I have some geraniums on a table at kitchen window and more under a grow light. Perhaps I’ll start some seed lettuce just for fun. (Yea, I’m pretty bored during covid retirement).
Tonight hubby did his magic with an ad hoc zoodles dish. For a base, we had frozen zoodles (spiralized squash, this bag is a mix of zuc and yellow). He also used up some frozen shrimp, frozen scallops and leftovers that were taking up space in fridge - half a jar of tomato sauce, half a container of mushrooms, a chunk of steak, a bit of steamed broccoli. Tomorrow we’ll be ready to place a new WalmartToGo grocery order.
Today Facebook showed me a post for JUST Egg (plant based egg substitute) - Has anyone tried it?
We are not vegan (or vegetarians), and I do like the idea of using real eggs as somewhat locally sourced protein. But I would not mind trying some new things now and then, especially since we occasionally have vegan visitors.
I’ll stay with real eggs. It’s a “whole food.” And has a bunch of vitamins, antioxidants, etc. that help keep us healthy.
When I see a complicated list of ingredients like "mung bean protein isolate, canola oil, natural flavors, potassium citrate, and soy lecithin,” my brain starts to fuzz over.
I remember in the 1970s, when many doctors thought reducing egg input was the way to reduce cholesterol. My poor grandfather was striving to have just one egg per week. Then his doctor explained, “I’d rather have you eat many eggs than indulge in a high fat hamburger”.
My husband and I were just talking about how many eggs are “OK” to eat this week. We sometimes have omelettes for dinner, and they have 3 eggs. My husband thought maybe that was too many since he takes something for high cholesterol. Dr. Google says 3 a day is OK. Seems like a lot to me, but I do remember living with an aunt and uncle during college, and he ate a hard boiled egg just about every day.
Many years ago, Cooking Light mag steered away from real eggs (and butter), but over time their philosophies evolved. In recent years, Cooking Light stopped publishing magazines and switched my subscription to Eating Well. It’s ok, but I liked Cooking Light better.
My energy is so constant after a morning or mid day egg or two. Plus eggs are a great foil for spinach, kale and chives or green onions. If I have a carb instead my energy plummets and am hungry in a few hours. Plus they are essential for baking of any sort and even if buying cage free, it is cheap protein.
I call eggs the wonder food. It’s just crazy how many roles eggs can play in our diet.
They are also amazing that in just minutes you can have a meal that for must of us is healthy and filling.
Love all the egg comments. As we cut back somewhat on meat, I like the idea that we can eat more eggs. It’s a protein food that is usually sourced (I think) somewhat locally.
New netflix show (food and more) for kids coming… this big kid may need to check it out
Speaking of pancakes, does anybody have favorite recipes?
I was raised with crepe-like Swedish pancakes (“platte” - I have 2 cast iron platte pans, for silver dollar sized pancakes, but usually we just use the big electric frypan). In fact, when very young I did not realize there were other types of pancakes. My kids love them, but they are not the healthiest option. So we also often made a Three Grain pancake recipe, including ricotta, that I found in Working Mother magazine. The kids would ask - "are we having Thin pancakes or Fat pancakes (which actually were the lower fat option but cook up much thicker).
This week I am on the hunt for a new pancake recipe using up plain greek yogurt, which we always have on hand. I found a few interesting options online (top choice so far - Fluffy Greek Yogurt Pancakes - Just a Taste).
On the rare occasion that I do have a pancake, I will use one of those Kodiak Cake cups. I “doctor” it up by adding banana, wheat germ, chia seed, hemp seed, flax seed, etc. to it.
By the time I add all those other ingredients, I will typically only eat half of it, because it’s so dense.
Pre-pandemic, when I was able to have brunch at a restaurant, this one local place made a really good Swedish oatmeal pancake that was delicious. But pancakes are a rare treat for me.
My hands-down favorite best pancake recipe is this one: https://www.myrecipes.com/recipe/original-pam-cakes I’ve tried a ton of different pancake recipes, but this one is SO good. But I wouldn’t call it healthy necessarily.
Great ideas - thanks! I think the best pancakes I ever had were at Snooze (a local breakfast/lunch place) - ricotta, blueberry pancakes with a lavender sauce. So I am especially intrigued by the abasket post.
