Baked Egg

I’m turning into a chef :) -Homemade Baked egg :) Ingredients: 1 or 2 eggs(160) Spinach(25) 2 slices of cheese(100) Baby tomatoes(25) Mushrooms(30) I made this for my sister, so I didn’t consider calories. When I make it for me I just use spinach(25) 1 egg(80) and baby tomatoes (25) = 130 cals you don’t have to use all the ingredients- actually, I wouldn’t but theyre just options , if you do use all of them it amounts to (340 cals) , which is highhhhh but atleast it’s under 400 cals and is healthy :) Set the oven to 180. Boil the spinach for 2-3 minutes. Place Pam\ ( any 0 cal non stick spray) in your bowl - it is better if the bowl is deep and round, but not too big . Place the spinach at the bottom of a bowl ( line the bowl with the spinach) If using cheese, place the slices on top of the spinach. Place the tomatoes behind the layer of spinach so they peak out. Crack the eggs on top of the cheese/ spinach-do not mix , leave it as it falls. Bake in the oven for 15-20 mins, depending on how you like your egg. Let it cool for a minute, cut around the bowl to make sure nothing sticks. And put plate over the bowl, turn bowl upside down over the plate and your egg should come out looking like this :) It’s nutritious, fulling and can be pretty low cal , hope you enjoy, let me know :)

Ingredients: 1 or 2 eggs(160)

Spinach(25)

2 slices of cheese(100)

Baby tomatoes(25)

Mushrooms(30)

  • If trying to be really low cal one can just use spinach(25) 1 egg(80) and baby tomatoes (25) = 130 Cals It will still be delicious.

  • you don’t have to use all the ingredients- actually, they’re just options , if you do use all of them it amounts to 340 Cals

  • Set the oven to 180. Boil the spinach for 2-3 minutes.

  • Place Pam ( any 0 Cal non stick spray) in your bowl - it is better if the bowl is deep and round, but not too big .

  •  Place the spinach at the bottom of a bowl ( line the bowl with the spinach)

  • If using cheese, place the slices on top of the spinach.

  •  Place the tomatoes behind the layer of spinach so they peak out.

  • Crack the eggs on top of the cheese/ spinach-do not mix , leave it as it falls. Bake in the oven for 15-20 mins, depending on how you like your egg.

Let it cool for a minute, cut around the bowl to make sure nothing sticks. And put plate over the bowl, turn bowl upside down over the plate .

It’s nutritious, fulling and can be pretty low cal.Enjoy :)

Made by: classydrunkk.tumblr.com

2 years ago
White Asparagus and Strawberry Salad 600 grams white asparagus, peeled and ct into bite sized pieces 250 grams strawberries, hulled and halved 3 Tbs. fresh orange juice 100 grams soy yogurt (plain) 2 Tbs. white vinegar (taragon, white balsamic or wine) 2 Tbs. sunflower oil salt and pepper to taste 1 Tbs. green pepper corns Directions: Wash and peel the asparagus. Cut off the woody and and cut the asparagus into bite sized pieces. Place the asparagus in boiling water which has been salted and also with a dash of sugar. Cook the asparagus until al dente. When the asparagus are done, remove from the heat and immediately plunge into cold water. Wash and hull the strawberries, and depending on size, halve or quarter. Make the salad sauce from the soy yogurt, orange juice, vinegar and oil. Season to taste with salt and pepper and perhaps a bit of sweet syrup. Place the asparagus pieces and the strawberries in individual serving bowls and drizzle the salad dressing over. Sprinkle a few green pepper corns over each salad. Four servings, 350 Calories each

White Asparagus and Strawberry Salad

  • 600 grams white asparagus, peeled and ct into bite sized pieces
  • 250 grams strawberries, hulled and halved
  • 3 Tbs. fresh orange juice
  • 100 grams soy yogurt (plain)
  • 2 Tbs. white vinegar (taragon, white balsamic or wine)
  • 2 Tbs. sunflower oil
  • salt and pepper to taste
  • 1 Tbs. green pepper corns

