Sriracha spinach egg medley bowls
I wanted to share a meal that is quickly becoming a staple in the DeVries home. Of course, it involves eggs, because we like inexpensive, nutritious, protein-based meals. And it's a fast meal, because life is busy (a lot), but that doesn't mean we should eat unhealthy (and not-very-tasty) food in haste.
Feel free to substitute or add in other veggies that you have on hand. I'm posting the most simple version, because we have these ingredients in the pantry or the refrigerator almost 100% of the time
Due to the ease and speed of preparedness, we eat this meal most often for lunch, also known as the meal where I'm mostly like to think Shoot, it's noon and I have no idea what to make for lunch. Keep this in mind for such occasions.
Sriracha Spinach Egg Medley Bowls
- pastured-raised eggs (2 per person)
- a few generous handfuls of spinach
- goat cheese (a few ounces)
- sriracha sauce, to taste (a few drops for flavor, a few more to add some heat)
- sea salt, to taste
- cooked rice or quinoa,* for serving
- extra virgin olive oil or coconut oil, enough coat the bottom of the skillet
*Whenever I make rice (usually basmati or brown) or quinoa, I make an extra large batch to have some on hand in the fridge. I'll use it up in a meal like this, or I can always toss it into a soup, or serve it on tacos. It's takes some of the guesswork/time out of meal prep for the week.
Prepare rice. Or, if using leftover rice, warm in a skillet or the microwave with a spoonful of coconut oil added to soften it.
Preheat a medium- or large-sized skillet over medium heat with your choice of oil. (Choose your skillet size based in the number of eggs—you want the ingredients to "cozy up" next to eat other). When the skillet is hot, crack the eggs into the skillet. As the whites of the eggs are setting, place spinach in the skillet around the yolks, taking care not to break the yolks. Break up the goat cheese with your hands, and sprinkle among the eggs. As the spinach begins to cook and wilt and the cheese softens, add a few drops of Sriracha sauce to the skillet.
Once the spinach is wilted and the egg whites are opaque, take your spatula and gently separate the eggs from one another, in order to flip them over, one by one. Do so gently, to avoid breaking the yolks if possible (but don't worry too much if they do break—broken yolks are still yummy). Once all the eggs are flipped, allow them to cook for about a minute more, until the yolks are your desired consistency. We prefer them to be intact, firm, and dark golden yellow, but if you like runnier eggs, cook for less time. Remove from heat.
Divide the cooked rice between two bowls—filling them approximately halfway. Then, gently slide the cooked eggs/spinach/cheese onto the rice. Top with more Sriracha, and enjoy.
Hearty Beef and Vegetable Stew (Slow Cooker recipe)
I am certainly not a food blogger, and it has been some time since I shared a recipe on the blog. However, I wanted to share a "recipe" or method, if you will, for our very favorite beef roast in the crockpot.
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Baked peanut butter oatmeal (our favorite breakfast)
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.