I love my eggs! I usually have a couple for either breakfast or lunch to get in that protein and all those amazing omega-3s. My preferred egg cooking methods are scrambling and boiling- but that can be a problem during busy mornings. And so I present you with these amazing Baked Egg Cups!
They’re cute little bites of breakfast goodness, and are super easy to take to-go! Just grab a couple of these on your way out the door along with some toast, and you’ve got a balanced and filling breakfasts. These would also be great in a bowl or salad, or wrap for meal prep! And of course, when you want a high protein snack, these egg cups have got your back.
Ok, so it’s the weekend and you are MEAL PREPPING because that’s how you roll. And while you’re whipping up a bunch of delicious food, why not throw these egg cups into the mix? Start by sauteeing some diced onion and black beans in a little olive oil, until those onions get soft and a little brown. Next you’re going to remove that from the heat and mix in some diced tomatoes, and scoop a little bit of this veggie mixture into each cup of some mini muffin tins! So cute:)) Fill the tins with some perfectly seasoned whisked egg and throw them in the oven for 10-12 minutes, and you’ve got yourself breakfast and snacks for the whole week!
These Baked Egg Cups are so tasty- those onions and tomatoes give a lot of flavour. Plus, those black beans add a bit more heartiness and some additional protein! Dipping these in salsa or making a breakfast burrito out of them would be so good!
You can store them in the fridge if you’re going to eat them all throughout the week, but you can also throw them in a Ziploc bag and freeze them for whenever you need! Just throw them in the microwave for 1-2 minutes before devouring.
Hopefully these lil egg cups help you with your breakfast meal prepping! Enjoy:)
I’m SO excited for this post because sushi is my absolute favourite food. I would consider going vegan but I don’t think I could give up sushi! That sashimi- or raw fish- is just too good. Going out to sushi restaurants is always so fun, but right now depending on where you live you might not be able to go to a restaurant. So in this post I’m going to detail how to make your very own sushi at home!
Making sushi can seem complicated, but it doesn’t have to be. All you need is a few simple ingredients that you can find in the International or Asian aisles!
Sushi Rice – this is usually a Californian or Japanese short or medium grain rice, but will be labelled as sushi rice. It’s important that you use sushi rice because it’s more starchy and sticky than regular rice, which is important when spreading it onto your nori.
Sushi Nori (roasted seaweed) – these are rectangles of roasted seaweed that the rice gets spread onto, and everything gets rolled inside.
Rice Vinegar – rice vinegar is used to season up your sushi rice! If you’re making your sushi gluten free, make sure you purchase a gluten free rice vinegar.
With those ingredients as your base, you can proceed to choose any fillings you’d like. I went with some avocado, cucumber, and canned (not imitation) crab to make some great California rolls. There are so many delicious combinations you can try though- and I hope to get my hands on some sushi grade fish soon!
Some more roll ideas include:
Vegetarian- fill your rolls with mushrooms cooked in soy sauce, just avocado, carrot, or cucumber, or some combination of the four.
Sushi Grade Fish- slice up some sushi grade salmon or tuna and pair it with some creamy avocado.
Cooked Shrimp, Crab or Tuna- fill your rolls with cooked shrimp, canned crab, or canned tuna mixed with soy and avocado (see my Tuna and Avocado Poke Bowls)
Ok, so now we’ve got all of our ingredients rounded up- now it’s time to make some rolls! The first and most important step is cooking your rice.
It’s very important to rinse your rice first, to get rid of some of that starchiness. Otherwise, your rice with be too mushy. I placed mine and a bowl and rinsed and drained it about 4-5 times, swirling it around with my fingers, under the water is clear when I mixed it. I then filled the bowl with more water and let the rice soak for about 10 minutes.
Once the rice is good to go, it goes into a pot with some more water and simmers for about 10-15 minutes, until it’s cooked all the way through. I then let it cool for a bit before mixing in some rice vinegar for flavour.
Get ready to get rolling! To roll your sushi rolls, you’ll need a bamboo sushi mat- these are easily found on Amazon for around ten dollars or so. I got out my mat, covered it with a piece of plastic wrap, and placed one sheet of nori down.
I then scooped out some sushi rice onto the nori, and spread it around with my fingers to cover the whole sheet in a nice, even layer. You don’t want to see too much of the nori underneath, but you also don’t want the rice layer to be to thick, so find a good middle ground. Leave about a centimetre strip at the top empty, however, so that it can seamlessly seal the end of the roll. This picture does not illustrate this very well- do better than me!
For the rolls, you can choose if you want to have the rice on the inside, or the outside. In this demonstration I flipped my nori over so that the rice would be on the outside, but in the photos I took of my final product were of my second batch of rolls, where the rice was on the inside. I found that these were easier to roll and held together more nicely, but you can choose whichever you like best! Here I proceeded to add in my filling right on top of the rice in a straight line, leaving some space at the bottom.
To roll up the sushi, you’re going to fold over the bamboo mat from the bottom, until that overhang you left at the bottom covers the filling ingredients to form a roll. Press firmly so that everything gets held together, and keep rolling until the full sheet of sushi covered nori is rolled into a nice cylinder. You may need to pause a few times to adjust the plastic and the mat during this process. Once everything is rolled up, you can use a bit of water on your finger to seal the nori on the outside of the roll.
All that’s left is to cut the sushi into nice even pieces, dip em into some soy sauce, and enjoy! It can take a little while to get a hang of the rolling, so don’t be discouraged if your first few rolls aren’t turning out so nice- my first rolls were a bit rough. Making sushi is an art that takes years to perfect, but these homemade rolls are great for a little something different at home, and they’re super fun to make as well!
