Fried eggs and baked apples - LIVE COOKING DEMO!

Hello, hello, hello, come on in. All right, I'm just gonna set it and forget it. I've messed it up before. Apologies for the mix up earlier. Hope everybody's doing well. We'll give it just a minute and hopefully you guys can hear me and see me well. Hope everybody's having a good Saturday evening. Just a moment, won't keep you long. I have plans, so I'm actually not hungry anymore, but I'm still gonna do this demo for you all just so you can see. Just trying to be a woman of my word if I can. I had scheduled this and honestly, you guys, I ate four boiled eggs and an apple, so I'm hungry earlier in the day. So I'll show you guys what I did. I'm still going to make a fried egg for you and I think I'll just make one. Mm-hmm. And a baked apple for just a moment. Thank you so much for coming in, whether you're watching live or you're watching the replay. I'm looking forward to tomorrow. I also have a grocery delivery that just arrived, so I'll go get that from the door and walk you guys through what I ordered and how it's helped me. If we have time, I'm really just using these videos to kind of share with you all what I do every day. Sometimes, to me, it kind of seems like, okay, this is common sense, everybody knows that, but we all start somewhere. And I had to be taught, so here I am hoping to teach you all. All right, let's go ahead and get started. I am Maggie, the Substitute Teacher, and here on my channel, I teach you all on my health and wellness journey how I'm down so far over 65 pounds with at least 35 more to go by substituting the foods that I used to love for the foods that love me back. Hopefully, you guys can hear and see me okay. I'm not gonna change any settings on you this time, but if someone would just drop in the chat if sound and video are okay, I'm just gonna keep going. I got an eyelash. Okay, so I'm gonna start with the baked apple and then we'll move on to the fried egg. I've done this before, but this takes a little bit of time to cook in the air fryer, so I'm gonna tell you what I'm doing and then I'm going to tell you why. So I just have one last apple that I was gonna eat for the day. I'm actually not even hungry anymore, but I'm still gonna show you guys a way to get a really scrumptious dessert out of a whole fruit. So I'm gonna start by washing it. And you all know that I'm an Airbnb hostess and I have to give credit for this recipe to Miss Crystal who shared it with me. All right, so we have a clean apple. I found my, I'm gonna ask if you guys know what this is. It looks like one thing, but it's actually two things. And I didn't even know. This is a vegetable peeler, yes, but it's also an apple corer, if that's the word. So I'm basically gonna take the sharp point here and I'm going to stick it into the apple and then I'm just gonna work my way around so that I can pull out the whole core of the apple. Check your, check your drawer, your kitchen drawer. You might have one too. I just been using it as a vegetable peeler all these years. So I went straight in, it's dripping on me, and I'm gonna go around. This works well on the smaller apples. I've tried it on larger apples that have a big core and sometimes you have to go out and come back in to get the whole core. All right, so you guys can see I went all the way around and if it works well, you see, I'm able to pull out the whole core of the apple. I didn't know that you guys, maybe everybody else knew that but the vegetable peeler that looks like this is actually an apple core. So you can see I've got a nice hole. I'm still gonna go and scrape the sides a little bit just to make sure I get all of the seeds because we're gonna stuff it with some yummy goodness. All right, hope everybody's doing well tonight. I'm just looking in just to make sure, sometimes if the core isn't all the way down the center, you can have a little bit left over. So I'm just going through and then I'm gonna go in through the bottom and just go around so I have a nice clear, now clear opening. All right, so we've got our apple core and we just get a paper towel. You can do so much with apples. My mom taught me to peel them. You can cut them up and boil them. You can make your own no sugar applesauce. I used to make, yes, absolutely. Prodigal, can you let me know if the sound and the visual is okay? Because I was told last time it was a little choppy and then I messed it up by changing the settings but I'm gonna keep going. Hopefully you guys can hear and see okay. All right, so we've got our apple core. Now what we're gonna do, I have a little ramekin here. This is the type of ramekin, you can get them anywhere but you use these when you have like butter for your crab or lobster or little pastry dishes. I'm basically gonna cook the apple inside here but I'm gonna put a little bit of water inside first. All right, I don't even know if it shows but you heard just a little bit of water just so it