Chelsea Harrison1 Comment

Rosemary Tomato Baked Eggs

Chelsea Harrison1 Comment
Rosemary Tomato Baked Eggs

Last weekend I hosted a brunch for some close friends. And while I normally love making elaborate recipes, I found myself searching for simple recipes I could throw together quickly. The answer was this: Rosemary Tomato Baked Eggs.  The entire recipe can be made for under $10 and with very little fuss.  And while my recipe includes sautéing the veggies first for more flavor, in a pinch you can just put everything in the dish and bake. Easy, affordable, and delicious.  Doesn't get much better than that. Did I mention it is gluten-free and dairy-free too?

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Rosemary Tomato Baked Eggs

Ingredients:

1 tbsp coconut oil

1 clove garlic, minced

1 shallot, finely chopped

1 15 oz. can diced tomatoes

1 sprig of rosemary (plus more for garnish)

1/2 tsp salt

pinch of black pepper

5 eggs

 

Preheat oven to 400 degrees.  Pull rosemary of the spring and bruise with the back of a knife to release flavor.  Heat oil in a skillet over medium heat.  Cook garlic and shallots for about 5 minutes or until they become translucent.  Add tomatoes, rosemary, salt, and pepper and reduce heat to low, simmering for about 10 minutes.  Pour Tomato sauce into a casserole dish.  Crack eggs directly into the dish on top of the tomato sauce.  Bake for about 14 minutes or until the whites are fully cooked.

*I cooked mine a bit longer, because I wan't sure how long it would sit before guests arrived. If you plan to eat immediately, leave the yolks runny for extra flavor and creaminess.

Top with parmesan or herbs and serve with toast.

Chelsea Harrison1 Comment

Baked Vegetable Pockets + Orange Peanut Dipping Sauce

Most days I wake up craving fresh fruits and vegetables, raw foods, and earthy flavors. They energize me and leave me feeling pure and on top of the world. But other days…I really miss junk food. That is to say I miss the warm salty flavors and reassuring feelings I get from eating familiar foods. What I don't miss is the inevitable can't-move, bloated, sick feeling that comes along with junk food, not to mention the unseen havoc it causes my digestive and immune systems. 

It was on one of these junkfood-minded days that I came up with this recipe. My perspective is that eating should be fun and intuitive and not about deprivation so when I feel like I need comfort foods, I embrace it. I wanted to make something comforting to satisfy my craving without the heavy feeling and negative repercussions. With this criteria in mind I came up with Vegetable Pockets stuffed with eggplant, mushrooms, cashews and more. It's not quite Indian, not quite Chinese, although it hints at both dumplings and samosas. Usually stuffed foods are wrapped in white flour based pastries or noodles which offer little to no nutritional benefits. White flour also spikes your blood sugar (hello, disease fuel) and is one of the most common triggers for people with food sensitivities. Instead I used rice paper because they are light and gluten free. Rice paper wraps hold everything together without adding much to taste, allowing the vegetable flavors to shine through.

Chelsea Harrison1 Comment
Baked Vegetable Pockets + Orange Peanut Dipping Sauce
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One Crust Two Ways! Strawberry Basil Tarts + Tomato Ricotta Tart

Today is a two-for-one! Using this one crust recipe you can decide to make sweet Strawberry Basil Tarts or a savory Tomato Ricotta Tart.  Or both!  And if you are gluten-sensitive, this is your lucky day.  Both delicious options are gluten-free.

As you may have noticed by now, I like to find ways to swap out white flour for more nourishing foods and this particular swap adds tons of flavor to the tarts.  The magic behind the recipe is the almond meal crust.  Because almonds are high in fat, they create a rich, buttery tasting crust and a more complex flavor than white flour.

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One Crust Two Ways! Strawberry Basil Tarts + Tomato Ricotta Tart
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Asparagus & Barley Risotto Baked Eggs

I am a big fan of the savory breakfast.  For my tenth birthday I asked for hashbrowns instead of birthday cake. And Sam's mom gave me this beautiful cast iron skillet which has been begging to be used. So I decided to make a hearty risotto with spring asparagus and local eggs. And I used barley instead of the traditional arborio rice. I love barley. I'll never understand why most people limit barley to the realm of soup.  

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Asparagus & Barley Risotto Baked Eggs
Chelsea Harrison3 Comments

Tomato Basil Farro with Summer Vegetable Stack & Pesto Drizzle

Last year at the Naked Fig Dinner Party I made this Tomato Basil Farro and topped it with a Summer Vegetable Stack and Fresh Pesto Sauce. I meant to share the recipe with you then, but summer came to an end and the produce was no longer available. So before another summer fades away, I want to share this simple and delicious recipe. It is so easy to make, but the presentation will make people think you worked all day on it. And it is vegan too!

Chelsea Harrison3 Comments
Tomato Basil Farro with Summer Vegetable Stack & Pesto Drizzle
Chelsea Harrison2 Comments

Wild Rice Stuffed Acorn Squash

I feel like I've indulged so much already this holiday season that all the sweets aren't even tempting anymore. Now all I want is something healthy that is hearty enough to fill me up. This recipe is the perfect way to eat clean and still feel satisfied.  And it just happens to be vegan and gluten-free so it is likely to please anyone at your holiday table no matter what their diet may be.

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Wild Rice Stuffed Acorn Squash