Egg white and bean tacos are filling and delicious, and – even better – they’re easy as can be. These tacos are perfect for your weekend, especially if you don’t want to spend a lot of time cooking! Plus, they’re filled with iron and protein. Hope you enjoy!
Heat up some oil in a saucepan over medium heat. Chop your garlic, and add it to the oil to saute until it begins turning brown. Once the garlic is brown, add the refried beans and cook until warmed through. Turn off the heat, chop your coriander, and add it to the beans.
Heat some oil in a skillet over high heat. Chop your onions, and add them to the pan. While the onions are cooking, chop the zucchini and bell peppers and add to the pan after the onions become translucent. Saute everything together for 5-10 minutes or until the zucchini starts to get a little color on it. Now shake over some ras al hanout, flip to combine, and turn off the heat.
Heat a pan over medium heat and warm your tortillas. Now in the same pan, add some oil or butter before adding the eggs whites. Cook the egg whites until solid.
Now throw everything on the tortillas with the avocado, cheese, spinach, and hot sauce, and spritz some lime over them. Time to chow down!
Banana bread is one of my most favorite recipes. This banana bread is moist and delicious, and with the chocolate chips, it’s to die for. Like most of my other recipes as well, it took me a lot of experimenting to get this recipe right. My banana oat choco bread is easy, delicious, and heavenly; your coworkers, family, or friends will love it so much they will be begging for your more!
3 large ripe bananas
1 tsp lime juice
8 tbsp (1/2 stick) butter soft*
1/2 c white sugar
1/2-3/4 c brown sugar
1/2 c evaporated milk*
2 tsp vanilla extract
1 c all purpose flour (AP)
1 c bread flour (if unavailable, use AP)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon*
1/4 tsp nutmeg*
1 c rolled oats*
3/4 c chocolate chips*
3/4 c walnuts*
Preheat your oven to 325 F and butter 2 small bread pans with the wrapper from your butter, non-stick cooking spray, or oil.
Cream your butter and sugars together in a large bowl; mash your bananas separately. Now add together along with the rest of the wet ingredients. Combine well.
Place a sifter over the bowl containing your wet ingredients. Begin measuring out your dry ingredients into the sifter and sift into the wet ingredients. If you don’t have a sifter, just combine the dry ingredients in another bowl and then dump them into the wet ingredients. (I just find a sifter easier to clean and, hey, your dry ingredients are sifted now!) Go ahead and throw in your add ins as well.
Now take a spatula, fork, wooden spoon, your hands, whatever you have and mix everything together. DO NOT OVER MIX. If you over mix, your banana bread will not be moist; pretty much just don’t work too hard.
Now, pour your batter into the pans as evenly as possible and place in the oven to bake for approximately 45 minutes. Or you can dump the batter into 1 large pan and bake around 1 1/2 hours.
Depending on your oven, you may want to pull out the banana bread sooner or later, so begin checking your banana bread at the 30 minute mark. You can insert a tooth pick into the bread to see if it is cooked in the center. If it comes out clean you’re good; if dirty, you need to bake your banana bread some more. I do this with a fork or knife as I don’t keep toothpicks around, and it seems to work just fine.
Alright, once your delicious Banana Oat Choco Bread is done, it’s ready to eat. It is recommended to let any bread cool before you eat it, but I can never wait that long. I don’t think it hurts the integrity of the bread at all to eat it sooner either, so enjoy!!
P.S. This bread is delicious with some extra butter, peanut butter, or tahini on it!!
*Substitute these ingredients for whatever you enjoy or can eat. I made this recipe with flax eggs instead of real ones, and it turned out fantastic as always! Also, as you can tell, there are no chocolate chips in mine because I was out, which is incredibly sad.
Good morning everyone! Today I don’t have to work, so I’m going to take my time making a breakfast I enjoy. Omelettes are a favorite of mine, as is oatmeal. Plus, both are incredibly easy and cost effective to make. I’m sure everyone has their own recipes for omelettes and oatmeal, but here’s mine. Hope you enjoy!
