New Orléans.  The Big Easy.  A remarkable place.  We all saw the pictures and videos of New Orléans in the midst and aftermath of Hurricane Katrina.  We were stunned by the devastation and destruction wrought on one beautiful city.  Afterwards, we heard countless tales of the people that came back – often to nothing – and who then picked themselves and their neighbors up, and started rebuilding the city that they loved.  Not even a disaster on the scale of Katrina could stop the determination and resilience of the New Orléans natives.  Nothing could stand in their path for long.  Those people have deep, deep roots.

While I was taking care of business in New Orléans last month, I made sure to sneak in a little play time.  I snuck out a couple of times to get acquainted with any parts of New Orléans that were not the Convention Center or the Marriott Hotel.  You know how it is on business trips – you see the airport, the inside of a cab, your hotel, and the Convention Center, and pretty much nothing else – you may as well be in Idaho.  Then you get back home and feel dishonest telling people that you’ve been there.  I decided the instant I heard I needed to take a trip to Louisiana that I wanted to come back able to say I’d been to New Orléans.

The day after I pulled into town I got up with the larks and went for a walk.  Turned out to be quite the hike – about 10 miles by the time I got back to the hotel later that afternoon.  The weather was simply splendid – warm, sunny, big blue sky.  I broke a cardinal style rule when I tied my hoodie around my waist, but the locals didn’t seem to care – everyone I walked by shouted out a cheery, “Hi!!”  It’s terribly friendly, is New Orléans, I found.  One thing I didn’t know until I became aware that everyone seemed to be wearing green – it was St. Patrick’s Day weekend.  In New Orleans.  If that ain’t a really scary prospect for an introvert, I don’t know what is.  All I’ll say is, they sure know how to throw a {BIG} street party in NOLA.  St. Patrick

As I strolled down Louisiana Avenue and wandered the Garden District in the warm sunshine – shooting as I went – I noticed something very striking about the sidewalks.


The sidewalks, and in some places the road too, were raised and broken around the base of every tree that lined the streets; like mini-earthquakes had erupted under each one.  The massive, gnarly, lumpy roots pushing, shoving, and cracking concrete, bricks, and paving slabs skyward.  Where the concrete was too thick, the roots bubbled over the edges, spilling over the pavement like slowly creeping lava.  No matter what, nothing was going to stop those roots from doing their job of providing a strong foundation for the tree they supported, and supplying it with all the nutrients required to keep the tree flourishing.  Looking at the roots progress on the surface made me wonder how huge and deep those roots must run underneath.  The people of New Orléans aren’t the only ones with deep, deep roots. New Orleans | Carrie Brown

I sauntered along on that sunny Saturday morning, mulling over in my mind how and why the tree roots in New Orléans had developed like they had; then I remembered Katrina, and thought about all the other violent weather systems that have relentlessly battered New Orléans over the years.  Centuries of wild, hurricane-force winds and  lashings of torrential rain for days at a time.

It occurred to me that when strong winds blow – and in the case of New Orléans we’re talking about *really* strong winds blowing – the trees grow and develop incredibly strong roots in order to stop them from being ripped out of the ground by the force of Mother Nature.  These trees have developed roots so strong that they have altered the environment directly around them.  They do not let anything get in their way – not even concrete or stone.  Nothing keeps them from their goal of developing strong enough roots to be able to stand their ground – even when the going gets hurricane tough.  For them it’s a question of staying strong and healthy; it’s a question of survival.

New Orleans | Carrie Brown

Back home in Washington, it was time to prune the wisteria ready for spring.  I hacked off vine after vine – even those that were already in bud with leaves and pendulous racemes of flowers.  As I stood there randomly cutting and sawing (because I really have no clue what I am doing, I just wanted it to be a cuter shape) I thought about how it really didn’t matter what I did to the top of the wisteria.  I could shamelessly hack off any of the vines – leaves and flowers and all – and in no time that wisteria would bounce back even more vigorously than before; sending out new shoots so fast you’d think you were watching a time-lapse video.  As long as I didn’t damage the roots, it would all be goodness.

