Tag Archives: Eggs

Kayla’s Kobb Salad

Kayla's Kobb Salad | real food. home made.

Kayla’s Kobb Salad

Ingredients:

  • romaine leaves, chopped
  • kale leaves, torn
  • cherry tomatoes, halved
  • green onions, sliced
  • turkey breast from a local farm, sliced
  • 1/2 avocado, sliced
  • hardboiled pastured egg, sliced into wedges
  • sunflower seeds

Serve with a homemade honey mustard dressing.

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Filed under Dinner Ideas, Gluten Free, Lunch, Paleo, Salads

Smoky Thyme Sweet Potato Hash

Sweet potatoes are such a staple in my life; they can be prepared so many ways, and are appropriate for every occasion.  I always like to have 1 or 2 on hand so I can whip up a meal at a moment’s notice without having to go to the grocery store.  Today I felt like brunch, so I came up with this dish.

Smoky Thyme Sweet Potato Hash | real food. home made.

Smoky Thyme Sweet Potato Hash

Serves: 3

Ingredients:

  • 1 large sweet potato, peeled and grated
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 1/2 t sea salt
  • 1/2 t black pepper
  • 1/2 t smoked paprika
  • 1 T fresh thyme, chopped
  • 1-2 T extra virgin olive oil
  • grated fontina cheese (optional)
  • 3 pastured eggs, over easy

Method:

  1. Mix the first batch of ingredients together in a bowl.
  2. Heat EVOO in a large pan or skillet with lid over medium heat.
  3. Add hash mixture, and alternate between frying and steaming with the lid on, stirring intermittently.  (If  you want to attempt to make them super crispy, more power to you, but I’ve never been able to master the technique.)
  4. Prepare your over-easy eggs.
  5. When your hash is done cooking, put a scoop on your plate, a few pinches of cheese (if desired), and the egg on top.

Smoky Thyme Sweet Potato Hash | real food. home made.

Grant likes his with sri racha.  I have a feeling I am going to be making this a lot for dinner this winter.  I hate going to the grocery store after work in sub zero temperatures!  “Iiiiiiiiit’s SMOKY THYME” is surely going to become my new catch phrase.

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Filed under Breakfast, Brunch, Dinner Ideas, Gluten Free, Vegetarian

Peanut Butter Sriracha Omelette

Peanut Butter Sriracha Omelette | real food. home made.

Hopefully you are not skeptical at all about this breakfast invention of mine.  If you have ever spent the night at my house, there is a good chance you’ve been served a “peanut butter omelette”, which I consider my “super protein breakfast”.  The sriracha takes it up a notch!  You’ve got to try it!

Peanut Butter Sriracha Omelette

Ingredients:

  • 2 organic pastured eggs
  • 1 T natural peanut butter
  • drizzle of sriracha (to taste)
  • sea salt and black pepper
  • small morsel of grass-fed butter

Method:

  1. Melt your butter in a small skillet.  Crack 2 eggs into the pan, smash the yolks and whites so that the two eggs become one even egg layer.  Grind salt and pepper on top to taste.  Cover the pan with a lid and cook until most of the egg is set – you will know when it is time to flip!
  2. Flip the egg over, turn off the heat, and let it finish cooking for about 30 seconds.
  3. Transfer to a plate and drizzle sriracha over one half, and spread peanut butter over the other.  Fold the two halves together to create the “omelette”.

You will enjoy this I promise!   I am not much of a cheese person, and the peanut butter here acts as the cheesy element that most people enjoy with eggs.  Yummmmmm!!  Nutritious and delicious!  Guaranteed to keep you full until lunch time.

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Filed under Breakfast, Paleo, Vegetarian

The Confusing World of Egg Marketing

  • Brown Eggs vs. White Eggs
  • “Grain Fed” / “Vegetarian Diet”
  • “Free-Range”
  • “Natural”
  • “Omega-3 Enriched”

These are all slogans you see on different varieties of egg packaging at the grocery store. But what do they really mean?

