Eggcellent Eats

We bought tons eggs and dye for Easter this year, and of course, never did a darn thing with them.  The dye is in our “holidays bin” for next year, but the eggs had to be cooked. And so, I enjoyed hard-boiled eggs as a meal almost every day this week.

I was also all about the Cara Cara oranges and Medjool dates. It’s starting to taste like summer!

stuff

I started Ruth Reichl’s first autobiography on the train and I think I’m in love.

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She is so funny, and I love any story about food!

We were insanely busy at work all week and I’m dying. That’s why this post is a day late (and is short about 10 more coffee and candy pictures), because I did sessions with 18 patients on Friday – many of them with gestational diabetes – and when I got home I just wanted to lie down.

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breakfast

I made an awesome cold-brew blend this week: Community Coffee French Roast and BRC Peru with brown sugar, cinnamon, nutmeg, and pumpkin pie spice.

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Served on ice with S’mores Milk and skim milk.

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So good.

I am almost through my Nonni’s Biscotti sample shipment and I am going to buy more when we’re out.

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They are yummy, even when not dipped in coffee.

I discovered the magic that is dates dipped in peanut butter.

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lunch

Kimchi noodle bowl.

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The Cara Cara was the best finish for my perfectly burning mouth.

I brought TJ’s cashew butter and tahini kale chips and crispy broccoli snacks (<– they’re back!!) to crunch on top of salad bar.

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With a big scoop of macaroni salad.

This tasting plate wins best lunch of the week.

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Dates / turkey bacon / hard-boiled egg / crispy broccoli / orange.

But this triple – chocolate oatmeal bowl wins a close second.

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Rolled oats with a heaping Tbsp of hot chocolate mix, chocolate-covered cocoa nibs, and dark chocolate chips.

And this busy day “lunch” was a loser. Vanilla soy milk at 11 am.

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And Easter candy at 4pm when there was finally a lull.

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dinner

Omg. Kids! I made the tastiest stroganoff-inspired noodle bowls ever. Adam and I could not get over them.

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Served in heaping scoops on egg pappardelle.

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Yummy Stroganoff-ish Pasta, serves 4

  1. Heat 1 Tbsp evoo in a large skillet over high-medium heat.  Add 20 ounces sliced white mushrooms, and a big pinch of salt, and cook until the mushrooms have lost their juices and browned, stirring regularly (10 – 13 minutes).  Deglaze the pan with a healthy pour of cream sherry.  Remove mushrooms from pan and reduce heat to medium-high, adding an additional Tbsp evoo if needed.
  2. Add 1 lb lean ground turkey and two large shallots, chopped to the pan.  Season with pepper and 1 Tbsp smoked paprika.  Cook 5 minutes, stirring regularly and breaking up the meat into small pieces with the side of your spatula.  Stir in 1/2 Tbsp ground garlic, 1/2 Tbsp fish sauce, and 1 Tbsp soy sauce.  Continue to cook, stirring regularly, until meat is cooked through (5 – 7 more minutes).
  3. Reduce heat to low and stir in 3/4 cup reduced-fat sour cream.
  4. Serve on top of pasta of choice.

The leftovers were still great.

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Served on top of spinach salad. Plus, those of us who can eat chocolate had Lindt caramels for dessert.

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We had cobb salad.

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Baby spinach with balsamic / roasted asparagus / turkey bacon / avocado / TJ’s cave-aged blue cheese / hard-boiled eggs.

And egg salad.

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Eggs with shredded carrot, chopped green pepper, mayo, pickle relish, garlic mustard, dill, tumeric, smoked paprika, and s & p.  With great seeded crackers my parents sent us for Easter.

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And roasted broccoli and green beans.

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Egg salad is good – and I wasn’t even tired of eggs yet! – but roasted green beans are always the best part.

Then we finished the week out with Chipotle.

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Enjoy your weekend!

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