Homemade egg sandwich

I’m never hungry first thing in the morning so I usually take something to eat at work. In the past it was something like a bagel and cream cheese or pop-tarts (I convinced myself they were ok because I ate Nature’s Path Organic “Toaster Pastries”).
I decided to find a better breakfast that I could quickly make in the morning.
In my quest I discovered the homemade egg sandwich (seen below).

Homemade Egg Sandwich

Especially good after a morning run!

An Awesome Breakfast in 5 min. or Less

You’ll need:

  • 1 egg
  • Cheese of choice (I used slices of sharp cheddar)
  • Broccoli/Spinach/Veggie of choice (optional)
  • 2 slices of bread (or bagel, pita wrap, English muffin)

Steps:

  1. Crack the egg into a ceramic bowl, stab the yolk, and  cover with a plate. Cook it on 50% power for approx. 2 minutes. (If you can’t figure out how to adjust your microwaves power you might explode your first egg, like me).
  2. While the egg is microwaving toast the bread.
  3. When the egg is done use the same bowl to steam the broccoli. Place the broccoli in the bowl and cover with a little water. Cook in the microwave for aprox. 2 minutes.
  4. Layer everything to make a great, quick out-the-door sandwich!
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It goes really well with chocolate milk.

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PB Raisin Cookie Balls

Today I had a craving for peanut butter raisin cookie balls.

They’re peanut butter, raisins, and some cocoa powder all blended together to make chewy, chocolaty deliciousness.

The recipe calls for nuts but I didn’t have any so this batch is without them.

PB Raisin Cookie Balls

Delicious!

PB Raisin Cookie Balls

(Adapted from Chocolate Covered Katie’s Fudge Baby recipe)

  • 1/4 + some Raisins
  • 1/4 Natural Peanut Butter
  • Almonds (or your nut of choice)
  • 1-2 teaspoons of Cocoa (sometimes I prefer a scoop of chocolate protein powder)
  • Some Vanilla Extract
  • Chocolate Chips

Blend everything together until smooth. Add in chocolate chips and roll into balls. Enjoy!

This makes about 9 balls, depending on how large you roll them.

If you happen to have any left keep them in the fridge.

Oatmeal Pancakes

I love oatmeal. I like mixing it with egg whites, putting it in smoothies, or making it with sliced apple and cinnamon.

That’s my I became so excited when I came across Smitten Kitchen’s oatmeal pancake recipe.

I didn’t have any molasses or honey so I didn’t use them but it tasted just fine.

Instead of mapel syrup on top I dolloped some of my mom’s homemade strawberry rhubarb jam. Delicious!

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Oatmeal Pancakes
From Smitten Kitchen

Adapted and just tweaked a little from Good to the Grain

Makes about 18 pancakes

3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs

Whisk the dry ingredients together then add the wet ones.

Cook on a hot skillet until it looks like a pancake.

Cashew White Chocolate Chip Cookies are a Thing!

My boyfriend loves cashews, chocolate, and chocolate chip cookies. I thought, why not try and make a cookie with cashews? I figured that white chocolate would go better with them. Low and behold cashew white chocolate chip cookies are a thing!

I was able to make some sweet cookies from elsbro.com’s blog for Cocoa Cashew White Chocolate Chip Cookies.

 

I would show you some pictures of what they looked like out of the oven but I forgot to take some before we ate them all.

The recipe calls for salted cashews but I used unsalted. Instead of almond butter I used coconut (that’s what we had).

Cocoa Cashew White Chocolate Chip Cookies

(Click here to view the original recipe)

INGREDIENTS

  • 2 cups + 2 Tbsp whole-wheat flour
  • 3 tablespoons cocoa powder
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1/2 cup almond milk
  • 1 cup sugar
  • 1/3 cup grapeseed oil (veg oil)
  • 1/2 cup applesauce
  • 3 Tbsp creamy almond butter (soften in microwave if needed to stir into dough)
  • 1 tsp apple cider vinegar
  • 1/2 cup salted/roasted cashew nuts
  • 3/4 cup white chocolate chips (vegan)

Bake for 11min at 350 degrees.

My Accidental Refried Black Bean Brownie Creation

This past weekend I made mmmisformommy.com‘s Legendary Black Bean Brownie recipe. Now, I love brownies and trying weird ways to make food so I was excited to give this a go.

My first task was to acquire black beans. I already had some dry ones but the recipe called for 19oz canned. The largest can I could find was 16oz so I figured I could use ½ cup dried beans to make up the 19oz.

I cooked the dried beans, rinsed them and added them to the blender. Next I opened the canned beans and dropped them in the blender but something wasn’t right. It smelled like dog food, was already mushed together, and was brown. I had bought refried black beans instead of regular canned black beans! It was too late. Once in the mood for brownies one has to move forward. I added the rest of the ingredients (minus the chocolate chips), blended it together and poured it in the pan.

I then mixed in the chocolate chips. Although, I realized later that the recipe says to “sprinkle with chocolate chips”. To add my own flair (and to erase some of the dog food smell) I squirted Hershey’s chocolate syrup onto the top in a zig zaggy design. I find where the syrup sit the brownie is more moist and chocolaty.

After 30 minutes I took the brownies out. They smelled like chocolate and faintly of refried beans. They tasted alright but for me not enough like chocolate. It probably would have if I had used normal beans.

My Accidental Refried Black Bean Brownie Creation!

I decided to take them into work and let my co-workers eat them. It would be a blind study; no one knows I used beans.

Turns out, they loved it!

My Legendary Black Bean Brownies (aka Stop or My Mom Will Toot!)
Adapted from Allrecipes

1 19oz (540ml) can black beans, well rinsed and drained
3 large eggs
3 tbsp vegetable or canola oil
1/4 cup cocoa powder
2/3 cup white sugar
1 tsp baking powder
1/4 tsp salt
1 tsp pure vanilla extract
1 tsp instant espresso
1/4 cup bittersweet chocolate chips

**Some Hershey’s Syrup on top