Chef Time #5: Four Smoothie Bowl Recipes

Chef Time #5: Four Smoothie Bowl Recipes

In this Chef Time post, I tell you about four different smoothie bowl recipes I made. Recently, I’ve been inspired by all of the smoothie bowls I’ve been seeing online and in restaurants. I love how healthy they are (obviously depending on what you put in them) and how pretty they can look depending on what toppings you use.

None of these recipes have exact measurements- you get to decide how much you want to put in! The Dragon Fruit has a pretty strong flavor, so it will cover up any veggies you try to sneak in 🙂

Here are the four recipes I created:

Recipe #1

This is my favorite smoothie bowl recipe- I think it had the best base in terms of taste and consistency. For the base, I used: 1 Dragon Fruit pouch, some almond milk, 1 Avocado and some mixed frozen berries. You can’t taste the Avocado, but it makes the bowl nice a creamy. For the toppings, I used: a spoonful of almond butter, chia seeds, fresh strawberries and granola.

Recipe #2

In this smoothie bowl, I mixed: 1 Dragon Fruit pouch, some almond milk, 2 frozen bananas, some frozen raspberries and some frozen mango chunks. The base came out too soupy, so if you use almond milk or something similar, make sure to watch for this. The toppings I used were granola and chia seeds.

Recipe #3

In this smoothie bowl recipe, I used: 1 Dragon Fruit pouch, 1 frozen banana, some riced cauliflower from Trader Joe’s, some frozen raspberries, some frozen mango chunks, and some almond milk. I promise that you can’t taste the cauliflower; I put it in to provide some additional nutrients. For the toppings, I used chia seeds, granola and almond butter- I love how the almond butter accidentally came out looking like a flower!

Recipe #4

In this recipe, the bowl ingredients are: 1 Dragon Fruit pouch, 1 frozen banana, some frozen mango chunks, some frozen raspberries, and 3 strawberry yogurts. The toppings are chia seeds and granola (I like Udi’s granola!). I used yogurt to give the bowl a creamier texture, I don’t like it when the base gets too soupy.

I hope that these recipes inspire you to make smoothie bowls at home. If you do make them, tag me in the pictures on Instagram @thecrosscountrymillennial- I would love to see them! Also, a great spot to look for the dry goods (granola and chia seeds) used in these recipes is Thrive Market – I’m obsessed with the prices. If you use this link, you’ll get 25% off your first order (this post is not sponsored, I just love Thrive Market). Bon appetite!

Chef Time #4: How to Make an Egg Sandwich

Chef Time #4: How to Make an Egg Sandwich

As I mentioned in my post about my experience at Egg Slut, I am on a mission to figure out how to make the best egg sandwich at home. After I went to Egg Slut, I figured out the missing ingredient- avocado!

Cook and Prep time: 10 minutes

What You’ll Need:

1 or 2 eggs

1 Tbsp. of garlic olive oil (I use the Trader Joe’s version)

1 or ½ an avocado

2 slices of Gouda cheese

1 English muffin or roll (I like the Euro Classic Hamburger rolls)

Single Egg Pan

I like to start by prepping the bread, so that way once the egg is cooked I can just put it on the sandwich and it’s ready to eat. Here are the steps:

  • Lay out both halves of the bread
  • Slice up the avocado and put it on both sides of the bread, so the sandwich is balanced.

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  • Put the two slices of Gouda on top of the avocado- this way they melt once you put the freshly cooked egg between them!

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Now that the rest of the sandwich is ready, then I start with the tasks related to cooking the egg(s). Here’s what I do:

  • Put a little bit (about 1 Tbsp.) of the garlic olive oil in the single egg pan- I like to put enough that I know the egg won’t stick to the pan, but not too much where it will spit back out at me while hot.

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  • Crack the egg into the pan- I like to cook it sunny side up

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  • Once the egg whites look cooked, then I like to flip it

When you think, the egg is done, take it off the stove and quickly get it onto the prepared sandwich. Once you put both halves together, it will melt the cheese.

I hope that you enjoy my super easy and healthy egg sandwich recipe! Comment below with any recipes that you’ve created and feel like sharing 🙂

 

 

Chef Time #2

Chef Time #2

As someone who’s trying very hard to learn to cook, I thought I would share two of my new favorite recipes.

 Tuna Fish and Noodles

I know this recipe seems a bit bland or unusual, but for me it tastes like home. It possible is my favorite dish that my mom makes.

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Ingredients
8 oz. wide or extra wide noodles
6.5 oz. tuna fish (you can use 2 small cans or 1 large can)
Cream of Mushroom soup

Steps
Preheat oven to 350 degrees.
Bring pot of water to boil; add noodles and stir.  Cook until done, drain & rinse with hot water.
Drain tuna and break chunks up.
Add ½-3/4 cup milk to soup.  (I usually put soup in 1 qt. pot over low heat and gradually stir in milk.)
Grease casserole dish with butter or margarine.
Layer noodles, tuna, soup (thin), & repeat, ending with soup.
Cook 1 hour.

*If you want to add peas or another veggie to the recipe, you definitely can!

 

 

Eggplant and Mozzerella

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Ingredients

Eggplant Recipes – use a rimmed cookie sheet for both
Eggplant Sorrento Style
2 medium to large eggplants (approx. 2 lbs. total), sliced about 1/4-inch thick
¼ c. extra virgin olive oil
½ tsp. salt
¼ tsp. freshly ground pepper
4 ripe tomatoes, sliced approx. ¼-inch thick
1 lb. mozzarella cheese, sliced thin
24 large basil leaves

Steps
Preheat oven to 375 degrees. Place eggplant slices on lightly oiled baking sheets. Brush both sides with olive oil (you can use olive oil spray instead).  Bake until softened, about 10 min.  Turn & bake until almost tender throughout, about 5 min. more.  Remove from oven.  Add salt & pepper (I don’t use this). Top with 1 slice of tomato, 1 slice of mozzarella and a basil leaf. Bake until cheese melts (5 min. or so).  Serve immediately.

 

If you have an easy recipe you want me to try, please share it! Enjoy!

Ktown Hidden Gems #1: All Angolo

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One of my favorite things about Koreatown is all the hidden gems that you can find if you just look for them. There are hidden restaurants, coffee shops, stores hidden in quarters or malls. One of these hidden gems is a restaurant called All ’ Angolo, located on 3rd Street and Kingsley. It is an amazing affordable Italian restaurant, and everything that I’ve tried there has been delicious. I’ve had the Quattro Formaggi pizza, Squid Ink Pasta, Lobster Ravioli, Fettuccine Alfredo with Chicken, Penne alla Boscaiola, Brushette Miste, and Tiramisu (pictured above). Each dish is classic, homemade, and affordable, which is an awesome deal for anyone looking for delectable food at an affordable price point ($11-$30). My favorite dish is the Lobster ravioli because the flavors in the sauce complement the ravioli so well, it just makes me smile while I eat.

Another thing that I love about All ’ Angolo is that they do carry out, and it tastes just as good as if you ordered the meal at the restaurant. I know all restaurants should be this way, but it’s not always the case. They also give you good bread with any meal- carry out or eating in. If you’re ever in LA or if you live here, then you definitely need to try All ’ Angolo in Koreatown for fresh Italian food!