Asparagus & Eggs

After having a terrific lunch very similar to this at The Cheesecake Factory I decided to try it at home. My version lacks the pine nuts and blend of herbs, but also the extra butter and oil that I don’t need anyway. I think it looks like a meal you slaved over (and feels a little fancy!) when it’s really pretty quick and simple. This is great for breakfast, lunch, or dinner, tastes delicious, and fills you up.

Asparagus has gotten a lot of buzz lately and I could go on and on with all of the amazing benefits that are being uncovered. The bottom line is that asparagus has a very unique group of anti-inflammatory agents as well as anti-oxidants. Asparagus also has a high respiration rate which means it loses nutrients fast after being picked so it needs to be eaten as soon as you buy it. Wrapping the bottom of the stems in a damp paper towel and placing in the fridge when you bring it home will help slow the respiration until you can cook it. The recipe below is for one serving.

Ingredients:
2 eggs
10-12 asparagus spears
5 cherry or grape tomatoes, sliced in half
1/4 avocado, sliced (optional)
olive oil
salt and pepper

First, roast the asparagus if not using leftovers. Clean and trim asparagus spears. Preheat oven to 400 degrees. Place asparagus on foil-lined baking sheet and drizzle with olive oil and a squeeze of lemon. Toss to coat evenly and season with salt and pepper. Roast about 10 minutes. Meanwhile, slice tomatoes and season with salt and pepper. Heat a teaspoon of olive oil over low heat in a large skillet. Add the eggs and cover for about 3 minutes. Remove cover and add tomatoes to sides of pan and continue cooking until eggs are done to your liking and tomatoes are heated through. Arrange roasted asparagus on plate and place eggs and tomatoes on top. I also like to add a few slices of avocado to my plate.

Enjoy your fancy eggs:)

Melissa

CLEAN 15

We hear a lot about buying organic whenever possible and the “dirty dozen” (the 12 fruits and vegetables that are the most highly contaminated and therefore the most important ones to buy organic).  But have you heard of the “Clean 15”?  I saw this in Dr. Andrew Weil’s new magazine publication and thought I’d share.  It’s nice to know that there is some produce that we don’t have to worry quite so much about.  I still give these a thorough scrubbing though!

CLEAN 15

ONIONS

SWEET CORN

PINEAPPLE

AVOCADO

CABBAGE

SWEET PEAS

ASPARAGUS

MANGO

EGGPLANT

KIWI

CANTALOUPE (DOMESTIC)

SWEET POTATO

GRAPEFRUIT

WATERMELON

MUSHROOMS

 

 

Salsa Eggs with Avocado and Brown Rice

salsa eggs

I normally don’t have a lot of time to spend on making breakfast during the week. As a matter of fact I am usually double fisted with a smoothie and my coffee on the fly but this morning I felt like I needed a little bit more. I was surprised at how quick and easy this was, only 10 minutes! It tasted super delish, made me feel great and I can’t stop thinking about it so I decided to blog it and add it to our upcoming ebook as a back to school breakfast idea. Oh yah, by the way, keep a look out for our first ebook Back to School Fuel. It will be loaded with back to school breakfast and lunch recipes and a list of great snack ideas. All of the recipes are quick, easy, kid approved and nutritious (we’ll even tell you why).  So, back to my eggs! Below is my recipe for Salsa Eggs.  I used a chunky salsa, more of a pico de gallo, to maintain the integrity of the ingredients.  I also used the left over brown rice from our Chinese take-out the other night (also delish).

Salsa Eggs with Avocado and Brown Rice

2 eggs

2 T. milk

2 T. chunky salsa

1/2 avocado

1/2 cup brown rice

Place your pan on medium heat. In a small bowl, whisk together eggs and milk.  Spoon in salsa and stir. Pour egg mixture into pan and stir occasionally until eggs are light and fluffy.  Slice avocado, heat rice and place both onto a plate.  When eggs are finish, spoon them on top.

Egg yolks are one of the richest sources of the B-complex vitamin, choline, which supports neurological  function and reduces inflammation.  Avocado adds omega-3 fatty acids (also good for the brain) and brown rice digests slowly to keep you fuller longer.  This will leave you feeling great all morning!

*and possibly into the afternoon as I am writing this post Melissa is bugging me to go to lunch and I’m still full from breakfast! 🙂

Keep it Real. Keep it Simple. Make it Matter. – Andrea