Boiled Eggs and Blogging

Believe it or not, until today, I had never boiled an egg. Don’t get me wrong. I love a good hard boiled egg. They make a great, protein packed snack or breakfast on the go. I just never had to boil them myself. 
Then there is the matter of my cholesterol. Genetically, I have borderline high cholesterol. The first time I found this out, I was shocked. Are you kidding me? I eat healthier than 99% of the population, and I have borderline high cholesterol?! Thanks a lot, Dad…. That begs the question, should I even be eating hard boiled eggs in the first place? Aren’t eggs suppose to be bad for cholesterol challenged individuals like me? I thought they were “incredible”….
Oh well…. I figure everything in moderation, right? ….Except gluten…. and dairy…. and cashews….
Anyway, back to my hard boiled eggs. I used an unconventional method and was shocked at my success. Perfect hard boiled eggs with no cracking or leaky egg whites. I did accidentally drop one, but it ended up working out. How else would I know if the eggs were cooked properly?! Here is the method I used:
Perfect Hard Boiled Eggs


  1. Place eggs in a single layer in the bottom of a saucepan.
  2. Add cold water until eggs are covered by at least 1 inch of water.
  3. Bring eggs and water to a boil. Once water is boiling, remove from heat for 10 seconds while you reduce the burner to low heat.
  4. Place the eggs back on the burner and cook on low for 1 minute.
  5. Remove the eggs from the heat, cover with a lid, and let sit for 12-15 minutes.
  6. Drain hot water and rinse with cold water until cooled.
  7. Place eggs in a covered bowl in the refrigerator until ready to dye or eat.

Once the eggs are cool, my little sister and I have BIG plans to dye them for Easter! Yes, I am 27 years old going on 12. 
I have really been enjoying experimenting with new uses for eggs. Last week for supper, I placed a Sunny Side Up Egg atop a bowl of steamed vegetables
Once broken, the egg yolk created a rich, delicious “sauce” that gave the entire dish a luscious, decadent flavor. So simple, yet so fancy!

What is your favorite egg dish?

This post is linked to Gluten Free Wednesdays at the Gluten Free Homemaker.

Chocolate Chia Pudding

Hello my friends! Happy Monday! 
I don’t have much to say, probably because it’s Monday…. Instead I will let this recipe speak for itself!
Today’s recipe is another one from Pinterest, but with my own twist. It started as a Banana Pudding recipe, and ended up a delicious, chocolate masterpiece!
Chocolate Chia Pudding
(Gluten-Free, Dairy-Free, Vegan)


  • 2 Bananas
  • 3 pitted Medjool Dates
  • 1 cup Light Coconut Milk
  • 1 cup Unsweetened Plain Almond Milk
  • 2 tsp Vanilla Extract
  • 2 Tbsp Cocoa Powder
  • 2 Tbsp Chia Seeds


  1. Place all ingredients, except for the Chia Seeds, in a blender and process until smooth.
  2. Pour into a glass bowl or jar and stir in the Chia Seeds.
  3. Refrigerate a minimum of 4 hours before serving. 
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.

    Quinoa Bowl with Vegan Mushroom Gravy and Kale

    I make a strong effort, in my life, to accentuate the positive in every situation. Yes, it is crappy that GF Guy and Dickens are gone. Yes, I miss them. Yes, I get lonely. 
    GF Guy is so unbelievably happy. This job is an amazing opportunity for him, and us. I travel 4 days a week as it is. It is selfish of me to want him to stay at home and wait for me. 
    Yes, it is hard, but I have developed excellent coping mechanisms. Yesterday morning, I felt myself starting to mope around. I made myself take a shower and run errands. I contacted the director of the show GF Guy was working on here in Colorado, before he left, and was able to go see a performance of that show, called Magic Moments. Magic Moments was a delight! Picture a review style show with actors ranging from ages 4 to 64, some in wheel chairs, some with Down Syndrome, some with Cerebral Palsy… It was completely and utterly inspiring and humbling, and just what I needed to gain some perspective. 
    I arrived home to make a recipe that has been sitting on my Pinterest board for far too long. I haven’t made it because GF Guy loathes mushrooms. I, on the other hand, love them. Insert sunny side of this situation: I can make recipes that I will like instead of having to compromise! 
    I found this recipe on the Oh She Glows blog, an inspiring healthy lifestyle blog you should definitely check out.
    My changes:
    • My Whole Foods didn’t have any Millet (weird, right?!), so I substituted Quinoa in its place. 
    • I also used Bragg’s Liquid Aminos instead of Tamari. 
    • I added about 1 cup of steamed Broccoli, Cauliflower, and Carrots, and extra Red Kale.
    This recipe is delicious, hearty, and I can’t wait to eat the leftovers! If you are a mushroom lover, then this recipe is for you! Click on the recipe title or image to see the recipe.
    Thanks, Angela, for this awesome recipe!