It seems to me that roots are where it’s at, people.  As long as the roots run deep and strong, everything continues to grow and flourish.  As I stood there in my yard, loppers in hand, I realized that the principles are the same with living a SANE lifestyle.  There will be times when things get tough; when the winds of illness, stress, and sadness blow.  Sometimes they will blow hard.  Real hard. There will be times when criticizing friends, family, and colleagues take a swipe at your lifestyle – cutting you down, attacking you, and hacking at your self-esteem. New Orleans | Carrie Brown

In order to survive and thrive through all that life throws at us, we need to make sure that we have great roots – roots that will keep us nourished, growing, and standing strong.  Roots that run deep.  When life happens and you are being battered by things that are threatening your path to *SANEity, you’ll find it so much easier to stay on track if you’ve grown some strong roots.

Here’s some ideas for root development:

  • Make decisions ahead of time about what you do and don’t eat.  People who don’t smoke don’t have to think about whether they smoke or not every time they are offered a cigarette.  They are already really clear ahead of time that they don’t smoke.  It’s just not something they do.  Make decisions ahead of time about what you do and don’t eat (or drink), and then you won’t have to think about it in the moment when you’re faced with an *inSANE choice.  Think “I don’t eat that”, rather than “I can’t eat that”.
  • Be prepared.  Surround yourself with enough SANE food choices that you don’t wind up eating *inSANE foods out of desperation.
  • Empty your kitchen of all the inSANE foods and drinks.  Stock your kitchen with plenty of *SANE foods and drinks.  Have deep enough roots that you change your environment, not the other way around.
  • Get enough sleep.
  • Never feel ashamed because you’re doing something good for your body.  Anything that you do to make your body healthier is a darn good thing.
  • Do what is right for you, regardless of the opinions of others.  This gets easier the more you do it.
  • If you’re stressed, take a break.  Go for a walk, lie in the grass, pet your cat, take a nap.  Read a good book, watch a movie, lie on the couch, exercise.  Go to the beach – even if it’s November, take a drive, go get a pedicure, go to your Happy Place and hang out.  Snuggle with your spouse / dog / child / goldfish / pet rock.  Create something – paint, cook, sew, draw, sing, garden – whatever makes you feel unique and accomplished.  LAUGH.
  • Be around positive, uplifting people.  Stay away from the Debbie Downers, and people who do not support your choices.
  • Learn to say, “No, but thank you!” without feeling a shred of guilt about politely turning down whatever it is.  It is not your fault if someone else chooses to be offended when you do what is right for you.  This gets easier the more you do it.
  • Be kind to yourself.

The winds will blow.  If your roots are strong enough and deep enough you’ll survive and thrive.  Focus on the roots and the rest will follow.

See?  It’s amazing what can happen when you’re pruning a wisteria or strolling along a sidewalk in New Orléans. 






What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

After my recent run-in with a decidedly delicious Turkey and Cranberry Meatloaf, I had some ground (minced) turkey left over.  Since it was 7:16 am  – while rummaging in the ‘fridge – when I made this discovery, I decided I would see what hearty weekend breakfast I could conjure up with it.  I think my body was still trying to get back to normal after 3 days on nothing but an IV.  My desire to eat a large quantity of protein was rampant.  Much as I love my green, protein-packed smoothies, one of those just wasn’t going to cut it.  I was done with the whole liquid food thing, at least for a day or two.

When it comes to the weekends, I’ve always been a cooked-breakfast-girl.  Growing up, Sunday breakfast was probably my favorite meal of the week.  Typically a full English breakfast – eggs, bacon, sausage, fried bread, tomatoes and mushrooms – although sometimes there were Baked Eggs on the menu.  Sunday breakfast was at 8 am.  Sharp.  And you were there.  On time.  No matter how late you got home the night before, no matter how ill you might feel.  When Mum yelled, “Breakfast!”, you were out of bed and down those stairs in a flash.  No. Matter. What.   You were not late to breakfast.  These days I revel in having Sunday breakfast at whatever time I feel like it, but I still to this day equate Sunday mornings with an ample cooked feast; and when it came to eggs, scrambled was always my favorite, so while everyone else was eating fried eggs, my mother scrambled mine.  Bless her.

