Happy to be home! Missed #homemade #frenchtoast. I usually soak the bread for a long time in a mix of #eggs, #almondmilk, and #spices (this time it was #cloves, #cinnamon and a grinder from #traderjoes that has sugar, chocolate, and coffee). I opt for less bread and more egg mix. Then the trick is to use more whole #fruit instead of so much sweetener. Even though Agave, 100% pure maple syrup, or honey are #naturalsweeteners they still have tons of sugar/calories. I also sprinkled the French toast with #sprouted grains and seeds. More on that later! #lazynutritionist #lazynutrition #bushwicknutrition #bushwick #home

#BulkCooking take two. Using 4 ingredients: #goldenbeet, #scallions, tricolor #quinoa, and #cannedcorn (no added ingredients). Staple ingredients: olive oil, S&P, and #EverydaySeasoning from #TraderJoes.
Part A) Sauté scallions with a little olive oil for 3 minutes. Add the corn and sauté for 6-8 minutes or until it starts browning. Toss the quinoa (½ cup) in the mix until it starts popping. Add water (1 ¼ cup) and cook for ~12-15 minutes.
Part B) In the meantime- roast beet. Cut to 1" pieces, coat with a little olive oil and spices. Place in the oven at 425F for about 20-25min. Make sure to mix a few times in between.
Part C) Mix it all together and voila. Accompaniments: edamame, salad, sautéed spinach, feta, hummus, hard boiled egg, lean meat, and/or #CilantroDressing (recipe to come!)
Cooking time: around 30 minutes!
#easycooking #bushwicknutrition #bushwick #lazynutritionist #homecookedmeal

I’m all about saving time these days. These are a lazy version of chiles rellenos, but nonetheless, equally delicious. Enjoy!

Ingredients:

• 2 whole, peeled, seeded green poblanos 
• ½ cup cheddar cheese, grated
  
• 3 whole extra large eggs
  
• 2/3 cup of 2% milk 
• ½ medium  onion, sliced
  
• ½ teaspoon of Everyday Seasoning (Trader Joe’s product with sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika)
  
• ¼ teaspoon Cayenne pepper (optional)

Instructions:

Preheat oven to 325 degrees.

1. Cut chiles in 2-3" pieces. Add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
   
2. Top chiles with the sliced onions.
3. Add grated cheese.
4. Mix together eggs, milk, and seasoning. Pour egg mixture all over the top.
5. Bake for 40-45 minutes, or until slightly golden.
6. Voila! Cut into squares and serve with corn tortillas, side salad, or on it’s own. This meal is great for breakfast, lunch, or dinner! 
   

Recipe slightly tweaked from The Pioneer Woman.