I have never been good at making the perfect hard boiled egg, so thanks to my good friend Katie Kaiser, I now know how to make them. Thanks Katie for the guest blog post!
I’ve developed this method over the years combining tips and tricks I’ve read or heard about from various sources. The trick is four simple principles:
* Eggs that are room temperature and not too fresh
* Baking soda in the water – it somehow helps separate the internal lining of the shell from the boiled white of the egg
* EXACT timing in two segments (on heat and off)
* Ice bath immediately after boiling
All you need are eggs and baking soda. But here is the first tip: if the eggs are too fresh, they will be harder to peel. Eggs about a week old are usually perfect. You also want them room temperature.
For the past 12 years, I have been drinking the same morning shake / smoothie. Here it is!
Sometimes it is green….
Last week when I was at the grocery store (my favorite hobby –> grocery shopping), I came across a new-t0-me product, Ellenos Greek Yogurt. It looked delicious and I liked the packaging, so I decided to buy one to try. At checkout, the clerk said to me “This stuff is crack. I have never done crack, but this stuff is what I imagine crack to be like, and once you start, you cannot stop.” I giggled and moved on.
Well what do you know, this stuff REALLY IS CRACK AND I CANT STOP EATING IT. Addictive, rich, amazing, delicious, and smooth. Currently, it is only sold at Whole Foods and random locations on the West Coast, but mark my word, this stuff will soon be sold everywhere in the United States — guaranteed. It is unlike any other yogurt I have ever tasted and really feels like a dessert more than anything.
Why buy one flavor when you can buy four?
As I mentioned last week, my new favorite cookbook is “Run Fast Eat Slow” by Olympian Shalane Flanagan — I literally can’t get enough of it. My most recent obsession is the “Superhero muffins,” as I have made four batches in the past two weeks (no joke). They are moist, filling, sweet, delicious, and healthy. And refined-sugar and gluten free. And they make you feel like a superhero.
Run Fast. Eat Slow. (Not Run Slow, Eat Fast). Basically, all you need in life is a stick of butter and some veggies.
Once again, I find myself wanting to cook everything from a Gwyneth Paltrow cookbook — she gets me every single time (#Slay). My most recent recipe is Chocolate Cinnamon Overnight Oats — and in a span of four days, I have made it twice — simple, easy, healthy, and oh-so-good.
For someone who likes to push myself physically, I often get lazy with cooking breakfast. I have normal routines of smoothies, yogurt and granola, but I always crave more protein and less carbs. So, when I found the perfect protein packed muffin, I was instantly sold. Tastes like pure carbs (my favorite), but packed with protein (it makes you JACKED — get the name) and probiotics. CHA-CHING.
Mighty muffins by Flap Jacked.
As someone who loves almond milk, berries, nut butters, and oatmeal, I am officially hooked on Jar Bar NYC. What is it? It’s a jar of a healthy parfait / overnight oats and chia seeds made with healthy ingredients (read: no dairy) — the perfect breakfast, snack, or dessert. This mom-and-pop-shop makes the goods at home and delivers them throughout NYC.
Box of goodies — ordered a pack of 5, and within five days, they were gone. Every last stinking spoonful of heaven.
A GP lover, I was on a mission to make the Jumbo Banana Muffins from Goop over the weekend, and boy, did they turn out amazing. GP knows what she is doing (or her staff does). Healthy — refined sugar free and gluten free — these muffins will be a huge hit in your office / home / belly. These moist, gooey muffins have an almond butter filling — an extra special yummy surprise in the middle.
Every time I am at Whole Foods, I end up picking up a “Morning Glory” Muffin to snack on. Both my daughter and I love them: sweet, moist, and healthy. So I decided to bake a batch of them myself! After scouring the internet to find the recipe that suited my taste, here is the one I found on eatingwell.com. I modified them slightly and love the result! They are refined-sugar free, gluten-free (because I used gluten-free flour), and nutrient packed!
Best Granola Ever. I am addicted and obsessed with granola and this is HANDS DOWN MY FAVORITE brand. No other type of granola comes close to this heavenly bowl of goodness! For the past several years (at least 5 years, or even more!), my dear mother in Eugene, Oregon, has been sending me boxes of this granola from the bin in our local grocery store (which is ten times better than any Whole Foods) to New York City. I never knew that it was sold elsewhere! Until I found it in a random Korean Deli Store in Upper Manhattan. It was startling, exhilarating, and life changing! Grizzlie’s Granola — Aunt Maple’s Crunchy Granola — the best of the best.
