egg

May

02

Peaches n’ Cream Bake

Blog Posts / Personal / she cooks she bakes / 2 comments

I’m on a breakfast cake bandwagon. With one wagon, mine. This is the third I’ve make this week! I’m enjoying it and so is the fam =) I’m at a loss of what to call this…. I originally intended it as a “breakfast cake/bake” but ate it for lunch… and it would make a great super-healthy dessert…. But still a great breakfast! Haha. It’s a “bake” for now, because it’s not a cake, not a bread, not a tart… Anyways, regardless of the name it is GOOD. The beans add protein +make it dense and moist, and there is not a lick of sugar to be found. I used 3 natural sweeteners, because I don’t like to use a lot of one and get an aftertaste. I found that if you mix it up you don’t notice it as much. I used stevia, honey and date paste in this recipe and it is perfectly sweet. If you are new to date paste I’d recommend checking out The Healthy Foodie’s post on how to make it (I have some my mom bought in bulk from the coop, but I’m not sure where you’d find it locally.)

Peaches n’ Cream Bake

15.5 oz can White Beans (Great Northern) drained and rinsed
3/4c. Ground Oats
1/2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Stevia
1 tsp Vanilla
1/2c Keifer
2 T Honey
2 T Date Paste
3 T Extra Virgin Coconut Oil
1 egg
1/4 tsp cinnamon
1+ c. Frozen Peaches (thawed) sweetened with a little stevia and sprinkled with cinnamon

Puree all until smooth in the food processor, then top with peaches and bake at 375 for about 25-30 minutes, or until golden brown.

. . .

While I was taking the pictures for this post a package came. THE PACKAGE.

Hello gorgeous.

My new Canon 5D Mark II.

I scored a great deal on it, and barely got it! They have them at a super good price on Canon’s website and sell out pretty much as soon as they get in stock. I check just at the right moment and the gal I talked to on the phone said there were only a few left! I also orded some new gear from amazon which hasn’t come yet… a rain sleeve, extra battery, memory card (I can’t take any pictures right now because I don’t have a CF card!!!!) and a nice sling bag that will be perfect for travelling this summer.

Mar

07

Cottage Cheese Pancakes {Low Carb}

Blog Posts / Personal / she cooks she bakes / 3 comments

Eating low carb can be a challenge. I’m not a big meat-eater, especially in the mornings, so getting my belly full with enough protein (without eating copious amounts of cheese… haha.) takes some thought. I’d seen some recipes for low carb pancakes made with cream cheese or ricotta, and thought I’d give it a try with cottage cheese- less fat and more protein! They are about the consistency of crepes… I didn’t sweeten mine (I’m out of stevia!) but would next time.

Low Carb Pancakes

  • 1.5 TB Cottage Cheese
  • 1 Medium Egg
  • Pinch Cream of Tartar
  • Pinch Salt
  • Extra Virgin Coconut Oil/ Oil of your choice for frying

Blend all ingredients with an immersion (hand) blender or a regular blender until the cottage cheese is pureed and you have a smooth liquid. (There will be little tiny pieces of the cottage cheese, don’t worry about those.) Heat a medium fry pan with about a 1/2 tsp of oil and when it’s nice and hot pour batter in by the tablespoon. They are a little tricky to cook because they are pretty delicate (like a crepe) but if you keep them tablespoon-sized they are easier to manage. Make sure you have enough oil in the pan, or spritz with non-stick spray in between pancakes. I cooked mine one at a time. Enjoy!

Mar

03

Rosemary Asiago Flaxseed Crackers {low carb}

Blog Posts / Personal / she cooks she bakes / 0 comments

While browsing for more low-carb recipes I found this recipe for Rosemary Flax Crackers on the blog “I Breathe…I’m Hungry”by Mellissa. She has a collection of great low carbohydrate recipes that are on my list to try! I cut her recipe in half, and substituted asiago for parmesan cheese. The crackers are tasty, very “flax-y”, which is expected because they are 100% flaxseed, but good! I think I should have pulsed my flaxseed a little more in the grinder because the consistency was off, but easily fixed with a little extra finely ground flax. You can find the recipe by following the link to Mellissa’s blog.

Feb

26

Egg Drop Soup

Blog Posts / Personal / she cooks she bakes / 2 comments

There is something about a warm bowl of soup on a winter day. I usually think of egg drop soup as a dinner food eaten with copious amounts of crab rangons and egg rolls at the chinese restaurant, but on its own and prepared right it is a nutritious and comforting breakfast, lunch or dinner! Make sure to use a high-quality chicken broth, not a sodium loaded, processed broth so you don’t end up with a “China-1 Buffet” style MSG sludge!

I doing the Curves *whisper* diet *gasp* plan right now, and it calls for a minimal consumption of carbohydrates. (It’s not crazy weight loss thing, but a metabolic reset…) I’ve been looking for creative low-carb options and this soup fits the bill perfectly at only about 4 carbs (plus 2-3 from the cabbage and onion, but those are considered “free foods” on the Curves plan =) ) I made it for breakfast today before church… It’s easy and quick!

Simple Egg Drop Soup

Sauté:

  • 1/2 tsp Extra Virgin coconut oil
  • 1 TB finely chopped onion

Add:

  • Dash Soy Sauce
  • 1/4 tsp Wasabi Paste (To taste. Omit if you like, I’m on a wasabi fad at the moment… Wasabi peas, wasabi roasted seaweed, wasabi on celery, you name it!)
  • Pinch Chinese 5 Spice
  • 1c. Chicken Broth

Simmer until almost boiling then add 1 egg, well beaten. Pour it in a stream while stirring the broth the get a silky consistency. Serve immediately with finely slivered cabbage and a little hot sauce on top.

Jan

12

Erf. 800 ISO and cloudy mornings.

Blog Posts / she cooks she bakes / 1 comments

Today’s breakfast shoot was sauteed veggies (broccoli, red onion and sweet peppers) with an egg. There was no sunshine this morning so it was too dark to take good photos, since I don’t have any artificial light setup. I had to shoot at 800 ISO which made the photos a bit grainy… I should have switched to my 1.4 50mm lens, but when you shoot wide open you will have, for example, one piece of broccoli perfectly in focus and the rest a blur… which in most cases doesn’t make for a well composed, appetizing food shot.

These photos were all shot at 1/45 shuttter, f/4.5, 800 ISO. At the focal lengths I was shooting at I couldn’t shoot wide open (3.5) on my Canon EF 28-135mm, so 4.5 it was. I definitely prefer prime lenses, but this one is pretty good.

I picked up a white foam board today and am going to use it like suggested in plate to pixel… only $1 at the Dollar Tree! I snitched, well, politely asked for (and if you are reading this dad skip the next part) and don’t plan on returning, two clamps to hold it up with. Exciting to shoot in the morning!

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