Hey guys! Welcome to my new home! I’m so glad to see you guys following me over to WordPress! I noticed that a lot of bloggers had been making the transition from Blogger to WordPress. I decided to try it out for myself to see what all the hype is about, so yesterday out of sudden impulse, I found myself importing my blog over here.
So, what do you guys think of my new blog? Any comments, suggestions, or advice would be much appreciated!
I’m still trying to get the hang of WordPress and learn the knooks and crannies of it, so I’ll wait awhile before giving a comparison between Blogger and WordPress. Like I said before, I am a total dinosaur when it comes to technology so it’s gonna take me a while to get the hang of this. But so far, I’m loving the clean, professional, fresh layout, and the page tabs above! I’m thrilled to get to have a whole “About Me” section of my own, as y’all know I just love talking about myself. Also, check out the recipe tab! My own collection of ME-inspired recipes! How utterly…head-swelling. I’m all puffed up with pride over my new blog.
But…the best is yet to come! I am itching to share my two more fabulous versions of my soufflé-omelet and “Mix-it-up” bowl.
I love omelets, but after I discovered the gloriously fluffy variation of the plain omelet in the form of soufflé-omelets, I just can’t turn back. An ordinary omelet will no longer cut it for me. Ah, the happy pain of it! I just can’t get enough of these fat protein “pancakes”, so it’s a good thing there are so many different ways to make it special each time!
The first time I made this, it was spicy with a vegetarian curry filling. The second time round, I went all cheese-happy with four kinds of cheese and roasted butternut squash. Now this time round, I decided to go even crazier and make a sweet version of it.
Here’s what I did:
I ground together roasted almonds and almond milk together to make my own almond butter:
Then I chopped up half a Granny Smith apple and a banana, sprinkled them with cinnamon and heated them up in the microwave for 30 seconds:
In another bowl, I mixed together plain yogurt and blackcurrant preserves, then stuck them in the freezer to firm up:
I made the basic preps for the souffle-omelet with two whole separated eggs, except I mixed in a teaspoon sugar and cinnamon into my egg yolks. I whipped up the two egg whites until firm, then dumped them into my egg yolk mixture:
Very carefully blended them together…
And then spread them over a low-heat skillet to cook. Once slightly cooked on the bottom, I ladled on apples and the blackcurrant yogurt sauce on one side, bananas and almond butter on the other…
Then flipped half the omelet over to finish…
The grand finale: “Best of Both Worlds” soufflé-omelet
With a bit of the remaining blackcurrant sauce and a sprinkle of cocoa powder and cinnamon…
How was it? My response: ………………………………………………………………………
That’s me, speechless.
A picture speaks a thousand words, so I’ll let the pictures speak for themselves…
Okay, I can’t resist saying something at this point. I absolutely loved the contrast between the tangy, cool freshness of the tart apples and yogurt-blackcurrant sauce and the warm, gooey, nutty sweetness of the bananas and almond butter. It was the best of both worlds in one plate, it was perfection, it was total mouth-gasm. Holy, freaking, burpilicious!
Who says you can’t have a balanced, healthy dessert for a main meal?
The tragic thing is, every meal, no matter how magnificent, must come to an end with the last bite…
But that’s not the end of it. Oh no, with my crazy ideas in the kitchen, you can be sure the next meal will be just as good, if not better! And I have to say (as modestly as I can) I think today’s version of my “Mix-it-up” bowl was quite ingenious. Here’s a sneak preview:
Fresh fruits, dried fruits, and nuts…What do you think of with that combination? If you called out “muesli”, give yourself a clap on the back! Today’s “Mix-it-up” bowl was inspired by the concept of muesli. Here’s the breakdown:
”Sunshine Muesli” Pilaf
1 cup cooked pearl barley, 1/4 cup black beans and 1/2 cup chopped roasted winter squash
The mix-ins: 1/2 chopped orange, 1 heaping tablespoon raisins
The dressing: juice from remaining orange, 1 tablespoon orange zest, dash of cinnamon and turmeric
The topping: big spoonful of desiccated coconut, chopped roasted almonds, dollop of homemade almond butter and sprinkle of dried parsley just for color
I was just going to name this “Muesli” Pilaf, but as I sat in front of this orange pilaf, breathing in the citrus fragrance and having a huge cheesy grin on my face, I just had to add the word “Sunshine” to it.
It sure put a sunshine into my taste buds!
I normally don’t like raisins, but it was a great addition to this dish, as it absorbed the orange juice dressing and plumped up nice and chewy.
And of course the perfect adornment is a good pile of almond butter. I know I always say the perfect way to top of meal is with a runny egg, but that would have been disgusting together with these flavors. Almond butter makes a nice substitution over here.
I dug into this bowl with great gusto…
What a delicious, breakfasty lunch!
I think it’s great fun to try something totally different from typical lunch concepts once in a while. Actually, in my opinion, we ought to have dessert and breakfast for every meal because, come on, what’s better than dessert and breakfast? You see restaurants boasting all-day breakfasts, but have you ever seen a restaurant bragging about its all-day lunches or dinners?
Okay, now I’m off to set up my “About Me” page, leaving you with this question: Can you name all the different fruits in my header? Those who can identify them all will win a shout-out in my next post!