Category: Quick and Easy

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How to “Hard boil” Eggs in a Rice Cooker (Super Easy)

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Hardboiled eggs are one of those things that are great to have stashed away in the fridge. They are perfect high protein snacks (they even have a built in wrapper!) and make a great breakfast on the go as well.

The not so nice part of hard-boiled eggs? The sitting / waiting for a large pot of water to boil.

As it turns out, cooking them in a rice cooker is much easier and faster too!

I first got the idea to do this when I saw an awesome post on the Digging Food blog about how to steam fresh eggs. I had no idea that you could steam eggs before I read their post.

After a little experimentation, I figured out how to make perfect “Hard-boiled” eggs in a rice cooker.

Let me walk you through how to make them…

Step 1 –  Place your desired number of eggs in a heat safe bowl (ceramic or metal is fine).

I use a Tatung 10-Cup Multifunctional Cooker (the most useful piece of cooking equipment known to man). It’s a great rice cooker / steamer, and when I was in college (and living in small dorm room) I managed to make 60 tamales from scratch in one.

Step 2 – Add water. I pour about 1/2 cup of water in the bottom of the cooker before adding a rack that looks like this (you can buy it pretty inexpensively in a larger Asian grocery store like 99 Ranch).

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Step 3 – Put the bowl on the rack (this ensures that your food won’t scorch on the bottom of your bowl).

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Step 4 – Cover the rice cooker with the lid and turn the rice cooker on, then set your timer.

My rice cooker takes about 5 minutes until I start to see steam come out the sides of the lid. Your rice cooker make take more or less time to heat up, and it may take a little trial and error before you figure out the right amount of time to cook the eggs to your liking.

For my rice cooker (from the time you turn the rice cooker on to when you turn it off):

Soft Boiled –  takes 13 minutes

“7 Minute Egg”  (Like the one pictured) – takes 14 minutes

Hard-boiled – takes 20 minutes

 

Step 5 – Turn the rice cooker off.

Put on an oven mitt and transfer the eggs into an ice bath using tongs.

****Please be careful not to burn yourself **** The steam is pretty hot and you can use the lid of the pot to fan the steam away from you before you take the eggs out of the rice cooker.

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Step 6 – Leave the eggs to rest in the ice bath for at least 30 minutes.

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After this, the eggs should be pretty easy to peel. I like the keep them in the fridge unpeeled (I just like the ritual of peeling them right before I eat them) or you can peel the eggs and keep them in an airtight container in the fridge.

The most I’ve done at once is 4 eggs in one batch, and the cooking time doesn’t change if you cook 1-2 eggs or 4 at the same time.

Update – Jan 14, 2018 – I’ve found that it does make a difference what bowl you use to cook the eggs in. You want a sort of normal serving bowl and not something that’s super deep with high sides so that the steam can surround the eggs better. My preference these days is to cook 6 eggs at a time for 18 minutes (perfectly hard boiled , dunk them into ice water and then keep them in fridge for breakfast / snacking.

I hope that this helps make your breakfast / snacking / meal prep a little easier!

How do you like your eggs for breakfast?

– Elaine

Iced Watermelon Cubes

Iced Watermelon Cubes – A Healthy Ice Cream Alternative

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If you’re living through a heat wave at the moment what you probably want most in the world is something sweet, cold, and refreshing to eat.

Here is the simplest of desserts to keep on hand for a hot day. These little cubes of frozen watermelon are delicious and perfect for popping into your mouth (straight from the freezer) to cool you down.

Refined sugar free, dairy free, paleo, and all that jazz… but what’s really important is that they taste so good!

Iced Watermelon Cubes

Makes lots and lots of servings

Ingredients

1 sweet seedless watermelon (pick the sweetest one you can find)

That’s it! 😀

 

Instructions

1. Cut the watermelon into 3/4 inch cubes (this is a perfect size as they can be eaten straight from the freezer and they thaw quickly too).

2. Freeze the cubes flat in ziptop bags.

To serve, scoop about 1 – 1.5 cups (or however much you want) of the frozen watermelon cubes into a bowl and eat with a spoon.

