15 Nutritious Mediterranean Diet Breakfast Ideas To Power Your Day
The Mediterranean diet prioritizes fruits, veggies, whole grains, and healthy fats – which, when you …
#dining #cooking #diet #food #mediterranean #MediterraneanDiet #MediterraneanFood #Breakfast #MediterraneanBreakfast #breakfast #breakfastrecipe #freshfruits #GreekYogurt #healthyfats #Mediterranean #mediterraneanrecipes
https://www.diningandcooking.com/2297344/15-nutritious-mediterranean-diet-breakfast-ideas-to-power-your-day/
15 Nutritious Mediterranean Diet Breakfast Ideas To Power Your Day
The Mediterranean diet prioritizes fruits, veggies, whole grains, and healthy fats – which, when you read it aloud, can sound kind of b…
#dining #cooking #diet #food #Breakfast #MediterraneanBreakfast #breakfast #breakfastrecipe #freshfruits #GreekYogurt #healthyfats #Mediterranean #MediterraneanDiet #mediterraneanrecipes
https://www.diningandcooking.com/2297344/15-nutritious-mediterranean-diet-breakfast-ideas-to-power-your-day/
With m.e., my passion for cooking gets overshadowed by exhaustion a lot of the time so I've taken to batch prepping some food when I get a good day. Mayak eggs have become one of our regulars. So nice to have a delicious breakfast in the fridge ready to smear on a piece of toast or an air fried hashbrown patty and they last 4-5 days in the fridge, not that they ever last that long here.
https://tiffycooks.com/korean-marinated-eggs-mayak-gyeran-easy/
When it comes to creating delicious breakfast treats, your waffle iron can be used for more than waffles! My Banana Stuffed French Toast is a prime example. #wafflerecipes #breakfastrecipe
Posted into THE PERFECT BREAKFAST RECIPES TO START YOUR DAY! @the-perfect-breakfast-recipes-to-start-your-day-askchefdennis
Start your day strong with these easy high-protein breakfasts that fire up your metabolism and keep you full for hours. #highprotein #breakfastrecipe #healthyrecipes #dairyfree #glutenfree
Posted into The Recipe Exchange @the-recipe-exchange-food
I am an egg snob. This is something i can't deny. I grew up with chickens, I'm fussy about how I prepare them and I used to scoff at microwaved eggs really hard.
My m.e. hit a new low last year and as a result I kind of changed my feelings around microwaved eggs. I have a hard time eating toast for breakfast. It usually makes me feel like homemade garbage. I also feel gross when I eat cereal.
I've also learned that you can save a whole lot of spoons by not dirtying pots. So at that point I thought I'd give them a try again.
I loathe rubbery eggs, it might be an audhd thing, the texture of scrambled eggs that are overheated makes me gag. I will not order scrambled eggs in public ever.
But, I think i've finally hit a sweet spot with the microwave. It will differ for every microwave based on its power, but for mine I set the power to 70% and do 30 second bursts between scrambling them with a fork.
It usually takes about 3 bursts to get a nice well cooked but not dry scramble. At first it will seem like this isn't doing anything, but you are cooking the proteins very slowly so it doesn't seize.
Around the third burst things will start to solidify and the heat from the already cooked parts of the egg will help cook the surrounding softer egg as you mash/beat it.
I beat my eggs in a small microwavable soup bowl and add a tiny chunk of butter and sometimes veggies etc if i have them.
Don't salt your eggs until after cooking them, or they tend to curdle and make a bunch of water. When i want cheese i stir it in before the last 30 seconds.
This morning it took about 5 mins to make some eggs this way. I topped it with leftover dips from our nachos this weekend and scooped it with tortilla chips. It was great.
Maybe a new favourite even. Breakfast layer dip.
If you accidentally overcook the eggs, bash them up as much as possible and add just the tiniest bit of mayo and beat it in. It's saved a few of my earlier experiments.
#ouchThatsTasty #lowSpoonRecipes #food #cookingWithChronicIllness #mecfs #longCovid #fedIsBest #cooking #breakfastRecipe
Growing up i thought I hated frittata. Later on I learned I just hate overcooked frittata, and I think this is the case with most people who dislike it.
