FALL FIESTA BAKED EGGS #TastyTuesday #paleo

I am thrilled to have my cousin Bronwyn as a guest blogger today. This new mom shares with us one of her FAVOURITE egg recipes, and it’s a yummy one! 

Welcome Bronwyn … 

Hi everyone!  I am a first time mom of a sweet three-month old baby girl (E).  We live in Toronto, where we have the good fortune of a a large backyard garden plot and I have a weakness for planting diverse varieties of our favourite vegetables, particularly tomatoes.  When they have names like “sun sugar” and “zapotec pink”, how can I resist?  We end up with more tomatoes than we know what to do with and I’m always searching for ways to incorporate them into our meals before they go bad.  Although having a summer baby this year meant that we were not able to fully tend to our garden, we still ended up with an abundance of fresh veggies (and a lot less time to make meals with them!).

Now that we have a baby, I know how important it is to make quick, healthy, easy-to-eat meals and this baked egg recipe is simple, delicious and flexible depending on what you have in your fridge (or garden!).  The tomato/bean mix can be prepared ahead of time so that you have less early morning prep to do.  If you have leftover vegetarian chili or jarred salsa, you could use that instead. Feel free to add more vegetables (e.g. grated carrots or zucchini, corn kernels) according to your tastes.  The chipotle is optional, but I find it adds a nice smokiness.

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Ingredients

1 small onion, diced
2 cloves garlic, minced
1 tsp chipotle chili powder or 1-2 tsp of adobo sauce from canned chipotle peppers (depending on how spicy you like it!)
1 tsp each of cumin and oregano
½ tsp salt
2 chopped jalapeno peppers (remove seeds to reduce spice)
4 cups chopped fresh tomatoes (any kind will do, but roma or san marzano style will make for a faster sauce)
½ cup sweet green or red pepper, chopped
1 can drained, rinsed black beans or 1.5 cups previously prepared black beans
1 cup cilantro, chopped
4 eggs
½ cup grated cheese (your choice)

Method (Serves 4)
1. Preheat oven to 350 F.
2. In a medium-sized pot on medium heat, cook oil and onion until soft.
3. Add garlic, jalapeno, sweet pepper, cumin, oregano, and chipotle and sauté for about one minute.
4. Add tomatoes, black beans and salt: boil and then reduce to simmer until thickened (about 20 minutes).
5. Remove from heat and stir in cilantro.
6. Divide ½ of the tomato mixture among four ramekins and break one egg on top of each.***you can also use one loaf pan in place of 4 ramekins
7. Spoon the remaining ½ of the tomato mixture around each egg and bake (uncovered) until egg is set to your liking (about 7 minutes for a soft centre).
8. Top with cheese and broil until cheese bubbles.
9. Serve with a green salad, avocado, sliced fruit, and tortillas. My partner likes to squeeze a lime on his eggs as well.

Enjoy!

Moroccan Spiced Roasted Vegetable Soup #tastytuesday

keltri

I am thrilled to have the Happy Triathlete as a guest blogger for this weeks edition of Tasty Tuesday. She is one talented lady, full time professional, award winning athlete and former food blogger. I admire Kelsey for her overall strength and her ability to always achieve her goals.

Welcome Kelsey… 


As an athlete, it’s super important to me to fuel my body with nourishing, yet interesting, meals.  As someone always on the go, soup is the perfect way to prep meals for the week or to freeze for later. As a (former) food blogger, I was really excited when Brittany asked me to write a guest recipe and gave me a reason to get my butt back in the kitchen!

With the onset of colder weather and the trees turning bare, I’ve had soup on my mind alot lately, particularly during my chilly walks to and from work.  On one morning, the idea for this soup popped into my head.  In the summer months, I make a Moroccan

Cauliflower Salad that is so flavourful and delicious, and as I froze on my way to work, I thought, why not turn those same ingredients into a soup.  The result is a warm, spicy (not as in spicy hot) and filling soup.  I hope you enjoy!

Moroccan Spiced Roasted Vegetable Soup

Ingredients: 

soup1

1 head cauliflower, cut into florets
2 medium sweet potatoes, cut in cubes
1 red pepper, cut into thick slices
2 tablespoons mild oil (I used safflower oil)
½ sweet onion, diced
2 cloves garlic, minced
1.5 teaspoons cumin
1 teaspoon ground turmeric
1 teaspoon coriander
Sea salt (to taste)
Freshly ground pepper (to taste)
1 carton low-sodium chicken broth (sub vegetable broth to make this vegan/vegetarian)
1 cup cooked garbanzo beans (chickpeas)
2 tablespoons lemon juice (about ½ lemon)

For serving:

Chopped Kalamata olives
Handful of chopped parsley

Directions:

Mix the vegetables with 1.5 tablespoons oil. Season with salt and pepper. Spread in a single layer on two baking sheets. Roast for 25-30 minutes or until cauliflower starts to become golden brown.  Remove the vegetables from the oven.

In a large pot, sauté onions in remaining ½ tablespoon of oil, until onions soften.  Add garlic and continue to sauté for 30 seconds to a minute.  Add spices and cook for another 30 seconds until spices become fragrant.  Transfer roasted vegetables to the

pot, stirring to coat with spices.  Next, add the chicken broth and the garbanzo beans.

Bring the mixture to a low boil, then turn down the heat and cook for another 10-15 minutes.

Turn off the heat and allow to cool slightly, then either mash with a potato masher (this is what I did for a thicker texture) or blend with an immersion blender for a smoother consistency.  Finally, stir in the lemon juice.

Serve with chopped Kalamata olives and parsley.

Soup