Recipe: Sous Vide Egg Bites – Bacon & Gruyere

Um so I tried Starbucks egg bites the other day as I was in a rush, hungry and needed something on the go with some protein. They were pretty delicious. Generally I don’t love buying or eating on the go but sometimes it’s just easier and if that is what works go for it! I liked them so much I wanted to try and recreate them so I went recipe searching and found this great version by CopyKat that I worked with and altered a bit into my own version. I honestly had no idea what “Sous Vide” was until I started looking into recipes. It is basically refers to the process of vacuum-sealing food and cooking it in a temperature controlled water bath or steam environment for longer than normal cooking times. Cooking the eggs this way gives them the airy and smooth consistency. There are machines for this and all sorts of ways to try and get this effect but I wanted to use what I had for simplicity sake and I think they came out pretty great. Other than the super long cooking time and that they might be a little heavy on the dairy I love this recipe. When I make them on the weekend it gives us 12 bites to enjoy through the week.

 

Ingredients

  • 8 eggs
  • 4 tablespoons of cottage cheese
  • 1/4 cup shredded cheddar cheese (I prefer old white cheddar)
  • 1/4 cup shredded Gruyere cheese
  • 2 Tbsp heavy cream
  • 1/4 teaspoon salt
  • 6 pieces of  bacon cooked crisp then chopped

Directions

  1. Preheat oven at 225 degrees. Prep a muffin tin, a pan of water it can sit in as well as some sort of covering (I used a cookie sheet to lay on top). You could also use small glass canning jars with lids. I would make sure to grease whichever you choose for them to easily pop out after cooking. I used a silicone muffin pan – no need to grease.
  2. Cook bacon until crips and chop into pieces.
  3. Add to blender; eggs, cottage cheese, shredded cheddar cheese, shredded Gruyere cheese, cream and salt. Puree until it is a uniform mixture.
  4. Pour super hot tap water into the water pan then add the muffin tin, make sure to account for the weight of the filled tin as to not overflow the water.
  5. Pour egg mixture into muffin tins evenly (12).
  6. Top with chopped bacon in each.
  7. Add covering to the muffin tin or if using jars close but not too highly as there should be room for air to escape.
  8. Cook for 1 hour and 30mins. Eggs should be firm but still with the airy texture. *May require extra 15 mins.

Note: You can add any additions to these you like; vegetables and herbs are great additions.

 

 

 

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Recipe: Nära “Lara” Bar

The snack thing drives me a little crazy as a parent (because it’s constant) and as someone trained in nutrition (because I want it to be healthy). Granola type bars are great for activities, in lunches, family hike or just for the after school grab-and-go snack. They are one thing I don’t normally make, I am thankful for companies like MadeGood and FreeYumm that are my top choices for a packaged bar although I would like to see a bit more protein in them (just sayin’). On a recipe search for my next workshop I was playing with a few that would be power packed, not crumble and are nut free for school lunches. I went off course as I normally do with recipes and created my own version of a LaraBar. Yes, these do have natural sugar in them from the dates but they are packed with powerhouse seeds, fibre and taste good too! Store them in the freezer individually wrapped then you can just toss it in a lunch or purse if needed.

Hope you enjoy.

 

Nära “Lara” Bar 

  • 1 cup crispy brown rice cereal
  • 3 ⁄4 cup rolled oats
  • 1 ⁄2 cup unsweetened shredded coconut
  • 1 ⁄4 cup ground flaxseeds
  • 1 ⁄4 cup sunflower seeds
  • 2 Tbsp pumpkin seeds
  • 1 tsp hemp hearts
  • 1 tsp chia seeds
  • 1/2 cup + 2 Tbsp sunflower seed butter
  • 12 dates
  • 2 Tbsp molasses
  • 1 ⁄4 cup coconut oil (melted)
  • 1 tsp. vanilla extract
  • 2 Tbsp water
  • 2 Tbsp. mini chocolate chips (Enjoy Life brand)
  • 1 tsp cinnamon *optional
  1. Combine the first 8 ingredients together in food processor and pulse.
  2. Add sunflower seed butter, dates, molasses, melted coconut oil, vanilla extract and water, process until fully mixed and starts to clump.
  3. Mix in the mini chocolate chips, you can pulse in or mix by hand.
  4. Line an 9 × 9 baking dish with plastic wrap that extends over the sides for easy grasping to remove later.  Spread mixture into the pan on top of plastic wrap and level with a spatula.
  5. Place another later of plastic wrap on top of the mix and roll with small rolling pin or glass jar to press down firmly.
  6. Refrigerate 30 minutes then remove and place on cutting board to slice. They keep best in the fridge for 1 week. Wrap individually and store in freezer for an easy snack.

 

 

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