can steam up. We're gonna get the inside of our apple soft and mushy kind of like baked apples. I guess they're supposed to be. All right, so we've got our apple core here. I'm gonna set it off to the, I'm gonna put it in my ramekin just to hold the place for now. So what we put inside the core of the baked apple is butter, brown sugar, pecans and well, we can top with whipped cream or ice cream later but you guys know about my substitutes. I can't have Calgary so I'm gonna be substituting the goat's butter for the butter and I can't have nuts right now so I'm gonna omit the nuts but you could make this, you know, thank you so much, Prodigal, I appreciate that. You can make this, you know, for the kids, you can make a whole tray of them. I'm just gonna make one for you guys. All right, so I have some butter that I left out on the counter just so it could soften a little bit. So what I'm gonna do is I'm gonna take a nice, healthy pat of the goat's butter. You guys can see here, it's kind of a lot. All right, so I have this little tray that I'm going to be working on so I'm just gonna slide it in here and I can't have cinnamon so I've got a big old container of cinnamon. I'm gonna sprinkle this. I'm gonna make my filling kind of like a little paste, if you will. So you just do this to taste. If you don't like cinnamon, that's fine but I'm putting some cinnamon in here and then also for warmth, I'm going to use some nutmeg just from the seasoning rack behind me. You guys see it all the time. Again, this is optional but you want some kind of spice, you know, whatever you like on your, you know, fall fruit you can put on there. So right now we have some softened butter, some cinnamon and some nutmeg but we've gotta have the sweetener so I've got a great new substitution for you guys and we'll talk more about these while it's cooking. You probably have heard of Truvia. Truvia is a brand that I use. They make Stevia and other sweeteners. This one is a brown sugar blend. I actually bought it by mistake. I meant to get the one that's just the brown sugar substitute but I think this is either 50-50 or 75-25 with actual brown sugar, which I really should avoid and the brown sweetener but I just wanna show this to you guys because if you're trying to avoid sugar, which has so many inflammatory responses in people, there are so many options and I'll tell you guys some others that I found. So I'm just scooping in here. You guys can see it looks just like brown sugar and I'm just gonna put it in here with the butter and the cinnamon and nutmeg and I'm just gonna mix it together to kind of make a paste. Again, I left the butter out on the counter for a little bit just so it can soften. Because, but I clean my counters. That's one thing I do all the time before I cook. Clean first, cook and then clean again. So you guys see what I'm doing here. I've done this before with cold butter. You can just cut it into like little strips or cubes and stuff it down into the apple but I thought if I mix it together as much as I can, it would be all nice and ooey gooey. All right, so let's see what we have here. Brown sugar, I'm flipping it everywhere y'all. Brown sugar, cinnamon and nutmeg mixed in with the goat's butter. All right, so now what we're gonna do is we're gonna stuff it into the core of our apple here. So I'll use a spoon but I'm gonna have to kind of use my fingers. So I'm just gonna smear it on the top and then you guys can see what we have so far but I'm gonna shove it down in there. If you like nuts and you can have nuts like pecans or walnuts or whatever, I have to avoid them right now. I'm really trying to lose but you could also put some nuts into this mixture and stuff it on down there. So I've got some from the top. I think I'm gonna go in from the bottom. All right, let's do that. I'm just gonna get my hands all in there and stuff it in. So I'm just smearing this goodness on both sides of the apple core and I'm gonna use my knife and I'm just gonna press it in. This is an easy dessert that you guys can make. I'm gonna cook it in the air fryer. If you're doing a whole tray of them, you can do them in the oven, get a sheet pan, just put a little layer of water and then stuff it in. Set up your apples and have them to cook. All right, so hopefully you guys can see here, we've got our apple core and we've got the butter and brown sugar on both sides. Smashing it in. All right, so now what I'm going to do is I'm gonna put it in the ramekin just like this. There's a little, just a little layer of water in there so it can steam and I'm gonna go ahead and put this in the air fryer on my cake setting, which is 350. It only needs about 20 minutes. All right, clean up as we go. I usually line with foil but I'm a little bit pressed for time. All right, I've got some leftover. Y'all, that's really good. Oh, mm, all the spices and sugar and everything. Sugar and spice and everything nice, right? All right, let me wash my