Poached Egg Salad

This dish would make an awesome and healthy breakfast, lunch, or dinner.  Poached eggs are super easy to make, quick, and complement salads extremely well!  Now before I get into the recipe, let give you some of my favorite reasons to eat eggs...There was a fad a few years back that told us to stay away from eggs, but recent research indicates that they are quite healthy for you:

1.  Due to the lutein and zeaxanthin in eggs, they help prevent cataracts and keep our eyes healthy.
2.  One egg contains 6 grams of protein and all 9 amino acids.
3.  There is no significant evidence that egg consumption leads to heart disease.  In fact, they may even prevent blood clots and heart attacks.
4.  They contain healthy fats.
5.  Eggs contain healthy source of choline, which helps regulate the brain and nervous systems.
6.  Contrary to previous believe, eggs do not have a negative impact on cholesterol levels.  In fact, many researches now believe that eggs may improve a person's lipid profile.
7.  They contain naturally occurring vitamin D.
8.  Eggs strengthen hair and nails because of the sulfur content.

So there ya go!  There are many more reasons to eat eggs, but I want to emphasize the importance of paying a little extra for the cage free eggs, and make them local if you can manage.  They taste infinitely better and ensure optimum healthy benefits.

Poached Egg Salad


Ingredients:

Small Bunch of Broccoli
Asparagus
Shallot
Almonds
Apple Cider Vinegar
EVOO
1 Egg

* I didn't give amounts because I just estimated for one person and added the amount I wanted on a small plate

Chop up a small shallot and put it into a heated pan with a small spoonful of coconut oil.  Cut the broccoli and asparagus into small pieces.  I cut the asparagus into coin sized pieces.  After the shallot has softened, throw in the vegetables and cook for about a minute to warm through.  Throw in some almonds and put onto a plate.  Toss with a small amount of olive oil (use sparingly) and a cap full (or two) of apple cider vinegar.  Toss together.

Meanwhile, bring a pot of water to simmer and crack an egg into a cup without breaking the yolk.  Getting the cup as close to the water as possible gently drop the egg into the simmering water.  It will only take a few minutes and the longer it stays in the more done the egg becomes, but once white surrounds the yolk and you can barely see through to the yellow, the egg is done.  Remove with a slotted spoon and place on top of your salad. Sprinkle with salt, pepper, and some lemon zest.

*You can use just about any vegetables and different combinations, or different dressings.

New thoughts

God has been doing quite a work in my life lately.  I can hardly articulate what it means right now, but I thought that getting it out here might connect with someone out there and maybe someone would have some thoughts.

The best way I know how to describe what has been happening is to say that God has been pruning me;  Pruning my character, my marriage, my health, my knowledge and discernment, even my career path.  I have so many emotions running around in my cluttered brain that I can hardly contain my excitement, frustrations, and fervor for the Lord.  As many of you can probably relate, when God prunes, it is sort of painful.  It is beautiful, but also a painful process of weeding out the negativity, the bad parts of my character, bad habits, anything that surfaces as a distraction from intimacy with God.

Right now I'm learning so much about being thankful.  In the days of my pruning, I certainly don't feel like being thankful.  I feel like complaining.  I feel like giving up a little bit.  But the Lord commands us to "let the message of Christ dwell among (us) richly as (we) teach and admonish one another with all wisdom through psalms, hymns, and songs from the Spirit, singing to God with gratitude in (our) hearts" (Col. 3:16).  I find myself encountering the idea of peace and thankfulness in my time spent in the Word and can't help but think God is whispering to my spirit and washing me these beautiful fruits even in times when my sin seems so ugly.

Recently, I have been think a lot about social justice, community, apostleship, discipleship, The Great Commission, and how my gifting corresponds with all of it.  These are just thoughts that I will probably go into more at some point on a more specific basis, but I might request that my brothers and sisters in Christ would pray for strength, peace, and discernment in these time of transition in my life.

"I pray that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in his holy people, and his incomparably great power for us who believe..."  Ephesians 1:18-21

Homemade Peanut Butter Oat Protein Bars

I used to be really into protein bars, but I eventually stopped buying them because they reminded me too much of candy and they were entirely too expensive.  There are many days, however, when I wish I had them around...like when I have to rush off to the restaurant at noon and there is an awkward gap between breakfast and lunch; a power bar would work wonders in that situation, right? ... Or when Matt has to go straight from a workout to a guitar lesson.  Normally we end up without food since there isn't time to cook and we would rather not spend money eating out.  

I have been wanting to play around with homemade granola/protein bars for a while, but have never gotten around to it. Recently, my friend Paul from church mentioned that his wife was bringing him a homemade protein bar for breakfast and it inspired me to give it a go!  I watched a few you tube videos and essentially used the things I had lying about the house.  Shockingly, they turned out well and my husband loooved them (which is what matters most to me, anyhow)!  I was so excited and though they aren't perfect and could use a little tweaking-I'm rather pleased with my first attempt.  I was going to get some dried fruit, but decided to forgo the extra sugar.  Feel free to add in some dried fruit or something if you are into that.  It would certainly add a lovely texture.

