loco moco.

One of my favorite things to eat in Hawaii is Loco Moco. It’s served in practically every local establishment and I can still faintly remember one of the first times I tried it – over a decade ago in Maui (gosh, that made me sound ancient), at a small hole-in-the-wall. Love at first bite.

loco moco

Rice + hamburger patty + fried egg + brown gravy. What’s not to love? Maybe the saturated fat…

There is a restaurant in Honolulu where I would order a loco moco from time to time, but around a year ago they changed something about their usual grass-fed patties and it was no longer the same as I remembered or liked. Sad day.

It’s actually something incredibly easy to recreate at home, so thats exactly what I have been doing. All you need is rice for the base, a hamburger patty in the middle, a fried egg on top, and a healthy dousing of gravy over the entire dish.  I tried to healthify it (because thats just what i do…) and the outcome was just what I needed to squash those loco moco cravings.

loco moco

I used sprouted brown rice as my base. And for my hamburger patty I stuck with the traditional beef using local grass-fed ground beef I bought at the farmers market over the weekend. You can really use any protein you’d like though – veggie burger, ground turkey, tofu steak, fish, etc. Then fry up an egg making sure not to overcook the yolk (thats the most important component, in my opinion) and lay it over the patty.

 I nixed the gravy because I knew I wouldn’t miss it. Or you can spice it up with caramelized onions and/or kim chee. Two things I’m currently obsessing over.

loco moco

Then take that fork and break that yolk letting it run down the patty and into the rice. Best part of the dish.

2 workouts and baked eggs

Well, hi there strangers!
I seem to have abandoned the blog. Originally I was taking a few days off for travel, but then one week became two, two became three…yeahh, you get the picture.

Anyways, I’m back and have two workouts and a new favorite dish to share.

It was a rather busy September, but I tried my best to keep up with workouts. There were some slips, but I continually aim for 5-6 days a week. Mostly between 12-40 mins, a majority of them being zwows.

gym

There were two (non-zwow) workouts that I particularly loved:

1) Tina’s At home chipper

and

2) Puff & Push by GPP Fitness

While I keep most of my workouts on the shorter side, I like to throw in some longer ones about once or twice a week. The at home chipper was a tough one, but left me sweaty and feeling preeetty accomplished afterwards.
As for the puff and push I challenged myself by upping my pace for the sprints and rows and throughly enjoyed all four rounds. Sometimes during longer workouts I have thoughts of cutting it short, but this workout is so much fun that thought never even surfaced. I’ve done it twice so far and know it’ll be one that I’ll for sure do again.

Now for the eggs!

I love eggs and I love a quick meal that can easily be breakfast, lunch, or dinner. This is exactly that.
All that is needed is a cup of canned crushed tomatoes, 2 eggs, garlic & herbs, and cheese. (Salt & pepper optional)

And there are two ways I make these eggs.

Baked or the lazy one pot way.

They both start out the same way:

1) Add a drizzle of olive oil in a small pot over medium heat. Add in chopped garlic and chopped herbs of choice. (I used fresh rosemary. Basil would also be lovely.)
2) Once garlic & herbs are nice and toasty (aka: fragrant), add in about a cup of crushed tomatoes. Cook until bubbly and warmed thru.

for:

Baked Eggs

baked eggs

3) Pour tomato mixture into an oven safe dish, crack in two eggs, & sprinkle on some cheese. I grated on some fresh truffle cheese. Best idea ever.
4) Bake for 10 minutes at 350F or until desired yolk-doneness. If you like a runny yolk, 8-10 minutes should be just about right. Once the egg whites have become opaque you can go ahead and take it out.
5) Sprinkle on additional herbs & cheese if desired. 

and for:

One Pot Eggs

baked eggs

3) Crack the eggs directly into the pot and cover with a lid. Let it simmer and cook for an additional 3-5 mins or until eggs are at desired consistency.
4) Sprinkle on cheese of choice and optional herbs, salt, & pepper.
5) Pour into bowl and enjoy!

I recommend pairing these eggs with a toasty baguette to soak up all the extra tomatoes and drippy eggs :)

What’s your favorite workout?
What is your go-to dish?

shepherds pie remix

Hey guys!
Can’t believe it’s already Wednesday! I have a recipe to share with y’all today, but before I do that I first want to acknowledge what day today is and to take a moment to remember all of those who were affected. It’s hard to believe it’s already been 12 years since 9-11-01, especially since it still feels like just yesterday when I was starring at the tv screen in shock and disbelief as I was preparing to go to school.
We will never forget. Ever.

- – -

Whenever I think of shepherds pie I think of comfort food. A homey kind of food shared with family. It can be pretty heavy sometimes though, so i used this recipe and lightened it up to create my own version. I made it last week and it turned out so well I couldn’t just keep it to myself. I love that it can be prepared easily, made a few days in advance if needed, and the leftovers are pretty great.

shepherds pie remix

shepherds pie remix
(serves 4-6)

- 1 medium to large sweet potato
- 16 oz bag of frozen butternut squash*
- 1 lb lean ground turkey
- 4-6 oz spinach (fresh or frozen)
- 1.25 cups veggies of choice (i used diced carrots)
- 1 small onion diced
- 2 tsp olive oil
- 2 T almond milk
- 1 T coconut butter (optional)
- 1 can tomato sauce
- 1 tsp balsamic vinegar
- optional: cheese

Preheat oven to 375F.

1) Peel and dice sweet potato into 1.5 inch cube
2) Boil diced sweet potatoes and butternut squash for about 10 mins or until fork tender
3) Meanwhile, dice veggies and onion
4) Once sweet potatoes and butternut squash are ready, drain out the water and mash along with the almond milk and coconut butter if you’re using. Set aside.
5) Heat a large pan to medium heat, drizzle olive oil, and sauté carrots for about 8-10 mins. Add in onions when veggies are about halfway cooked thru.
6) Once the carrots are nearly cooked, add in the ground turkey and cook until it is no longer pink.
7) Add a couple dashes of balsamic vinegar and pour in the tomato sauce. Feel free to add salt & pepper if you see necessary. Cook until everything is warmed thru.
8) In a casserole dish, pour in the meat and carrots (layer 1). Evenly top with the spinach (layer 2). If using frozen spinach, make sure it is drained.
9) Finally, smooth the mashed sweet potato and butternut squash combo over the first two layers.
10) Grate cheese of choice over the top, if using.
11) Cover with foil paper & bake for about 35 mins.
12) Remove the foil paper and turn the oven to broil. Bake for an additional 2-5 mins, or until cheese is browned.

 

*If you’re not a fan of butternut squash, simply replace it with more sweet potatoes.

shepherds pie remix

Enjoy!

You can prepare this up to 3 days in advance before baking it off. Just follow steps 1-10 and cover well with saran wrap before placing it into the refrigerator. When you’re ready to eat, replace the plastic cover with foil and bake it off.

 

I can also vouch that this is just as fantastic as leftovers. Simply cover and heat up in the microwave until warmed thru.

leftovers

I don’t make casserole-type dishes often, but this one is so versatile, I’m sure I”ll be making it again soon! The veggies are easily interchangable, which is great for someone (me) who can grow tired of savory dishes rather quickly.

Have  a good evening!