    The Bowl Meal is Back….

    Things change so quickly in life. One minute, you live in Florida with your husband and dog. The next minute, you find yourself sitting in an apartment in Colorado watching the sun rise over the mountains. 
    You have all been witness to the crazy changes in my life. Today, there is a new one to announce. GF Guy is off on tour again, and this time he took Dickens with him! Sadly, with my crazy travel schedule, and the nature of my job, it would have been impossible for Dickens to stay with me and be my boyfriend while GF Guy is away. At least I know GF Guy has a buddy on the road. 
    Yea, yea…. but what show is he traveling with, you ask. Hold your horses! I’m getting there. I am proud to announce, GF Guys latest show is………………..
    Coming to a city near you! Even though the show is scheduled far into 2013, they don’t post the entire schedule online, just a few months at a time. Here is a link for tickets and a schedule.
    He is so happy, and I am so proud of him! 36 days until we see each other again!!!!!!!!!!!!
    Last night, I arrived home to a practically empty refrigerator. Having absolutely no motivation to go to the grocery store, I threw together a bowl meal. Bowl meals are my standard when GF Guy is away. There is no to impress. They are ugly, but have “great personalities”, which I am totally fine with. Oh, and they are an excellent way of cleaning out the refrigerator! 😉 

    Southwestern Quinoa Breakfast Bowl
    (Gluten-Free, Dairy-Free)


    • 1/2 cup Broccoli, stems & florets, chopped
    • 1/4 cup frozen Peas
    • 1/8 to 1/4 cup leftover cooked Quinoa
    • 1 Egg
    • 1/4 cup fresh Salsa
    • 2 Tbsp shredded Daiya Vegan Mozzarella Cheese


    1. Heat a skillet over medium-high heat.
    2. Spray skillet with non-stick cooking spray and saute’ broccoli until just tender.
    3. Add peas and cook until heated through.
    4. Next, add the cooked quinoa and cook about 1 minute.
    5. Move all ingredients toward the outside of the skillet, forming a hole in the center.
    6. Crack the egg into the center of the skillet and lightly scramble to break the yolk.
    7. Gently stir the egg until it begins to cook. Gently fold into the other ingredients.
    8. Add the salsa and Daiya cheese and cook until cheese in melted and salsa in heated through.
    As strange as the ingredient list sounds, this was delicious! I enjoyed it while watching Jeopardy, and then promptly fell asleep on the sofa… at 8PM on a Friday night. I think I might officially qualify as “elderly” after that confession. 
    My bowl meal was awesome, but now there is literally no food in the house, unless you count Tortilla Chips. I can not escape a trip to the grocery store. Get ready Whole Foods! Here I come!

    Roasted Butternut Squash Pasta Bake

    The picture is awful, but the taste is spectacular! This recipe is another Pinterest inspired masterpiece. The original recipe was featured on the How Sweet It Is blog, which I personally find to be one of the most inspiring food blogs on the web. I spotted this recipe a while back and was struck by the wonderful array of flavors. 

    I made my own dairy-free version of Mascarpone cheese. The recipes I found online were super complicated and called for obscure ingredients like White Miso Paste and Egg Replacer. While I have been known to cook with White Miso in the past, I didn’t have any on hand. Instead, I came up with my own recipe, and it is a darn good substitute!

    I did, however, buy bacon specifically for this recipe. I’m not normally a “bacon fan”, but decided to go ahead and add the optional crumbled bacon to the finished product. GF Guy LOVED the addition. I, on the other hand, could have lived without it. To each his own, right? That just means more bacon for the bacon lovers out there. Serve with a fresh spinach salad and a good movie!

