live to inspire

nutritionista:

I know I’ve seen these floating around Tumblr, but even before that, Rachel sent the link to me and I immediately decided to make them for a book club brunch I’m hosting this weekend.

Though I love eggs more than I can describe, sometimes I feel like I’ve seen it all. This was a new preparation for me, and I’m excited to try it out.

Baked Egg Boats
Makes 4 

Ingredients:

4 demi sourdough baguettes
5 eggs
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced
salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet. 5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.

Blogging has been light lately because my lovely designer Jona and I have been working on some big blog changes behind-the-scenes. Get ready for some fun announcements next week!

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ffoodd:

Pumpkin Chocolate Chip Bars (by Amilia (justeverydayme))

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WHERE HAVE YOU BEEN ALL MY LIFE?

Stranded on campus. Currently resisting urge to buy food due to principles and frugality. 

MEGAN WANTS CARBS.

imperfectionatbestt:

Healthy Pumpkin-Spice Muffins

(No sugar, white flour, butter, or oil!)

Ingredients:

• 1 medium banana, mashed
• 1/2 cup pumpkin puree 
• 1/4 cup egg whites
• Scant 1/8 cup maple syrup
• 1 tsp vanilla
• 1/2 cup quick oats
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp allspice
• 2 tsp wheat germ
• 2 tsp ground flaxseed
• 1/4 cup walnuts

Directions:

1. In a bowl, mix together the banana, pumpkin puree, maple syrup, egg whites, and vanilla
2. In a separate bowl, mix together the rest of the ingredients (dry)
3. Add the dry ingredients to the wet ingredients, making sure everything is evenly distributed
4. Pre-heat the oven to 375
5. Grease muffin tins with either PAM, or olive oil mist (like I did) and fill
6. I made large muffins (bigger than my palm) and got 4. This would make around 8 regular sized muffins
7. Bake for 12-22 minutes, depending on the size
8. Enjoy!

Nutrition (4 muffins/ 8 muffins): cal: 204/102, fiber: 6 g/3 g, fat: 4 g/2 g, carbs: 37g/18.5 g

For my own reference

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RAINBOW RICE KRISPIES! They turned out so well! :D

If it’s rainbow coloured, it’s automatically 1000x more delicious. True story.

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