When you live in a household that’s favorite meal is breakfast, creativity knows no bounds. This egg sandwich is the perfect breakfast treat and I’ve even been known to wrap it up and take it on the road.
I love a good breakfast egg sandwich but anytime I’m out and about, my options are limited. This little breakfast treat is usually geared towards meat-based meals and so over the years, I’ve experimented with many different veg-heavy alternatives. Enter this avocado egg sandwich!
I’ve loaded this sandwich up with a hefty amount of vegetables, hummus, and a solid sauce to bring it all together. Not much is missing, making this my kind of breakfast.
One of the reasons I wanted to share this particular recipe: the kale sauce. I posted this omelette a few weeks back and this is a perfect example of having one sauce across a few different meals. This kale sauce is vibrant and the perfect way to add greens to this sandwich without having a pile of leafy greens.
I will say, the tarragon in the sauce isn’t for everyone. Feel free to use whatever kind of sauce you might like. A variation of pesto is always nice or experiment with other types of flavorful sauces.
When it comes to sandwiches, hummus is up there with mustard as an every-day kind of thing. I’d happily lather it on almost every sandwich I eat. It’s also a great way to experiment with different flavors. Make a harissa, beet, or herby hummus to use on sandwiches and grilled cheeses.
Obviously the egg is the issue here but you could easy drop the egg and have a delightful veg sandwich. I've also been playing with the idea of adding a tofu scramble to the mix!
Finally, the most important part: the vegetables. This avocado egg sandwich is perfect for any kind of seasonal vegetables. In the summer, use roasted tomatoes or grilled squash. In the spring, pile it high with fresh or sautéed greens.
[tasty-recipe id="38002"] continue reading
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Immortal coffee goes one step beyond bulletproof coffee and is totally 100% vegan. Rich and creamy cashew butter and MCT oil make this a satusfying cup.
The post IMMORTAL COFFEE appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright.
Brunch for a group. Inexpensive dinner. Cook once, reheat through the week breakfast. Put a slice in a tortilla or between toast and you’re off. Frittatas are just the best. Especially for some who...
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Spring is here, and I’m thrilled! We’re just starting to see green grass again. I’m daydreaming of warmer days and picnics in the park. Sunshine, tulips, asparagus, Claritin—I’ll take it all.
Below, you’ll find a list of what’s in season this month, and a few links that I’ve been wanting to share with you (including a few affiliate links). Cheers to April!
The post What to Cook This April appeared first on Cookie and Kate.
Last Monday was the first day of my oncology rotation. The rotation is only two weeks long, and I requested specially (in spite of a very long commute) because I knew it would be my only opportunity to learn about working with cancer patients.
I spent most of last weekend sick with another cold (I’ve stopped keeping track of them), but when I woke up on Monday morning, I was certain I was well enough to go in. I popped a decongestant, drank a lot of water, and got going.
I must have looked even worse than I felt when I arrived at work. My preceptor immediately asked me if I was sick. Midway through our morning orientation—probably as I was blowing or wiping my nose—she told me she was making an executive decision and sending me home to get well.
I was mortified, of course. As soon as I’d arrived that morning, I knew it was a bad judgment call to have come in. Had I stayed for the day, I’d have been working with immunocompromised patients, which would have made my drippy, febrile and sneezy state completely inappropriate. It was a perfect example of not seeing the forest for the trees: I was so focused on showing up on my first day and doing a dutiful job as an intern that I forgot my primary responsibility, which is to help people. Not to expose them to pathogens.
I’m grateful to my preceptor for kindly but directly helping me to see this. It was an important wake up call. As the internship wears on—and at this point, I feel like I’m stuck in the toughest stretch of a marathon—I find myself relying more and more on sheer grit and stamina to get through it. But I can’t lose sight of the fact that this is a deeply and fundamentally human experience: on the other side of my work and my efforts are human patients who need my good judgment and care.
And I’m human, too: a dietitian-in-training who wants to do her best work. However embarrassing last Monday felt, I’d made what I thought was the right call when I woke up. I soon learned differently, but that doesn’t change the fact that I was doing my best.
