roasting: making life easy

In case you didn’t know, it is perfectly okay to have breakfast for dinner.

In fact, it is more than okay.  I highly recommend it.  Especially when we’re talking fried eggs.  Whole wheat english muffins.  And loads of roasted broccoli (because this is way more appealing after 5pm than it is before 5am.)

I have been roasting so many veggies around here.  You’d think I was feeding a family of 5.  Which I’m not.  But I am feeding a family of 3 (that eats like a family of 5 when it comes to produce.)  And so, I’ve been mass-roasting broccoli, carrots, cauliflower, etc., and throwing them into big containers.  They’re quickly used up on everything from salads, to omelets, to an everyday wrapped sandwiches.

Honestly, I sometimes have a hard time convincing myself to take the time to cut up and roast a vegetable, especially during a busy week.  Laziness is what it is.  Sometimes I just have to give myself that push and make it happen.  Because it’s awesome to have a fridge filled to the brim with pre-cooked veggies at my convenience.  Well worth the effort.

Roasted Broccoli

  • 1-2 large head of broccoli, cut into bite sized pieces
  • 1 T. olive oil
  • garlic powder
  • sea salt
  • black pepper
  1. Preheat oven to 425 degrees.
  2. Combine broccoli, olive oil and garlic powder in a large bowl.  Place on a cookie sheet in a single layer.  Sprinkle with salt and pepper.
  3. Cook in oven for 10 minutes.  Stir and place back in oven for another 10 minutes or until browned.  Serve immediately or place in a bowl to be used for the upcoming, busy week.  ENJOY! 😀

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

On Sunday, I went to the American Dietetic Association’s Food Conference in Boston.  It was, in one word, awesome.  And not just because of all the free food that I ended up with…

Yes, I am a food hoarder.  😉

There were hundreds of food distributors talking about their products, as they handed out sample after sample.  Awesome.

But anyways, I didn’t exactly go there for the food (although this was a definite perk! :mrgreen: )  I went there to learn.  To meet practicing RD’s.  To hear some of the most recent research that dietitians are involved with.  I felt slightly overwhelmed with excitement, and found myself wishing that I had gone for the full, 3-day weekend.

I’ll be doing that next year.  In California.  I’m already dancing in excitement. 😀

Question: What are some of your favorite ways to incorporate veggies into your daily diet? 

one, two, three, sold.

I’ve been on some sort of “egg kick” this past week.  Whipping my way through fluffy scrambled eggs, flipping over veggie filled omelets, and hard boiling my way through egg after egg after egg.

I wasn’t always a big fan of the egg.  When I was still a short little kiddo standing on a chair to assist my mom with making dinner, I was so turned off by the strong odor and slippery texture of a boiled egg, that it took everything within me (along with lots and lots of ketchup) just to muster up the courage and eat one.  I actually did enjoy the occasional fried egg, but only if it was so well done to the point that it would crackle under the pressure of my fork and knife.

It took a really hungry belly, a crispy hunk of italian bread and an undercooked egg to finally convert me.  One dip into the creamy yolk, and I was one, two, three, sold to the over easy egg.

Not much has changed since that point.

I’m still not a fan of the boiled egg–unless it’s chopped or diced finely into a salad.  Or mixed with a bit of mayonnaise or avocado and turned into an egg salad sandwich, thereby avoiding that awful slippery effect.

And I still enjoy dunking my bread into a runny yolk, letting the softness be seeped up into one delicious bite. 

Now, if you’ve ever wondered what vegetable could possibly be matched with the fried egg, look no further.  Cabbage and eggs may sound like an unlikely pair, but they actually go quite nicely together.  I like to salt the cabbage and leave the egg slightly on the plain side, but that’s just personal preference.  And if you’re not entirely into having a runny yolk, just cook the egg to complete doneness.  Melting a bit of shredded cheese on top of the egg could replace the soft, melty factor of the yolk, which is equally nice. 😀

Sauteed Cabbage and an Over Easy Egg
serves 1

  • 1/4  head of cabbage (core removed) thinly sliced
  • spicy dijon mustard (I like Trader Joe’s)
  • 1 egg + 1 extra egg white
  • 1 tsp olive oil
  • salt and pepper
  1. In a medium pot over medium heat, place the sliced cabbage with just enough water to prevent burning.  Cook until cabbage is tender, about 7-10 minutes.
  2. Add mustard, salt and pepper to taste, stir well, and turn heat to low.
  3. Meanwhile, in a nonstick frying pan, heat olive oil over medium heat.  Add egg and egg white.  Season with salt and pepper.  Cook until just beginning to brown on underside.  Flip and cook on other side until preferred doneness.
  4. Top cabbage with egg and ENJOY! 😀

Question: An over easy egg…yay or nay?

no ordinary omelet

I had a fridge full of steamed broccoli and spinach.  The broccoli was approaching that stage of wilted softness that makes you think twice about eating it straight up.  And while the spinach was fresh, there was only 1 cup of uncooked spinach left to be eaten.  Which, as we all know, translates into about 1 tsp or so of cooked spinach.  😉

Throwing these veggies together, I quickly realized that this wasn’t your ordinary breakfast fare.  Unless, of course, there were eggs involved.  Suddenly, the bowl of leftover veggies transformed into something greater in my head.  And that is how my omelet was born.

