Archive for February 2012 | Monthly archive page

posted by on Food & Cooking

It’s commonly said that breakfast is the most important meal of the day. Many people skip breakfast due to not enough time, although it really is an important meal.  After not eating all night your body needs fuel to run properly. If you do not eat it can make you feel weak, hungry, and low of energy. Not eating breakfast can also make it harder to lose weight since your body has not eaten since the previous day. It’s recommended to eat a high protein breakfast to restart your metabolism for the day, which in turn will help you lose weight better than if you skipped breakfast.

I would suggest for a high protein breakfast to eat one soft boiled egg, 4 stalks of asparagus, 1/4 cup gluten-free quinoa or brown rice, and a  sugar-free yoghurt or kefir smoothie. This breakfast would be high in protein, vitamins, grains, vegetables, and fruit. The perfect way to start the day which will keep you full until lunch time. This is also perfect for someone who does not have a lot of time to cook. This can be prepared in under 15 minutes.

Tip: I don’t own any egg cups which meant I needed to be creative when serving the soft boiled egg. I found some of our ice cream dishes, flipped it over, and used the base as the stand. It was easy, pretty, and frugal since there was no need to purchase anything.

Soft Boiled Egg And Roasted Asparagus
Recipe Type: Breakfast
Prep time: 2 mins
Cook time: 12 mins
Total time: 14 mins
Serves: 1
Roasted asparagus with a soft boiled egg, perfect for a high protein breakfast when you don’t have much cooking time.
  • 1 egg
  • 4 stalks of asparagus
  • olive oil
  • salt
  • pepper
  1. Preheat oven to 400°F. Wash and dry the asparagus. The end of the asparagus, the tough end, is not any good. If you hold both ends of the asparagus and bend it, the tough part breaks off. Place in a pan and lightly drizzle with olive oil and season with salt and pepper, cook for 12-14 minutes. Boil a small saucepan of water over high-heat, reduce temperature to bring to a simmer over medium-high heat. Add egg(s) to saucepan and simmer for 6 minutes. Drain and rinse in cold water. Serve immediately with asparagus. Cut the top of the egg off with a sharp knife or break off with your fork.


posted by on Food & Cooking

Late the other night I started getting hungry and wanted some Asian food. We were out of what I needed to make a stir-fry which made me decide on a noodle soup. The flavors of this really complement each other, I love the hint of cayenne pepper. You may be unsure of the egg although it is really common in Asian soups plus it gives it a nice flavor and protein.

Asian Noodle Soup With Egg
Recipe Type: Soup
Cook time: 8 mins
Total time: 8 mins
Serves: 1
A delicious Asian soup that tastes better and is more healthy then Ramen noodles.
  • 1 small handful Thai Kitchen Vermicelli Rice Noodles
  • 1 cup vegetable stock
  • 1/4 tsp fresh grated ginger
  • 1 small garlic clove
  • 1 egg (optional)
  • small dash of cayenne pepper, to taste
  • 1 tsp soy sauce or Coconut Aminos soy replacement
  • 1/4 cup diced mushrooms
  1. Add all ingredients except the egg to a small saucepan. Bring to soft boil. Once the noodles are soft crack the egg into the middle of the pan to poach, cook until the white around the yolk is cooked. Enjoy!


posted by on Friday Finds

From: Lora

On Fridays we are going to be sharing with you recipes and helpful hints that we have found online that were posted during that week. We hope that you will find this helpful and that you will share great things you have found as well. If we have enough people sharing we may add a Mr. Linky or some such device to make it easier for everyone to share. I’ll have to talk to Rachel about all of that techno-babble stuff.

I found several things that I really liked online this week and I’m not sure I’m going to limit myself to just one or two items. I mean really, what’s the use of being the mom if you can’t make the rules (or occasionally break them)? ;-)

In the category of a recipe that was actually posted this week I have two favorites. . . OK, 3.

I absolutely LOVE, LOVE, LOVE  roasted beets(think Kitty in “The Village” as she is talking to Lucius). This is my top choice for the week: Quinoa Salad with Roasted Beets 

I’m always looking for something simple for breakfast and this one looks like a yummy choice: Baked Honey Oatmeal with Raspberries and Pistachios

Snacks on the go are also something I am looking for, which is why this is my third choice: Cinnamon Raisin Almond Balls

This is my rule breaker. This was posted last week but I LOVE roasted tomatoes as much as I love roasted beets! And to put it with cornbread, well that just makes this Southern girl’s heart go pitter patter!  Baked Grape Tomatoes with Basil and Cornbread Crumbs


From Rachel:

My first choice for a recipe to share today are these Gluten Free Chocolate Covered Cherries Brownies from “Simply… gluten free”. I have been wanting brownies lately and this looked like a nice twist that was fudgy, chocolaty, silky,  and  fruity. This recipe is gluten-free and low in refined sugar.

I love being able to sit down with a cup of coffee and relax, because of that I decided to share Dark Chocolate Cranberry Biscotti With Almonds as well. These look simple to make and would complement a cup of coffee or espresso well.

Yesterday I made some kefir cheese which made me also wish to share Ron’s Kefir Onion Dip. The recipe is made with kefir cheese, onions, leeks, and a hint of lemon. It looks like a wonderful dip for chips or spread for crackers. This has the added benefit of being filled with many probiotics, good bacteria, and yeast from the kefir.


From Caroline:

I chose this recipe for many reasons, one of the biggest is that I love caramel! And this being dairy-free caramel is even better :) This looks like  a pretty good sweet fix, and I hope to make it very soon! :)

From Hannah

I wasn’t that hopeful about finding a recipe this week that fit within my diet. Then I stumbled across this recipe at Pure 2 Raw, and I must say, I am quite tempted to make them right now. These Pecan Glazed Pumpkin Cake Doughnuts look absolutely delicious, though they look quite dangerous as I have a terrible weakness for doughnuts. I can’t make them this week as I already have my hands full with various cooking projects but I’m already making the time to try them next week.