I suppose this would be considered more of a brunch than a breakfast, what with the turkey and the copious amount of spinach involved.  Whatever meal label you choose to give it, it’s hearty for sure.  I ate the whole lot, but I can see how for many of you, this would be a dish for two.  There’s that Carrie Brown appetite again.  Sunshine Turkey Scramble  |  Carrie Brown

Before you get on with rustling this up, we should probably talk a little bit about oranges, because you might well be thinking that it’s a rather strange addition to eggs; and I admit, I’ve never put oranges – or any other fruit for that matter – in a scramble before.  I remember when I was very young, my father put raisins in the scrambled eggs once or twice while my mother was in the hospital and he had child-feeding obligations.  Although my brother and I dutifully ate it all up, I do not remember thinking that it was a particularly successful meal.

The orange idea came to me when I was recalling with great fondness a fabulous breakfast that I enjoyed with Jeanne one Saturday at a new café in Madison Park, Seattle.  Jeanne had the Ham e Formaggio Frittata – Rosemary ham, cheese, spinach with Rosemary, orange & hazelnut dressing.  Essentially an omelette with ham, cheese, and spinach – but with a hazelnut and orange dressing that had a whole pile of orange segments in.  And I thought, ‘Well.  If you can put orange segments in a dressing and slather it all over your omelet, it stands to reason that oranges and eggs go, and therefore orange IN your scramble must be awesome.”  And so it was.

Sunshine Turkey Scramble | Carrie Brown

This is pretty much a perfect *SANE meal – as long as you eat it with the spinach.

What a brilliant way to start a weekend!


4.5 from 2 reviews
Sunshine Turkey Scramble
Prep time: 
Cook time: 
Total time: 
Serves: 1 - 2
  • 1 TBSP coconut oil
  • 5 oz. / 140g ground (minced) turkey
  • 1 onion, finely chopped
  • 1 large orange, peeled and chopped into pieces
  • 3 eggs (whatever combination of white and yolks you prefer)
  • 2 TBSP water
  • Sea salt and pepper to season
  • 1 TBSP dried sage
  • Handfuls of fresh spinach
  1. In a skillet (frying pan) sauté the onion in the coconut oil for 2 minutes, and then add the ground turkey and stir together.
  2. Continue sautéing the meat and onions, stirring regularly, until the turkey is lightly browned.
  3. Add the orange pieces and mix.
  4. Reduce the heat.
  5. In a small bowl, whisk the eggs, water, salt, pepper, and sage well.
  6. Add the egg mixture to the pan and mix quickly into the meat.
  7. Continue to scramble the eggs, stirring constantly.
  8. Once the eggs are cooked to your liking, remove from the heat.
  9. Serve on a large bed of fresh spinach.

Sunshine Turkey Scramble | Carrie Brown





What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!
  • Mazie Sturman - We had this for breakfast it was wonderful Thankyou Carrie x


    • carrie - SO glad you loved this, Mazie! I know some people may read the recipe and think it’s a bit odd – so thrilled you tried it :-)ReplyCancel

  • Raen - I’ve been making a lot of crustless veggie quiches lately for breakfast, but this was a fabulous alternative! I doubled the recipe, and now I have breakfast all ready for the rest of the week. =)



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What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!
  • Matilda - awesome trailer, but I think I stalk….. er i mean follow you enough as it is.ReplyCancel

  • Michaela - Proud Stalker here too! :]ReplyCancel

    • carrie - Love it, Michaela! THANK YOU for being such an awesome stalker!!!! ;-)ReplyCancel

  • Janknitz - That’s cool!!!ReplyCancel

  • Emma - Yes, but … when are you going to do what we’ve all been waiting for and turn them into VIDEO CASTS?! ;) he heReplyCancel

    • carrie - Ha ha, Emma! Then we’d have to get all pretty and behave! :-0ReplyCancel

As it does every New Year, January 1st 2013 seemed like a great day to start exploring a new lifestyle.  This year, though, Rod and Kathy were really serious, and so they began their adventure into eating healthier.

