Ok so I mentioned yesterday that Monday was Steve’s actual birthday. He’s not really as in to birthdays as I am but I still love making him a really special dinner.
As soon as I was done at the gym on Monday I hightailed it to Costco to pick up the goods for the meal as well as stockpile some other goodies and necessities.
After spending an arm and a leg I went home, spent 45 minutes unpacking all this stuff and then got down to business.
The menu included some of Steve’s favourites: Steak, potatoes & bruschetta. I asked Steve before I left the gym if there was enough propane in the tank or if I should refill it and he assured me there was enough.
Well wouldn’t you know it that right after I put the veggie kebabs on the grill that the sucker ran out of propane. Grrrrrr. Not like you can get mad at the guy on his special day though.
Thankfully we have a pretty awesome grill plate at our house and dinner was easily saved by finishing the potatoes in a skillet and the steak and veggies kebabs on the grill pan.
I love how appreciate Steve is of something as simple as me cooking him dinner. I do it every night and every night he is always so thankful each and every time. I love to cook so I would do it regardless but just the fact that he always grateful and says how yummy everything is makes it that much more worth while.
Yesterday I had the whole morning off work and decided to get a little creative with my breakfast. I had those leftover veggies from the veggie kebabs in the fridge and decided to make an egg bake. Here’s how it went down:
- 3 whole omega 3 eggs
- 3/4 cup of egg whites
- 1/2 cup almond milk
- Appx 1 cup diced roasted veggies (if you didn’t have the veggies already you cold just saute them in a pan for 5-10 minutes before hand) I had zucchini & bell peppers.
- 3/4 cup light shredded cheese (I used old cheddar)
- Appx 3 tblsp of nutritional yeast
- Salt & pepper to taste
- Optional: paprika (I used this), cayenne, rosemary, dill etc
- Preheat oven to 375
- Mix eggs, egg whites & almond milk together
- Add in everything else and then dump into greased 8×8 or 9×11 dish
- Bake for 25-45 minutes depending on the size of the dish you selected.
I baked mine in an 8×8 and it took around 40 minutes. You’ll know when it’s done when a knife inserted in the middle comes out clean.
I enjoyed this yummy bake along with something else that was new to me: butternut squash hash.
All I did was dice up 1/2 a butternut squash and saute it over medium high heat with some onions, paprika (love this stuff :)), salt & pepper and about 1/2 cup of veggie stock. You want to cook the squash until all of the liquid has absorbed (about 15 minutes). If you didn’t happen to have stock of any kind you could just use water or reduce the heat and saute longer. The liquid just helps cook the butternut squash through a little bit faster.
It was really yummy! If you don’t like sweet potatoes or something with a somewhat sweet taste this may not be for you but I really enjoyed it as it was a nice change from my usual hash.
Turkey bacon and sliced kiwi completed my breakfast. It was absolutely delicious and just what I needed to fuel my busy day.
Anyways I’ll be back tomorrow with some exciting news and a super tasty banana bread pancake recipe.
Question: What’s you favourite birthday meal?