularly, and it has that magical capability to elevate even the simplest meal to something very special. I created this recipe for Egg-Stuffed Avocado Olé with (with what I think is) some south-of-the-border flair as a festive Cinc[...]
Necessity is the mother of invention. When you have a bunch of beautiful, long-stemmed, slender asparagus waiting impatiently in your refrigerator to be the star or a lovely new recipe just as soon as you invent said recipe, well, there's little time to waste. This week was also a rare one in which I had a surplus of eggs, after 1) buying a carton and forgetfully leaving it in the off[...]
This sweet potato frittata creation rose from the ashes of a recipe failure. Several days ago I came across a gorgeous recipe series titled For the Love of Pie, in particular a beautiful entry by Mimi Thorisson. Potatoes, bacon, onions and herbs… it’s all very French countryside, rustic and wholesome. I immediately began plotting a Paleo recreation to be produced in, well, my urban[...]
Avocados are just one of my favorite food on the planet, no big deal. It's always the right time to eat avocados, they can hold my interest meal after meal. Equally delicious as guacamole loaded onto plantain chips, sprinkled over baked eggs for breakfast or eaten plain with a spoon as a pre-workout snack, the possibilities are endless! I love discovering new avocado reci[...]
What happens when onions, eggs and bacon are all you have in the fridge? You invent Eggy Onion Breakfast Bread! I could've simply served all three separately on a plate, I suppose, but where's the fun in that? This breakfast bread has crumbled bacon worked into the grain/nut-free dough, and is topped with caramelized onions. It's a simple concept, but turned out much better than expected. The[...]
This idea came to me on a whim, because I love eggs, and I love avocado, and I love smoked salmon. This recipe is very rich, creamy, and flavorful. It's hardly a recipe at all because the steps are simply to halve the avocados, carve them out (not too much), line them with smoked salmon, dollop in the egg and bake until firm. Garnish with red chili flakes and dill, then eat warm. Done![...]
Two quiche posts in one week! Eggs are cheap and delicious, so why not? This recipe makes use of the amazing tomatoes that have flooded the markets here in San Francisco. In fact, it uses two kinds: sun-dried out of a jar (so good) and fresh-sliced to decorate the top. Oven-blistered tomato slices give it a rustic, crispy look... especially when paired with crispy pancetta. Speaking of th[...]
These tiny golden pucks of deliciousness score A+ on taste, ease and nutrition. Caramelized onions, mushrooms and eggs are among my favorite things to put in my mouth even on a bad day, and stirred together with chicken chunks and coconut milk and baked for 15 minutes into tiny, savory snacks? WIN. Win, win, win. By the way, I love photographing things in my mini muffin pan. The phot[...]
Yes, I'm adding my own version to the many, many egg muffin recipes already out there because this recipe works so well, yet begs for adaptation and substitution. I used mushrooms and mustard greens in this instance, but really you could replace the mustard greens with anything dark and leafy (collard greens, kale, turnip greens, spinach) and the mushrooms with any vegetables that's comp[...]
These zucchini fritters are one of those culinary adventures born of desperation, when you wake up on Saturday morning and realize there’s nothing more in the fridge than zucchini and eggs. Snag some coconut flour from the pantry and you’re in (delicious) business. Browned and crispy on the outside but tender and green-flecked on the inside, these zucchini fritters are a seasonally-appro[...]