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Pan fried eggs   

Friday, 20 April 2018

The pan fried egg. A perfect food.

Frying eggs with olive oil is perfectly okay, for a perfectly okay egg. Frying with butter, however, is perfect. The texture is unbeatable, and let’s not mince words: salt and pepper with butter will ALWAYS beat salt and pepper with olive oil.

Butter + a minced fresh herb (basil!) + sea salt + pepper = my favorite pan fried egg.

Spicy peanut tempeh with slaw, sugar snap peas, and broccoli   

Thursday, 19 April 2018

Tempeh marinated in a spicy peanut sauce overnight, then roasted at 375. Served next to a sweet & sour red cabbage slaw, fresh sugar snap peas, and roasted broccoli. Delicious!

Cooking healthy food while working 60 hour weeks is hard. Very hard. But it is not impossible!

Raspberry chia seed jam   

Tuesday, 17 April 2018

Chia seed jam: I’m still on this kick! All it takes is the fruit of your choice + chia seeds + a dash of both lemon juice and honey.

Since discovering that it’s possible to make jam this way, I haven’t touched store bought jam. I’m fairly certain I never will either!

It takes about 15 minutes to whip up a big batch that lasts all week.

Spicy Thai shrimp salad   

Monday, 16 April 2018

Shrimp marinated overnight in sesame oil, soy sauce, garlic, ginger, lemon, lime, sriracha, and honey. I make these marinades in huge batches, enough to last for a week.

Hungry? Toss it in a wok. 5 minutes to insanely tasty food.

And the best part: anytime you have use a marinade like this, it can double as the salad dressing. Pour it all straight from the wok, onto the greens.

So quick. So tasty.

© 2019 Edward Atkinson. All rights reserved.
“To sing is to thank God you are alive.” — Virginia Zeani