“Honey, would you order a book for me?” My lovely wife Kathy asked, explains Rod. “It’s called the Smarter Science of Slim.”

“When the book arrived, Kathy wasted no time and quickly dove right in and absorbed all of the gems it had to offer. It was soon after that Kathy began espousing all sorts of strange and sometimes questionable ideas’, Rod said.  “I was convinced she had joined a cult and was looking to recruit me.  But with loving persistence Kathy began to get through to me and I was soon a convert.  I knew Kathy was right; we needed to make some serious lifestyle changes.  At 50 years old I was weighing in at 237 lbs (the highest I’ve ever been in my life) and wearing a size 42 pants….ok maybe 43! But I could squeeze into a 42 so that is the official measurement. I won’t even hazard a guess at Kathy’s starting point as I am happily married and would like to remain that way.”

“Still not completely sure what we were doing, we began by scrubbing the kitchen of all of the processed foods, ingredients, and grains that we could find. Our house became so clear of Chametz (food product made from wheat, barley, rye, oats, spelt, or their derivatives, which have been leavened) that it would make a Hassidic Jewish household pale in comparison. We cleaned out cupboards, drawers, pantry, and refrigerator.  With the deconstruction accomplished it was time to rebuild the kitchen supplies.”

“Kathy and I were so excited about becoming the next super-models—and like obedient cult followers—we quickly assembled our shopping list from the Smarter Science of Slim book and blindly headed out the door. We were on a mission! We looked like a couple of crazed mountain men running a trap line.  We went to Costco, QFC, Trader Joes, Whole Foods, and the little produce stand at the local gas station. If we made one more stop I would have had to rent a U-Haul truck.  Later, back at the house, and peering into the empty 22 cubic foot refrigerator against the 60 cubic feet of groceries piled high on the counters, kitchen, and floor, I was wondering how we were going to fit everything in.”

“Are you SURE we need 18 bags of spinach Kathy?”  I asked.  “I’ve learned a lot about Kathy since we’ve been married, but I have to say I never knew she was a Tetris master. She deftly managed to get all the perishables into the refrigerator. Honestly, I’m still not sure if the light in the refrigerator is burned out, or if all of the food is just blocking any light emission from escaping. It took about 2 weeks before I knew the answer to that question.  Slowly the contents of the cupboards and refrigerator began to diminish to normal levels as Kathy and I mixed up strange brews using some new-to-us ingredients. We started off a bit discombobulated, but quickly found a rhythm that seemed to work for us.  SANE green healthy smoothies in the morning, fresh veggies throughout the day – with a protein chaser.  Plenty of water throughout, and lean proteins with steamed veggies, or one of Carrie’s SANE recipes for dinner.  It was good.”

“The first thing we noticed was that we seemed to have more energy, although you wouldn’t have guessed as we collapsed each evening facedown into the couch. How is that having more energy you ask?  We never had the energy to make it to the couch before”, Rod grins.

“We lived with the kitchen counters amassed high with all sorts of bags that had strange ingredients in them such as Chia Seeds, Guar Gum, Ground Flax, and Xylitol. Whenever we wanted to cook something we found ourselves searching for an ingredient among the piles. This simply wouldn’t do if we expected to be successful at eating SANEly.  We needed to get organized!  WWCD? (What Would Carrie Do?).  We consulted her website and saw how nicely organized her cupboards were…..we wanted to be like Carrie…like Carrie…like Carrie”.