Ingredients for Omelette
1/4 bell pepper*
2 handfuls spinach*
salt and pepper*
Ingredients for Oatmeal
1/4 c rolled oats
handful frozen blueberries*
agave or preferred sweetener*
walnuts or any other nuts*
tahini or nut butter*
Recipe for Omelette
Heat a pan over medium heat with a little oil. Slice your onion, bell pepper, and jalepeno before adding your onion and jalepeno to the pan. Wait around 3-5 minutes before adding your bell pepper. (I used some leftover sauted onion/bell pepper/garlic/jalepeno and was able to skip this cooking process.)
Once your veggies are cooked, add the spinach and cook for about a minute, allowing it to wilt. Whisk your eggs together and add to the pan after the spinach has wilted. Cook the omelette for about 3 minutes on the first side and 1 minute on the other side as most of the egg will have cooked through from cooking the first side longer. Your omelette is ready! Definitely add some cheese and/or hot sauce to this if you like.
Recipe for Oatmeal
Take a small pot and put it over medium/high heat. Place your oats, water, and the just a little bit of salt in the pot. Let it cook for around 5 minutes, and then it will be done.
Everything else is a topping; so add everything to a bowl and mix together. If you choose to add the tahini or a nut butter, this will help your oatmeal to be extremely creamy and rich.
*So much of this is optional. You can make this “bare bones” with just the eggs, oats, and water if that’s what you have, or you can use even more vegetables in the omelette and more toppings in the oatmeal. It is all up to you and your preferences. Cherry tomatoes, arugula, fresh herbs, and goat cheese would be beautiful additions to the omelette. Dried fruit, hemp seeds, or fresh seasonal fruit would be lovely additions to the oatmeal. Choose what you enjoy!
Alright, Egg curry is South Indian comfort food, and is similar to the Thai red curry. But egg curry is a bit different and requires less thought and time for me. It is a melding of flavors in a simple yet strong way with some spice, of course. Egg curry is a staple in my home, as it requires few vegetables and ingredients.
4 eggs, boiled/steamed and peeled or tofu
1/2 tsp cumin/jeera seeds
1/2 large onion
1 tsp ginger garlic paste
2 roma tomatoes
1/2 tsp turmeric
1 tsp chili powder
2 tsp coriander powder
1/2 to 1 c water
2-3 tbsp evaporated milk*
Boil or steam your eggs until they boil, turn the heat off, and let sit for about 10 minutes. Then remove, cool them, and try pealing them successfully unlike me.
While your eggs are cooking, slice your onions, and chop your tomatoes into small cubes.
Heat some oil or ghee in a pan, add the cumin seeds, and let them splatter/pop. Now add your onions before the cumin burns. Add some salt to taste, and it will help the onions cook faster. Cook onions for about 5 minutes.
Add the ginger garlic paste and saute for around 2 minutes before throwing in the tomatoes. When cooking your tomatoes, you want them to become mushy and break down; you can help expedite this process by adding water while you cook them.
Now add your spices and combine. Cook for another 2 minutes or so; then add the water to make everything into a gravy of sorts.
Now I add in my eggs that demonstrate my inability to peel. You can also fry the eggs in a skillet before you throw them in, and that makes them even tastier. But, that doesn’t work well with messed up eggs like how I did them this time.
Ok, you can be done completely at this point or like me, if you added to much chili powder, you can add some milk/cream/tahini to make your curry creamier and less spicy!
Serve by itself, with rice, or like I did with some yummy parathas (kind of a croissant tortilla) that I’ve been meaning to eat. Enjoy!
*Milk is totally optional, and if you want to substitute some spice you can, but it will definitely change the flavor. As always though, use what you have!
Banana oat pancakes are my go-to recipe whenever I feel like having pancakes. Why are they my go-to? They’re delicious, fairly healthy, simple, and hey, you can use that banana on your counter that’s about to rot! This recipe is pretty basic, but it has my specialty quirks.
