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This week I’m linking up to What I Ate Wednesday to share some recipes for some of the things I’ve been eating in the last week. I’ve been doing a lot of breakfast for dinner options — partially because it’s cold and breakfast food is typically comfort food, but also because I’m cheap, and typically always have bread and eggs on hand.
After the sugar (and booze) rush of the holidays, I decided that I should juice once a day again … that is until I realized that I lost the scrubber brush that came with my juicer, and not just any scrubber will do. I’m not in a huge rush to replace a stupid scrub brush, so juicing is on the back burner again. In addition, juicing is hella expensive, and I’m working to reduce my budget and get my finances back on track again, thanks to my Glorious Goal for January.
However, I made one delicious green juice, and used the pulp to make some Strange but Good muffins.
In the green juice was a generous handful of fresh parsley, 2-3 cups of mixed winter greens (kale, chard, etc.), 1/4 cup of fresh blueberries, half a lemon, an apple, and half a cucumber. The flavor of the blueberries and lemon really stood out, which made me think that the leavings from making the juice would be best put to use in some baked goods rather than in the compost bin.
Muffins were the ideal solution for the pulp: they’re small and portable, and perhaps most importantly, it’s hard to cock up a batch of muffins. I searched for a zucchini muffin recipe, since the pulp was essentially the same consistency as shredded zucchini, and found this recipe for zucchini chocolate chip muffins from Chocolate Covered Katie. As usual, I didn’t follow the recipe at all. Instead of coconut oil I used butter, I used about a cup of flour mixed with some ground flax and protein powder, I food processed a raw apple instead of using applesauce, I omitted the chocolate chips, and I added an egg in there just for fun. Surprisingly, the muffins not only looked edible, they turned out quite tasty. I was a bit worried that the greens and addition of parsley would make the muffins taste funny. This just goes to show you that lemon can basically mask any flavor (except maybe garlic).
At the culmination of the week in which I refused to purchase groceries, I made baked apple french toast. I combed the fridge, freezer, and pantry for something to make besides the turkey soup that I’ve been eating since Thanksgiving. I had bread, eggs, and apples. Instead of making French toast with apples on the side, I integrated apple into the toast. And I made the whole process of making French toast easier by eliminating the pesky flipping and checking for doneness.
Baked Apple Cinnamon Flax French Toast
- 1 apple
- 3 slices of bread, torn into 1-inch pieces (I used Mack's Flax)
- 3 eggs
- 1/4 c of liquid (milk, water, chai tea — I used flax milk)
- 1 T cinnamon (or more if you like)
- 1 t vanilla
- 2-3 T butter (or healthy fat like coconut oil — I'm allergic to coconut ... so ...)
- Optional: a sprinkling of flax seeds and cinnamon and sugar
- Preheat the oven to 350° F.
- Grease a small casserole dish.
- Melt butter (or healthy fat) in a small saucepan over medium heat.
- Dice apple, and add that as well as the sprinkling of flax seeds, cinnamon, and sugar to the butter.
- Cook while stirring for 5-10 minutes until the apple mixture is the consistency of pie filling (the flax seeds help it thicken).
- Remove apples from heat.
- Place bread pieces in the greased casserole dish.
- Beat the eggs, cinnamon, vanilla, and 1/4 c of liquid in a small bowl.
- Pour egg mixture over the bread.
- Gently stir the bread and eggs until the bread has soaked up most of the egg mixture.
- Pour the apple mixture into the bread and egg mixture, and stir a bit to combine.
- Put the casserole dish into the oven and bake for 30-45 minutes until desired done-ness. The time will depend on the depth of your pan, and I used a weird vintage casserole dish. It's probably comparable to an 8x8" dish, and I baked for 35 minutes. The French toast is done when the center is no longer jiggly.
Those of you who follow me on Instagram have probably noticed that I’ve been dabbling in runny(ish) egg yolks lately. Never in my life have I been a fan of runny eggs. In fact, there were years I refused to eat eggs in any form. They’re jiggly, slimy, and smell funny, so I didn’t get the appeal. However, I recently discovered that I do like eggs, in all forms, but that I’m just an egg snob. Eggs need to have a rich orange — not yellow — center for me to want to try the yolks runny, and even then, I need to taste a hard-cooked yolk before I decide to eat one runny.
That side note about eggs brings me to this glorious egg sandwich:
Yes. That is a runny yolk. And it was glorious.
The egg I used to make this sandwich were Schulz eggs from Minnesota … and I am now slightly horrified because when I googled the name of the eggs to link it up I was led to a bunch of articles about salmonella outbreaks being linked to these eggs … umm … so maybe I won’t be asking Mark to import these eggs when he comes to visit.
Salmonella or not, those eggs were amazing.
Finally, I broke down last night and bought some groceries. I was out of eggs, bread, and flax milk, so I kind of had to get some food. Since moving, I’ve been doing a bunch of stir fries, and what’s the breakfast equivalent of a stir fry? A hash. So I bought stuff to make a veggie hash: tofu, sweet potatoes, eggplant, mushrooms, greens, and mushrooms. I included a generous portion of home-grown garlic my mom gave me for Christmas, and some paprika and turmeric for color. There really is no recipe for this, other than cook the garlic first, and make sure the tofu is extra firm and drained well, or else you’ll end up with a sloppy mess (like I did this time I made this).
Do you do breakfast for dinner?
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Hi there. I'm Calee (pronounced Cali, like California). If that's too hard, just call me Cal. I also respond to Chimes. I'm a recently married IA > MN transplant who's (still) getting the hang of her 30s, enjoys playing around with a million hobbies, and who generally can't sit still.Here's the unabridged version.
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