Definitely play around with filling combinations, dipping sauces, and toppings too, to make these rolls your own. If you have any questions feel free to leave a comment! Enjoy:)
1. Add the rice to a small bowl, fill it with water, and swirl it around with your fingers. You should see the water turn white and cloudy as the starch from the rice is released. Drain the rice and repeat this process 4-5 times, until the water remains clear.
2. Fill the bowl with water once more and let the rice soak for 10 minutes to remove additional starch. Drain and add the rice to a pot.
3. Add the 1 cup of water to the pot and bring to a boil, then turn the heat to low, cover, and let the rice simmer for 10-15 minutes, until cooked through. Set aside and let cool before mixing in the rice vinegar.
4. Lay your bamboo sushi mat flat on your counter and cover it with a piece of plastic wrap. Place a sheet of nori down, and proceed to spread out about half of the rice on it in an even layer, leaving an empty space of about one centimetre at the top for sealing.
5. Either flip the nori over so that the rice will be on the outside of your sushi, or leave it so that the rice will be on the inside. In a straight line about an inch away from the bottom of the nori, lay down half of the crab, cucumber, and avocado.
6. Begin rolling the sushi by folding over your mat from the bottom, an pressing firmly to make a tight roll once the empty space at the bottom of the nori has completely encircled the filling. Continue to roll your sushi by rolling the mat, pausing to adjust the plastic or the mat when needed.
7. Seal the roll by brushing a little bit of water onto the nori with your finger. Slice into 8 even rolls.
8. Repeat steps 4-7 with your remaining ingredients.
Coming at you with another quick and easy lunch idea! This one uses cauliflower rice, which I’ve recently discovered and is pretty dang good! It also is loaded with veggies and includes some eggs to get in that protein.
There are so many options for a base when it comes to making “fried rice”- normal white rice, brown rice, and quinoa are all tasty options. But this cauliflower rice just lightens everything up while also being super delicious! The flavour of the cauliflower adds so much to the dish. In addition to that cauliflower, the rainbow of veggies in this speedy meal includes carrots, celery, red pepper, purple cabbage, and red onion. So good!
All of that yummy veg is sauteed first so that they have a chance to get nice and tender. Once they do, everything moves pretty quickly, so make sure you have your ingredients handy. The cauliflower rice gets added- I used some I had in the freezer- along with the eggs, and then everything is seasoned with salt and pepper. The cauliflower only needs to be sauteed for the amount of time it takes the eggs to cook, so that it doesn’t get super mushy, and is still rice like.
I seasoned this dish very simply with just some salt and pepper, to really let all of those beautiful veggies shine! It’s so tasty, fresh, healthy and delicious, and is perfect for meal prepping the night before school, as a quick dinner, or a simple lunch at home. I love the eggs in here because of the great protein they offer! However, if you want to veganize this dish, you can easily substitute for chickpeas or beans.
Hope you like this fast and tasty take on a simple dish!
Hey there! I haven’t made a good soup in a while, so this DELICIOUS Creamy Pea and Spinach Soup really hit the spot! Soup is one of those things that might seem complicated or hard to make, but it’s actually super easy. This one in particular is very straightforward!
I cooked up some red onion with some garlic to start, then added in the veggie broth and all of the other ingredients! Ground ginger, some coriander and a bit of red chilli flakes add so much flavour, and of course the peas and spinach give the soup its GORGEOUS green colour. I also added in some chickpeas, which when blended help create a creamy texture.
These simple ingredients are all simmered together for a good twenty minutes, to make sure all the flavours come together. Then everything is dumped into a blender and pureed until super smooth! Look at that; so easy and so delicious.
Soup like this is the best on a cold day. And yes, this soup is also freezer friendly, so you can save some for later! Quick lunch idea for the win! It’s a great way to get your veggies in and is really good for you, as well as being naturally vegan and gluten free.
1. Heat the olive oil over medium heat in a large pot. Add in the onion and cook until translucent, about 6 minutes. Add in the garlic and continue to cook for another 2 minutes.
2. Add the veggie broth to the pot, along with the ginger, coriander, peas, spinach, red chilli flakes, and chickpeas. Stir to combine and season generously with salt and pepper. Bring to a boil, then turn the heat to low and let the soup simmer for 20 minutes.
3. Let the soup cool slightly before adding it to a blender or food processor and blending until smooth and creamy. Taste and season additionally if needed.
Hi guys! This is truly one of my favourite recipes ever- it’s so full of flavour and VERY hearty, as the name suggests. It’s healthy, vegan, and so so good. I posted the recipe for this chilli just under two years ago, but WITHOUT A PICTURE. So I thought it was time for you guys to see just how good it is😍
Chilli is honestly one of the easiest things you can make, and also one of the most comforting. When I think of a big bowl of this warm chilli, I think of curling up under a blanket after spending the day outside in the cold. The chilli itself has so much delicious flavour, and it’s PACKED with beans and veggies! The more stuff my chilli has in it, the better, and if you agree you’ll adore this recipe.
It starts the way many other delicious things do- with onion and garlic. They get fried up in some olive oil before the spices get added, and become the base of flavour for the chilli. And let me tell you, that is the most technical part of the recipe right there. After that, it’s pretty much just dumping the rest of the ingredients in, giving it a stir, and letting all those aromatics come together in the pot.
Once the chilli is done- you can tell because the carrots will be soft enough to pierce with a fork- I like to scoop out big bowls of it, and top it with some cilantro and chopped green onion. Some hummus would even be great on there too!
All the veg in there is so good- you’ve got tons of corn and carrots, plus black beans, chickpeas, and red kidney beans. This means there’s so much protein and it will definitely fill you up! Perfect for school lunches👌On a related note, this recipe is freezable and therefore great for meal prepping as well. Literally, any situation you’re in, this chilli is applicable.
Make sure you check this chilli out- it’s one of my favourite recipes for a reason!