Eggs for the Egg-hater

I have to blog this before I forget what I did—the following meal is very tasty!

Honestly, the highlight of this whole meal: Nutella.

 

1. Make what I call an egg crepe: beat 2 eggs with 1/4-1/2 tsp. baking powder; 1/4 tsp. cinnamon; 1 Tbsp. molasses (12.59 mg or about 70% DV iron!); and a pinch each of nutmeg and ginger. Spray a pan with oil; heat on medium for a couple minutes; pour in egg batter. Keep it on medium until bubbles form, then cover and turn it down to low.
   I got the egg idea from Heather, although I believe she got the idea from someone else…
2. Meanwhile, microwave a sweet potato: scrub, stab a couple times with a fork, wrap in a paper towel, and microwave for 6 minutes. Mash together with nut/seed butter of choice. (I used the last of sunflower seed butter.)
3. Fill the crepe with the sweet potato-nut butter mix, fold over, top with Nutella—mmm. Dinner.

Did I mention that I absolutely despise eggs? Yet, here it is.

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How to Serve Veggies at a BBQ

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I stumbled across a vegetarian blog called cooking4carnivores, dedicated to helping “blended” families eat together—those, like mine, with both content omnivores and veggies (in our case, I would be the latter). Needless to say, it’s very relevant to me!

This is a perfect vegetarian side for Fourth of July barbeques and cook-outs—some people, even omnivores—don’t want hamburgers, hotdogs, or store-bought coleslaw.

Farmer’s Market Veggie Kebobs

1. Soak some bamboo skewers in warm water for about 15 minutes. (So they don’t burn.)
2. Slice and chop up your favorite summer vegetables—summer squash, zucchini, red bell pepper, red onion, sweet potato*—and toss in a bowl with olive oil, salt, freshly ground pepper, and seasoning blend like Mrs. Dash.
   *If you use sweet potatoes, peel and microwave for about three minutes.
3. Skewer on sticks and grill for a few minutes—long enough to soften the veggies and get a few char marks on them.

With my mom’s help, I threw these together in 30 minutes. I took them to my friends’ going-away BBQ and her dad grilled them along with the hamburgers—no problem!

I expected to see unwanted veggie pieces abandoned on people’s plates, but every vegetable slice on every kebob was devoured! I got enough compliments to safely assume that “normal people” (aka non-health nuts) love these, too.

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people like me + Sweet Potato Oatcake recipe

humans. check.
teenagers. check.
[here is where it gets interesting]
bloggers. check.
health bloggers. quadruple check!

Can you believe there are other teenagers out there with like-minded ”food philosophies” and ideas about health? How exciting!

I recently stumbled across these wonderful bloggers:

• Teenage Health Freak! – the name sums it up
• Courtney and Whitney @ Teens Eat – a couple of health-minded twins
• Kelsey @ Clean Teen Kelsey – “musings of a 16-year-old Clean Eater/actress/ballroom dancer/singer/homeschooler”
• Daniel @ One Step Closer – an impassioned student studying to be a dietitian; all he wants to do is help people become healthier, both physically and emotionally! Love it, Daniel!

I’ve been shy about sharing my blog, and thus myself, with these guys. It’s different; I’m undoubtedly on their level, unlike when I write to adults!

If you see this, just know that I would love to get to know you all better! I don’t have my ideas about food and everything obviously written, mostly because I’m still wrestling and developing everything that I believe. I easily fall into judging people and obsession with being healthy, so I have to take it easy.

Of course, there’s the well-known May @ Oh May… – food, fitness, cooking, healthy lifestyle

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Now for a great weekend breakfast! I adapted the recipe from Caitlin.

Sweet Potato Oatcake

3/4 cup oats (rolled or instant)
2 Tbsp. milk (nut or raw cow’s)
1/4 cup baked sweet potato*, mashed
1 egg
2 Tbsp. pecans or walnuts, after crushing
1/4 tsp. cinnamon
1/4 tsp. turmeric (optional, it made mine an otherworldly bright yellow)
toppings: fresh berries and syrup (1 tsp. coconut oil + 1 Tbsp. maple syrup)

1. Grease and heat griddle or skillet.
2. Mix all ingredients (except toppings) together in a small bowl.
3. [This might be messy.] Transfer to pan and pat it into a round shape (or whatever shape you wish).
3. Cook on medium-low  and flip when golden-brown. If necessary, tip it onto a plate, and then back into the pan.
4. Serve with syrup, fresh fruit, or whatever toppings you like!

*to fake-bake the sweet potato: scrub, stab a couple times with a fork, wrap in a paper towel, and microwave for 6 minutes

Yields 1 serving (easily scalable)

I don’t post enough recipes on my blog! It’s not that I’m not always cooking or trying new things; I either forget to take pictures (like for this) or I don’t make the recipe original enough to re-post it.

Have a great day!

Food Inspiration

I love sweet potatoes!

It’s April 1 – but no fooling here!

I was inspired by Caitlin of Healthy Tipping Point (for example: she pictures a delicious sweet potato and makes sweet potato and peanut soup) to get some organic sweet potatoes and microwave-bake them! I just scrub the potato (no peeling because they are organic!), stab it several times with a fork, wrap in a paper towel, and microwave it for about 7 minutes or until soft. Mmm!

Then I mash it with maple syrup, eat it sprinkled with peanuts, and/or roll it into a wrap for lunch. Peanuts go very well with sweet potatoes, as I discovered at Erin’s Restaurant last week.

I want to make that peanut and potato soup soon, too! Actually, I just made soup this evening – Raw Tortilla Soup from Gena at Choosing Raw. I don’t want to steal the recipe; you can find it on her blog.

I made it totally UNraw by heating it after blending it – I’m not used to cold soups, and I wanted to enjoy what I was eating! I also added a spoonful of sour cream to thicken it, a handful or so of cheddar cheese, and some corn chips—all foods I don’t eat regularly, and since the soup was basically a bunch of nutrients and water (and flavor!), I felt I needed to add some substance. I could have blended up an avocado to thicken it instead of the sour cream, but it was too late at that point!

To add credibility, my mom also ate and liked this soup!

EDIT: Eaten for lunch cold, with no sour cream nor cheddar cheese = even better! I still added crushed-up corn chips and pepitas (green pumpkin seeds) for texture.

Praise the Lord for SPRING BREAK!