Tag Archives: eggs

Parmesan Pita French Toast with a Whipped Walnut Pea Puree

11 Mar

I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Upon taking up a healthier lifestyle, all the sugary, nutrient-empty breakfast dishes had no place in my diet any longer. Donuts, cereals, traditional pancakes doused in syrup, breakfast pastry, French toast – it all had to go.

Parmesan Pita French Toast with a Whipped Walnut Pea Puree | xtinaluvspink.wordpress.com

But those tasty items don’t need to become completely obsolete! Using Toufayan Whole Wheat Pita, which are made free of cholesterol and trans fats, and only contain 2 grams of sugar per pita loaf, I created a savory version of an old favorite.

The salty Parmesan in the French toast liquid pairs perfectly with the whipped walnut pea puree for a breakfast (or lunch or dinner) that will satisfy all your nutrition and taste buds’ needs!

And, if you’re looking to buy some Toufayan Pita, just check out their site for a complete map!

Parmesan Pita French Toast with a Whipped Walnut Pea Puree | xtinaluvspink.wordpress.com

Parmesan Pita French Toast with a Whipped Walnut Pea Puree

Serves 4

  • 4 eggs
  • 1 C nondairy milk
  • 1/4 tsp smoked paprika
  • 1/2 tsp black pepper
  • 4 tbsp freshly grated Parmesan, plus more to serve
  • 4 Whole Wheat Pita breads

Whipped Walnut Pea Puree

  • 3/4 C frozen peas, cooked and drained
  • 1/2 C walnut halves
  • 1/4 tsp roasted dried garlic (regular granulated garlic will work as well)
  • 1 tbsp olive oil
  • 1-2 tbsp nondairy milk
  • sea salt and black pepper, to taste

Preheat oven to 425. Grease a shallow, flat-bottom baking dish that’s big enough for the pita breads. You may need to use two dishes.

In a bowl, whisk together the eggs, milk and spices. Whisk in four tablespoons of freshly grated Parmesan. Place your pita loaves in a shallow, flat-bottomed dish. Pour the mixture over the pita breads and lift them up to make sure the egg can coat the bottoms as well. Set aside to soak while you make the puree.

Cook the frozen peas in the microwave, following package directions. Drain out the water and transfer to a mini food processor. If you don’t have a mini food processor, you can use a fork and a bowl, or mortar and pestle.

Add in the walnuts, garlic, olive oil and one tablespoon of milk. Puree until smooth, scraping down the sides of the bowl frequently. Add more milk as necessary to reach desired “whipped” consistency.

Transfer the puree to a small serving bowl.

Now that the oven is hot and the pita loaves have been able to soak, transfer the pitas to the prepared baking dish(es), pouring any remaining egg mixture over the pitas. Bake at 425 for 10 minutes, turning the dish around halfway through.

Remove from the oven and carefully transfer pita breads to plates. Top with a scoop of of the whipped puree and more freshly grated Parmesan. Enjoy hot for breakfast, lunch or dinner!

Parmesan Pita French Toast with a Whipped Walnut Pea Puree | xtinaluvspink.wordpress.com
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Green & Gold Roasted Vegetables with Soft Boiled Eggs and Turmeric Yogurt Sauce

12 Apr

Roasted vegetables sound so…time intensive. Yet, I’ll argue that roasting is the most wonderful and lazy cooking method.

Anything roasted does take a long time in the oven, but roasting should really be your secret cooking approach for healthy, easy meals. A little bit of prep work to cut up your vegetables, plus plenty of time in a hot oven, can equal a quick and hearty dinner. And, if you plan ahead, you can roast vegetables for tonight AND tomorrow at the same time! Just keep on chopping those veggies, roast, and store extras in the fridge for use in pretty much anything: quesadillas, frittatas, pasta dishes, salads, and to smother sweet potatoes.

If you’ve got a busy evening planned, you can even chop up most vegetables ahead of time and store in a bowl in the fridge. Then, just preheat the oven and you’re good to go.

One tip I’ve recently discovered is an easy way to reduce the fat used in roasted vegetables. I used to toss everything in a big glug of grapeseed oil, to get that roasted quality. However, I’ve found that I can spray the foil-lined baking sheet with olive oil PAM, spread out the veggies in a single layer, and spray them with more PAM. Sprinkle on some sea salt and black pepper, and you’ll still get that browned, crispy edged vegetable mix, without all the added fats.

Save the fat for the eggs on top! Yep, this is totally a #putaneggonit recipe. Soft-boil your eggs while the veggies roast. A nice 7-minute egg will produce a creamy, runny yolk that will quickly envelope the roasted vegetables. And for added tang, mix together a tasty turmeric yogurt sauce.

The end result: a bowl of delicious vegetables, topped with soft-boiled eggs, and a drizzle of healthy turmeric sauce. It’s a perfect meal that happens to be gluten free!