Ta-Da! I hope that these little cubes of watermelon joy make your summer days a little more awesome. 🙂

lamb lettuce cups

Easy Weeknight Cumin Lamb Lettuce Cups

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These easy cumin lettuce cups are super delicious and budget friendly.

I used lamb and garlic that I had frozen previously. Adding those ingredients to a few spices, a carrot, along with some diced tomato and romaine leaves makes for a quick and healthy meal, perfect for a busy weeknight dinner.

 

Easy Weeknight Cumin Lettuce Cups

Makes 1 serving

Ingredients

1 tbsp olive oil

3-4 cloves of garlic, finely chopped (I used frozen garlic that I had, but fresh works great too)

1/2 cup cooked ground lamb *

1/3 cup finely diced carrot (about 1 small carrot)

4 tbsp water

 

1/2 tsp granulated onion

1/4 tsp ground cumin

pinch of salt and pepper (add more to taste)

 

romaine lettuce leaves and diced tomato (for serving)

Notes – * The lamb that I used was frozen solid in a 1/2 cup portion. I added that to the pan without defrosting it (it defrosted in the pan while the other ingredients were cooking).

If you use cooked lamb that is defrosted, you may have to adjust your cooking time slightly (and probably add a little more water so that the carrots have a little more time to cook through).

 

Instructions

1. Add the lamb, spices, olive oil, garlic, carrots and water to a medium sauce pan and cook the mixture over medium heat for about 7 minutes until the water has cooked off.

2. Turn the heat to medium high and sauté the mixture for another 3 minutes or so until the meat has browned and the carrots can be pierced with a fork without resistance.

3. Allow the mixture to cool for a few minutes, add more salt and pepper to taste and serve on romaine lettuce leaves and top with diced tomato.

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Happy Eating!

 

 

 

 

 

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How I Save Money On Grass Fed Meat (Without Coupons!)

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I stumbled upon this money saving tip this past Father’s Day.

I was at my local grocery store early in the morning and on a whim decided to check out the meat section. It was a nice surprise to see that they had started carrying grass fed lamb (it used to be that in my area only Whole Foods carried grass fed lamb).

The grass fed lamb ribs were pretty expensive though, about $15 / lb and I wasn’t quite in the mood to spend that much. So I kept browsing and saw that they also had grass fed ground lamb.

Then I looked at the price – $6.99 / lb. Eh, not cheap but not too terrible either.

Then I saw the 50% off stickers.

Huh?

Grass fed lamb for $3.50 / lb? That is a great deal!

As it turns out, the sell by date was June 17th (which was the same day as Father’s Day this year) and that’s why the ground lamb was 50% off. That was the last day that they could sell the lamb before they took it off the shelves.

One of my family members told me later that grocery stores also do the same thing with dairy products (they discount them on the sell by date).

The sell by date is not the same as the expiration date. There’s more info on this here.

Obviously, if you’re going to buy meat on the sell by date, you do that at your own risk (’cause no one can completely guarantee the safety of raw meat).

Personally though, I looked for packages where the plastic wrap wasn’t puffy and the meat still smelled ok.

I wouldn’t use this meat for anything like a rare burger, and I would make sure to cook it thoroughly.

I ended up buying 4 lbs of grass fed meat for about $14. The ground lamb was packaged in those vacuum packed blocks and looked just as good as the ground beef that was packaged the same way (but was a week or two away from the sell by date).

So I took it all home, cooked it off in a big pot, drained off the excess fat and spooned the cooked lamb into muffin pans and froze it. I then transferred the blocks of ground lamb into ziptop bags.

The little individual portions of frozen lamb are really convenient and make life a lot easier as they defrost quickly and you can add them to anything for a quick dinner.

So far, I’ve tossed these little blocks of ground lamb into pasta sauce and paleo chili, used them to make Cumin Lamb Lettuce Cups, and made them into a soup with leftover greens and vegetables that I had in my fridge.

Altogether I got 24 half cup servings of ground lamb for $14, which works out to $0.58 per serving. This amount of meat will last me about 2 months (I tend not to eat meat every day).

If I were to do this again – (which I definitely will – saving money is pretty awesome!)

– I would go to my local grocery store and make a note of the sell by dates of the meat was I interested in buying. (This is pretty easy to do during my weekly shopping trip.)

