Last week it seemed that spring was on the horizon, the sun was warming up and the birds where chirping and then Stella happened. She was a vicious woman and she brought with her snow, endless cold, wet snow. This was no ordinary snow, it wasn't fluffy and sweet but instead came down with a vengeance, obliterating any thought of spring. As the white stuff fell from the sky in droves, inch after inch until 30 had been accumulated I figured what else can I do but make some food.

As a food blogger you probably think that I am prepared for situations like this, a full pantry of grains and legumes, veggies loaded into the crisper and spices stored in every space but the truth is, I was not prepared for this storm. I tend to grocery shop once a week, buying fresh produce for smoothies and focusing on ingredients for one amazing meal for the week. I often eat this 2 or 3 times that week and then eat something simpler the other days. This week I did not make it to the grocery store so I had to scavenge for something great to eat.

That is how this delicious bowl was created, from scavenged refrigerator ingredients, basically the last of everything. The last of the quinoa, the last of the olive oil, the last of the chili sauce, the dish should really be called the last chance bowl since it was made with so many last bits of things. However, often times, this causes you to be creative and really think about how you are going to combine the ingredients on hand into something that really stands out.

In order to do this, I stuck with a Thai flavor pallet even though I was not necessarily using Thai ingredients. Sauteed asparagus and garlic became the focus as well as a hard boiled egg, apple cider vinegar marinated cabbage, a cucumber and of course the sauce! What dish would be complete without an amazing sauce, the fresh ginger, lime juice, soy, and Thai chili created an amazing blend of flavors that highlighted the fresh veggies and the heartiness of the quinoa. I hope that you enjoy!

Ginger Chili Lime Asparagus and Egg Quinoa Bowl

Makes 2 servings

1 cup dried Quinoa

2 cups Water

2 tbs Olive Oil

5 cloves Garlic, chopped

1 lb Asparagus, ends removed and cut in half

2 cups Cabbage, sliced

2 tbs Apple Cider Vinegar in 1 cup of Water

Pink Himalayan Sea Salt

I small Cucumber, sliced

1 tbs Sesame Seeds, toasted

2 Eggs, hard or soft boiled

Ginger Chili Lime Sauce

2 in fresh Ginger, peeled and grated

1 tbs Thai Chili Sauce

1/2 Lime, juiced

1 tsp Sesame Oil

1 tsp Olive Oil

1 tbs Soy Sauce

1/4 cup Water

Optional Garnish: Lime Wedges, Scallions, Peanuts

In a medium sauce pot, add 1 cup of quinoa, 2 cups of water and a sprinkle of sea salt, bringing to a boil before covering and reducing to a simmer for 20 minutes or until the water is absorbed.

Meanwhile, in a small pot add the cabbage, apple cider vinegar and water as well as a bit of salt and bring to a boil. Reduce heat and let simmer for 20 minutes as well or until softened and slightly tangy.

As the quinoa and cabbage cook, add 2 tbs of olive oil to a saute pan heating over medium high heat. Add the garlic, sauteing for 1 minute until fragrant and then adding the asparagus and a sprinkle of sea salt. Toss and cook until the asparagus is warmed, slightly browned yet still snappy.

Combine all of the sauce ingredients in a small bowl and whisk them together, adding more water for a thinner sauce and less for a thicker sauce.

Divide the quinoa into 2 bowls, top with the garlic and asparagus, cabbage, sliced cucumber, and hard boiled egg. Sprinkle with the toasted sesame seeds and top with the sauce. Garnish with scallions, peanuts and a squeeze of lime juice if desired. Enjoy and healthy eating!

I just happened to be perusing my website last week and was taking note of areas that needed improvement when I learned that a friend would be in town for the weekend, creating the perfect opportunity to add a new breakfast item to the blog.

My breakfast options are slightly lacking for I find that breakfast is one of those meals that I hardly pay any mind to. My usual breakfast consists of a smoothie of some sort and I honestly don't feel that throwing a couple of things into a blender warrants a written recipe especially since I usually just go by what I have in the house, really no rhyme or reason - a little of this, a little of that, some ice and a whirl then boom drink it up. If you are curious about my breakfast choices than please follow me on Instagram at alkalinelivingkitchen, where I do post images of smoothies, breakfast bowls, and oats every so often.

Recently, I have seen a lot of recipes online boasting pancakes, spelt waffles, and porridge bowls which are all delicious and for the life of me I cannot figure out how we have regulated these foods to morning meals only. I feel the same about greens, why are they only allowed in the evening? I personally love to eat greens for breakfast because I find that they pair excellently with the rich decadence of egg yolks and can easily be used to add extra vitamins and minerals to this super important meal.

When I do have a guest, I love to create something a bit more complex and this weekend was no exception, the smokey sweet potato hash, cider braised greens and baked eggs provided the perfect opportunity to linger over breakfast in the sun room, soaking in the pleasant atmosphere, enjoying engaging conversation and witty banter all while partaking in a deliciously healthy meal. I hope that you also enjoy it!

Smokey Sweet Potato Hash with Cider Braised Greens and Baked Eggs

Serves 2

4 tbs Olive Oil

1 Onion, chopped

4 cloves Garlic, chopped

3 Sweet Potatoes, diced

1 tsp Smoked Paprika

1 tsp Cumin

4 Eggs

3 cups Greens, stems removed (I used mustard greens but any will do)

1/4 cup Apple Cider

Pink Himalayan Sea Salt to taste

Heat a medium sized saute pan over medium high heat, add the sweet potato and a 1/8 cup of water, cover and allow the potatoes to steam until almost cooked through. Uncover and let the water burn off before adding 2 tbs of olive oil, half of the onion, 1 garlic clove and the poblano pepper to the pan. Cook until softened and then add the smoked paprika, cumin and salt to taste. Make 4 small holes in the potato, cracking the eggs into them and covering with a lid to cook until the whites are set.

Meanwhile, in another saute pan, add the remaining 2 tbs of olive oil and heat over medium high heat. Once hot add the rest of the onion and garlic, stirring until softened. Add the apple cider vinegar and bring to a boil, adding the greens and covering to wilt.

Divide the greens between 2 plates and top with the potatoes and eggs. Serve with hot sauce if desired. Enjoy and healthy eating!