hands. Okay, clean up as we go. I feel kind of lame showing the fried egg but there was a reason for doing it so I'm gonna do it anyway. I have my small skillet. This is the same one that I use when I make my pancakes. I am on an egg fast today. We already talked about why. My weight kind of plateaus and then drops, plateaus and then drops. So anytime it hangs out for a while, I do eggs and apples for one day to kickstart my metabolism. All right, so the key for me for a perfect fried egg, you wanna start with the pan already hot so that when you crack the egg into it, it keeps its shape instead of runs because I have a stove that kind of tilts. All right, so again, we're gonna put some butter in the pan. Let me put my spices away. The goat's butter substitute has been a lifesaver for me. Yes, you can cook your eggs in oil. I'm not using a lot but butter just has that buttery flavor that browns and gives it more flavor. All right, so we're gonna let the butter melt down. I'm gonna put my ingredients away. I'm gonna get really soft, y'all and show you some other sweetener substitutes. Okay, let me check. I think my butter's melting. And again, I kind of hold my hand over the pan. I put the eggs away. I hadn't gotten one yet. But I kind of put my hand over the pan just to kind of feel some radiant heat. Of course, you don't touch it but that's how I know that my skillet is ready. So once it's hot, we're gonna crack the egg into the pan and because of the heat, it'll keep its shape. I'm not gonna crack the yolk. We're gonna go for, what is it, sunny side up? Washing my hands. Okay, and then on your fried egg, you can put whatever you want. I'm just gonna do a little bit of salt and light pepper. So you guys see what we have here because the pan was hot. It's basically staying in shape. All right, so we're gonna let that cook uncovered, low and slow. If I put a top over it, then it would kind of poach and steam on the inside but I just want it to cook from the bottom. All right, a couple more things to show you guys. So we were talking about sweeteners. Again, there's so many options. So when you hear me say I avoid sugar, that doesn't mean that I don't eat things that are not sweet. I have a pretty big sweet tooth. So getting off the artificial sugar was hard but I found so many other options. So in my baked apple, I've shown you guys the Truvia. You can get this online, Walmart, different places. This stuff is everywhere. We just kind of have to look for it because it doesn't jump out at us. Another brand that I've used, I want to share with you guys. Let me check my egg, it's popping. Perfect, Swerve. This brand of sweeteners is one of my absolute favorites. So I'll show you guys, there's three options here. Trying to hold them all at the same time. What am I doing? All right, so you can see here we have the granular, we have the brown, and we have the confectioner. So I'll show you one at a time. And you can get these at Amazon in a three pack. So granular is basically your table sugar substitution. So it looks like white crystals. I'll get it out and show you guys. You know, I like to move my food around in the pan. You see we're getting those nice crispy fried egg edges. And just moving it around the pan to make sure that it doesn't burn. So we'll let that keep going. So for your substitution for your table sugar, this is the granular one. As you guys can see, it looks like, and it pours just like sugar crystals. And I believe you use these, yeah, zero calories, all natural. It tastes, bakes, and measures like sugar, which means one for one substitution. So if you like sugar in your coffee, you can use this. If you're baking or making desserts that you want to be sweet without sugar, you can use this version. And again, zero calories. So this one has been great for me. Another one that, if you guys saw my video with the kids where we did the raspberry French toast, the confectioner's swerve, this is the one that's like a powdered sugar substitute. So I'll show you guys this one. All right, our egg is looking good. So the confectioner's sugar I use for baking, for dusting. When we did the raspberry French toast, this is a beautiful, different color on the plate. You guys can see it looks just like powdered sugar and it dusts just like powdered sugar. So when you have your yellow faux French toast and your red raspberries and the dusting of sugar and the brown syrup, the plate was beautiful. I just dove into it, I didn't take a picture. Sorry, y'all, I actually eat the food that I make. But swerve makes a confectioner's sugar. If you see my recipe for the brownie brittle, this is the sugar we use for that. You're gonna put it over a sifter to get any lumps out, mix it with some unsweetened cocoa powder and egg, mix it all up and then you're gonna spread it very thin on parchment paper and bake it and then it kind of cracks into the brownie brittle. So good, all right. Showing you our fried egg is still