1 ripe banana
1/2 c rolled oats
1 egg or flax egg (2tbsp ground flax and 4 tbsp hot water)
1 tbsp ground flax seeds*
1 tbsp chia seeds*
1/2 tsp cinnamon*
1/2 tsp vanilla extract*
salt to taste*
maple syrup/honey/agave/berry compote/nutella*
So this is pretty easy; blend everything together just until it’s combined. Now let the batter sit for 10-15 minutes, and then you’re ready to cook some delicious pancakes! If your batter appears too thin, it will thicken while you wait; if your batter looks too thick, add some milk or water until its slightly thinner.
When cooking the pancakes, you can use a non-stick skillet or use a bit of oil or butter, so they don’t stick. They should only need to be cooked a few minutes on each side until they’re ready. I will say if you make them smaller, they’ll cook through better and faster. The tell-tale sign for flipping them is when bubbles start to appear around the edges and throughout the pancake.
Bagel Sandwiches – Sammies as I lovingly refer to them – are a classic in my home. It all started when I worked at Starbucks as a broke student and brought all the bagels – and other food – home that I could. I would use whatever I had in my kitchen, which was usually onions and eggs, to create filling sandwich. Three years later and not working at Starbucks but still broke, I grab a bagel whenever I can and make my bagel sammie.
1/2 green chili*
Heat a skillet on medium-high and add some butter or oil. Chop your onions and chili, and add them to the pan. Let them cook about 5 minutes flipping them about halfway through.
Now toast your bagel – everything bagels are amazing for this recipe – and crack your eggs on top of the onions or scramble then add them. Lower your heat a little, and let everything cook until you can flip it easily. It should only take about 1-2 minutes on each side. Next, turn off the heat and add cheese, so it melts.
Pull your bagel from the toaster, throw some avocado on it, and place your eggs/onion/chili/cheese conglomeration on top with the other bagel half. You’re all set to enjoy!
*Everything but the bagel is optional here. You can add bacon, a meat or non-meat burger, lettuce, pickled onions, hummus, sriracha, even french fries, or fried chicken; you name it. It will still be delicious!
Shakshuka is one of my loves in life; it can be anything and everything. Tomatoes are the base of shakshuka, but beyond that, the sky isn’t even the limit. A good shakshuka incorporates fresh herbs and tomatoes, but we don’t always have time or money for that. So below is one of my variations of classic shakshuka. Enjoy!
2 16 oz cans of whole or diced tomatoes
1 large red onion
4 cloves garlic
2 bell peppers
1 serrano or jalepeno chili
5 large mushrooms
1 tsp pulao masala*
1-2 tsp ras al hanout*
salt to taste
Heat a skillet on medium heat with some olive oil. Chop your onions and garlic however you like and add them to the hot pan. Chop your mushrooms and chili and let your onions and garlic brown with some salt (salt makes the process faster).
Next, add your mushrooms and serrano chili to the mix. Allow everything to cook together 5 minutes. Throw in your masala and ras al hanout, and cook it for 2-3 minutes. Now, add your tomatoes and cook until they’re soft. You want your shakshuka base to not be too thick at this point, so you may need to add 1/2-1 cup of water depending on how long you cook your tomatoes. Add your bell peppers as they don’t require much cooking time.
Once your base is somewhat liquidious but still thick, take your cooking utensil and make a little hole near the edge of your skillet and crack in an egg. Continue to do this until your eggs are all over the skillet but separated by the shakshuka base. Now, cover your skillet and cook on medium-low for about 5 minutes or until you see the egg white cooked. If you prefer the yokes to be cooked as well, continue cooking a bit longer. At this time, I like to grind pepper on top of the eggs, so I can see where they are later. But once your whites are nearly cooked, turn off the heat and let sit for a few minutes before serving.
You can eat this as is, with hummus (which I definitely recommend), toast, naan, pita, rice, tortillas, or parathas. Anything and everything is good, so long as you enjoy it.
Serves 1 for a couple days or 3-4 people. 😉
*If you don’t have the above spices, you can cook this with garam masala, cumin, paprika, cinnamon, cloves, methi, fresh parsley, fresh coriander/cilantro, dill, mint, oregano, etc. Add what you like!