Green & Gold Roasted Vegetables with Soft Boiled Eggs and Turmeric Yogurt Sauce | xtinaluvspink.wordpress.com

Green & Gold Roasted Vegetables with Soft Boiled Eggs and Turmeric Yogurt Sauce

Serves 2

  • 1 C black beans, rinsed and drained
  • 1/2 C frozen corn kernels
  • 2 stalks celery, sliced
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 lb Brussels sprouts, trimmed and quartered
  • 1/2 C plain Greek yogurt
  • 1 tsp turmeric
  • 1-2 tbsp milk
  • 1/8 tsp cayenne pepper
  • sea salt & black pepper, to taste
  • 4 eggs

Preheat oven to 400. Line a large rimmed baking sheet with foil and spray well with PAM.

Rinse, trim and chop all the vegetables. Spread in a single layer on prepared baking sheet. Spray the veggies with more PAM and sprinkle with salt and pepper. Roast in the preheated oven for 17 minutes.

While the veggies roast, make the sauce. In a glass container (do NOT use plastic – the turmeric will stain!), mix together the yogurt, turmeric, cayenne, salt and pepper. Set aside.

When there are 7 minutes left on the veggies, start cooking the eggs. Fill a small pot with water just enough to cover the eggs. Bring to a boil. Then, remove from heat and let sit 5 minutes (adjust time for softer or harder boiled eggs, to your liking). Drain, cool and peel eggs.

To serve, spoon roasted veggies into two bowls. Place two eggs atop each bowl. Drizzle the yogurt sauce on top. Enjoy warm!

Linking up with Running on Happy & The Fit Foodie Mama, and Confessions of a Mother Runner & A Whisk and Two Forks for #MeatlessMonday!

Tahini-Roasted Brussels Sprouts and Carrots with Coconut Oil Fried Eggs

7 Apr

I recently read this article about how creative people better understand the importance of being alone. I’m not talking loneliness, but the act of being by yourself for a given period of time. When your thoughts are the only ones in the vicinity and you basically have to “deal” with yourself – mind, body and spirit – all by yourself.

This may seem surprising, but not everyone is comfortable being alone. Their thoughts turn from quiet whispers to loud yells in their heads, or perhaps they find they’re afraid to explore what those deep thoughts really are. I’m thankful not to fall victim to this, and instead find that being by myself forces me to think things through better, reflect on what’s happened to me recently (good, bad or ugly), or simply process creative ideas.

I’ve come to accept running as my time alone. Sure, sometimes I run with a local running group, whose support is wonderful and welcome. And yes, sometimes I run with music to keep my feet moving or a podcast to distract myself from the miles ahead of me. But many times, I lose myself in my own thoughts. Many runners will agree that the road is where they work out all manner of problems. A good day deserves a run, just like a bad day deserves a run. It’s amazing what you can work out in 3 miles, or 10 on those long run days.

And it’s amazing what you can dream up! While running, I write mental to-do lists, set small and large life goals, plan my upcoming week, and – surprise, surprise – create recipes!

I admit, half the time, I’m hungry while running. Especially on long runs, my mind follows my stomach. What will I cook or puree once I’m home to refuel? What can bake that will please my friends? What can I concoct for my next blog post? Running allows me time to do nothing but think (ok, and perfect my form, pace, cadence and overall running skill). There are no screens in front of me to provide distraction. No one to converse with and steer the topic off course. Just me and my creativity.

Tahini-Roasted Brussels Sprouts and Carrots with Coconut Oil Fried Eggs | xtinaluvspink.wordpress.com

Which brings me to this recipe. My latest run left me in the mood for something roasted, savory, creamy and protein-rich. I wanted all the flavor, and all the health benefits. So, I devised my plan, and put it into place upon arriving home. Brussels sprouts and carrots roast up in a glaze of spiced tahini, and are then topped with over-easy eggs, fried in coconut oil. The combination of iron and Vitamin C in these foods allow for iron absorption, the eggs and tahini provide sufficient protein and healthy fats, and the coconut oil lend a slight sweetness to the overall dish along with added healthy fats.

For those who don’t know, tahini is essentially sesame seed butter. It’s nutritionally similar to your natural peanut or almond butter, with a slightly tangy flavor. This makes it great for both sweet and savory applications! Buy a jar and try it out 🙂

Put yourself in the kitchen, maybe alone, and let your creativity run wild while you cook this up!

Tahini-roasted Brussels Sprouts and Carrots with Coconut Oil Fried Eggs
Serves 2

  • 1 lb Brussels sprouts, ends trimmed and sliced in half
  • 1/2 lb carrots, peeled and cut into sticks
  • 4 tbsp tahini, stirred
  • 1/4 tsp cayenne pepper
  • Sea salt and black pepper, to taste
  • 2 tsp coconut oil
  • 4 eggs

Preheat oven to 400°. Line a baking pan with foil and spray with PAM.

Prep vegetables and combine in a bowl. Stir in the tahini, cayenne and salt and pepper. Mix to coat. Spread in a single layer on the prepared pan, with the Brussels sprouts cut-side down.

Bake at 400 for 15 minutes.

5 minutes before the veggies are done, heat a large frying pan over medium-high. Melt coconut oil and crack in the eggs. Cook to desired doneness, though it’s best if you leave the yolks runny.

Serve roasted veggies onto plates and top with two eggs each. Season with more salt and pepper if desired.

Tahini-Roasted Brussels Sprouts and Carrots with Coconut Oil Fried Eggs | xtinaluvspink.wordpress.com

Linking up for Think Out Loud Thursdays over at Running with Spoons!
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