i currently could work up a sweat while bowling. that’s how out of shape i am. or feel. i get winded just from breathing alone.
what amazes me most is that i have consistently worked out five days a week for the last few years or so (before that my version of working out was any sort of movement that my finger made on the remote) and when i recently stopped working out for three weeks due to feeling like a bag of poo, it’s like i reverted to my former coach potato self.
WHYyyyyyyyy is this a thing.
well it really shouldn’t be, if it is a thing. and it’s a thing with me. which is also sort of expected. i just look at cottage cheese and it’s like,’ let’s be best friends, and can we chill on your thighs… k thanks bye’.
but since i am no longer living on a diet staple of premium crackers, chicken broth & some ‘canada dry’, i am back in the kitchen, ready to taste something other than a cardboard box and meat flavored water.
and i started with one of my favorite comfort foods, egg casserole.
usually i shy away from making anything with the word ‘casserole’ because i instantly think of heavy cream and mayonnaise being key ingredients. which don’t get me wrong, i love me some mayo and extra heavy cream, however, this doesn’t work for me on a day to day basis. i need to reserve those special meals with those scale tilting ingredients, for well, special events. or days where i just don’t give a flying rats arse.
also: what’s your favorite comfort food meal? especially in the spring! i’d love to try and recreate a healthier version 🙂 one of my favorite kitchen challenges (that doesn’t always work, but when it does, it good).
You may pre bake your spaghetti squash ahead of time, if you’d like. I did two days before because, well, I got sidetracked. But then this made putting this meal together super last minute and under 10 minutes. Total win. If you have never baked spaghetti squash check out this recipe with a little insight on how to do it.
The great thing about a casserole is that you can literally throw whatever you want inside it. So if you don’t have the ingredients I list below on hand, feel free to improvise. Though I highly recommend ham as your meat ingredient because I mean… ham and eggs. need i say more?
I use whole milk instead of heavy cream. This really helps in terms of calorie and fat content. And you don’t want to slim down too much in fat (like non fat milk) because you want this to be moist and fluffy!
I use 1/2 tbsp of butter, so barely any. You may use oil as a substitute, though I don’t think butter is bad for you. And 1/2 tbsp for this ENTIRE casserole is pretty much nothing.
ALSO THIS DISH NEEDS TO SET OVERNIGHT. Just like the classic! This will help flavor and develop that fluffy texture that you WANT. You honestly will have hardly any idea spaghetti squash was used in this.
This looks so yummm! I really suck at eating breakfast, especially on days I don’t go to the gym, so I need to sort my shit out. Maybe making something ahead and then eating would be good! Lately it’s been brown rice with a fried egg on top, which is actually quite yum, it just looks super rat shit. I’ve never heard of egg casserole before! Haha. Mayo and cream sounds like an… interesting combo. (I bet it’s so yum though!)
The go to staple comfort food round here is Richard’s sister’s chicken pot pie recipe – although it has enough cream in it to make me poo my pants immediately, he LOVES it, so I tend to make it for him on nights that i’m not going to be home, which is a win win sitch.
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