Hellooo, I’m back! I know you mega missed me appearing in your inbox, right?
But guess what?! I have something *besides* cookies today! … WHAT. I think the world might have just shaken on its axis a bit. But seriously. Savories!! What a concept. I know I’ve told y’all numerous times about the copious amount of veggies I consume on a daily basis, but I know your types… you require visual proof, no? So… here it is! Veggies. Straight to your inbox, you’re welcome.
These are two dishes that I’ve made in the last week—I often favor new and quite possibly very strange combinations of food (I wouldn’t want life to get boring, would I?!), and these definitely fall into the first category. Both were surprisingly delicious and supremely good for you. I’m posting one, but the other needs a bit of tweaking until it’s perfect, so you get a picture but you’ll have to wait juuuust a bit on the recipe (trust me, it will be worth the wait).
The one I’m sharing today is rather like my thought process incarnate… something like this: “Pumpkin and ginger go well together… ooh wait, I could add Bragg’s! And then eat it over sautéed veggies… mmm veggies… oh wait but coconut!! How can I put coconut in there? And I think I need some good solid protein today, so eggs. But eggs… and pumpkin? And coconut? This could be weird. But it could also be delicious… so I’m going to go with delicious and just hope it’s awesome..” And it was. Ohhhh goodness was it delicious.
I made a single portion so that in case it was terrible, so that I wouldn’t subject my parents to it (aren’t I nice?!) but then they kind of missed out because it was delicious. Oops. Rats, I suppose I’ll just have to make it again…
(And just in case everyone thinks I’ve gone completely crazy, I *did* make cookies after work today… you’ll get them later!)
Coconut Pumpkin Sauce with Sautéed Veggies and Egg
Definitely thought about calling this one Eggy Pumpkin Mess (which is how it manifested itself in my brain), but I decided to be a little bit more gastronomically appealing. Call it what you want, it’s definitely delicious. And good for you! Pumpkin: beta carotene and Vitamin A; veggies: um. they’re veggies!; coconut: good fats from medium chain fatty acids; ginger: anti-inflammatory; and eggs: well, eggs are just delicious. AND good protein.
The recipe is my own! Feel free to tweak it according to your tastes and contents of your refrigerator… Serves…1! Easily doubled, or tripled.
- 1 tbsp coconut oil, unrefined
- 1/2 zucchini, quartered and sliced
- 1/2 bell pepper, diced
- 1/3 of a bag (ish) of mixed greens (mine were TJ’s kale, chard, and spinach)
- 1/4 c pumpkin puree
- 1/2 tsp freshly grated ginger
- 1/4-1/3 c light coconut milk (Canned)
- Bragg’s liquid aminos (or soy sauce), to taste—I likely used about a 1/2 tbsp
- 1 egg+1 egg white
- unsweetened shredded coconut, for garnish
Firstly: heat coconut oil in a skillet. Toss in veggies and greens, and sauté until fork tender. While the veggies are sautéing, combine pumpkin, grated ginger, Bragg’s, and coconut milk in a small bowl. Once veggies have cooked close to your liking, add in pumpkin sauce. Let cook a few minutes, then push over to one side of the pan. Into the empty side of the skillet, pour in your eggs. Let them cook, scraping the bottom to scramble them. Start incorporating the pumpkin sauce into the scrambling eggs as they cook. When the eggs are done, scoop everything into a bowl (I like shallow ones so that I can see how pretty everything is!). Top with a bit more Bragg’s and shredded coconut, if desired (but highly recommended…).
Eat! Love love love.