going, looking good. Just butter, salt and pepper. Maybe I should have done two of them. All right, so we looked at the table sugar substitute. We looked at the powder sugar substitute. I wanna give you guys another option for brown sugar. I use this one all the time. So this swerve, obviously it says brown. I haven't opened this one, but it looks just like this. But basically it's got that nice, dense, ooey gooey. It works just like brown sugar, zero calories. This one is good, obviously, for the baked apples. What else do I use the brown sugar for? When I make, I have a recipe substitution for if you like sweet potato fries, butternut squash, we talked about that. I will, just like we did with the apples, cinnamon, butter and brown sugar over cut up butternut squash in the air fryer. It gets all caramelly and ooey gooey. So yummy. So okay, the last one that I'll show you guys as far as a sweetener, and then I'm gonna get my groceries from the door. Another sweetener that's been approved for me is Monk Fruit Suprin. This is the same brand when you guys see me doing the honey substitute, the one that I drizzle on my crackers and goat cheese. They also make a granulated sweetener. It's not open, but you guys can tell. So this is just like the table sugar. It says replacing sugar one to one. To me, you do need a little bit more monk fruit. I'm not a doctor, I'm just a home cook. The story about monk fruit, apparently there's some monks somewhere in some far away land, maybe in Asia, I'm not sure. They found a fruit that tasted sweet, but it did not spike the blood sugar like regular table sugar from sugar cane. And so they harvested it and dried it and they all kind of caught up with the monk fruit. The Lakanto chocolate that I shared with you guys when I do chocolate covered strawberries or the chocolate chip pancakes is sweetened with monk fruit. So anyway, you've got your Truvia option, you've got your Swerve option, and you've got your Suprin monk fruit option. So just wanted to share that with you guys. You can still have things that taste sweet, and I use this and the kids have no idea. It's just better, at least for my body. All right, so I'm gonna check on chats, okay. Oh, wonderful, thank you, Tracy. I'm gonna get my groceries from the door and I'm gonna talk to you guys about grocery delivery and one more reminder for tomorrow. Let me check on my egg. Yeah, to me, this is wonderful. I like a nice crispy fried egg. I could, I just turned it over, I know. But I just turned it over to get the top done. But that's how I cook fried eggs. If you don't like it brown on both sides, you could just serve it like that, but that's our fried egg. All right, so Instacart just dropped off. I'm gonna go get the groceries and then I'm gonna come take a look at the chats. Hey, Ginger! Okay, so I have some groceries left off at the door. So I just wanna talk to you guys about something. Oh my God, I know, happy anniversary. I miss you guys. San Francisco is amazing. I still think about that Ghirardelli chocolate. Oh, we'll have to catch up. Okay, oh, I was gonna look at the chats. I'm sorry, you all. Yes, thank you, thank you. Is there inflammatory response in non-sugar added apple juice? I don't know because I don't drink apple juice, but the inflammation for me comes from that artificial sugar. I'm sure you could have non-sweetened apple juice. What I've heard, and I know we're kind of like, I know, I know, but you really wanna get the fiber. I don't know how many apples you would have to press to get the same amount of juice, but you can't eat that many apples. And a big part of staying on my plan is kind of having not the fullness where you're uncomfortable, but not being hungry so you eat other things. I've got a lot of different things I do with apple. Raw slices with goat cheese, with drizzle. We've got our baked apple. So I'll ask about that, see if I can find out. Okay, thank you, Tracy. Oh, LaShawn, I hope I'm saying that right. You're so welcome. I am your substitute teacher. So I'm happy to share with you guys because this is what I've been doing and it's helped me. Wonderful, so Prodigal, you're looking on Amazon. Absolutely, I am happy to share my ingredients and the kata is back. All right, so I think the last thing I'm gonna do while our apple is baking in there is just talk to you guys about grocery delivery. It's been a godsend for me. I work from home, thankfully, and so I kind of keep my bubble tight and I don't go, I'm spoiled, I know. I don't really like having to drive and park and wait in line. If you have to do that, God bless you. But I am a member of Instacart, Shipt, Walmart delivery. Most of the delivery services, my experience has been the membership fee is $100 for the year. So that's about $2 per week and you can have unlimited deliveries. It used to be a minimum of $35, but now they're changing that the minimum is only $10. So once you have two or three things in the house, for