– I would either go to the grocery store the night before the sell by date (sometimes grocery stores will put the discount stickers on the meat the night before) or early in the morning the day of (like before 8:30 am).

– I would cook the meat off that day and freeze it.

I hope that this tip helps to save you some money too!

 

 

 

 

pear sorbet

2 Ingredient Pear Sorbet (No Churn) – Paleo, Vegan, Refined Sugar Free

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This pear sorbet is so simple to make and it tastes amazing! It’s flavor is light and sweet and makes the humble pear really shine.

When I first tasted it I couldn’t believe how good it was, and it was only 2 ingredients!

It’s smooth and creamy, and the perfect thing to make when you have ripe pears that you’re not quite sure what to do with. Even if they are a little bruised, that’s ok! They will still work great in this recipe.

2 Ingredient Pear Sorbet

Makes 2 servings (2 scoops each, or a generous serving for one)

Ingredients

2 ripe Bartlett pears (also known as William’s pears)

1/4 cup apple juice (I used the Martinelli’s brand apple juice as it’s naturally very sweet)

 

Instructions

1. Peel and core the pears. Cut them into 3/4 inch cubes (if they vary in size a little that’s ok) and freeze them in a single layer in a ziploc bag or an airtight container.

My two pears (after being peeled, cubed, and frozen) measured 2 2/3 cups.

2. When you’re ready to make your sorbet, take the frozen pears out of the fridge and let them thaw for 10-15 minutes.

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Break up any big clumps of pear cubes up with your hands and add the pears to a food processor along with the apple juice and process until smooth, stopping occasionally to scrape down the sides.

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If you’re having a hard time getting the sorbet completely smooth, you may have to process half the mixture at a time. I have a smaller food processor and had to process the sorbet in two batches, but it came together beautifully.

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3. Spoon into bowls and serve immediately.

Happy Eating!

blueberry smoothie

Glorious Orange Berry Blitz-ish Smoothie (Mango, Pineapple, Blueberry) – Vegan, Paleo

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When I was a youngin,’ I once went to a summer camp. The camp was located on a college campus and close by was a Jamba Juice. So most days (during the few weeks we were there), I and some of the other students would go to Jamba Juice for smoothies and a scone for breakfast.

My favorite smoothie was the (now discontinued) Orange Berry Blitz. I loved how the orange juice gave the blueberries and pineapple smoothie a wonderful brightness.

It’s funny how food and flavors can sometimes take you back, and suddenly, there you are again, cocooned in a marvelous memory.

I smile now just thinking of how happy I was that summer, and and this berry smoothie is still the perfect thing to drink on a nice summer day.

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This is my version of that glorious smoothie. I added mango because I think that it gives the smoothie a little more of a tropical flavor (and an extra little bit of sweetness as well).

Feel free to play around with the ingredients. Sometimes I replace the apple juice with water, or add in a few handfuls of baby spinach (if I want to get my greens in for the day without having to give it too much thought).

Make the smoothie that you want to drink (though I will say that this smoothie is pretty awesome as written) and have fun!

Glorious Orange Berry Blitz-ish Smoothie

Makes 1 generous serving

Ingredients

3/4 cup ripe mango (cut into roughly 1 inch cubes, about 1 mango)

3/4 cup fresh pineapple chunks (cut into about 1.5 inch wedges, canned pineapple works too)

1 1/4 cup frozen blueberries

1/2 cup apple juice (I used the Martinelli’s brand)

2-3 tbsp orange juice

 

Instructions

1. Add all ingredients into a blender and blend until smooth. Serve immediately.

 

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This is what the plate of fruit looked like after I added the fruit into the blender. I think that it’s quite beautiful in a wabi-sabi kind of way.

I hope that you have many happy summer days drinking smoothies with your loved ones.

Enjoy!

sweet potato fries

Oven Baked Garlic Paprika Sweet Potato Fries – Paleo, Vegan

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These garlicky paprika sweet potato fries make a glorious side dish when you’re craving carbs, and are my go to snack when I’m craving junk food but want to eat something a little healthier.

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Sweet potatoes are a great source of vitamin A, magnesium, and potassium (which is great) but what really matters is that these sweet potato fries are really satisfying.

