My blogging comrades over at the Village Green Network have written more about eggs than could fit in a crowded factory chicken farm (from which we do not recommend buying eggs). Here’s a lot of information on, recipes for, and pretty pictures of eggs. egg-ucation (sorry, I couldn’t help it) All… Read on
This is a guest post from my friend Jenn Galloway-Boyce. -v. My introduction to a Paleo lifestyle came from this simple, yet delicious recipe. I had just birthed my first child and trying to find time to cook myself something healthy for breakfast, (while nursing him 200 times a day)… Read on
I have shared my love for eggs through a few recipes in this blog: herbed eggs and greens and my quick-scramble technique; egg, avocado, and tomato salad (posted at Mark’s Daily Apple with the addition of, oddly enough, bacon); my discovery of an Irish technique for perfect scrambled eggs; open-faced… Read on
I’ve been mostly wheat- or gluten-free or primal/paleo the last 5 years, and sometimes play around with alternative grains and things. I recently picked up some wheat-free German bread—dark rye and “fitness bread” made mostly with rye and oats—from Ocean State Job Lot (the Rhode Island version of Big Lots)…. Read on
I like eggs. A lot. So I’m always working to improve my egg-making. A while back I blogged about my herbed eggs and greens, where I showed you my high-heat, quick-scramble technique. Since then, I have changed how I scramble eggs, thanks to Malachi McCormick’s Irish Country Cooking, a wonderful cookbook… Read on
Ingredients: one ripe avocado, chopped into chunks two boiled eggs, chopped into chunks one medium-sized tomato, chopped into chunks juice from one lemon wedge salt and pepper to taste Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush…. Read on
I harvested chard and herbs from my garden: For breakfast, I chopped up some of the chard: I coarsely chopped some herbs (oregano and sage pictured, plus chives): I sautéed the herbs in butter for a bit: I added the chard, with a bit of salt and pepper: While that… Read on