Tag: cooking

EggCELLENT Spinach Cups

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Back to food blogging with an EGGCELLENT recipe EGG SPINACH CUPS! While easy as 123, sometimes simple is best. Perfect for mornings on the go! 🍳

 

Recipe and utensils needed:

-10 eggs

– 1 cup of spinach, chopped

– Salt and pepper to taste

Optional add ins: your favorite cheese, tomatoes, mushrooms

– muffin tins

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Method:

Preheat oven to 350F. Put spinach(and any additional veg) in muffin tin(s). Whisk eggs well with salt and pepper, and pour over veg. Bake for 12-15 minutes or until fluffy. Top with hot sauce for an extra kick!

Store in airtight container in fridge. Recipe can be easily doubled, and muffins can be frozen for up to two months.

 

 

 

Hopefully I will be bringing at least one recipe to my blog going forward BUT have you noticed y new page on here? If you’re looking for a one on one session let me know OR email me about what studios I teach at in the SF!

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Fake Away: Mongolian Beef with Sesame Cauli Rice

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I made this Fake Away a couple of weeks ago, and after some tweaking it’s finally ready to share! I am quite obsessed with cauliflower, can you tell? I use it in everything, even in smoothies when I don’t have an avocado or banana on hand, it adds a thickness.

This is a quick and delicious alternative to the traditional take away.

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Mongolian Beef

Ingredients:

Serves 3

1 lb flank steak (buy in strips or slice; I bought in cubes), or replace with mushrooms or tofu

1/4 cup cornstarch or flour

1/3 cup of soy sauce or coconut aminos

2 tbsp coconut oil

1/2 white onion, diced

2 cloves of garlic, minced

1/2 cup water

6 tbsp honey

1/2 tsp grated ginger

mix of bell sliced bell peppers

Method:

In a measuring cup or small bowl, whisk the soy sauce, ginger, honey and water until well combined.

unnamed-9Heat the coconut oil in a large sauce pan over medium heat. Sautee the onion and garlic until soft.

Pour the soy sauce mixture into the sauce pan. Let it come to the boil, then add your cornstarch or flour. Continue to whisk until the mixture thickens, this should take about 2-3 minutes.

Add the meat, being aware not to overcrowd the pan and pieces of meat. Cook through. Then add your vegetables. Serve over Sesame Cauliflower Rice.

Sesame Cauli Rice

Ingredients:

1 head of cauliflower

1/2 of white onion, diced

1 clove of grlic minced

2 tablespoons sesame seeds

1 tablespoon vinegar

Method:

In a food processor, blitz a head of cauliflower until flour like consistency.

In a pan, sautee onion and garlic in a tablespoon of coconut oil. Add sesames seeds. Then add cauli rice and sautee until slightly golden. Pour in vinegar and stir. Top with Mongolian Beef.

Enjoy!

 

 

 

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Pineapple Lime Salmon and Lime Cauli Rice

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This week marks teaching at Burn Pilates SIX MONTHS! It’s been a whirlwind and it really does feel like six months, yet it also feels like I just started. It is truly inspiring to see client’s transformations(mentally and physically), and lately, maybe it was the Rihanna vs Beyonce Playlist I had for them today, but clients have been PUSHING! Like 150%. So if you’re a Burn client and have been to my class, THANK YOU for working hard!!

I really have been feeling inspired by my clients/classes to stay on track. Not only does staying healthy give me the energy I need to teach, it allows me to perform better when I attend fitness classes. Working out makes me feel strong and clears my mind, while eating right is my fuel.

After teaching my Sunday double, and doing a home workout, I needed some refuel. This is the perfect balance of sweet, savory, spice, and packs a BIG NUTRIENT DENSE PUNCH!

PINEAPPLE LIME SALMON AND LIME CAULI RICE

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Ingredients:

Serves 1

Salmon filets (1 per person)

Fresh pineapple chunks

1/2 clove of garlic minced (use 1 whole one if cooking for more than one)

1/2 teaspoon paprika (more for an extra kick)

1 teaspoon of roughly chopped parsley

1 lime

1 head of cauliflower

2 tablespoons white onion, diced

 

Joy Loops Hot Pepper Mix

Pinch of Himalayan salt and pepper

Method:

FOR SALMON:

Preheat oven to 400F. Tear of enough foil to wrap around salmon filets.

Zest the lime(you may only end up using a little bit, but why not put some in your Paddy’s Day cocktail later this week?!). Then cut in half. Using one of the halves, cut three slices. With the other half, juice it. unnamed-3

Lay foil flat on baking tray, and drizzle a little bit of oil(olive or avocado). Play two slices of lime. Then place two slices of lime. Top with your salmon. Add two pinches of lime zest, paprika, salt and pepper, garlic, pineapple, and a sprinkle of salt and pepper. Drizzle with a tiny bit more oil.

Wrap up the foil and bake in the oven for 12-15 minutes, or until salmon is flakey.

 

FOR CAULI RICE:

In a food processor blitz the cauliflower until rice like consistency. I only used about less than half a cup of cauli rice, feel free to use more or less! Store the rest in fridge, for the recipe coming up next!

In a sauce pan melt two teaspoons of oil or butter of choice, I used Earth Balance Vegan Butter. Then saute the onion until translucent, add in the cauliflower for about 2 min. Stir in lime juice(pan will sizzle) and 3 big pinches of zest, season with salt and pepper, and BOOM! Cauli rice in under 5 minutes that is flavorful!

PLATE UP: Just top a bed of the cauli rice with the salmon, serve with a side of greens, and drizzle a tablespoon of Joy Loops Hot Pepper Mix! Enjoy!

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Eggnog French Toast

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I haven’t posted a Sinful recipe in a while, or any recipe really in a while! New Years Resolution/goal: BLOG MORE!!

Yes I try to stick to a healthy diet and avoid processed foods, BUT it’s the holiday season. And holidays to me bring back memories of me and my siblings are the breakfast/lunch/dinner table chatting, catching up, and enjoying my Mom’s delicious food. We’re a chaotic loud bunch but I wouldn’t change it for the world.

I’m hooked on smoothies, stir fries and hefty salads as seen on my Instagram and encourage a balanced lifestyle, but I think we have allow ourselves to enjoy the festive period and indulge here and there! I’m bringing you an easy recipe to enjoy with your loved ones this festive season-EGGNOG FRENCH TOAST! It’s pretty decadent and filling!

Tis the season to be merry and full of comfort food!

I do believe brioche bread works best for the recipe. For the eggnog I use Costco’s Kirkland brand, and it has the flavors of nutmeg, cinnamon and vanilla mixed into it. So if your eggnog doesn’t include spices and vanilla, add a teaspoon of cinnamon, nutmeg and vanilla.

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Ingredients (serves 4-5):

1 loaf of brioche bread, 2 slices per person

3 eggs

1 cup of  eggnog (I used Kirkloand Signature which comes with the spice and vanilla flavors-if your eggnog doesn’t

Method:

In a mixing bowl, or dish, whisk well together your eggs and eggnogs. Put your slices of brioche bread into the eggnog mix and let soak. I fit about 3-4 slice in my bowl. Let soak. While brioche is soaking, melt a teaspoon of butter in a frying pan. When the butter is melted and pan is hot, add your brioche.  was able to fit three to four slices on my pan, and in between each batch add a teaspoon to the pan. Yes, lots of butter but it makes it so delicious(especially if using KerryGold)! Flip when golden brown. Repeat process until everyone has a full plate!

To serve: Sieve over some powdered sugar and drizzle on some Maple Syrup! E

Enjoy and have a wonderful holiday season!