I love dipping them into creamy avocado mayo (sometimes with a bit of finely minced garlic mixed in) and they are also good with honey mustard.

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Next time your craving junk food, give these sweet potato fries a try. If you’re anything like me, you find that you’ve eaten them all before you know it.

Oven Baked Garlic Paprika Sweet Potato Fries

Makes 2-3 servings

Ingredients

3 small sweet potatoes (the ones I used were 2 inches in diameter and 8 inches in length)

2 tbsp neutral flavored oil (I used avocado oil)

1 1/4 tsp granulated garlic

1/4 tsp + 1/8 tsp granulated onion

1/4 tsp paprika

1/4 tsp dried thyme (optional)

1/8 tsp black pepper

1/4 tsp sea salt

 

Instructions

1. Preheat the oven to 400 degrees F.

2. Give the sweet potatoes a good scrub and cut each sweet potato into 8 wedges.  Place the sweet potatoes into a large glass baking dish with the oil and toss gently.

2. Stir together the salt, pepper and other spices. Sprinkle the spice mixture over the sweet potatoes and give it all a good mix so that the fries are well coated.

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4. Arrange the sweet potatoes onto the baking dish so that they are in a single layer.

My baking dish was a little too small to fit all of the fries. So for this amount of sweet potatoes I used a 3 qt (9 in. x 13 in.) glass pyrex baking dish and a 9 in. pie plate.

5. Bake for 35 – 40 minutes until crispy and golden brown around the edges.

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Happy Eating!

 

Watermelon Agua Fresca – Paleo, Vegan, Refined Sugar Free

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With summer fast approaching, the weather is getting warmer, and Memorial Day weekend is here!

This means that ’tis the season for backyard barbecues and hanging out with friends and family in the sunshine. This calls for drinks.

One of my favorites is my watermelon agua fresca. It’s cool and refreshing, and along with iced apple green tea is a refined sugar free alternative to sweet tea.

I love watermelon. It’s one of my favorite fruits and drinking this is almost like drinking a cross between lemonade/limeaid and watermelon juice.

Watermelon season in the US runs from May to September, so lots of delicious ripe watermelons are available in grocery stores right now, which is super exciting (yay!) and another thing that makes this watermelon agua fresca the perfect drink for summer.

Watermelon Agua Fresca

Makes 2 servings (4 cups total)

Ingredients

4 1/2 cups cubed seedless watermelon (1 – 1 1/2 inch cubes)*

1 1/4 cup + 1/8 cup water

3 tsp lime juice (I used lime juice that froze previously and defrosted)

Notes – * Use the sweetest watermelon you can find, that way you won’t have to use any added sweeteners. If you’re having a party, you can make a big batch of this ahead of time and it will keep great in the fridge overnight.

Instructions

1. Add all the ingredients into a blender and blend until smooth. Refrigerate until well chilled, making sure to give the agua fresca a good stir before serving. Pour over ice if desired (especially if it’s a particularly hot day) and serve.

green goddess dressing

Parsley Green Goddess Dressing Recipe – Paleo, Dairy Free

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I like to think of Green Goddess dressing as Caesar dressing’s sort of hippier, more free spirited cousin.

Caesar is the dressing that you want for a beautiful dinner party, while Green Goddess is for summer picnics and dancing through a garden in a sundress while wearing a daisy crown.

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My Parsley Green Goddess dressing has all the things that you love about Caesar dressing (the rich savoriness and creaminess, with a bit a bit of garlic thrown it to punch up the flavor) and is full of anti-inflammatory herbs like parsley, rosemary, and basil.

It’s light and creamy, a little thinner than most green goddess dressings (which makes it better for drizzling over a salad), and is packed with heart healthy olive and avocado oils.

This is also the perfect recipe for when you’re looking to use up a bunch of fresh parsley in a hurry. You can blend it all into this beautiful dressing.