I love Chef John's recipes and that he overcame a bunch of obstacles to feel confident enough to post his recipes online. He is skilled and lauded with good reason.
This morning I used this technique to make a frittata with Onion, jalapeño, garlic, green peas, potato and cheese.
I precooked my potato slices for a few minutes in the microwave to soften them up before adding them to the pan.
This is what's great about frittata, it lends itself to whatever ingredients you might have. Once you've got this technique in your belt you have a serious skill and a great way to clean out the fridge.
At first you will worry this is undercooked, but it's not. The residual heat of the pan will finish the cooking process while it sits for those last five minutes. The leftovers are great in sandwiches too.
Follow hashtag OuchThatsTasty for tested recipes that don't waste spoons and tips to get fed.
https://www.allrecipes.com/recipe/285263/the-farmers-frittata-italian-style-omelet/
#ouchThatsTasty #breakfastRecipe #budgetFriendlyRecipe #mecfs #longCovid #cookingWithChronicPain
Uova All’inferno
Buon giorno! Sundays have always held a special place for me when it comes to breakfast, and I’m excited to introduce you to my unique take on a classic dish, Uova All’inferno. This breakfast creation combines fresh zucchini, ripe roma tomatoes, onions, and Italian sausage, simmered down into a sauce that bursts with delightful flavors. You have the option to poach the eggs separately, allowing you to perfect that ideal yolk consistency. Alternatively, you can nestle the eggs directly into the sauce, that’s my preferred method for a warm, rustic dish. My version of Uova All’inferno, or eggs in purgatory, has been customized over many mornings in my kitchen, often shared with friends and loved ones. To me, sharing recipes is a way of expressing love through food, and I hope you find joy in savoring this dish as much as I do!
Matt’s Uova All’inferno
Ingredients:
For the Sauce:
1 small onion, finely chopped
2 cloves garlic, minced
1 zucchini, diced
4-5 ripe Roma tomatoes, diced
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
4-5 Italian sausage links, sliced
Fresh basil leaves for garnish (I was out today)
Freshly grated Parmesan cheese (optional)
For the Eggs:
Salt and pepper to taste
Instructions:
Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onion and garlic and sauté until they become translucent and fragrant, about 2-3 minutes.
Add the sliced Italian sausage links to the skillet and cook them until they are browned and cooked through, about 5-7 minutes. Remove them from the skillet and set them aside.
In the same skillet, add the diced zucchini and cook for another 2-3 minutes until the zucchini starts to soften.
Add the diced Roma tomatoes, and season the sauce with paprika, red pepper flakes, salt, and pepper. Cook down the mixture for about 15-20 minutes, or until the tomatoes break down and the sauce thickens.
Create small wells or indentations in the sauce using a spoon. Carefully crack one egg into each well. Sprinkle a little salt and pepper over each egg.
Cover the skillet and simmer for about 5-7 minutes or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook a bit longer.
Once the eggs are poached to your liking, return the cooked Italian sausage slices to the skillet.
Serve the Eggs in Purgatory directly from the skillet, making sure each serving includes a portion of the rich, homemade sauce, a poached egg, and some sliced Italian sausage. Enjoy your delicious and spicy Italian-inspired breakfast or brunch!
#ArchiveWasPublic_ #Breakfast #BreakfastIdea #BreakfastRecipe #Brunch #BuonGiorno #ComfortFood #CookingAtHome #CookingWithLove #DeliciousBreakfast #FoodLove #FreshIngredients #HomemadeSauce #ItalianBreakfast #ItalianCuisine #ItalianFlavors #ItalianRecipe #ItalianSausage #ItalianInspired #MattSUovaAllInferno #MovingToSubstack #PoachedEggs #poetryAndCookingSubstack #SharingRecipes #SpicyBreakfast #SundayBreakfast #UovaAllInferno
Mediterranean Diet
Dining and Cooking
🍂🌬️Robot Diver🌊
Chef Dennis Littley
Fit As A Mama Bear
Matt Dobbins
Home Recipe Ideas