Compassion, empathy, gentleness: the internship continues to teach me how to extend these qualities to myself and others. It’s softening me in ways I didn’t expect it to, not least in the way I treat myself. Even if that were the only life lesson I took away from the experience, I’d call it time well spent—my occasional cursing and complaining aside 🙂
Wishing you a self-compassionate week, as always. Here are some recipes and reads.
I love when my friend Sophia makes Greek food on her blog! These baked gigante beans are bringing me right back to childhood.
This chili peanut stir fry bowl is packed with simple ingredients and perfect for weeknights.
I got an air fryer this winter. So far I’ve used it exclusively for potatoes, which—as I keep telling people—is enough to make the appliance well worth it. I eat a lot of potatoes! Still, I want to branch out, and this crispy tofu recipe looks like a great place to start.
A simple, beautiful, and deeply green broccoli salad for spring.
I could always use another recipe for homemade baked beans. This one is oil free, easy, and looks just scrumptious. I love any recipe described as “sweet and tangy,” so I’m sure it’ll be up my ally.
1. It’s that time of the year when spring promises to be here, but wintery climate and wintery spirits drag on. I liked this article on coping with seasonal depression; it has creative, authentic tips from folks who live with SAD every day.
2. Important reporting from Mosaic on anesthesia awareness and the surprising prevalence of wakefulness during general anesthesia.
3. I had only the haziest idea of what a food web is until I read this article! So interesting.
4. This article on suicide among veterinarians is old, but I saw another, much shorter article on the topic recently that got me curious. I hadn’t given much thought to the longterm effects of the trauma associated with euthanasia.
5. Finally, some reporting in Popular Science on a new drug targeted to treat post-partum depression. I hope it lives up to its promise.
I’ve got a lightly sweetened, sneakily healthful cake recipe coming your way in the next few days. Happy Sunday, friends.
xo
The post Weekend Reading, 3.24.19 appeared first on The Full Helping.
I've shared these a few times on instagram and now I've finally put pen to paper to write the recipe. These sweet potato enchiladas are about the most comforting meal I cook, without an overload of cheese. The sweet potato and beans provide the filling while and easy homemade enchilada sauce brings it all together.
This recipe is involved, there’s no two ways around it. While I’ve tried to limit the amount of prep by relying heavily on pre-ground spices and garlic powder, this meal is heavy on components.
The great thing for you, however, is that all these components can be made ahead of time and used not only in this meal but meals across the week. For example:
Sweet potato puree, during the cooler months, is an automatic go-to. I make wraps, pasta dishes, risottos, and even my morning toast with a little help from a simple sweet potato puree. Make a couple-potatoes worth by simply roasting whole potatoes and scooping out the potato once cool. The sweet potato puree will last for up to 5 days.
Don’t want to use sweet potatoes? Any puree will do. Pumpkin or butternut squash would be my next two choices. You can also add in greens, sweet corn, or roasted tomatoes during the spring and summer months.
When it comes to beans, these are a riff on my spiced pinto beans (made a little easier in this enchilada recipe if you’re making the night-of). I love these beans as taco filling, as a toast topper, or as a topping to a creamy polenta bowl. I usually batch and use them twice in one week: once for these enchiladas and once in a grain bowl.
Similar to the beans, I make a much more involved enchilada sauce that uses dried chilis, toasted whole spices, and a slower cooking time. However, I wanted to keep this recipe as close to weeknight friendly as I could (I realize a 60-minute ordeal isn’t super weeknight friendly but these are so good!)
Enchilada sauce is a good batch and freeze project. Make triple of what I have here and freeze it in 2-cup increments. I love using this sauce to cook eggs in too.
Beyond the idea of prepping the components ahead of time, this is also one of my favorite meals to make for other people. Think new families! The entire dish freezes after assembly so the only thing left to do is bake (which will take about 20 minutes longer but other than that-everything stays the same!)
[tasty-recipe id="37893"]
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