Hi Everyone!
I have been gone for a bit as I was yet again under the weather. Thank you all who reached out and in-boxed or messaged me. I am finally on the mend. I don’t know what got me this time except that my electrolytes were out of whack completely. I was in bed and unable to get out, cook, nothing. I fell in love with Zero Sugar Propel Fitness Water in Berry, by the makers of Gatorade Electrolytes. It really helped me get back what I needed along with lots of rest and trying to eat the B.R.A.T. diet as I could not keep anything down.
It got me to thinking that when I got well, I really need to get back to my Sunday cooking marathons where I cook many meals in bulk and freeze excess for a day I don’t feel like cooking (or am too sick to cook)and can just grab something that is homemade and good for us to take out and pop in the oven for dinner. Casseroles are best for that, and I used to make them up and freeze all the time but have not been able to do since we have only been here for a year at the Stepping Stone and I have been just happy to cook daily as I had not been able to. The family had take-out a few nights of my sickness and were NOT happy. They are spoiled. LOL
The only thing I kept craving was breakfast as soon as I get better! I can’t go crazy and have what I want yet but my favorite go-to for breakfast is eggs benedict and shakshuka! Ohhh, I can’t wait…maybe this weekend. And don’t forget the coffee or tea! I am in love with my new electric tea kettle, and it’s gotten plenty of us over the last week or so of being sick.
Breakfast
Easy Eggs Benedict
Nothing ever has to be traditional. If you just want the flavor of a benedict, it’s all about the sauce. Julia Child made a 2-minute blender Hollandaise sauce that’s the perfect topping for eggs benedict. Just add it atop a toasted English muffin, Canadian ham slices and a poached egg or even a soft-boiled egg. Here’s a link to the: hollandaise sauce
Easy Shakshuka
I just pan fry onion, pepper and garlic in olive oil; add tomato sauce, paprika, cumin, salt and pepper. Simmer until sauce is thicker and add lemon juice about 7-8 minutes. Make 3 wells with the back of a spoon and break eggs into wells. Cover and cook about 4 minutes for soft yolks. Serve with sprinkle of cilantro and crumbled feta or parmesan if in a pinch.
Tuna Lettuce Cups
Sometimes I enjoy tuna for breakfast depending on the time I get up. I could eat tuna all day long if you let me. I love my tuna with Hellmann’s Real mayonnaise, onions, celery, Badia seasoning, salt and pepper, chopped gherkins and hot peppers. I like mine a bit on the mayonnaise-y side. I serve it cold in bib lettuce cups, fold like a taco and eat.
Quilty Pleasures
So, I have always had a thing for eggrolls, dumplings, miso soup and crab Rangoon. I get on that kick from time to time but trying to stay healthy. I make my eggrolls very simple. I only use lean ground turkey, a bag of shredded coleslaw, scallion, soy sauce, hoisin sauce, sesame oil and a trace of sugar to caramelize the meat when cooking. I roll up and fry very seldom and air fry or bake all other time. I serve them with a soy garlic sauce and some hot Chinese mustard on the side. They are sooo good. I will be making them sometime this week. I also use shrimp in another version.
Don’t forget breakfast!
It’s the most important meal of the day and it keeps you going strong. Be sure to take care of yourselves and get plenty of rest as well. I never knew how much I WASN’T getting the proper amount of sleep until I really needed it. Rejuvenate~
New England, USA
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