Real Food Liz/Liz Wolfe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Regarding other affiliate links and affiliate relationships: I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. An underlined hyperlink denotes a sponsored, affiliate or Amazon Services LLC link from which I earn or have earned a fee. For more information, click here.
So Oprah's veganism episode aired on Tuesday. Michael Pollan was there too. Anybody watch? I would have, but CaveHubs and I were super busy doing this:
I know it's horrible. I should be open to all discussions and points of view. But someone like Oprah, who has been so consistently unsuccessful in her healthful-living endeavors should just stick to Book Club and quit framing bad advice as the new miracle. Of course, I didn't watch, so I'm making assumptions. And I know I'm right.
I spent my non-Oprah time on my new obsession: Finding delicious, portable-type foods that are quick, storage-friendly, nutrient-dense, and paleo-approved for those rare days when the CH doesn't make me breakfast in bed. Because it's fun to say, I call these Potent Po(r)tables. And if you don't get that joke, you're either really lame or I'm REALLY old. (Don't make fun or I'll sick Turd Ferguson on your arse.)
“Thaaats notmyname. Name's Turd Ferguson.”
Awhile back AndreAnna piqued my interest with the words “egg cupcake.” Eggy Whaa? Her recipe for Sun-dried tomato & egg cupcakes was featured on Food Renegade – check it out here. What an idea! I made mine a little more blue-collar, mostly because I was dying to make some but it was too icy and cold to make a trip to the grocery store. I had eggs, butternut squash, bacon, onion, and green pepper. And dang it – I was gonna make this work. Next time I'll throw in a dash of cream in order to – as phrased on Food Renegade – “fluffify.”
My favorite part about these “cupcakes” was the butternut squash – I chose to make these dairy-free, and the squash was almost like a replacement for the texture of cheese, with a sweeter flavor.
Inspired by AndreAnna: Egg Cupcakes
1-2 cups roasted butternut squash (peel, chop into small chunks and roast at 400 for 30 minutes)
5 slices of bacon, cooked & crumbled
1/2 green pepper, chopped (more or less to taste)
1/2 onion, chopped (more or less to taste)
Approximately one egg (beaten) per cupcake (I made 12)
Once your butternut squash is ready, reduce the oven heat to 325.
Cook bacon and set aside. Once it cools, crumble into small pieces.
Cook chopped onion and green pepper in a bit of bacon grease until soft. Add mix to beaten eggs and stir.
Add a bit of squash and bacon to each muffin cup:
Now use a measuring cup (I used 1/4 c) to scoop out the egg/onion/pepper mixture:
Bake at 325 for about 30 minutes. Test the center with a toothpick to be sure they're done. Store in the fridge – these didn't last long (because I'm an incredibly talented delicious-maker) but they'd be good in the fridge for at least a week.
Want more? Try my Email Exclusives!
Stay in the know & get exclusive subscriber-only goodies!