“There is a very dangerous combination for me. The first is that I’ve always found it more beneficial to ask for forgiveness than permission, and the second is that I have a credit card and access to the internet. It didn’t take me long to find some really nice storage jars online.  Why yes of course I need three dozen jars of every size you make.  Kathy was very forgiving as I opened up the cupboards to reveal an AWESOME display of well labeled containers that hosted every imaginable ingredient one could possibly use in eating SANEly; and finally we had some control over our kitchen. As we progressed through the weeks we found our new normal – shopping and food prep became second nature and we were making great progress.  I knew that we were making progress when I had to keep cinching in my belt.  It was either that or wear my pants around my knees…and although I hear that is the latest fashion statement in some social circles, I really didn’t want to be confused with a gang member. YES! I actually had to go to my size 40 pants, and soon after that down to my size 38 pants. Well, HELLO toes, I haven’t seen you guys in a long time!.”

“I have had co-workers comment on my transformation over the past few months. Usually they ask what type of diet I am on. My standard reply is, “I’m not on any diet, I am just eating healthier”. Eating SANEly is not dieting, but just eating the way we were meant to eat. I am getting more than I need to eat, I feel better, and I don’t have any of the cravings that I thought I would. I don’t miss the pastries, pastas, or other such carbs.  Kathy and I still have our moments when we decide to just let loose and eat whatever we like. But those moments are the exceptions to the rule. We don’t stress about the days that we eat a little less SANEly.  We don’t throw in the towel and give up because of one weak moment. We allow ourselves a few cheats. Interestingly, our bodies seem to self correct by wanting the SANE foods afterwards. I find that I crave the SANE foods more than the inSANE foods.  And that makes it all so much easier.”

“Up until six weeks ago I was weighing myself once a week to see where I was at (the last time I weighed myself I was at 212) and it was driving me crazy! I would even blow dry my hair after taking a shower before stepping on the scale to make sure I was at my lowest weight possible. Ok, let’s see a show of hands of those of who can have done this. I would eat SANEly all week and find that I either had not lost any weight, or I had…GASP…gained weight! After reading in the omnipotent and wise SSoS book to toss out the scale I haven’t weighed myself since. I find this very liberating as I really don’t care what I weigh. I am now forced to listen to my body. It tells me how I am feeling and whether I am doing the right things.”

“I believe that Kathy and I are successful because we get support from each other, and from Carrie’s and Jonathan’s websites and Facebook pages. We aren’t dieting, we are eating healthy, and we are committed to a lifestyle of healthy choices.  I hear a Greek-yogurt with berries calling my name.”


HUGE CONGRATS to Rod and Kathy, and THANK YOU for sharing your story with us!




What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!
  • Belinda - Yay! Great work to healthy lifestylists Kathy and Rod and for sharing their progress! Thank you, Jonathan and Carrie, for the wealth of inspiration and education.
    My boyfriend, Jim,thanked me this morning for sharing the Slim is Simple video with him. Looks like he is open to Slim is Simple!ReplyCancel

  • Sharon - Wonderful and inspiring story- for BOTH eating SANEly and kitchen organization! Thank you Carrie for sharing.
    Kudos Belinda & Jim!
    Rod and Kathy Please keep us tuned in on FB! It’s so great to see couples working together toward better health.
    One that note …. My husband called me yesterday to tell me purchased two steer (we live on 5 acres) and he told me that he planned to feed them only grass. You see we have raised our own beef in the past but he always finishes them with grain. His comment “that’s what the book said right? Grass fed is best?” Imagine my surprise and delight! He DOES listen to me once in a while. LOL.ReplyCancel

    • carrie - Sharon – we LOVE this!!! And we LOVE your husband!!!! Fantastic :-))ReplyCancel

  • Ellen - How inspiring – Congratulations! I love that you’re supporting each other and that you have been so successful. Thanks so much for sharing your journey!ReplyCancel

This week I decided it would be nice to add a dab of Asian flavor to our *SANEity.  I love Asian food – particularly Chinese and Thai, and I sure do miss the chinkys back home.