First of all, brown eggs are no more “natural” than white eggs. Different breeds of chickens lay different coloured eggs, and that is that.

“Grain Fed” and “Vegetarian Diet” are both problematic. Chickens are not vegetarians. Ones that are free to roam in the pasture eat insects, which are vital to their, and our, nutritional needs.

What can be considered “Free-Range” by technical standards is not what you picture in your head when you hear the term.

“Allowed access to the outside” is how the USDA defines “free-range.” This inadequate definition means that producers can, and do, label their eggs as “free-range” even if all they do is leave little doors open on their giant sheds, regardless of whether the birds ever learn to go outside, and regardless of whether there is good pasture or just bare dirt or concrete outside those doors!  (Mother Earth News)

“Natural” is a big labeling problem – I’m not sure there are ANY regulations on this one.

As far as the Omega-3 enriched eggs, these are basically conventionally raised chickens except their feed is supplemented with an omega-3 source like flax.

What I’ve found is there is no right answer. I’m not sure any of these options are any better or worse than any other. In my local Kroger, for example, they have eggs that range from 0.99 cents to 5.49 a dozen – all with varying packaging materials and marketing slogans. The dollar eggs have simple styrafoam packaging, and the expensive eggs have cardboard packaging with nice fonts and green coloured logos. Each appeals to a different demographic, but they could very well be the very same eggs inside.

 The Confusing World of Egg Marketing | real food. home made.

Here is a chart that outlines some nutritional differences between conventional eggs and true free-range eggs.

The only way to know for sure that the eggs you are feeding to yourself and your family are chock full of nutrition is to purchase them from a local farm. John Henry’s sets up at the Royal Oak farmers market on Saturday mornings, Birmingham farmers market on Sunday mornings, and does bi-weekly delivery to many cities in Michigan.

Believe me, you will taste the difference. And for $5.00 a dozen, you can’t beat it!  The best part about the eggs from John Henry’s is opening up the carton in the morning and seeing this:

The Confusing World of Egg Marketing | real food. home made.

For more reading on the health benefits of pastured eggs, read Meet Real Free-Range Eggs

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Filed under Breakfast, Nutrition

Huevos Rancheros

Huevos Rancheros | real food. home made.

Today, I rushed home from work and went to my polling location to vote for State Representatives.  I swear, when I am older, I am definitely going to be one of the ladies who volunteers at those things.  They were having a blast.  I would bring baked goods to share.  (I didn’t see any baked goods).

Usually I stop at the grocery store on the way home from work, but today I decided not to, and to “just wing it”; challenge myself to create something from what I had in stock at the house.  And this is what I came up with.

Huevos Rancheros

Serves: 3

Ingredients:

  • 1 jar specialty salsa (mild, medium or hot, based on preference)
  • 1 can black beans, partially drained
  • pastured eggs
  • 3-6 corn tortillas, warmed
  • 1 lime, quartered
  • small handful of cilantro
  • handful of corn tortilla chips (optional)
  • one avocado, sliced (optional)
  • freshly ground black pepper

Method:

  1. In a large skillet with tight fitting lid, turn heat to medium and bring salsa to a boil.
  2. Stir in beans and some bean liquid, and bring to a low simmer.
  3. Carefully crack the eggs evenly spaced throughout the beans.
  4. Cover with lid and cook just until whites are firm (yolks will still be runny).
  5. Microwave 1-2 tortillas per person, separated by paper towel for 20 seconds or so.
  6. Lay down tortillas and scoop two eggs and accompanying bean/salsa mixture onto each plate.
  7. Garnish with avocado and cilantro.
  8. Serve with a lime wedge and a handful of tortilla chips.
  9. Grind black pepper onto the eggs.
  10. Serve and enjoy – for breakfast, brunch, or dinner.

Huevos Rancheros is a great recipe to have in your arsenal; it can be thrown together at a moment’s notice with mostly stock items.  Hopefully now you can add it to yours!

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Filed under Breakfast, Brunch, Dinner Ideas, Gluten Free, Vegetarian