Lucky for me, there was also a bowl filled with leftover roasted rosemary red potatoes sitting in the fridge.  Which, by the way, tasted amazing the first time around.  They’re incredibly aromatic, and when you combine this with their aptitude for turning into crisp, golden nuggets in the oven, they are pure perfection.  But I’ve got to say, day old roasted potatoes are even better than the originals.

While the potatoes were reheating in my nonstick pan, I threw some scrambled eggs in on the side.  One whole egg, 2 egg whites, a splash of plain soymilk and a bit of salt and pepper.  Keeping it simple.

When it comes to omelets, I usually do the “inside out version.”  That is, I heat the veggies and then add in the scrambled eggs.  Chop, chop, chop with the rubber spatula and voila!  You have just created an inside omelet. 

However, there are times when only a real, honest to goodness, stuffed omelet will do.  Sometimes you need the real deal.

Don’t feel bad if your omelet cracks when you fold the eggs over.  It just means that you got a little carried away with overstuffing the filling.  We all do it now and then. 😉

Simply do as I do, and spread a little fresh ricotta on top.  Suddenly, you have the perfect omelet. 

The red pear was added in for the sweet factor.  This was breakfast after all.  I can’t imagine having breakfast without a lil’ bit of sweetness. 😀

Veggie Stuffed Omelet with Ricotta

  • Leftover veggies of choice (steamed broccoli, cooked and drained spinach, black olives, onions, sweet bell peppers, mushrooms, etc.)
  • 1 tsp olive oil
  • sea salt
  • 1 whole egg + 2 egg whites
  • splash of milk (or soymilk)
  • fresh ricotta cheese
  1. In a nonstick cooking pan coated with cooking spray, add in cooked vegetables and sea salt to taste.  Cook over medium heat until thoroughly heated.  Transfer to a clean plate or bowl.
  2. In the same pan, drizzle 1 tsp olive oil and bring to medium heat.  In a small bowl, whisk eggs and soymilk together.  Pour egg mixture into pan and cook over medium heat, occasionally tilting the pan to let the uncooked part of the eggs run onto the pan.  Cook until center of eggs are set.
  3. Add filling to center of egg mixture, and gently flip one half over the other while transferring to a plate.  Spread with warmed ricotta cheese and sprinkle with parsley.
  4. Serve immediately and ENJOY! 😀

~~~~~~Question: What is your favorite way to eat an egg?~~~~

Fuelin’ Up

Yesterday was a very good day.  My mom and I spent time looking over old photos to add to the picture display at the funeral for Saturday, and I was incredibly worried that I’d be a big ball of tears by the end.  Instead, we both found ourselves fondly laughing at so many great memories.  Remember when… 

I was also full of peace.  Suddenly I felt okay with everything.  Yes, I miss my Memere and my heart still aches whenever I think about it.  Yes, I’m still on the verge of crying.  But I’m still okay.  Knowing that family is here to take care of Pepere and that Memere is in heaven with God is all the strength that I need to get through this.  Besides, my Memere would have shook her head and felt badlly if she knew how sad everyone was feeling. 

A good nights sleep and a run in the rain certainly helped me to feel better too. 😉  Last night it was pouring cats and dogs.  I’m pretty sure my sneakers are going to be sopped up for a good 2-3 days…haha.  But it was totally worth it.  I ran 2-miles and it may as well have been 6, based on how I felt when I rolled on home.  Completely rejuvinated.  I could think straight again. 

Breakfast was delicious this morning.  I decided to start my day with a filling, rounded out meal to fuel up for a morning bike ride… 😀

Veggie Scramble—1 whole egg + 1 egg white + 2 large handfuls of spinach.  Fried in a nonstick pan coated with cooking spray, and then topped with a slice of Sargento Reduced Fat Cheddar.  On the side I had two slices of TJ’s whole wheat bread with a sliced banana. 

Off to get ready for a morning bike ride.  It’s 60 degrees and sunny and I can not wait to start pedaling! 😀

Question: What is your favorite way to eat an egg?  I like mine fried in an egg sandwich with a slice of cheese, but it’s fun to mix things up once in a while. 😀