From Breakfast to Dinner: Tina's Favorite Feel-Good Recipes

You might have already scribbled the recipes from her Instagram stories. Or maybe you’ve been partially living off her bone broth, now nicknamed the Healing Soup, lately. If you haven’t already noticed, our founder, Tina Craig, aka @bagsnob, is more than a skincare guru: She really knows her way around the kitchen. Given the rapid (and downright scary) shifts in our lifestyles and priorities the past few weeks, you wouldn’t be alone if you’re feeling a mounting need to cook for yourself and your loved ones. There’s a reason the kitchen is usually the favorite room in the house: Food is something we all have in common. Food brings people together. Food is comfort. 

Whether you’re a bonafide culinary mastermind or you don’t even have a favorite stove top burner yet (front-right seems to be the winner), recipes that are equal parts stress-free and satisfying are the way to go right about now. Here are two of Tina’s favorite effortless recipes, from her to you, to make sure you and your loved ones are satiated from brunch through dinner: 

French toast is one of the simplest breakfasts to make and it's always a crowd-pleaser, especially when top with a Greek twist. 

Easy Greek French Toast
Ingredients
2 eggs
2 slices of bread (the thicker, the better!)
1 tablespoon of almond milk
Feta cheese
Strawberry jam or homemade strawberry compote. To make compote, mix the strawberries with sugar and water, then cook on low-medium until the texture is syrupy. I like to use organic brown coconut sugar because it’s healthier.

Instructions
Beat the eggs in a dish with cinnamon and stir in the milk.
Soak both sides of the bread in the egg mixture.
Lightly coat a skillet or griddle in avocado oil and bring it to medium heat. (I love my Equal Parts pans; they’re non-toxic, non-stick and heat quickly.)
Pour the compote or generously spread the jam over the toast, top with chunks of feta cheese and serve! 

Now, Tina’s recipe for one of her favorite chicken dishes. The name comes from her son because not only is it one of his favorites, it’s — you guessed it — insanely yummy.  

Mama’s Yum Yum Chicken
Ingredients
1.5-2 lbs of chicken thighs or drumsticks with skin and bones
¼ cup of soy sauce (gluten-free, organic Shoyu Sauce from WholeFoods is my go-to)
¼ cup of rice wine
1 tablespoon of local honey (if you only have regular honey, that’s fine, too)
3 cloves of garlic, smashed and peeled
3 slices of ginger
½ yellow onion, sliced or chopped
2 stalks of scallions, chopped
Sesame oil

Instructions
Turn your Instant Pot on high. If you don’t have an electric pressure cooker, you can use a six-quart sauce pan. It works, but it takes quite a bit longer and you have to keep an eye on it, stirring the ingredients frequently. (I also highly recommend getting an Instant Post because they’re good for making everything from yogurt to baked potatoes.)
Sear the garlic, ginger and chicken for a minute on each side.
Add the onions, soy sauce, rice wine, honey and scallions.
Close the lid for 20 minutes.
Steam any veggies you have around and want to toss in: Potatoes, carrots, broccoli, cauliflower, and so on all work great.
Remove the skin and bones from the chicken and add veggies to the sauce before serving over rice or noodles. It’s great with mung bean glass noodles, too!

You can increase or decrease the amount of soy sauce, also known as the Shoyu, and honey as needed. For another option, if you throw some Thai basil in before serving, it changes up the flavor, imbuing a little bit of spice. 

1 comment

Come on now, Japanese comfort food includes spam, rice, thick gravy, and eggs, together in all different combinations or just rice and thick, tasty, fattening gravy! My ex inlaws lived in Hawaii and they have the Japanese comfort food down, lol.
I rarely eat that way, but my one crutch is day old rice, stir fried with egg to scramble together, tons of cheese melted on top and the nearest bottle or, can in my house, you can find, drizzled over it. Now that is comfort food Japanese style.

Deanna Takahashi June 02, 2020

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