5-MINS AVOCADO TOAST

Hi guys! So your favourite girl is back (assuming I am lol). So one or two people asked me for more breakfast ideas and i came across this avocado toast in which I'm well pleased and decided to share it with you all. So much so that i woke up early to prep it. My insides are churning for me to share it! 



                            INGREDIENTS 

1. Bread ( i made use of whole wheat for this illustration)
2. Avocado (2 pcs)
3. Tomatoes (1 and half)
4. Olive oil (optional)
5. Boiled eggs (2)
6. Crushed chili flakes 
7. Black pepper
8. Salt (to taste)

                           PREPARATION

• Lay out all your ingredients so as to have a visual and know how to go about the preparations.That way, you know how to measure and commence.

• Crush the tomatoes (i made use of a tiny little mortar and pestle; rather cute). Now, this is optional but i chose to include it for the juiciness and also for colour!

• Set aside the tomatoes and crush the avocados subtly so it still has tiny lumps for crunchiness. 

• Mix the crushed tomatoes and avocados together, pour in the crushed chili (depends on how much of spice you want) add a pinch of salt and include a little of olive oil (also optional). 

• After thoroughly mixing together, set aside and grab your bread out to toast.

• Toast bread to your taste ( either slightly or brown). I just love anything crunchy lol. Lay your avocado spread on the toast.

• Slice your boiled eggs and lay on the spread, sprinkle a bit of black pepper on it and voila! Breakfast is ready. 

P. S- I had mine with a side of salad, seasoned with oil. And before you ask, this is just an illustration, i had two slices alongside a cup of honey ginger tea. This meal also serves vegans (tweaked to their specifics) and also those on a diet.

Enjoy your breakfast and say a little prayer for me in the process (or after), it doesn't matter when lol. Have a fabulous day!!

OVEN BAKED BEAN PUDDING

Hi guys!!!!
So, today's post was inspired by my overly intuitive mind; I guess my knack for all things polish and perfect lol. This meal is basically moi-moi that travelled abroad lmao. It is a steamed bean pudding which is a mixture of protein rich ingredients. It is a common staple in Nigeria! 
Without further ado, let's get right into the prep. Firstly, we've to get our ingredients laid out as per usual so as to have a mental breakdown of what we're working with; that way, we do not forget anything and we can also see if we miss anything.

                     INGREDIENTS 

1. Beans
2. Vegetable oil
3. Palm oil (optional)
4. Scotch bonnet
5. Bell pepper
6. Onions
7. Seasoning (incl. of salt)
8. Eggs (boiled; optional)
9. Shrimps (raw)
10. Garlic & ginger ( i made use of the grounded one)

             

                     PREPARATIONS 

• Measure desired amount of beans into a wide bowl (wide enough as we'll use it to peel and wash the beans)

• Get your scotch bonnets, bell peppers and onions out too. 

• Press on one or two to be sure it is ready to be peeled. Then peel accordingly and rinse thoroughly until the skin is off the body. You could peel in batches to make it easier.
• I added shrimps and boiled eggs into mine. Should in case you want more, you could also customize yours to your taste. ( maybe use shredded turkey, chicken et al)

• Get your oil ready to pour in ( I mixed a bit of palm oil and vegetable oil)

• Pour in your oil and other spices ( maggi and salt like i used. Just in case you want to add other spices, make sure it does not overpower the beans in itself)

• Mix together and set aside.
• Get your pan out alongside your cooking spray

• Spray your pan all round; this is to prevent the pudding from sticking.
• Preheat the oven at 160 degrees F (depending on if the oven is fan assisted) or 180 if not.

• Pour in your beans batter and gently put in your cut out eggs, and the shrimps.

• Carefully place the pan in the oven and turn up the heat to 250 degrees F. 
• Set the timer to 35 mins and control accordingly.

And voila! The oven baked bean pudding ( a.k.a moi moi) is ready! 

P. S- I had mine with a side of jollof rice but i was too hungry to show the sliced out portion. 

Need suggestions on ideas of what you can have it with or want to suggest? Leave it in the comment section. 

SIMPLE HEALTHY SANDWICH

So, today's post is a simple easy to make 5-minutes max prep time sandwich. This is amazing as you can have the ingredients ready a night before and just get them together on your way out of the door to work, school, the gym (if you're the one that munches before lifting those weights), to an outing et al. 