me to not have to go out there and deal with everything, I absolutely love it. When I have ingredients that I'm using the last of, I kind of use Instacart and Shipt as my shopping list and I keep my items in my cart and then when I'm ready, I check out. You pick a two hour window, they deliver it. You can request to actually have it delivered to you in person or if you want no contact, they can leave it at the door, which is what I did. So you guys might have seen that tomorrow we're doing crab cakes. We're doing our first cook-along class. So I have someone who wanted to cook along with me. If you look in the description for the post, you will see a Google Doc that I put together the recipe. There's a full flavor recipe with the mayo and the breadcrumbs and all the stuff. This is from Food Network, Pioneer Woman and then the recipe that I'm gonna be following is the one with my substituted ingredients. So we'll be on the screen together. Level one, you just sit back, relax, let me do the cooking like you're doing now. Level two, if you wanna participate, you can go find that Google Doc, get your groceries either today or tomorrow and then you can cook offline and when you're done, maybe share your finished product. Tag me if you'd like, I'm on Instagram, Maggie the substitute teacher on all platforms. Level three, if you wanna set up a little tripod like I have and cook, we'll bring you on the screen and we can all walk everybody through the steps together and if it goes well, we'll do this like once a week so we can all learn, right? Because we all start somewhere. Completely free if you wanna join. I just wanna build a community of those of us who are trying to make healthier choices. I've struggled and now in my 40s, I'm doing a lot better. So for our crab cakes tomorrow, one of the ingredients is parsley. Doesn't this look amazing? We've got this nice, beautiful bunch of green parsley. I know sometimes people are like, I don't want other people picking my produce but I've had really good experiences with it so I'll be chopping that up and this comes from Publix. I don't know if you guys can see, Publix is a grocery store here in the South. I'm in the Atlanta area and it's really good quality. I'm working on something special for you guys next week. I'm talking to my mom to see if we can do a cooking with Nana segment and I shared that I'm an immigrant. Oh man, I wanted, I didn't read the label. I wanted cauliflower rice. It's okay, this is cauliflower and broccoli. Some frozen items. We're gonna do a jollof rice which is a very popular West African dish and my mom's gonna, I'm gonna do her version with full flavor rice for the kids and then I'm gonna make a version with my substitutions. Now, the piece de resistance, I'll tell you about it. Okay, dun, dun, dun. For crab cakes, we need real crab so I'm not using imitation crab. This is real crab meat. Hopefully you guys can see there so I'm gonna put this in the fridge. I wanted to go ahead and make sure that I got it. It's a little bit of a splurge. These are like $14 each but it's so amazing. I use real crab. I use my cracker substitute instead of breadcrumbs. I make my own, you'll see that. It's tomorrow, Sunday, March 13th at 1 p.m. Eastern if you wanna watch us and some other ingredients. Hopefully they arrive in time. Let's see what else. You guys have heard me talk about keeping these on hand. I just ran down to my last couple of gloves. Just some good kitchen supplies. This is me, it's not required but anytime I'm handling raw meat, especially poultry or anything messy, we'll check on Mr. Chicken. I like to have gloves for that. So they drop these off at the door and I'll be putting them up. Let's talk about, this is not what I asked for, corned beef. I wanted the corned beef, not corned beef hash. I don't even know what this is but if they don't have the item that you want, the shopper will try to substitute something close to it. You can turn that feature on or off but even if you get something that you don't want, all you have to do is go back in the app and there's a way you can indicate if the substitution was a thumbs up or thumbs down and if you give it a thumbs down, they'll credit your account. So you don't have to pay for something that you don't actually want. All right, that's pretty much it. I want the apple to really get ooey gooey. Let's take a look at our chicken. Well, let me see if there's any questions. Okay, so far so good, perfect. Oh, thank you everyone. Thank you, thank you. All right, when stuff pops up in my head or whenever I'm in the kitchen, I'm gonna bring you guys along so we can all learn together. So this is what I had, I was down to my last two. I'm gonna take our chicken out and just massage it a little bit. Yesterday I went live and I showed you guys the hack for how I marinate and defrost all at the same time. I got a whole chicken and it was still kind of frozen but what I do when I wanna marinate, whether