monday breakfast: super eggs!


Happy Monday! Hope you all had a lovely weekend. Yesterday was possibly the most beautiful day we’ve had here in Minneapolis yet. Though, the rain still hasn’t quite let up and our many lakes are turning into even more lakes (as well as streets, bike paths, walking paths and large areas of grass – all turning into little lakes). While I don’t love the problems that come with flooding, I honestly love rain and thunderstorms, so I wish it would just chill out a little bit and let everyone actually enjoy it more.

Another plus side of summer is that the fresh air, sunshine and warm weather has drawn me out of the carb-heavy, please comfort me and help me get through this eternal winter mindset when it comes to cooking. I’ve been trying to maximize and really get happy summer eating rolling. Also, I impulse buy large quantities of produce at Costco that the mister is not that interested in, so have no choice but to figure out a way to eat it all up before it goes bad and I feel extra dumb for overestimating my produce eating abilities.


Super Greens Egg Bake
1.5 lbs (approx 16 C) of organic power greens (kale, spinach, chard – this is a Costco size bag)
¼ – ½ lb spicy pork sausage
8 eggs
¼ C milk
olive oil

Pre-heat your oven to 425. Grease an 8” x 8” baking dish and crumble the pork sausage all along the bottom.  Use ¼ to ½ of a pound depending on how much meat you want in the egg bake.

Warm up a large pan/skillet over medium heat and add a big drizzle of olive oil. Once the pan is ready, add the greens (depending on how large your pan is, you’ll have to cook the greens down in batches) and sauté them down. Set aside to cool a little bit. Once the greens have cooled off a bit, using a paper town (or your bare hands) squeeze out as much liquid as you can. Pile them all up on a cutting board and do a rough chop.

In a big bowl, whisk the eggs, milk and spices (decide on the quantities based on your tastes) until well mixed.  Add the chopped the greens and stir until they are evenly incorporated into the egg mixture. Pour into the baking dish over the sausage.

Bake for 40-45 minutes. The eggs should be pretty firm before you take them out. Give the dish a nice shake to check out the jiggle factor.


lunch this week

crock pot season is in full swing and i celebrated this week with a big batch of stew that took care of some lunches AND dinners for the week. i was inspired by the great crock pot officiando, stephanie, of the crockpot365 blog. i spiced up a basic sausage and lentil stew with a cajun adouille sausage and spicy red pepper tomatoes. so perfect for warming your insides from the brisk windy days and nights. the mister was also sick this week, so the spice also aided in clearing out his sinuses – bonus perk! i ate this stew for lunch and dinner two days in a row and honestly, i plan to make it again for lunches next week.

1 cup lentils, rinsed with cold water
4 cups beef broth
12 oz of cajun adouille sausage, cut into rounds or half rounds (i find half is easier to eat)
1 1/2 – 2 cups diced carrots
14-15 oz can of (hunt’s) diced tomatoes with spicy red pepper
a couple bunches of spinach, washed with stems removed

layer ingredients in crock pot in this order (first/bottom to last/top)
-rinsed lentils
-beef broth
-can of tomatoes, juices and all

throw the lid on and cook on low for 5-6 hours. now, the spinach – i do not love extremely cooked, mushy spinach. who does, really??? my trick for the spinach in this recipe – right before you ladle the hot soup onto your bowl, tear up the spinach leaves (as much as you like! i like a lot of spinach) and toss them into the bottom of the bowl, add the piping hot soup, give it a few stirs with your spoon to mix the spinach up and there you have it, spinach that is more blanched than horribly over cooked. love it.

spinach quinoa and cheese (no mac here, folks)

who else out there gets the daily 2pm wave of the “i want a nap” feeling? and what brings that on more than a heavy lunch, right? well, have no fear – this quinoa dish hits the spot AND won’t put you in a carb coma.

1 cup quinoa
2 (or more) cups spinach
1 – 1 1/2 cups sharp cheddar, shredded
1/3 – 1/2 cup raw sunflower seeds (depending on how much crunch you want)
2-3 cloves of garlic, minced
big drizzle of olive oil
salt and pepper to taste

bring a pot of water to boil. don’t forget to salt it. cook the quinoa 15 – 18 minutes. strain out the water through a fine mesh sieve and rinse with cool water – set aside.

in a big skillet heat up the olive oil and roast the sunflower seeds. add the garlic and cook until super fragrant. throw in the spinach and saute for a few minutes until wilted. next add the quinoa and cook until it’s heated up again. once the mixture is nice and hot, turn off the heat and sprinkle the cheese over the top – stir in until it’s all melted in.

dish up and season with salt and pepper as you like it. warm cheesiness and so so good!