By now, you can probably tell that I get to eat out for work. A LOT. To counterbalance this I try to eat pretty healthy on the days I actually get to cook for myself. And when I say "cook," I mean I throw a bunch of things in a bowl, mix them together, and hope for the best. Here's what's in my bowl these days. This week, I'm weighing in on the following:
PROTEIN PACKED PANCAKES
These protein pancakes are my favorite! Not only do you just throw everything into a blender but you can top them with everything from peanut butter and syrup to fruit and chia seeds (these remind me of pellet poops so I tend to throw them into the actual batter before blending). Make a large batch and save them in the fridge or use the following ingredients to make one giant pancake (or two smaller ones).
- 1/2 cup Oatmeal
- 1/2 cup Cottage Cheese (you can also use a full fat yogurt like Noosa)
- 2 Eggs (use 3-4 egg whites if you're not a yolk person)
Blend & Pour & Flip
EGGS POACHED IN MARINARA SAUCE
This classic Italian dish (also known as Uova al Purgatorio) is a great option when cooking for one or two people. The problem when I eat it is I normally finish off that entire loaf of fresh bread! If you don't do that, it's a pretty healthy meal. One of my favorite store bought tomato sauces to use in this recipe is Dave's Gourmet (particularly the Red Heirloom). What up, Dave!
- 1/2 cup marinara sauce
- 1 to 2 eggs
- Sliced toasted country bread (optional: rub with a cut clove of garlic)
Bring marinara sauce to a simmer in a small saucepan and turn the heat to low. Break eggs into a teacup and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3-4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side. Stuff your face with this deliciousness.
SHREDDED CHICKEN SOFT TACOS
This recipe was made for the laziest cook (ahem, that's me). All you have to do is toss two ingredients in a crock pot and call it a day. You can also add a can of beer for some extra flavor (or you can just drink it - hey, it's all going to the same place, right?).
- 6 boneless, skinless chicken breasts
- 2 cups salsa verde
- Pack of corn or flour tortillas
Add chicken to the slow cooker. Top with salsa verde. Use a spoon or pair of tongs to turn the chicken sot hat both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat. The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker, and toss with the juices. Heat tortillas over the stove or microwave and add chicken. (Add toppings as desired)