it's liquid marinade or a spice rub marinade, I just open the bag, let's say it's a frozen bag of shrimp, go ahead and dump the Old Bay in it. Excuse me, when you take it out of the freezer and put it in the fridge and let it sit for the next day while it thaws out, it'll thaw in all of those seasonings so when you go to cook it, the flavor's all the way in. So I did that yesterday with this chicken. You guys can see it's still in the fridge. I've got a little bald spot here so I'm just gonna move and massage some of the seasoning. Now it's turned into a paste all over the chicken in the crevice. I'm just doing it outside the bag but I'm still wearing gloves. Tomorrow I'm going to cook this. I have an air fryer that I'm using that's multifunction. It has a spit that I can put the rod through the chicken and cook it rotisserie style. That's just a great way to cook a whole chicken. I tried it once before and when the kids came back from their dads, I just cut up the chicken. We can talk about that tomorrow, how to cut a chicken and put it on a cutting board and it was gone. It was gone. All right, so I'm gonna put Mr. Chicken back in the fridge but hopefully you guys can see all I did is I had a whole jar of beer canned chicken. I took the frozen chicken out of its container, put it in a Ziploc bag, dumped the whole seasoning in there and then just put it on a towel in the kitchen so it's going back. All right guys, I'm gonna take off these gloves, wash my hands. I'm gonna show you that apple because we are done. My fried egg is still in there. I guess I'll, I wish I could feed you guys. I don't feel like eating it now but. So we've got a nice crispy fried egg. I don't know if you guys like your eggs over well or over easy or over. All right, you guys are able to see in here our apple is bubbling and sitting in all of that ooey, gooey, buttery goodness. All right, so what I'm gonna do is I'm just gonna get a spoon because it's lava hot. I'm just gonna get a spoon and let you guys see what it looks like inside with the texture. When you let it sit, here's what's gonna happen. If you can see the skin on the apple is kind of wrinkly. Literally, you'll be able to pinch it and just pull off the whole sheet of apple skin and then you have the inside that's been sitting in the butter and the cinnamon and the nutmeg. So again, it's just a whole apple and I'm gonna show you guys. Oof, it's hot. Let me get in there. Hot. I'm gonna taste it even though it's like lava hot. It's kind of hard to see but you see the ooey goodness. I'm gonna put it back in there because I've got other stuff to do but I'm just gonna taste the flavor. Oh my God, oh my God. Y'all, it is so good. I'm gonna let it sit and I'll try to remember to take a picture of it but you see how I hacked into it? You see how the skin of the apple is just peeling away? I wanna take the time and just really get in there but literally, you'll just peel off the skin and you can just mash the apple. Let me see if I can show you guys the goodness in the bottom. I don't know if you can see. All right, all that butter and cinnamon and nutmeg. It's so yummy. So anyway, I'm not gonna do it now. Cause I'm gonna let it cool but I wanted to give you guys one last tip. We've talked about dairy-free substitutes. I'm sensitive to cow dairy. This is whipped cream made with coconut milk. They also have them made with almond milk. So literally, once it cools down and you can eat it, a little bit, just put some whipped cream on there or if you can have ice cream or whatever and just let it melt and get all in there. It is so good. So I'm gonna put this back in the air fryer. It'll just soak and soften. It'll keep warm. I am gonna eat this egg. I'm gonna check and see if there's any other comments and I'm gonna let you guys go. You're so welcome, Tracy. What are your simple dietary changes for beginners? I don't know if I said this in the beginning. So Tracy, I actually started my journey. I got tested for food sensitivities which means I had a cheek swab and hair samples and then I got a list of foods that I can have and a list of foods that I can't have, hence the substitutions. So basically what I eat is lean protein, select veggies, some starch and no sugar. Ultimately, if you stick with that, you'll do fine. If you're not ready to give up your foods yet, I always say beverages and condiments. If you wanna eat your food, change the beverages and the condiments and you can cut a lot of calories that way. Fried egg is yummy. Crispy edges. I'm eating it out of the skillet, y'all. I'm sorry. I should be better than that. Okay. Well, I'm gonna let you guys go. Hopefully you're able to join tomorrow 1 p.m. Eastern. Maybe I'll get on in the morning. We'll see if I have time for breakfast but if not, hop on and I'll show you my crab cake recipe, full flavor version and the substitution. All right, you guys, thank you so much. I appreciate you coming on. Bye, Instagram.