So is lunch, dinner and snacks. I cannot even tell you how much time I spend thinking about every meal and what impact certain food has to my journey. I scour websites looking for recipes, usually I look at the images first because if it doesn’t look good, chances are it doesn’t taste good. I test those out that make the short list. Here’s a breakfast that looks great and taste amazing.
Here is the recipe that I used this time (I’ve made these before, with different variations).
- 2 cups sliced mushrooms (white or brown)
- 3 tbsp butter, divided
- 1/2 cup onion, minced
- 1 cup finely diced ham
- 7 large eggs
- 1 1/4 cup heavy cream
- 1/4 cup water
- 1 cup shredded smoked Gouda/cheddar cheese
- 1 tbsp snipped chives
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- Preparation: Preheat oven to 375 and place rack to the middle position. I use silicone cups, eggs stick to every surface except silicone spray the cups lightly. Dice ham. Mince the onion. Snip the chives. Grate the cheese.
- Method: Heat a frying pan over medium heat and when hot, add 2 tbsp butter and the sliced mushrooms. Stir to coat the mushrooms. Sauté for two minutes, then stir and sauté 1-2 minutes more or until some of the moisture has been removed. Transfer to a small bowl to cool.
- Place the frying pan back onto medium heat and when hot, add 1 tbsp butter, the onions and ham. Stir to coat and sauté until onions are softened. Remove from heat.
- In a medium bowl, add the eggs, heavy cream, water, salt and pepper. Beat at high speed until combined and frothy.
- Layer: Add 1 tsp of the cheese to the bottom of the cups, spreading it so that it is even. Add a tablespoon each of the mushrooms and the onion/ham mixture. Layer a 1/2 teaspoon of chives evenly over the mix. Add another tsp of cheese. Slowly pour the egg/cream over the ingredients. Top with the remaining cheese.
- Bake: bake for 15 minutes at 375, then for 15 minutes at 350 or until the top is browned and puff up a bit.
- Storage: Let cool to room temperature before serving. Remove the silicone cups, place into a sealed container and store in the fridge for up to 7 days.
I know what I want
- Once I find a recipe that I like, I want to able to click on a chrome extension that will add the recipe to my “recipe box”.
- I want to log into my program/app and create a meal plan using the recipes that I’ve saved. Moving recipes into Breakfast, lunch and dinner slots.
- Create a shopping list, but not based on individual lists per recipe, this list needs to calculate the ingredients and provide condensed list i.e. 1 tbsp of butter, 1/4 cup of butter and 1 stick of butter is equal to 3/4 cups of butter plus 1 tbsp.
- I want to print my calendar, I still like to see a visual of what/when meals are going to be created
I’ve tried Pepperplate and FoodPlanner, but both fall short. I want simple and powerful. Any tips?
Back to food!
My favourite topic. This week I made two salads: Greek and Tuna. The tuna recipe is pictured below:
I also had the opportunity to test out the following recipes: Cheesy Low Carb Cauliflower and Ham Casserole, thanks to Lisa at Low Carb Yum. Sorry, no pictures this time (we devoured it too soon). I paired this awesome dish with Chungah’s Jalapeno Cheddar Parmesan Cornbread Muffins over at Damn Delicious, I did manage to capture a photo of these beauties. TIP: I made a dozen with paper liners, they stuck and were hard to remove. But if you choose to place the batter directly into the muffin pan, spray with oil (liberally). The next time I made these, I used my silicone cups. Must add to your Christmas List.
My Recommendation: Reusable Silicone Cups
While I do still lightly spray the Silicone cups, they are so easy to clean and take very little storage space. Get a bunch of these! The ones I purchased came in a pack of 24.
Here are the ones that I purchased from Amazon.
This week, I’ll try to plan prior to Sunday to ensure that I’m not rushed. Enjoy the week.
“Plan for tomorrow, because tomorrow you won’t have time”