WalkEatLive

Category: eggs

  • Tomato Cheddar Quiche

    Tomato Cheddar Quiche

    When tomatoes are in season and you need yet another recipe, this quiche is gorgeous and delicious.

  • Fuel Up! Keep Your Body and Mind in Shape…

    When you start to think of food as fuel, instead of comfort, you re-evaluate what you eat all the time. Salty, sugar-y treats don’t look so appealing any more. But in a busy life, it can be difficult to figure out what to cook. One of my go-to dishes when I’ve had a long, stressful…

  • Meal Plan – Week 2 – and A New Recipe Experiment

    So here we are, week two. Some weeks there is more time to make a detailed meal plan, involving all three meals. Realistically, though, our breakfasts are similar – smoothie or oatmeal, sometimes granola, and the occasional egg dish. Lunches generally consist of a salad, some soup (made ahead and frozen or in the fridge),…

  • We Grew 1001 Balcony Tomatoes (OK, Quite a Few)

    Fresh, ripe tomatoes, warm off the vine. You might think you need a plot of land, or at least a large-ish garden to make this happen, but we have been happily surprised with the productivity of our condo garden this first year. We have planters on our balcony, as well as a metre-square plot in the…

  • Sourdoughlicious!

    I don’t buy store bread, typically, except the occasional pitas or wraps. I make bread once a week and that’s more than enough for the two of us, even if we have dinner guests. Lately, I’ve really been on a sourdough kick – inspired by Michael Pollan’s Cooked. The idea of bread that rises without the…

  • Breakfast Luxury

    …or perhaps, lax-ury? This morning’s omelette is filled with a decadent mixture of asparagus, mushrooms, onion, and baby potato slices. It is tasty enough on its own, so the two thin slices of thyme and pepper gravlax on the side make it extra special. It’s more of a method than a recipe, but here’s what…

  • Eat Veggies Any Way You Can!

       We’re well into the first week of 2016 and always looking for ways to get a few more plants into the diet, and to waste less. Today’s feature? An open-face, use-it-up omelette. It features leftover salad and some unfinished quark, but cottage cheese and any leftover veg would work. For two: 2c/500 ml leftover…

  • Any meal, anytime…how can I use THIS up?

       For us, today is meal-planning and market day. We mostly plan dinners, eating leftovers the following day, or a salad or soup. At the end of the week we take stock: what didn’t we make? What made too much and needs to be used up? Last week we tried a recipe for bacon and…

  • DIY Delicious…

    It’s everywhere! Messages touting packaged foods that will make my life easier and, it’s suggested, better. Truly, I can’t imagine how. Cooking delicious food is absolutely satisfying. Fortunately, there are lots of counter-messages out there, including those from Michael Pollan (“Eat real food. Not too much. Mostly plants.”) And I credit my fellow blogger and…

  • This is how we roll…

       Buns? Or rolls? Growing up we called them hamburger rolls. But now that we are more selective about what we eat, our favourites are these whole wheat sun dried tomato rolls. They’re great on their own, or filled with cheese, hummus, or a burger. This morning we filled them with home grown greens (lettuce,…