Amazing Eggs!

When I cook, I like to experiment now and then.  I’ve always been a big fan of eggs.  The problem that I have had when making scrambled eggs is the cleanup afterward.  Inevitably I end up cooking them too long and I have to scrub and scrub to clean my pots or pans.

But then I found this video:

After trying this a few times, I have now found my new way to cook scrambled eggs.  Having the tomatoes and bread just add to the experience.  I’ve been using bigger tomatoes, and I end up cutting them in half after cooking them for a while.

I also am just using the bread that I have as opposed to the sourdough bread (although, I think the sourdough bread would be fantastic).  Just plain old whole wheat bread.  Sometimes I spice it up with some mushrooms and scallions.

Really, what I am saying, is that you can experiment as you like.  It probably will still be edible when all is said and done, and you probably learned something from it.

Ingredients:
3 Eggs
Nob of Butter
Half Table Spoon of Crème fraîche (I typically leave this out)
Little bit of Salt & Pepper
Chopped Chives (another that is optional)

Fat cap mushrooms
Salt & Pepper
Vine tomatoes

Sour Dough Bread (thick cut)
Drizzle Olive Oil

Result:

Breakfast from last Saturday morning

A Healthy Protein Bar

I am always looking for ways to be creative with cooking/baking.  As I’ve been eating more meals throughout the day, I’ve needed more snacks.  One snack that I’ve latched onto a bit have been protein bars.

I have been trying to get away from foods that have a lot of ingredients in them.  The Protein bars that I buy at the store seem to have a lot, so while I still buy them occasionally (because they are very portable), I have moved more towards homemade bars or Lara Bars (which have fewer ingredients and are more of a snack bar rather than a protein bar).

Below is a recipe that I love:

Ingredients:
3 Cups Oatmeal
vanilla fat free pudding (cheesecake flavor)
1/4 cup peanut butter
8 scoops protein powder
2 cups milk

–  Mix all of these together, put in 9×12 pan.
–  Freeze
–  After 4 hours, flip it so that the bottom will get hard too.
–  Freeze for 4 more hours and then cut them up.

This recipe has made about 10 bars for me of a pretty decent size.  Each bar is usually around 200 – 250 calories.