Red Pepper Egg

by Dr. Scott Andersen in ,


As I was cooking my Saturday morning egg sandwich, I decided to add some fresh red pepper to the sandwich. After slicing the pepper, I noticed that the green stem fell off of the crown when I sliced it.

I then had the idea of cooking an egg in the gap where the green stem used to be. As you can see from the photo, most of the egg white seeped out of the bottom, however, the yoke remained in tact and cooked perfectly. The combo of the fresh grill pepper with the fried egg was quite delicious!

I also played around with a few pix of the left over pepper.


Eggs Benedict

by Dr. Scott Andersen in , ,


When I got back from my bike ride this morning, Harrisen was watching a cooking show. One of the dishes that was being shown was the Eggs Benedict shown here. As we watching, I realized that we had all the ingredients here at the house. Since I was so hungry from my 25 mile ride, I decided to make them right then and there.

The homemade Eggs Benedict

The homemade Eggs Benedict

I have to say they were amazing. Two surprise ingredients: roasted tomatoes and garlic. Below is how I made them.

INGREDIENTS
5 egg yolks
1 melted stick of butter (must be warm when used)
salt and pepper
roasted tomatoes (seeded and quartered)
5 cloves of roasted garlic
a dash of Worcestershire sauce
a twist of lemon juice
2 English muffins
Canadian bacon (or ham)
A bit of canola oil

Quarter the tomato and cut out the core and the seeds.  Peel and dice the garlic. Place the garlic on the tomatoes and put them in an oven at 350 degrees for about 30 minutes.

Cook the Canadian bacon/ham in a pan with some canola oil. Give it a good cook. Take the meat out of the pan, but leave the oil in the pan.

Split the English muffins. Cut a hole of center if each piece of English muffin.

Put the yolks in a blender. Add a bit of salt and pepper. Turn it on low and SLOWLY pour the warm melted butter into the blender. Add your tomatoes and garlic, a squeeze of lemon, and the dash of Worcester.

Heat up the pan with the oil in it. Place the holed-out English muffins in the pan and toast both sides. Crack 1 egg each for the muffins into the hole. Flip as needed to cook the egg to your desired state. Place the Canadian bacon/ham on top and pour some of the yummy Hollandaise sauce on top.

Get ready for a flavor party in your mouth!!!

 

 


One of My Faves...Actually TWO of My Faves

by Dr. Scott Andersen in ,


As I continue my #21Days of Prayer and Fasting that goes through Jan. 24, I am having fun cooking and connecting with some old favorites and some new things as evidenced in my smoothie post earlier. 

Since I have been using a lot of spinach in my smoothies, I had some left over. So I went back to an old favorite from my vegetarian days. I sauteed the spinach with fresh mushrooms and garlic and served it with quinoa, which happens to be one of my more newer faves. 

Can't wait to see what other connections I am going to be making!


My Favorite Healthy Smoothies

by Dr. Scott Andersen in


Tangerine Protein Machine

Tangerine Protein Machine

Each January, I participate in 21 days of prayer and fasting. During this time, I work to align my thoughts, actions, words, and eating in a way that allows me to more closely focus on my relationship with God. I utilize a variety of strategies to help me do this. One of them is by getting my nutritional intake reset.

I typically avoid foods that are without a doubt, unhealthy for me. This year I am also abstaining from eating any product derived from a cow. (I have previously given up other red meats.) I will be drinking one of my faves, milk, and I cannot top off my rice and beans with some yummy cheese.

But what I can do is make some delicious, and good for me smoothies. I have been drinking smoothies for years.  They would typically be the following concoction: banana, strawberries, blueberries, orange juice and ice. Every once in a while, I would throw in some whey protein. They were, and still are, delicious.

For my times of fasting, I wanted to be more nutritionally focused by providing the fuel my body needs and not necessarily what my palate wants. After researching and getting some great recipes from others, I have discovered I can have both a nutritionally efficient smoothie and one that tastes great!

Below are a few of my favorite recipes.  Keep in mind, that I frequently alter them. Sometime I may add a few fresh strawberries, or some coconut water, or blueberries, oatmeal or whatever I feel like! I love experimenting.

If you try them and like them, let me know.

Spinach-Lime-Peach
Around 6 oz fresh spinach
1 whole lime peeled
1/3 can frozen peach juice concentrate or
2 fresh peaches slices or
1.5 cup frozen peaches.
2 cups ice

Choco-Cherry Treat
1/2 ripe avocado pitted
1 scoop choco protein powder
1 teaspoon cacao powder
1 cup unsweetened almond milk
3/4 cup frozen cherries

Choco Cherry Treat

Choco Cherry Treat

Top of the Morning
1 banana
1/2 teaspoon cinnamon
1 scoop protein powder
1 orange peeled
2 teaspoons flaxseed powder (or seed)
1 cup unsweetened almond milk
1/2 cup ice
 

Caribbean Cooler
1 banana
1/2 medium cucumber
1 scoop protein powder
1/2 lime peeled, seeded
1 cup fresh pineapple
3/4 cup water
1/2 cup ice

Variation to the above: substitute cantaloupe for the pineapple, add 4 sliced strawberries and use chocolate protein powder in place of vanilla.
 

Tangerine Protein Machine
1 banana
1 cup fresh spinach packed
1 tangerine peeled
1 cup water
1/2 cup ice

Ginger Greens
1 cup baby kale
1/2 cup cilantro
1/4 ripe avocado
1/2 cup coconut water
2 kiwis
1 teaspoon lime juice
1/3 cup ice

 

The beginnings of the Fruity Spinach smoothy

*** Added 1-8-15 ***

Fruity Spinach
5 oz fresh baby spniach
1 cup unsweetened almond milk
1/2 cup unsweet coconut water
1.5 cups frozen peaches
5 strawberries halved
1 scoop protein powder
1 peeled lime
1/2 banana
1.5 cups ice


Cupcake Cuties

by Dr. Scott Andersen in , ,


Juju and Riri had some fun today making homemade cupcakes.