Tag Archives: cooking

Recipe: Simple Egg Scramble

4 Sep

So guys, I have a confession… I’ve been cooking.  Gasp!  I know, it’s pretty amazing.  Now let’s get this straight – I haven’t been doing anything fancy.  But there’s still something yummy about some warm, home-cooked food.  At least my Mom is impressed.

Cooking is not my forte.  I repeat, cooking is not my forte.  But, I do understand and value home-cooked quality meals.  Over the past few months I’ve worked to slowly add simple, quick recipes to my repertoire.  My simple asparagus and simple arugula are still some of my favorites that I rotate in pretty often.  Lately I’ve been switching up my routine a bit from my normal shake (shakeology and protein) in the morning.  I have been cooking in the morning, with a shake for dinner.  I find that sometimes when I come home from work I really crave something sweet and often don’t have the patience for a meal.  Living alone, this swap has worked pretty well.  I don’t do it everyday, but I’ll throw it in for some variety.  And who doesn’t love variety?

This egg scramble is super simple and is a great way to get in lots of veggies!  It is one way that I ‘trick’ myself into eating more vegetables!  Additionally I’ve used the same principles to make many spin off dishes, like breakfast burritos or sautéed veggies and pasta.  Now I’m really getting fancy.


  • Eggs or Egg Beaters (when I use whole eggs I do three egg whites plus one whole egg, lately I’ve been using egg beaters and do 1/2 or 2/3 of a cup).
  • Morningstar sausage patties (made of soy, but you could substitute for any other protein source).
  • Pepper (I throw a whole one in!)
  • Spinach (a handful works well)
  • Zucchini (I’ve been using half of a small one, cut into small pieces)
  • Salt/Pepper
  • Nonstick spray


  1. Heat a large frying/sauté pan (see I don’t even know what cooking things are called!). Normally I put mine at about a 4 on my stove.
  2. Once the pan is hot, spray with the nonstick spray, and throw in the cut up veggies.
  3. Let the veggies cook for around 10 minutes, flipping them occasionally.  Often I’ll turn down my stove and let them cook a bit longer if I’m getting ready for the day as well.  Multi-tasking at its finest.
  4. Once the veggies are cooked to your liking, throw in the 2/3 cup egg beaters and cooked morningstar sausage (I normally heat it in the microwave for 30 seconds).
  5. Stir everything about and scramble it!
  6. Let all ingredients cook until they are to your liking.  I tend to like them a bit on the browner side – I know, I’m weird. Often I will turn down the stove once everything looks dandy just to keep it warm.  Right before I walk out the door I’ll throw it into a tupperware for a delicious hot breakfast at work.
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Cook the cut veggies on their own first.

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Next, add in the eggs and sausage.

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Ta da! Hot food on a plate. Amazing.

It’s fast, it’s easy, and it’s an awesome way to get in those veggies!  I have experimented with all sorts of different chopped veggies.  Instead of eating a salad, I’ll eat my egg scramble full of veggies.  Much yummier.

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The breakfast burrito variety – just add a wheat tortilla!

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Look at these fancy veggies!

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Look! Veggies with pasta!! Yum.

When I showed my breakfast to my co-worker he responded, “Oh so I can see that you’ve learned you can put anything in egg beaters and it’s delicious.”  Apparently it’s a thing.  :)

Enjoy and happy eating!


What have you thrown into eggs?  Are you a lazy chef?

Recipes: Best Asparagus Ever!

20 Mar


I’m not a big foodie… maybe someday!  I’ve always wished I had the patience and dedication to become a great chef.  I think I still have time, right?   Truthfully, I’m really lazy when it comes to cooking.  I’d rather eat cheese and crackers than a proper dinner.  Yeah, it’s a challenge.  I’m still working on being a better eater!

This recipe is a winner in all aspects: healthy, fast, and delicious!  Adam and I make this at least once a week (okay- usually Adam does it).  When we first found the recipe, we made it 2 or 3 times that week!  So it’s definitely recipe true love.


  • Fresh asparagus 
    • We use bulk fresh asparagus or the smaller bunches at Marsh/Kroger.
  • Olive oil
  • Freshly grated parmesan cheese
    • It’s worth it to buy the block of parmesan and grate it.
  • Salt
  • Pepper

Yeah – seriously… that’s it!


  1. Preheat your oven to 350 degrees.
  2. Cut the asparagus into smaller pieces.  These pieces can be anywhere from 1.5-2 inches to 3-4 inches.  We’ve made the recipe with all sizes of asparagus pieces – even full…so the size is up to your creative discretion.
  3. In a medium sized bowl, mix asparagus and about 1 tablespoon olive oil (this depends on the amount of asparagus you have).  Essentially you need just enough to lightly coat the asparagus.  A little olive oil goes a long way!
  4. Add a couple shakes of salt and pepper.  You really don’t need much – just a bit for taste.  The first time we made it we used wayyy too much salt, so keep in mind that only a little is needed.
  5. Mix together to coat evenly.
  6. Spread evenly on a baking sheet, and bake for 12 minutes.
  7. Grate parmesan cheese onto asparagus and return to oven for 1 minute.  Again, just a little bit of cheese.  When we do this step it isn’t even enough to count as one portion of dairy.  Maybe around .5 to 1 oz of cheese.
  8. Enjoy!

Even someone pretty inept in the kitchen like me can do it!  :)  Also, originally the recipe called for cauliflower, but we substituted asparagus.  You can try this with many different veggies.  (Note: we did it with broccoli, and it wasn’t too great.)

Give it a try and enjoy – I guarantee you will be glad you did!

Happy eating!