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Parsley Green Goddess Dressing

Makes 1 1/4 cups

Ingredients

3/4 cup packed parsley (stems and leaves)

1/2 cup water

2 cloves garlic

1 egg (lightly scrambled over a double boiler, and cooled to room temp)

 

2 tbsp + 2 tsp apple cider vinegar

3/4 tsp fish sauce (I used the Red Boat brand)

 

1/8 level tsp dried rosemary

1/4 level tsp dried basil

1/8 level tsp granulated onion

1/4 level tsp granulated garlic

1/4 level tsp black pepper

1/2 level tsp sea salt

 

1/4 cup avocado oil + 1 tbsp (or any neutral oil)

1/4 cup olive oil

 

Instructions

1. Add all the ingredients except the oils to the blender and blend until smooth, stopping to scrape down the sides of the blender occasionally.

2. Take the top cap off of the blender, and with the motor running, slowly drizzle in the olive and avocado oil into the dressing (you’re basically making a cooked mayonnaise).

If there is some separation in the dressing at this point, that’s ok. Put the top cap back onto the blender and blend on high until well combined.

3. Pour the dressing into a jar and keep in the fridge until ready to use. The dressing should keep at least 3-4 days.

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This dressing would also be delicious over chopped roasted potatoes for a quick potato salad, but honestly it’s good on just about anything.

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I hope that you enjoy this recipe!

Happy Eating 💚

 

banana bread muffins

Banana Bread Muffins – Gluten Free, Dairy Free, Refined Sugar Free, Comfort Baking

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There is something magical about making muffins. You sift together a few ingredients, stir in a few more, and a little while later 12 mini cakes emerge from the oven ready to fill your heart with joy and comfort.

If there is a practice more conducive to self care than baking, I have yet to discover it.

If I’m ever having a bad day, I bake. It takes focus and when you’re measuring and stirring everything together, the things that troubled you before seem far away.

The scent of delicious muffins wafts through the air and makes any house and home seem more warm and friendly. It’s a scent that makes the world a little softer and everything feel a little more possible.

And once you bite into a freshly baked muffin the spell is complete, and life feels ok again.

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I love blueberry muffins, but there’s something about banana bread muffins that seem extra nourishing to your soul.

When I first cut gluten out of my diet, I really missed banana bread. I missed it’s buttery sweetness, and cozy banana richness.

It took me a couple of tries to get this recipe right, but these muffins taste just like the banana bread that I used to love eating. They also have a touch of cinnamon and vanilla to give them an extra bit of warmth to their flavor.

I like to use the ripest bananas that I can find (overripe bananas work the best as they are sweeter) and baking these muffins is a great way to cut down on food waste and have breakfast ready to go for the next few days (even if you eat 3 – 4 muffins still warm from the oven like I normally do).

I like to make these muffins a day ahead and leave them out on a plate on the counter covered by a paper towel. They dry out a little overnight, and the texture gets even better the next day.

 

Banana Bread Muffins

Makes 12 muffins

 

Ingredients

1 3/4 cups mashed ripe bananas (about 4 – 4 1/2 bananas)

 

2 tbsp apple cider vinegar

1/3 cup melted coconut oil

2 eggs

1/4 cup maple syrup

1 1/2 tsp vanilla extract

 

2 cups oat flour

level 3/4 tsp baking soda

1 tsp ground cinnamon

 

Notes –

* I grind oats into oat flour using a blender. Don’t grind the oats in a food processor because the flour won’t be fine enough.

Any extra oat flour I don’t use in the recipe goes into an airtight container and I use it for another recipe.

If you’re making this recipe for someone who has celiac disease, please use certified gluten free oats, as the oats from the bulk bins can sometimes be processed on the same equipment as wheat.

 

Instructions

1. Preheat the oven to 350F.

Grease and flour muffin pan with melted coconut oil and oat flour.

2. In a large bowl, sift together the oat flour, baking soda, and ground cinnamon and set aside.

3. In a separate bowl stir together the mashed bananas, apple cider vinegar, melted coconut oil, eggs, maple syrup, and vanilla extract until well combined.

Pour the wet mixture into the dry and stir until well combined. Divide the batter evenly between the 12 muffin cups and bake at 350 F for 33 minutes (until golden). Turn the oven down to 300 F and bake for another 10 minutes until the cake tester comes out clean.

Let the muffins cool in the pan. To pop them out of the muffin tin, run a small knife around the edge of each muffin (a small butter knife works great for this) and they should come right out.

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I wish you many happy breakfasts (and memories) with these wonderful muffins.