Good Eats: Pesto Baked Eggs & a Super Smoothie

This weekend, Kaya and I were left to our own devices while Matthew ventured off to New Orleans with friends. Naturally, we stayed up watching renditions of various fairy tales on Netflix and sipped on a LOT of chocolate milk. We’re wild, I tell you! We were also snowed in and going a bit mad.

For breakfast on Saturday, Little Bean and I both had a hankering for eggs. We opted for the doctored-up kind that were inspired by the meager contents of our refrigerator. To balance our meal, we made a green super smoothie that was packed with all the good stuff, and perfect for a series of smoothie mustache contests. Things got a little weird, but we rolled with it.

Ingredients for Pesto Baked Eggs

  • 4 teaspoons pesto (jarred or fresh)
  • 4 large eggs
  • 2 teaspoons minced garlic
  • 4 teaspoons heavy whipping cream
  • salt and pepper to taste
  • cheddar cheese for topping


Preheat oven to 425 degrees.  Lightly grease two ramekins.

Divide ingredients into each ramekin, in order.  Place into oven, on middle rack, and bake for 12-15 minutes.  Devour!


Ingredients for Super Smoothie

  • 1 1/2 cups baby spinach
  • 1/4 cup water or juice
  • 2 bananas, peeled
  • 10 strawberries, whole with greens
  • 1 apple, quartered
  • 1 tablespoon chia seeds
  • 1 cup ice


First, blend spinach and water.  Next, add each ingredient, making sure that it is well blended before adding the next.  Add additional ice for thicker consistency. Pour into cup and sip.  Smoothie mustaches will ensue.


Good Drinks No. 1: Almond Milk Done Right

Too often in today’s western world, we think little about where our products come from and more about their convenience. However, I am under the impression that things are turning around for the better, at a grassroots level. More people care about the production of their food and have gotten away from processed junk, while a value for artisan products has gained momentum.

No longer do I think of things in terms of the ease in which I can accomplish them, but rather of the quality I am capable of achieving. Can this be applied to something as simple as almond milk, you ask? Why yes, I believe it can. Pouring processed almond milk from a cardboard container is much less satisfying than soaking, blending, straining, and sipping your own homemade brew.

I am thoroughly convinced that those who are on the fence about almond milk, will be swayed in its favor after they enjoy what they’ve made on their own. There’s something incredibly rewarding about doing it yourself. Plus, your kid will think you’ve hung the moon.


I go to our local store and purchase organic, raw almonds from the bulk bins.  I think a pound costs me somewhere around $6.  This will last me for about 2 weeks.  Pretty economically efficient, if you ask me.

Adapted from a recipe on


  • 2 cups of almonds
  • 5 cups of water


Soak two cups of almonds in cool water for 6-8 hours.  (You can soak for longer, just store in the refrigerator.)


Strain water and peel off skins.  This is easy, but monotonous.  Best done while watching Downton Abbey, or discussing future plans with your dashing beau.  Strain and rinse.


Add peeled almonds to the blender, along with 5 cups of cold water.


Blend well.  Strain through a sieve, nutmilk bag, or cheese cloth.


Retain almond meal to be used as a nice addition to your oatmeal, smoothies, or porridge.


Store almond milk in a glass jar that you diverted from a landfill.


Enjoy your almond milk with a cup of joe, in a bowl of cereal, or as an item all its own.  *Store in refrigerator for up to 5 days.