For the uninitiated, “chinky” is a term of endearment in England.  It’s the British nickname for a Chinese takeaway – those barren little store fronts with a few cheap chairs, a chipped, laminate countertop, a pile of newspapers and trashy magazines, a small TV hanging from one corner.  You’re greeted by whichever family member happens to be available at the moment.

After 5 minutes of being entertained by a wok-clanging, sizzling kerfuffle out back – punctuated by a lot of yelling in mandarin – you’re out the door with a plastic carrier bag packed full of identical foil containers with cardboard lids, stacked on top of one another, and each one crammed to the brim with delicious made-in-minutes authentic Chinese food.  I have yet to find Chinese food in Washington State that tasted anywhere near as good as the Chinese take-away of my homeland.  I miss it.  Some days I want to fly to England just to have a big old plate of Chinese – prawn crackers on the side.  That’s how much I miss it.

There’s nothing quite like a Saturday night at home with a Chinese take-away and a good movie, curled up on the couch with someone nice.  That trifecta of Saturday night awesomeness has not happened in, oh, over 13 years.  Let’s make Egg Foo Yung!  That and a good movie and I’ll be two-thirds there.  Throw in a cat – or five six – and it won’t be half bad.  Egg Foo Yung  |  Carrie Brown

I deliberately made this recipe lazy.  I mean, who has the time or inclination to make a separate sauce to drizzle over your Egg Foo Yung?  Not me.  So I just mixed the sauce right into the egg.  I admit, it’s not the same as the real thing, but you get the flavor, and that was my goal.  More laziness – bake them in the oven instead of dragging the wok onto the stove top, heating oil, and fiddling with layers of egg and veggies.  Easy.  Lazy.  Who cares?

These gorgeous little eggy omelets are bursting with vegetable goodness.  They are super-moist because you do not pre-cook the veggies.  They’re super-simple, speedy to sling together and make a super-SANE breakfast, lunch, dinner or snack.  They puff up like little prima donna soufflés in the oven, and look fantastic when you take them out.  Sadly they collapse as they cool, but the crispy, crunchy veggies, and the sweet sassy flavor remain. Egg Foo Yung | Carrie Brown

I use Bragg’s Liquid Aminos instead of soy sauce – which is made from wheat.  Of course, the small amount of soy sauce that is in here won’t kill you – or bring your *SANEity to a grinding halt – but if you are gluten-free, or if you’re like me and don’t keep soy sauce in the house, then Bragg’s Liquid Aminos are a great alternative.  Mirin is a low-alcohol rice wine and is used just for flavor.  You can leave the mirin out, the flavor just won’t be as good.  I found it in my local Fred Meyers, so I am hoping no one has difficulty finding it.  You could also leave both the Bragg’s and the mirin out and dip the Egg Foo Yung in your favorite Chinese dipping sauce instead – although these will likely contain wheat and sugar.  For those with a Trader Joe’s at hand, their Balsamic Glaze drizzled over the top would be a brilliant and easy sauce.

I’ve already eaten 12 of these veggie-packed protein dynamos, and they’ll be in my lunch box every day this week.  Well, depending on if I can resist eating them for dinner too.

享受 !

4.0 from 1 reviews
Egg Foo Yung
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Coconut oil spray
  • 3 oz. / 85g shredded carrots
  • 8 oz. / 225g bean sprouts
  • 4 oz. / 110g red pepper, chopped
  • 2 oz. / 55g scallions (green / spring onions), chopped
  • 4 TBSP Braggs Liquid Aminos (or soy sauce)
  • 4 TBSP mirin
  • 1 tsp ground white pepper
  • 10 eggs, beaten well
  1. Spray a muffin pan with coconut oil.
  2. Roughly chop the shredded carrots and the bean sprouts to shorten them to fit in a muffin pan.
  3. Place all the vegetables in a bowl and stir well.
  4. Add the Braggs, mirin, and white pepper and mix together.
  5. Add the beaten eggs and stir until vegetables are evenly distributed.
  6. Using a ½ cup, spoon the mixture evenly into the muffin pan.
  7. Bake at 350F for 30 minutes, until they are very puffy and just starting to brown.
  8. Remove them from the muffin pan and allow to cool on a wire rack to prevent them sweating.

