The Incredible, Edible (Omega-3) Egg!

I hate breakfast.  Hate it.  Waffles and pancakes, no thanks.  French toast, who cares?  Omelettes, fine.  I am probably eating such a late breakfast because I hate it so much.  But here's the problem: I totally need breakfast.  If I don't get fed in a timely manner, I morph into crazy cranky person or catatonic lady.  No good.

However, as I type this, I am scarfing down my new favorite breakfast (yeah yeah, breakfast at 2pm.  Don't give me that look.  Like I said, I hate breakfast.)  Anyways, welcome to sauteed kale and fried eggs!  Mmmm.  I keep telling myself that I should upload more photos of my meals, but I ate this one too quickly.  Sorry.

I love this meal because 1) it's healthy and anti-inflammatory and 2) quick.

Ingredients:

olive oil

1-2 minced garlic cloves

2 eggs (preferably omega-3 rich and organic)

a large handful of kale

red pepper flakes

salt and black pepper

Heat a tablespoon of olive oil in a pan.  Then add the minced garlic and saute for about a minute.  Add kale (just washed is best because the moisture from the rinsing will help with steaming) and saute until the kale becomes slightly wilted and maintains a deep green color.  I like my kale hearty so I don't saute for more than 5 minutes.  Add a dash of red pepper flakes for a kick.  Transfer kale and garlic to a plate.  Then crack two eggs into your hot pan and fry as desired.  Place cooked eggs atop your lovely bed of kale, sprinkle with S&P, and add a dash of soy sauce.  YUM.

Maybe my hatred of breakfast will transform into a like, or at least apathy?  When I'm in a real bind for time, or just a zombie after work, I'll add brown rice to this dish for an easy dinner.  Sometimes I substitute the garlic with slivers of onion or ginger as well.  

Behold...the Truffle!

I am stuck in the house.  Too poor to do anything fun and very bored.  So, what to do?  Make truffles, of course!  

I found a fantastic vegan truffle recipe which uses cashew cream in place of traditional heavy cream.  My roommate has a Vita Mixer so the cashews were no match, and in seconds I had cashew cream!  I doctored the recipe a bit by adding a tablespoon of coffee.  When the mixture was chilled, I used a melon baller to get equally sized chunks, rolled them by hand, and coated them in toasted coconut, cocoa powder, and regular coconut flakes.  The coconut flakes are admittedly sweetened, but I often don't eat my own desserts anyway.  You could easily make this entirely-sugar free by using unsweetened flakes.

I did save two truffles for myself and plan to indulge later tonight.  A little sweetened coconut won't hurt, I suppose.

Aren't they cute?!

Ominous News

I usually check out the New York Times' "Health" section for healthful (and often anti-inflammatory) recipes.   What I found today was disturbing.  Before I could even check out a recipe, I was distracted by another link.  Check out this alarming article on curtailing Avastin's use.

I know this article mainly pertains to Medicare, but I can't help worrying.  What may this mean for me and my insurance coverage at some point in the future?  

Avastin has been the only treatment that has worked for me.  Granted, my doctors and I have not found anything close to a cure for whatever this Multi Focal Choroiditis may be...however, the Avastin has often staved off blindness in a pinch for me.  To complicate matters, at my last appointment, I was told that my insurance was not pleased with my latest Lucentis injection and threatened to pull my coverage on that one.   The NYTimes article hinted that doctors would then be encouraged to switch to Lucentis, which I definitely can not afford at face value.  If I now am in danger of losing Avastin, this could be very bad, no good news...