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Category: Recipes


Puffed wheat cereal

Awesome breakfast concoction this morning!

I made my own cereal (which I consider a different thing entirely from muesli, because it’s more light and airy) out of a new product I stumbled upon yesterday at the grocery store.

Puffed wheat with blueberries

I was looking all up and down the healthy cereal aisle for a cereal that was low on sugar but had great texture. All of those cereals were too sugary and too expensive though, but I did find this little gem for about $2…

Arrowhead Mills puffed wheat

I used to love cereals like Smack’s growing up, so I thought I could recreate something like that by adding a touch of honey to this Arrowhead Mills puffed wheat.

I bulked it up with some puffed amaranth, toasted buckwheat, raw pumpkin seeds, slivered almonds, and a topping of fresh blueberries. With a drizzle of honey and vanilla almond milk, it really did remind me of those sweet cereals of my childhood, but without all the extra sugar.

Puffed wheat with blueberries 2

Puffed wheat cereal

A healthy cereal for a fraction of the cost of the boxed stuff.

Prep Time: 3 minutes

Total Time: 3 minutes


  • 1/2 cup puffed wheat
  • 2 tbsp. puffed amaranth
  • 1 tbsp. toasted buckwheat
  • sprinkle of slivered almonds
  • sprinkle of raw pumpkin seeds
  • drizzle of honey

Cooking Directions

  1. Combine everything in a bowl, top with your favorite fresh fruit, and serve with your favorite milk or nut milk.

Honey drizzled on blueberry

Just look at that honey drizzle!

This made for a light breakfast, perfect for a warm morning when I don’t want anything too heavy. Now if I could only find a way to make Fruity Pebbles healthy….

What was your favorite cereal as a child?


Creamy green pea and parmesan mash

Last night’s dinner was good n’ green!

I made roasted yukon gold potatoes to go with a couple of Trader Joe’s chicken and turkey pesto sausages on a bed of the most delicious creamy green pea and parmesan mash.

Pesto sausage with green pea mash and potatoes

I loved this combination! Each bite of sausage or potato slathered with a bit of the green pea mash tasted so fresh and springy.

Sausage and potatoes can become a heavy meal easily, but these sausages were very lean and the potatoes were only lightly oiled. The bright green flavor of the peas cut through the richness well and complimented the basil pesto flavor in the sausage.

Creamy green pea and parmesan mash 2

I snuck a few cloves of garlic in with the roasting potatoes to use in the green pea mash. That’s a great trick, the garlic flavors the potatoes and then gets pureed into the mash. No waste and no extra roasting dishes.

Here’s how I made it…

Creamy green pea and parmesan mash

This bright mash of fresh green peas, sweet roasted garlic, and salty parmesan cheese is a fresh accompaniment to richer dishes.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: About a cup


  • 1 cup frozen green peas
  • 1/3 cup fresh grated parmesan cheese
  • 1 tbsp. sour cream
  • 3 cloves roasted garlic
  • 1 tsp. olive oil
  • salt and pepper to taste

Cooking Directions

  1. Heat frozen peas until boiling, drain and add to food processor.
  2. Add everything but the olive oil and pulse to combine, scraping the sides once or twice.
  3. Drizzle in olive oil while processor is running to fully incorporate.

Creamy green pea and parmesan mash

I have made this mash before with a piece of pan-fried salmon. The sweet flavors of the fresh fish and ripe green peas paired wonderfully together.

This also makes for a great dip to serve with crostini at a party. Just drizzle with olive oil and sprinkle with sea salt for a classy presentation.

Spring may be over, but the freshness of peas can be enjoyed any time with this simple side dish!

What is your favorite green vegetable?


Chinese tea eggs

Finally, I got em’ right!

Chinese tea egg 3

I have been trying to get these Chinese tea eggs to come out beautifully marbled and full of salty smoky flavor and I finally did it!

Egg in sake cup

Tea eggs are a common Chinese snack found in street food stalls and also made at home to eat with a hot cup of tea. The intricate marbled lacework across the white comes from soaking in a marinade of soy sauce, Chinese black tea, and spices. Here’s how it’s done….

If you can boil water, you can make tea eggs. I used this method of hard-boiling eggs to make sure they came out the perfect consistency and it worked marvelously! Place up to 6 eggs in a pot that isn’t too huge for them but also not crowded. Add 1 and a half quarts of water and start heating it up.

Eggs in cold water

As soon as the water comes to a bare simmer (rising bubbles are starting to make the surface bounce and quiver but not yet roll,) remove the pot from the heat and let the eggs sit in the hot water for 10 minutes.

Eggs coming to a simmer

Then rinse the eggs under cool water until they are cool enough to touch.

Now comes the fun part, bashing them up!

Crack with spoon

Use the back of a spoon to break the egg all over, making a fine meshwork of cracks. There is a membrane just under the shell that will hold all the pieces in place so don’t worry about breaking it apart, just don’t hit it so hard that you jam shell pieces down into the egg!

Crack all over

Add the eggs back to the pot and add just enough water to cover. I use the same water that the eggs boiled in and just pour some out.

Add soy sauce, mirin, cinnamon sticks, anise, black peppercorns, and any style of black tea you can get your hands on, though a traditional Chinese black or pu-erh is best. Heat the marinade just until you can smell the spices infusing and the tea leaves are unfurled and soft. Don’t let it boil or even simmer, it’ll overcook the eggs!

Eggs in tea marinade

In China it is common to let the eggs sit in the marinade for 2 days to fully absorb the flavor. I let mine sit overnight, on the counter until cool and then in the fridge in a sealed plastic container. If you really wanna eat them sooner, 4 hours should do it.

Then they’re ready to peel. I have not found a good way to do this without half-mangling the egg whites, so if you have a preferred technique by all means use it. One good tip I do know of though is to try to get under the membrane so that you can peel up more of the shell at once.

Eggs ready to peel

Serve with tea or any time!

Chinese tea egg 2

Chinese tea eggs

Hard boiled eggs marbled with fragrant soy, spices, and Chinese black tea.


  • 4 to 6 eggs
  • 1.5 quarts water
  • 1 star anise pod
  • 2 cinnamon sticks
  • 1 tsp. black peppercorns
  • 1/2 cup soy sauce
  • 1 tbsp. mirin
  • 2 tbsp. or 2 teabags of black tea

Cooking Directions

  1. Put eggs in cold water in a saucepan that is just big enough for them.
  2. Bring heat up to a bare simmer, remove from heat and let sit in hot water for 10 minutes.
  3. Run cool water over eggs then crack all over with the back of a spoon.
  4. Return eggs to pot and pour out all but enough of the water to just cover eggs.
  5. Add seasonings and sauces and turn heat to medium-low to infuse spices and tea into liquid.
  6. After the marinade smells fragrant, turn off heat and let eggs sit in the liquid for at least 4 hours or overnight.
  7. Peel eggs carefully and store in the refrigerator in an airtight container.

Chinese tea egg 1

The flavor is faintly smoky and lightly salty with a slight tickle from the spicy anise. I love to keep of few of these in the fridge for a healthy and satisfying snack in the afternoon. They are perfect to pop right after a good workout for a protein punch! But mostly, I like to savor them in exactly 4 bites, each with the perfect proportion of creamy just-set yolk.

Chinese tea egg creamy yolk

I hope you try them, they’re worth the wait!