Mealtime Monday – Seafood Time

Mussels, and lobster, and haddock, OH MY!

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I’m baaaaaaack, and I’ve been doing a lot of cooking with seafood this week!  MY FAVOURITE!  I know not everyone agrees, but I absolutely adore it, and it can be a little overwhelming to cook it, worrying about over cooking it, or not cooking it enough.  Well I say there is NO NEED to fear!  Be bold and try a new dish today!

IMG_1381WHITE WINE MUSSELS

1 lb mussels

2 tbsp olive oil

2 tbsp butter

1 small/medium onion

3 cloves garlic

1 cup white wine

parsley

Scrub the mussels in their shells and let them sit in a bowl of salt water (1 tbsp salt per quart).  Any mussels that don’t close after you’ve scrubbed them are dead, so discard them.  Leave the mussels in the water for 10 -15 minutes while you dice the garlic and onion into fine pieces.  Melt the butter a pot with olive oil and cook the onions and garlic until translucent on medium-low heat.  Add white wine, parsley and mussels, stir and cover for 8-10 minutes.  Discard any mussels that don’t open after cooking.  Serve with some kind of crusty bread to dip in the sauce!  DELICIOUS! Continue reading

Mealtime Monday – Eggs for DAYS

Green Eggs and Muffins

Eggs are the best thing ever.  I love making egg dishes, they’re always filling and healthy!  And easy as anything.  I swear, everyone’s going to think I’m the laziest person when I cook because everything I make is so easy!  I’ll try to start doing some more difficult dishes…maybe.

SUPER PROTEIN AVOCADO EGG SALADIMG_0026

-2 boiled eggs

-1 avocado

-a little mayo/miracle whip, to your liking

Chop the boiled eggs in a bowl, into small pieces.  Cut and pit the avocado, put all of the green goodness into the bowl with the eggs.  Mash it up as best you can, then add a little of your mayo/miracle whip.  It will help smooth the avocado out and give it a tangy zip of flavour.  Sometimes I eat this using a lettuce leaf as a “wrap”, but more often than not I eat it out of the bowl like a salad.  This stuff is so delicious, and REALLY healthy.  I love making this, it’s my go to lunch pretty much everyday.  And it’s vegetarian/can be vegan friendly! Continue reading