So, as you know, I’m trying to cook in a more “sustainable” fashion, so after I made BBQ mushroom pizza yesterday, I had a fair amount of leftovers, including sliced onions, grated Gouda cheese, and sliced mushrooms. We also had steamed broccoli, 1/2 an orange bell pepper, and a few grape tomatoes in the fridge. I decided to put everything together in a tasty, protein-filled snack by combining everything with eggs (so it’s a snack that’s also good for breakfast on the run). The recipe below is based on what we had on the fridge, but feel free to improvise/substitute — use whatever you have or prefer

First, preheat the oven to 350. Then prep all the vegetables, if they aren’t already sliced. (I slightly sauteed the mushrooms because I prefer them more cooked, but that’s my personal preference.) And if you don’t have, or don’t like, some of the ingredients listed above, use more of the ones you like. I also found some prosciutto in the fridge so I added that to a few of the cups.

Then beat the eggs in a small bowl and add salt and pepper. Spray a 6-muffin cooking tin with cooking oil and put your desired fillings in each muffin cup.

Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. Sprinkle with a little extra cheese.

This weekend I wanted to be mindful of using up what we had in the pantry or freezer and of the type of ingredients I chose. On Friday, I noticed we had a bag of frozen pizza dough and decided to defrost it to make one of my favorite pizzas–barbecue chicken pizza. However, I wanted to find a more environmentally friendly recipe, and we also had mushrooms in the fridge, so I found this recipe from Bon Appetit. I did have to go and buy smoked Gouda cheese and fresh mozzarella but other than that, we had all the other ingredients. Plus I made sure to use up the leftover ingredients in some delicious Egg Cups — post to come!

Here’s what you’ll need for the pizza:

The first step is to preheat the oven to 475 degrees (or the temperature at which the pizza dough label recommends). Then drizzle the mushrooms with the olive oil in a large bowl and toss.

Next, spray a 12-inch cast iron skillet or griddle pan, including the sides, with the cooking spray. Work the pizza dough into a flat disk and then stretch and press it so it fits the pan, with a little edge around the rim.

Bake the crust for approximately 5 minutes. The crust should be starting to set but not brown at all. Remove from the oven and spread the barbecue sauce over the entire surface. Top with the three cheeses, followed by the onions and then the mushrooms. It’s important to put the mushrooms on top of the onions, otherwise, the onions may get too brown. Also, try to use all of the mushrooms–it will look like a lot but they really cook down. Finish with salt and pepper.

Return the cast iron pan and pizza to the oven and cook until the crust is golden brown underneath, the cheese is melted and the mushrooms are golden brown–16 to 20 minutes or so.

If you have a broiler, broil the pizza for approximately 2 minutes (our broiler doesn’t work, so we skipped this step and it turned out fine)

Delicious, healthy and pretty sustainable.

Happy Lunar New Year! What better way to celebrate the year of the rabbit than with dessert? So I decided to make a Chinese New Year’s treat: Coconut Sticky Cakes with this recipe from Christine’s Recipes.

Ingredients are as follows:

Cut into squares, dust with powdered sugar and you have a simple and delicious treat!