    Roasted Butternut Squash Pasta Bake

    (Gluten-Free, Dairy-Free) 


    • 1 lb Butternut Squash, peeled & chopped
    • 1/4 tsp Salt
    • 1/4 tsp Pepper
    • 1/4 tsp Nutmeg
    • 2 Tbsp Earth Balance Vegan Buttery Spread
    • 1 small shallot, chopped
    • 1 Tbsp Brown Rice Flour
    • 1/4 cup Vegan Mascarpone Cheese (see below)
      • 4 oz Vegan Gourmet Cream Cheese
      • 1 Tbsp Earth Balance Vegan Mayonnaise
      • 1 Tbsp Vegan Gourmet Sour Cream
      • 2 tsp Nutritional Yeast Flakes
    • 2/3 cup Unsweetened Original Almond Milk
    • 1/2 lb Gluten-Free Fusilli Pasta
    • 1 cup fresh Baby Spinach, packed
    • 1/4 cup Daiya Vegan mozzarella cheese
    • 1/4 cup Nutritional Yeast Flakes
    • crumbed bacon, if desired 


    1. Preheat oven to 400 degrees F.
    2. Place squash on a baking sheet and toss with olive oil, salt, pepper, and nutmeg.
    3. Place in oven and roast for 40 minutes, stirring half way through, until soft.
    4. Pour roasted squash into a bowl and mash using a fork.
    5. Reduce the oven temperature to 350 degrees F.
    6. Meanwhile, cook pasta according to package instructions, drain, return to the pot, cover, and set aside.
    7. Melt the Earth Balance in a saute’ pan over medium-high heat. Add the shallot and saute’ until the Earth Balance begins to brown. Add the brown rice flour and cook 1-2 minutes more.
    8. Add the mashed squash, vegan mascarpone, and almond milk. Stir until well combined and heated through.
    9. Add the spinach and sauce to the cooked pasta in the pot and toss until evenly coated.
    10. Spray a 9″ glass baking dish with non-stick cooking spray.
    11. Pour the pasta into the prepared dish and top with Daiya Mozzarella and Nutritional Yeast.
    12. Bake in 350 degree oven for 20-25 minutes, until cheese is melted and bubbly.
    13. Serve topped with crumbled bacon, if desired.
    This post is linked to Gluten Free Wednesdays at The Gluten Free Homemaker.

      Lemon Poppy Seed Pancakes

      I have a problem… a Pinterest problem.
      You see, there are these things called Pinterest Boards. You can “pin” anything that strikes your fancy, from recipes to race cars, you can create an inspiration board for anything. My Recipe Inspiration board has taken on a life of its own. Seemingly hundreds (okay… it’s probably only around 50) of recipes that I have grand plans of recreating stare at me every time I log on. It is becoming something of a problem. 
      This weekend, my sister in-law is in town!!!!!! (Stoked!!!!) One of our favorite things to do together is try to recreate new recipes. We set out on a mission to begin whittling away at our Pinterest Recipe Boards. We both had this Lemon Poppy Seed Pancake recipe pinned and were dying to try it. We changed a few things, made it GF/DF, added vanilla extract…. You get the picture. 
      We can both attest to the deliciousness of this recipe, though, in hind sight, we would have probably added a little squeeze of lemon juice to give it more of a citrus-y “pop”. Regardless, it is delicious!
      I went ahead and added my version of this recipe to my Gluten Free Gidget Recipes Board. Feel free to re-pin it!
      Lemon Poppy Seed Pancakes
      (Gluten-Free, Dairy-Free)


      • 1 1/2 cups Brown Rice Flour
      • 1/2 cup Cornstarch 
      • 1 1/2 tsp Baking Powder
      • 1/2 tsp Baking Soda
      • 1/2 tsp Xanthum Gum
      • 1/3 cup sugar
      • pinch of salt
      • 1/3 cup poppy seeds
      • zest of 4 lemons
      • 1 3/4 cup Unsweetened Original Almond Milk, plus 1 Tbsp Lemon Juice
      • 1/4 cup Vegan Gourmet Sour Cream
      • 1 tsp Vanilla Extract
      • 2 large eggs, lightly beaten
      • 2 Tbsp Earth Balance Vegan Buttery Spread, melted


      1. In a large bowl, whisk together dry ingredients.
      2. In a separate bowl, combine wet ingredients.
      3. Add wet to dry and stir until just combined.
      4. Heat a skillet over medium heat.
      5. Spray skillet with non-stick cooking spray.
      6. Scoop 1/3 cup of batter for each pancake.
      7. Cook on one side until batter is set on the edges and begins to bubble in the center. Flip.
      8. Cook 1-2 minutes more until lightly browned.
      9. Serve with butter and maple syrup, if desired. 

      This post is linked to SS&GF‘s Slightly Indulgent Tuesday, 
      Allergy Free Wednesdays at Tessa the Domestic Diva