Egg Foo Yung | Carrie Brown




What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!
  • KanukGurl - What a great idea. And, I’ve been looking for some ideas besides stir fry to accompany my favorite go-to: cauliflower fried rice. Looks like a perfect match!ReplyCancel

  • Sigi - Oh, they look so yum. I’m definitely trying this. :)ReplyCancel

  • Sigi - Oh, they look so yum! I’m definitely trying this. :)ReplyCancel

  • Janknitz - I’ve been making Asian stir fry with shiritake noodles. YUM!

    Not to criticize, but I’m not sure the term “chinky” is Politically correct in the US, since it derives from the pejorative word “Chink”.

    “Chinese” or “Asian Food” is used here.ReplyCancel

    • carrie - Ah, Janknitz – the joys of having a blog that’s read all over the world :-) That’s why I went to such pains to explain that the useage of the term in England is a term of endearment for something that we love, and not derogatory in any way. I have yet to get my hands on some shiritaki noodles to play with, but I will!ReplyCancel

  • Janknitz - I know you didn’t mean it in any negative way. Our language is so full of booby traps (which is also probably not a PC term!).

    I lived in Hawaii for a few years where it’s common and acceptable for every ethnic group to “talk stink” about the others. And they do! There’s even a well-known comedian in the islands whose entire act plays up talking stink about others. But in the islands, six degrees of separation is more like three–almost everyone is related in some way, or knows someone who is related, so it’s more like talking about family than denigrating strangers. Mainland people are often shocked and appalled.ReplyCancel

  • Sharon - So, I will have to purchase some Mirin. However, I also have fish sauce on hand should I incorporate? and if so any recommendations on amount?ReplyCancel

    • carrie - You know, Sharon – I have never eaten fish sauce, so realy not sure how to advise. Start with less and add more – you can’t take it out once it’s in there!ReplyCancel

  • Janknitz - Fish sauce is great! It adds that Umame flavor that tastes so good in Asian dishes. But use sparingly, a little goes a long way.. I like to use it with coconut aminos because I find the coconut aminos too sweet for my tastes, fish sauce rounds out the flavor a little better.

    Be careful when you buy fish sauce. Many brands have sugar, so you have to read the ingredients carefully.ReplyCancel

  • Eat...Enjoy - […] for your weekday lunch, I whipped up a version of Egg Foo Yung in the weekend. A combination of this recipe from Carrie Brown’s blog (she’s got some GREAT recipes) and this from Well Fed. A nice mix of […]ReplyCancel

  • Marlys - I just made a little half batch of these last night. They really are easy and quick! And I’m so excited that mine turned out looking almost as great as yours Carrie. They are great for breakfast too. Thanks for bringing a new flavor into the SANE recipe mix!


    • carrie - Marlys – of course they looked as good as mine!! :-) Aren’t they easy and delicious? So glad you love them. I ate them for breakfast too ;-)ReplyCancel

  • KanukGurl - I have a question about the SANEity of Mirin….the one I found at my local store (Kikkoman) had 13g of sugar for a 2 TBSP serving. Are there SANEr versions out there. Do you have brand recommendations?ReplyCancel

    • carrie - KanukGurl – I used SunLuck brand which has 3g of sugar. I do remember reading several bottles before I chose the SANEst. If you use SunLuck you effectively get 1g sugar per piece. With Kikkoman you would get just over 2g sugar per piece. Hope that helps!ReplyCancel

  • Sahara - Do you know about tamari? Soy sauce without the wheat and it has a superior flavor in my opinion. Because of tamari I’ve been able to avoid soy at home for decades! :-)
    Just and fyi –ReplyCancel

  • Marlys - Carrie, I’ve made these 3 times now and fondly call them Egg Foo Yum. ;)ReplyCancel