Spicy Simmered Eggs with Kale


Spicy Simmered Eggs with Kale


Recipe type: Breakfast    Prep time:  20 mins

Total time:  20 mins        Serves: 4 servings


  • 2 tablespoons grapeseed oil
  • 2 garlic cloves, minced
  • 4 green onions, chopped
  • Small bunch of parsley, chopped
  • 2 bunches kale, tough stems removed, leaves roughly chopped but holding shape
  • 3/4 cup chicken broth
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • Zest and juice of ½ lemon
  • 4 eggs
  • Red pepper flakes, to taste


  • In a large frying pan over medium-high heat, heat the oil. Add the green onions and garlic and cook, stirring until fragrant.
  • Add half the kale and all of the parsley and saute, stirring frequently until it begins to wilt. Stir in the remaining kale and repeat.
  • Add the broth, the ½ teaspoon of salt and the ¼ teaspoon of black pepper. Stir in the lemon zest and juice. Simmer, stirring occasionally, until the kale softens, about 5 minutes.
  • Create a pocket for each egg in the kale. Crack 1 egg into each pocket. Reduce the heat to medium-low and season the eggs to your liking. Cover the pan and let the eggs cook until almost opaque, about 4 minutes. Turn off the heat and let the eggs rest, covered, until done to your taste. Sprinkle with red pepper flakes and serve immediately.

Thai Beef avec Basil

Lately I have been getting into ethnic cuisines – thai, indian, japanese, etc.. There is so much fun to be had when going outside of the generic American recipes. I love the international aisle in all grocery stores. I’m not one to favor basil (other than with caprese salad), however a recipe from Bon Appétit really stood out to me. The other night I made a thai beef with basil recipe and it couldn’t have turned out better! I also finally got the presentation right. I am constantly whipping random meals but while they taste delicious, they don’t turn out very pretty. To create the carrot slaw I used a vegetable peeler over the entire carrot, rather than taking the time to julienne the carrot with a knife (I also don’t own a julienne peeler yet). This recipe is great when you have ground beef on hand that you need to use before it goes bad. Initially before delving into international recipes, I was under the assumption that they required so many random sauces and spices to create such different and distinct flavors. It turns out, they are nearly easier to whip up than a french recipe! When making the rice, use coconut milk. This recipe is super quick, satisfying, and on the healthier side – enjoy!


  • 2 tablespoons vegetable oil, divided
  • 6 garlic cloves, thinly sliced
  • 2 red chiles, thinly sliced, seeded for less heat if desired, divided
  • 1 pound ground beef
  • Kosher salt and freshly ground black pepper
  • ½ cup low-sodium chicken broth
  • 3 cups fresh basil leaves, divided
  • 2 medium carrots, julienned or coarsely grated
  • 2 scallions, thinly sliced
  • 4 tablespoons fresh lime juice, divided
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 1 teaspoon sugar
  • Steamed rice and lime wedges (for serving)


  1. Heat 1 Tbsp. oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.
    2. Toss carrots, scallions, 1 Tbsp. lime juice, and remaining chile, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl.
    3. Mix soy sauce, fish sauce, sugar, and remaining 3 Tbsp. lime juice in another small bowl until sugar dissolves.
    4. Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.

Straw-Nana Smoothie

Smoothies are a great way to start the day when you aren’t very hungry in the morning, and also serve as a great mid-day snack. They’re better than juicing because you get to digest the fiber of the fruits and vegetables added, which means they tend to be more filling! Simply place all of the ingredients below in a blender and blend until smooth. If you like your smoothie a little thicker then add less almond milk. Adding spinach is a great way to increase hidden nutrients because you can’t even taste it when blended with everything else. The following serving is for one.


  • 1/2 cup vanilla unsweetened almond milk
  • 1 frozen banana
  • 6 strawberries
  • Handful of ice
  • 1 tbsp almond butter
  • 1 tbsp cacao powder
  • 2 tbsp vanilla greek yogurt
  • 2 tbsp quick oats


My name is Blair, and I am a recent graduate from The George Washington University. While I majored in economics and business, I have a passion for hosting and all things food and drinks! I love to re-create recipes, as well as try out my own. When it comes to cocktails, I love to experiment on my own and rarely reference any recipes. I will be posting recipes as well as reviews of farmers markets that excite me!