Heaven in a bag
Now that it is officially cold (FML) in NYC, I am craving warm, hot, filling, comfort food. So what could be better than apple steel cut oatmeal made in the slow cooker? The perfect go-to breakfast to keep you warm and satisfied.
One of the best aspects of running the marathon is the ability to eat more than normal. HELLLOOOO carbs, HELLLOOOO sweets, HELLLOOOO doughnuts!
Bag and Babers
As the self proclaimed Granola Queen (both in terms of the noun “granola” and the verb “granola”), I have played around with making granola bars. This granola bar is a winner. It takes under 30 minutes, requires no baking, has no sugar (unless you count honey and/or dates as sugar), and is delicious (obviously). MAKE ‘EM!
Chia seeds are a super food. Incredibly healthy and nutritious, they also make an awesome pudding. Try it!
Aloha! Dried Green Juice! Aloha!
I am hooked on this dried green juice. Not only do I love the packaging (so modern and cool) but the product itself is a winner. At first, I was terrified of drinking it — 14 healthy, natural, organic ingredients — so healthy that even I was a little worried. BUT I WAS WRONG. This powder is GOLD (well, it’s green, but you know….). What’s in it?
As a sucker for all granola, I am also obsessed with muesli. Although very similar, they are not the same thing. Both granola and muesli contain oats, fruits and nuts, but muesli is raw, whereas granola is baked. People enjoy muesli like they do granola (served with milk, sprinkled over yogurt, drowned in kefir) or they soak it overnight (in milk or yogurt) to create a cool, porridge-like consistency. Both of my parents (foreign born) eat muesli almost every morning (except for Saturdays when Papa Proskurowski makes his famous omelet) so I have been around different forms of muesli all my life. And Mu Mu Muesli, my friends, is one of the best. The best.
What to do with leftover oatmeal? OATMEAL PANCAKES! All you need is your previous day’s oatmeal and some maple syrup and VOILA, another meal. This recipe was created by my ever-so-resourceful-brilliant-mother who has an amazing ability to manipulate leftovers into a whole new delicious meal.
Since I love granola, quinoa, and making granola, I thought trying out a recipe for quinoa granola would be a no-brainer. If you have been out of the health loop in the past several years, quinoa is considered to be a super food and one of the most healthy ingredients out there. It is protein packed, full of fiber, rich in magnesium, high in iron, and is overall magical. I first read a recipe for quinoa granola in Gwyneth Paltrow’s cookbook, but it took me months to find “quinoa flakes.” Once I found them, I was ready to go. And let me tell you…. quinoa granola is heavenly, light, sweet, crunchy and perfection.
* 1/2 cup of Extra Virgin Olive Oil
* 1/2 cup of maple syrup
* 3 cups of quinoa flakes
* 1 cup of shredded coconut
* 1/2 cup of sliced almonds
* sea salt
* 1/2 cup of chopped dates
* Preheat oven to 400 degrees
* In a bowl, whisk together the olive oil and the maple syrup.
I do not recommend licking the whisk / spoon after this combination.
* Then, add the quinoa flakes and mix, followed by the coconut and almonds.
Kinda like cookie dough?
* On a parchment paper lined pan, spread the mixture out evenly. Place in the oven for 20-25 minutes, stirring occasionally and checking to make sure it is not burned.
Lined up evenly.
Love breakfast food. Love. Cereal, oatmeal, eggs, pancakes, granola, yogurt, and especially muesli. My parents are good ‘ol Europeans and like to eat Muesli most mornings for breakfast. They simply add the flakes with buttermilk or kefir, and devour it. While I like that version, once I discovered the true way to make museli, I fell head over heels in love. WATCH OUT KEN.
* Swiss muesli flakes
* Some type of milk
* Some types of fruit (I like raspberries, apple, banana, blueberries)
You can really put any fruit and liquid with the flakes to make a delicious muesli.
* Easy peasy. Place all of the fruit into a cup.
* Cover the fruit layer with muesli.
* Cover the fruit-muesli with milk.
* Store in fridge for 1-24 hours. THIS IS KEY. The muesli flakes expand and soak up the liquid, forming an oatmeal textured smooth bite.
Grating an apple really just juices it....oh and a half a banana adds some sweetness and depth to the muesli, too.