Also, these bars are not to be eaten all the time, in my opinion.  They are for a pre and/or post workout boost.  They are not to be used as a snack throughout the day... I don't really believe in snacking so please don't misunderstand me.  These would also be good for a quick breakfast, although I always recommend a full meal first and foremost! :)

Oat & PB Protein Bars:

2 cups oats

1 cup whey protein (I used chocolate, but you can use any flavor combo you like)

1/2 tsp. cinnamon 

3-4 tbsp. almond butter

3 tbsp. honey

1/4 cup dark chocolate (70% or higher-I used 99 %) *optional

1/4-1/2 cup almond milk (this may be more or less depending on if you need to add or subtract moisture-just experiment)

1 tsp vanilla

Stir oats, protein, and cinnamon together in a bowl until all ingredients are evenly incorporated.  In a small sauce pan on medium to med-low heat stir almond butter, honey, dark chocolate,  and almond milk together until ingredients are melted together.  Stir until creamy and remove from heat.  Add the wet ingredients to the dry ingredients and stir until everything is incorporated.  It may not seem like enough liquid, but keep stirring.  You don't want it to be too moist and eventually everything will come together. If you have to add a splash of water or milk then go ahead, but you shouldn't have to.  When everything is combined, put the batter (which will be pretty dry) into a 8 X 8 pan lined with parchment paper.  Flatten the dough so it fills out the pan and put in the fridge for 30 minutes to an hour.  Cut into 8 bars and wrap with plastic wrap to enjoy as a pre or post workout energy boost!

*You could experiment with different flavors, nuts, dried fruit, seeds (like flax), etc.

Enjoy!

If you have any suggestions, and/or awesome recipes you want to share, feel free to elaborate in the comments!

Ingredient profile of the week: Kale

Kale is a very fascinating vegetable to me.  I had never cooked with it until just a few months ago and my husband and I are hooked.  I have used it at least once a day as it is classified as one of those ridiculously healthy dark leafed vegetables to make sure you include in your diet.  When I'm tired of spinach, I go to kale.  Kale is a form of cabbage and has a crunchy, slightly bitter taste to it.  I love it raw, but mostly I cook it up in a pan with olive oil, salt, pepper, garlic, and beans for about a minute to loosen it up a bit.


A highly nutritious vegetable and high in antioxidants, kale functions an an anti-inflammatory and is high in beta carotene, Vitamin K and C, Calcium, Iron, and other rich properties.  Kale apparently contains a chemical which carries an anti-cancer property.  However,  stick to steaming, pan frying, and microwaving, because boiling reduces the anti cancer compounds, whereas the other methods preserve them.  


In the kitchen, you would do well pairing Kale with stronger flavors like nuts, red pepper flakes, spice, curry, and Asian flavors.  


Raw Tuscan Kale Salad:
Taken from Heidi Swanson's 101cookbooks.com

1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch

1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish

3 tablespoons extra-virgin olive oil, plus additional for garnish

Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)

1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Directions:

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.

Prep time: 10 min - Cook time: 5 min

Taffy Apple Salad

We host a small group for young adults at our house on Friday nights.  Every other week we share a meal together, which I so look forward to each and every week.  These adults are wonderful beings each bringing their own unique spin on the group dynamic.  For me personally, the group isn't just about accountability or duty...It is a time of refreshing, unwinding, and inviting the peace and love of God to infiltrate our lives.  It gives us an opportunity to find intimacy in the trust of the circle and see growth.  Of course people come and go throughout the group, but it has become one of my favorite parts of daily life... One girl in particular, I have grown to admire.  Just to take some time to sing her praises---she is one of the coolest girls and a phenomenal wife.  She is around my age and yet profoundly organized.  She is the sort of wife that wakes up before the light shines through the window and has the house clean before even the birds begin to sing in the morning.  She has her meals planned out each week so that her husband never goes hungry and tries her new recipes on us at life group.  We are her guinea pigs and I LOVE it.  She has never brought a bad thing to our group.  She is hardworking and always willing to bring something, give her money, her time, and her care towards the group and towards the Great Commission that the Lord calls us to.  I find her to magnificent and wish that she could see herself the way that God does.  It is marvelous.

Anyway, one week (which wasn't even a dinner week for the group) she brought a side dish and I thought it sounded and looked weird, but it was different and of course I gave it a go...  Oh my goodness.  This was the kind of recipe that will make it into the list of family tradition recipes.  It is one of those that you will see at every Fourth of July celebration from here on out.  It was weird and unique and yet-lovely and comforting.  It is Taffy Apple Salad.  If I were to compare it to something it would be the green marshmallow fluffy pineappley stuff you see at so many holiday gatherings.  Or the pink stuff...anyone?  Okay so I guess you will just have to try it.  It could be a side or a dessert and has a very distinct taste so if you don't like it I wouldn't be surprised, but if you do---I think you will LOVE it!

*Disclaimer:  I know I tend to post health foods, and this isn't one of them, but as a food lover I feel obligated to post recipes that I think are spectacular, even if not the most nutritionally sound.  This is an awesome dish for a special function!

Taffy Apple Salad


1 can (8 oz) crushed pineapple
1 egg beaten
1/2 cup sugar
1 tsp. flour
2 tbsp. apple cider vinegar
8 oz. frozen whipped topping thawed
apples, peeled cored,  &  chopped (3-4 med/3 cups sliced/ 3 1/2 cups diced)
1 cup dry roasted peanuts chopped

Drain juice from pineapple and combine the juice, egg, sugar, flour, & vinegar in a small saucepan.  Cook and stir over medium heat until thickened.  (Will not become really thick)  Cool completely.  Fold in whipped topping and 1/2 cup peanuts.  Fold in apples and pineapple.  Garnish with remaining peanuts.

Yum!  What are your favorite family tradition foods or potential traditions?