My morning starts with calculating my macros on the My Fitness Pal app. I usually go for a combination of ingredients each day so that my life would not get too boring with the same dishes. So on the day I made this I was left with four eggs, 25 gm of mozzarella and 50 gm of paneer. Think it as the mystery box challenge in Master chef. I had to use up all these ingredients in a single dish so that I have a filling meal. That is when I came up with this easy to make cheesy egg bake. I preheat the oven without knowing what my final dish was going to be. I just added them as I progressed with the recipe, and I should say another success story. It turned out so good. The crispy top because of the cheese and the soft egg and paneer mix made it a good lunch. I was so proud of myself that day. Guess you can imagine it as a cook.
When I started eating eggs a few weeks back, I used to boil them and gulp them because I was not having them for taste but to complete my macros. But then I really got bored of eating boiled eggs and I started looking for other options. I still don’t like them, I still hate the smell but I don’t have a choice until I reach my goal weight. One recipe which has the least egg smell is this scramble. Before learning this type of scramble, we used to make one with lots of onions and my hubby used to love it. But I hated that too. When I first saw this scramble in a video, I wanted to try it immediately. The reason is it is quite simple to make and the fluffy texture surely looked inviting. The addition of cream is what conceals the eggy taste and gives a nice creamy flavour to the scramble. And you need to keep on stirring the mixture with a fork and never let it set into a omelette. By doing that you will be rewarded with the fluffiest egg scramble.
After a week full of paneer recipes, here is to a week for easy breezy recipes with eggs. As I am doing a month long BM as protein as the theme, I have chose to post protein rich recipes all this month. These recipes are also paleo friendly and these are my day to day dishes for more than seven months. I had some home made feta cheese and I paired it with a simple egg omelette. As it was home made it was not too salty, so I added salt to the eggs. But if you are using store bought feta cheese, you can completely skip adding salt as the cheese itself is too salty. The omelette tasted good with the cheese on top. I served it along with some carrots and green chutney for a filling lunch.
For the second day of casserole recipes, I have a recipe that uses eggs in it. But if you want to make it eggless, just skip the eggs and add crumbled paneer instead. This is a filling meal. I combined both my lunch and dinner ingredients to make this, so I had a filling meal. This was so yum and I was reminded of lasagne. So if you crave for lasagne in your diet, this is the best option to recreate it. You can also add veggies if you want and even add meat. You will never miss the pasta and the white sauce.
When Cindy announced that this month’s Bread Bakers challenge is nut meal and nut flour inspired, I was so happy. As you know I have been on a low carb high fat diet and am keeping myself away from breads. But making a bread with nut flour/ meal is the best option I can have as I use nuts a lot. I bookmarked a sandwich bun recipe, which I tried in a loaf tin and got good results. But it never made it to the blog. It was time I posted that recipe. As the recipe uses only almond flour, this is a gluten free bread. So if you have gluten allergy, then go for it. It is amazing.
I know you will be shocked. But after starting my paleo diet, I had to include eggs because I was not getting enough proteins with my pure vegetarian diet. So after a lot of thinking, after a lot of cajoling from hubby, one fine day I started taking eggs in my diet. The first two weeks were so horrible. As you all know I have been making egg free dishes the past seven years and I stopped eating eggs nearly 20 years back. Even though I made cakes with eggs for customers, I never tried eating them. Now I had to eat because I was missing out important nutrients. Now I have come to accept the taste and have been looking for recipes which can successfully mask the odour of eggs. I am better with boiled eggs than omelette. I don’t know why but I couldn’t stand omelettes. But for the boiled eggs, I have started sauteing them in spices and onions so that the taste of onions are overpowering which masks the eggs taste. This is one more recipe which tastes like fried rice with all those Indo Chinese flavours again masking the smell of eggs. I really feel so bad for this sensitiveness.