Hi from Baltimore! I feel like I spend more time on the road lately that I do in Chicago, but I wouldn’t want it to be any other way. Traveling for soccer, traveling to see family, and traveling to see Patrick I end up on the road a lot. A few things I have learned the past few weeks is that when you eat out, even if it’s something you would make at home, odds are it has 1.5x the amount of calories. The oils and sauces many things are cooked in at restaurants tend to add on a lot of calories ! This morning I opted for a smoothie bowl because I could 100% control all the ingredients ❤️. Açaí bowl with almond milk, topped with fruit, coconut, and chia ❤️ Happy Tuesday everyone! #eboydsfoodtakesbaltimore#eboydsfood
Trying to cut down on meat? Check my new recipe! Ingredients: · 250g pasta of your choosing (I use tagliatelle) · One aubergine · One carrot · One onion · 4 garlic cloves · A few mushrooms · 4 tbsp of vegetable oil · Around 200ml passata · A pinch of dried oregano · A splash of balsamic vinegar · A Handful of basil leaves · A handful of parsley · Salt and pepper · A good helping of Parmesan to finish 1. Start by roughly chopping all of the vegetables. It doesn't matter their size as we'll be blitzing them later. But try to keep it as equal as possible so everything cooks evenly. 2. Heat a good helping of oil in a frying pan and add the onions once the oil is nicely coating the pan. Then fry off the onions on a low heat until they begin to soften. 3. Add the carrot and the aubergine and cook until the aubergine begins to break down. (You'll probably need to add some more oil here because these purple babies will suck a lot up). 4. Add the garlic and mushrooms and continue to cook on a low heat until all veg is nicely softened. 5. Once all cooked, add your vegetables to a food processor and blend until it is mostly smooth. You’ll have some chunks going whatever, so make it as fine as you would personally like. 6. At this point I usually get a pot of salted water on the boil. Add your pasta to the water once its boiling and time for as long as it needs cooking. 7. Whilst your pasta is cooking, add the vegetable mixture back your frying pan and cook for a minute or two longer. 8. Now add your passata and simmer for a while until you have a nice reduced sauce. (You might need to add some water through this cooking time to loosen the sauce depending on its thickness). 9. Sprinkle in some dried oregano, a splash of balsamic vinegar and a good helping of salt and pepper. Finely chop the basil and mix this into the sauce as well. 10. Once the pasta is cooked, add a little of the starchy water to your pasta sauce to make it a nice loose consistency.
Look at that PB drizzle 🤯 Yes, you can find tasty smoothie bowls in NYC, but this creation from @soulbowlny is top level! Lunch today was spent with lovely ladies & this deliciousness. I created my own with an açaí & @drinkorgain protein base, and topped it with buckwheat groats, cacao nibs, strawberries, blackberries, and a peanut butter drizzle 🥜🤤 This thing was both refreshing and decadent at the same time. The coolness of the açaí paired with the thick peanut butter and crunchy elements was everything I could’ve asked for 🤭
Have you had a dinner like this before? 😍 All-you-can-eat Maine Lobster $49 every Wednesday. Tomorrow with @djdaz305 on the turntables . Thanks to @priscillarealestateagent for a great photo! . Reserve your table by calling 305.749.2110 or online Kitchen305Miami.com