eggs for the week

I love eggs as a mid-morning recovery breakfast but running around and being at school makes it hard to just wip them up on the go or on campus so here is an egg bake that I make on a sunday and it lasts about all week and it is amazing - I cut it so there is about 2 - 2 1/2 eggs per square

12 eggs
chorizo (I used about 1/2 lb)
spinach (I used a 1/2 bag from the grocery store)
mushrooms (I used about 2 handfuls for sliced crimini)
spices: salt/peper/basil/oregano/rosemary/thyme

pre-heat oven to 375

crack and whip up dozen eggs and add about 3/4c water to mix and spices, set aside
in a non-stick pan saute up chorizo, then add mushrooms and spinach to lightly cook/wilt once chorizo is done, the veggies should be able to "wilt" in the fat left in the pan from the chorizo.

add chorizo and veggies to a non-stick bake pan the shorter the pan in length/width the fatter your slice will be but more narrow - I go with a 10X10'' pan
pour the eggs over the veggies and chorizo
bake for about 30 min or until a knife comes out clean from the center

slice up and put in ziplock baggies to grab and go anytime

mucho greens salad

Sometimes I just eat salad for the toppings or the dressing, but because I eat salad for every lunch every day I also like to vary it up a bit; lately I have been getting into super green salads; here are greens I did not know could go in a salad but do;
Kale - I have been cutting into small bits and soaking in vinegar and olive oil overnight or olive oil and nutty yeast (nutritional yeast) - this softens it up a bit and makes it more digestible/palatable
Beet greens, mustard greens, chard - ditto from Kale ; here is how I also like to make these always in season tough greens; again chop into small pieces - smaller than bite size, these things can be a bit chewy aka hard to masticate. Saute in olive oil, garlic, onion, basil, oregano, thyme, rosemary until soft and ready - for extra deliciousioso add Braggs liquid aminos, apple cider vinegar, tamari, OR nutty yeast (do not add all of those, also if you added salt do not add braggs or tamari or vinegar it will be way toooooo salty - and I love salt)

Anyway here is my daily salad; one head of romain lettuce torn into bites, mixed sprouts or baby greens, and/or greens from above, shredded carrots, baby heirloom tomatoes, sliced or cooked mushrooms, green goddess dressing from ANNIES OR homemade dressing :

dressing:
olive oil and/or flax seed oil, apple cider vinegar/or balsamic, maple syrup or honey or agave nectar or no sweetener, grated ginger, salt/peper, basil, lemon juice/orange/lime

Then I always have to have a meat on my salad so today I did a special tuna;
tuna from a can in water
drain and mix with tbsp tahini, and tbsp mustard
choped up dill pickles I made 2 summers ago and chopped up celery 1 stick
mixed all together

mixed into salad with dressing and chopped a hard boiled egg ontop

one oven dinner; salsa chicken, mixed ginger veggies, and sweet potatoes

I am a big fan of low commitment meals - anything more than a 30 min prep/cook time is like a century of waiting, especially after practice. Because I know my inability to wait for food I have found it is easier to make dinner before I go to afternoon practice so that when I get home I just have to heat it up. This was a great chance to do just that because I could leave the sweet potatoes/yams in the oven while I was at practice and I cooked everything in tin-foil so it was already fridge ready.

Pre-heat oven to 375

wash yams/ sweet potatoes and wrap in tin-foil; place in oven- the bigger the yam the longer the cook time these will typically take at least 1 hour; this last time I cooked 2 and they were about 1lb total and it took 1.5 hours. I just put them in while the oven in pre-heating and keep them in after I turn the oven off because it is easier and helps them cook a little longer - the longer the cook the sweeter they are.

ginger veggies; I have used the ginger people sauces and they are yummy but if you want to make your own sauce; grate ginger, mix with olive oil, lemon juice, cilantro, and mustard. mix your fav veggies - I used broccoli, cauliflower, carrots, mushrooms in a bowl; pour sauce on veggies and place in tin-foil; put in oven when pre-heated for about 45 min or until ready/soft

Green salsa chicken; put chicken breast in tin-foil, cover in salsa verde, fresh basil leaves, and baby or slices tomatoes - bake for 1 hour

Then at dinner cut up yams and chicken and place on a plate with veggies and heat up with your preferred method - oven, microwave, or stove-top