Directions:

  1. Wash and peel the asparagus. Cut off the woody and and cut the asparagus into bite sized pieces.
  2. Place the asparagus in boiling water which has been salted and also with a dash of sugar.
  3. Cook the asparagus until al dente.
  4. When the asparagus are done, remove from the heat and immediately plunge into cold water.
  5. Wash and hull the strawberries, and depending on size, halve or quarter.
  6. Make the salad sauce from the soy yogurt, orange juice, vinegar and oil.
  7. Season to taste with salt and pepper and perhaps a bit of sweet syrup.
  8. Place the asparagus pieces and the strawberries in individual serving bowls and drizzle the salad dressing over.
  9. Sprinkle a few green pepper corns over each salad.

Four servings, 350 Calories each

2 years ago
Left side - diced daikon, wilted kale salad, quail eggs, and peaches - 140 Right side - sauted mushrooms, snow peas, plum tomatoes, and rice pilaf. - 200

Left side - diced daikon, wilted kale salad, quail eggs, and peaches - 140

Right side - sauted mushrooms, snow peas, plum tomatoes, and rice pilaf. - 200

2 years ago
General Tso’s Chicken This one’s a whole meal. I’d add broccoli, edamame, or snow peas though! 3/4 cup canned reduced-sodium chicken broth 2  tablespoons cornstarch 2  tablespoons sugar 2  tablespoons low sodium soy sauce  1  tablespoon white wine vinegar  1/2 teaspoon ground ginger  2  teaspoons peanut oil 2  medium scallions, chopped  2  medium garlic cloves, minced 1/2 teaspoon red pepper flakes or 1  dried chili, minced  1  lb uncooked boneless skinless chicken breast, cut into 2-inch pieces 2  cups cooked white rice, kept hot  In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes.  Add chicken and cook until browned all over, about 5 minutes. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving. Makes 4 servings, 323 Calories each

General Tso’s Chicken

This one’s a whole meal. I’d add broccoli, edamame, or snow peas though!

  • 3/4 cup canned reduced-sodium chicken broth
  • 2  tablespoons cornstarch
  • 2  tablespoons sugar
  • 2  tablespoons low sodium soy sauce
  •  1  tablespoon white wine vinegar
  •  1/2 teaspoon ground ginger
  •  2  teaspoons peanut oil
  • 2  medium scallions, chopped
  •  2  medium garlic cloves, minced
  • 1/2 teaspoon red pepper flakes or 1  dried chili, minced
  •  1  lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
  • 2  cups cooked white rice, kept hot
  1.  In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
  2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes.
  3.  Add chicken and cook until browned all over, about 5 minutes.
  4. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
  5. Serve chicken and sauce over rice.

Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving. Makes 4 servings, 323 Calories each

2 years ago
Crispy Crunchy Chickpeas One 15-ounce can garbanzo beans 1 1/2 tablespoons olive oil Salt Spice blend of your choice Directions: 1. Preheat oven to 400F. 2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels. 3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn. 4. Season with salt and spice blend. Makes 2 servings at 343 each. (packed with protein!)

Crispy Crunchy Chickpeas

  • One 15-ounce can garbanzo beans
  • 1 1/2 tablespoons olive oil
  • Salt
  • Spice blend of your choice

Directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Makes 2 servings at 343 each. (packed with protein!)

2 years ago
More bento! whole wheat pita - 100 Egg white salad - 50 Baby carrots - 50 bell peppers - 30 baked snap pea snack - 110 Total: 340

More bento!

  • whole wheat pita - 100
  • Egg white salad - 50
  • Baby carrots - 50
  • bell peppers - 30
  • baked snap pea snack - 110

Total: 340

2 years ago

Mexican Rice Stir-Fry

2 years ago