                        INGREDIENTS 

1. Bread (in this illustration, i made use of wheat bread)
2. Lettuce
3. Tomatoes
4. A slice of cheese
5. Chicken bologna
6. Two (2) tbspn of vegetable oil 

• I had a side of lightly pan-fried sausages!

                         PREPARATION

• Make sure your ingredients are laid out. As usual, you want to have a mental breakdown of everything so as to know what you're working with.
• Rinse out your desired amount of lettuce , slice your tomatoes thinly, get your cheese strip out also.

• Get your pan on the stove; medium heat. When hot, put the tbspns of oil into the pan

• When heated, gently place your chicken bologna into the pan ( i included my sausages too)

• Sautee for at least a minute and keep turning sides until desired result is achieved ( i like mine a bit crunchy). 
• When done, set pan aside and get on your way to sandwichville lol
• Place a slice of bread on a plate, put a cheese strip onto it first and a bologna ( I did this as i like the way the cheese slightly melts a bit due to the warmth of the bologna)

• Then put your desired amount of lettuce ( you can stack simultaneously if you like), then add in your tomatoes (also as much as you desire)

• Add the second piece of the bologna on the pile

• Lastly place the other bread slice on the stack and voila, your journey to sandwichville is ready!!!

Enjoy as you like or if you're like the enjoyment minister (I), you can as well have this with a side of fruits. I had blueberries, strawberries and grapes. And of course, with a cup of tea!

EGG VEGGIES MUFFINS

This is my very first post and I'm super excited.
I came across this invention lol and i haven't stopped grinning from ear to ear. why?simply because it is;

• One of my favourite go-to and a great source of protein
• It is literally fast to make (plus i would love to love the fact that it is healthy and the calories are not much) 

Here is the end result of this amazing breakfast and tell me you don't just love it. I'm in awe of my meal and yes, i didn't invent it. It has been in existence since 2015 but no one else has to know! *winks*

                  INGREDIENTS 

1. Eggs
2. Baby spinach
3. Onions
4. Olive oil ( optional; you could use regular vegetable oil)
5. Your option of spices
6. Bell peppers
7. Scotch bonnets 
8. Salt 

P.S- I didn't state the amount as the ingredients would vary considering the volume you intend to make. I made use of the muffin pan with 6 muffin slots, there's also a 12-pc and this post is just to give an idea of making process.

          PROCESS (STEP BY STEP)

• Bring out your ingredients, that way you've a mental image of what you're working with.

• Dice your bell peppers, scotch bonnets and onions
• Chop your baby spinach (equal to the amount of peppers and onions, we don't want it to overpower the eggs now do we?) 

Set aside these ingredients...

• Break desired amounts of eggs ( I made use of 6 eggs in this illustration) into a bowl big enough as we would mix veggies into them later).
• Add in your spices ( I made use of maggi and salt)
• Whisk together so there is no lumps whatsoever in it)

Also set aside these bowl...

• Place your frying pan on the stove (make sure it is on medium heat)
• Put in your desired amount of olive or regular vegetable oil ( I made use of the regular vegetable oil i used to fry plantains a night before. It gave the egg muffins an extra taste)
• When hot, pour in your peppers, onions and spinach
• Sauté for about 5-7 mins until you see changes in the texture (you could decide if you want your veggies crunchy or super soft)

• Pour the vegetables into the eggs and whisk well (make sure to whisk so it doesn't get lumpy and the eggs don't separate from the ingredients poured in).

My favourite part of it all lol. 

• Get your muffin pan and cooking spray

• Preheat the oven to 350 degrees F
• Grease the muffin pan with the spray ( reason being so it doesn't get sticky underneath and is easy to remove when done baking)

• Pour into the pan, your mixed eggs and veggies

• Bake for about 10-12 mins or until the tops are firm to touch (you can check by inserting a toothpick in the middle. If done, it comes out clean without liquid)
• Let cool in the pan for a few minutes before taking out of the pan.

• Serve immediately with your choice of sides; fruits are my go-to. And i enjoy with a cup of coffee or tea depending on how I'm feeling at the moment.

NOTE- You could refrigerate the rest ( if not all consumed at once) for at least 2-3 days. You may see extra liquid at the bottom of the storage container but that is totally normal. If it does bother you, you could blot the muffin with a kitchen towel before you warm them up in the microwave. 

                        ENJOY AND SAY A LITTLE PRAYER FOR ME!!!!