Put everything into a bowl and mix to combine. Place in fridge for a few hours or overnight for flavors to meld.
I used a salt-free chunked tuna (whole foods 365 brand) and a mix of maple hill creamery yogurt and stonyfield greek yogurt. And served it atop nut thins. The extra crisp crackers were the perfect edible spoon for the tuna salad.
I’m sure my colleagues weren’t the happiest when I broke open my container, but a girl must eat. And it was fantastic. Served along side some fresh cherries, bleubs, & orange slices and I had the perfect lunch.
Alrighty, time to get moving! I’m off to a beachy place this evening for a quick weekend getaway. See what I’m up to on my IG. Have a good weekend!
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.
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.
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.
Then take that fork and break that yolk letting it run down the patty and into the rice. Best part of the dish.
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.
There were two (non-zwow) workouts that I particularly loved:
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.
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.
One Pot 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?