Quick Breakfast Scramble

Music Share: Something Keeps Pulling Me Back by H.E.R.

This morning, I decided I wanted to make something quick for breakfast. I also wanted it to be something that was relatively good for me too. I decided on a simple egg white scramble.

First, I had to check what I even had in the refrigerator to add to the egg whites. I found some leftover sirloin and some spinach. I try to make it a habit to keep some greens and already prepared proteins on hand.

Ingredients:

Egg whites

Baby spinach

Sirloin (leftovers)

Mushroom powder

Olive oil

First, I chopped some spinach and sirloin. Then, I heated my pan and added olive oil. I threw the spinach and sirloin into the hot pan and added a little mushroom powder. Just a sprinkle. I just barely wanted to heat those ingredients before adding the egg whites.

Add the egg whites to the pan, at least covering the bottom. Let sit, so the whites can firm up a little before the actual scrambling! Sprinkle a bit more mushroom powder and plate!

It may seem like I didn't use a whole lot of seasoning. Let me tell you why. My leftover sirloin was already seasoned, so that added flavor. Also, the mushroom powder I used had added salt, so no need for extra salt. Plus, I like tasting the flavors of the food.

I plated my scramble and put about a quarter of an avocado on the side, drizzled with olive oil and fresh lime juice, and spinkled with red pepper and salt flakes. Y'all! It was so good!! Quick and easy!

Mushroom Garlic Rice

Music Share: Cradles by Sub Urban

So, I've been trying to incorporate more mushrooms into my cooking. I love mushrooms and enjoy trying different varieties. I found a recipe for Mushroom Garlic Rice, and I couldn't wait to try it!

Now y'all know I sometimes do not make a recipe exactly the way that it's written. It might be because I want to make it AIP compliant or maybe I don't have the specific ingredients required.

The recipe called for butter. I used olive oil instead. Also, I did not have the spring onion the recipe called for, so I used some sweet Vidalia onion. I also used jasmine rice instead of white rice. Are they really that different though? I doubled the amount of garlic (of course)! Lastly, I used lightly dried parsley instead of fresh. 

I rinsed the rice. I'm not sure if that had an effect on the stated cook time or not. The recipe said simmer for 20 minutes, but I ended up having to simmer for 40 minutes. Again, I don't know if that is due to my choice of rice.

The next time I make this dish, I will use spring onion, maybe more mushrooms, more garlic, fresh parsley, and a smidge more salt. 

All in all, the rice turned out great!! And you know it will taste even better tomorrow after the flavors have truly set in. I will definitely make it again!