Year: 2019

The Best Soap Scum Cleaner

(it’s all natural and frugal!)

Since I have slowly transitioned my soap products to almost all natural, I have also adapted my cleaning-soap-residue. I am working towards eliminating synthetic chemicals, and only using the ones for which I can find scientific research showing that they’re safe. Conversely, I do research all of the natural products I use or consider using, because natural does not mean safe or healthy! (Poison ivy is natural and NOT safe or healthy, at least for those allergic like me.)

castile soap scum cleaner - baking soda

Disclaimer: This post contains affiliate links.  See my Disclosure Policy for more information.

My Favorite Natural Soap Residue Remover

I was quite happy to come across a very effective cleaner that removes natural soap scum almost effortlessly, while also being natural and inexpensive! What is this miracle soap residue recipe? Baking soda! That’s it. Plain old sodium bicarbonate.

Where do I use baking soda?

I use baking soda anywhere I find soap residue buildup in my home. Since I make my own liquid castile soap and use it anywhere it works as a cleaner, I use this baking soda a lot. I recently wrote about all the ways I use castile soap. I use liquid castile soap in many ways as a dishwashing soap in the kitchen, hand soap in the bathrooms, and face wash in the shower. Liquid castile soap can be used as a body wash as well, though I usually use my bar soaps because they work well for shaving with a double edge safety razor. Baking soda is effective at cleaning soap scum from both liquid and bar castile soap. So I use baking soda to clean up the soap residue left behind by all these different uses: in the kitchen sink, in the bathroom sinks, in the shower/tub. I haven’t tried it in the dishwasher yet since I haven’t really noticed soap scum buildup on my dishes or dishwasher, but I will report back if I do test this out.

bathroom sink with castile soap residue
sink before cleaning. tough to see, but zooming in will show soap residue on the sink.

How do I use baking soda as a natural soap cleaner?

Using baking soda to clean soap residue is very easy! I sprinkle some baking soda on over the horizontal surfaces of the sink/tub/shower, dampen a rag or scrub brush, and use the rag or brush to wipe or scrub (very little pressure needed) the surfaces. For the shower walls, I sprinkle the baking soda on my damp rag or brush and wipe the walls. I add water and baking soda as needed. Then I just rinse all surfaces with tap water to remove the baking soda powder. Cleaning a sink takes me less than a minute. The tub/shower walls takes me about 5 minutes. Do you like my fancy bottle of baking soda cleaner? The boxes are great, but don’t seal, so I repurposed a 16 oz peanut jar and large spice jar cover to make this bottle that’s easy to use for sprinkling baking soda, and seals well.

Once I am done cleaning, the surfaces look shiny new! And my favorite part is that they not only look clean, but feel clean. When there is soap scum on my shower, even if it doesn’t look too bad, it feels slightly textured, not smooth. After cleaning with baking soda, these surfaces are super smooth and clean feeling.

Without even realizing it, I have been using baking soda to “cut” the castile soap residue in my laundry. My laundry pod/powder recipe uses both liquid castile soap and baking soda. And my laundry always comes out clean, without seeming to have any residue on it.

Does baking soda clean all soap scum?

Last year I wrote about using soap (natural, like castile) versus detergent (like conventional “soap”) to clean different things. Much like what I discussed in that soap vs. detergent post, cleaning of scum from soap versus detergent is different. While baking soda is great for cleaning natural soap, I haven’t had as much luck using it to clean detergent residue. Instead I use a detergent-based cleaner to clean my detergent residue – check out my post on that topic here!

bathroom sink after using baking soda to clean the castile soap scum
sink after cleaning. zooming in will show a sparkling clean sink!

Cost

Baking soda is inexpensive, and lasts a long time. I probably use about 1/2-1 teaspoon for a bathroom sink, 1-2 teaspoons for a kitchen sink, and 1-1.5 tablespoons for a tub + shower walls.

Baking soda costs $0.99 for 1 lb on Amazon and in grocery stores.  

  • Bathroom sink: ($0.99/1 lb)x(1 lb/454 g)x(4.8g/1 tsp)x(1 tsp)=$0.01
  • Kitchen sink: ($0.99/1 lb)x(1 lb/454 g)x(4.8g/1 tsp)x(2 tsp)=$0.02
  • Tub + shower: ($0.99/1 lb)x(1 lb/454 g)x(4.8g/1 tsp)x(4.5 tsp)=$0.05

I can clean my bathroom sinks for just $0.01 each, kitchen sink for $0.02, and my tub for $0.05. Considering that this actually works, using baking soda to clean my sinks, shower, and tub is a very frugal cleaning method.

Do you have a favorite natural or frugal cleaning solution? Please share in the comments!

Bake-Ahead Eggs & Veggies for Easy Breakfasts

I try to eat healthy. I love breakfast foods. But during the work week, I struggle to find healthy breakfasts that I can easily eat at the office. One day I saw a picture on the internet and it gave me the idea for this recipe! The picture was a muffin tin lined with bacon with an egg cracked in each. I adapted that to be vegetarian, easily transportable, and easily microwavable! Enter: my bake-ahead eggs & veggies for easy breakfasts.

title "Bake-Ahead Eggs & Veggies for Easy Breakfasts" over pictures of baked veggies & eggs in mason jars

Disclaimer: This post contains affiliate links.  See my Disclosure Policy for more information.

The Egg and Veggie Bake Recipe

This egg bake recipe is really versatile and can be adjusted to suite different tastes or to use up whatever is in the fridge or freezer. The way I make it is vegetarian and gluten free.

My Ingredient Selection

ingredients used to make veggie egg bakes
  • eggs
  • shredded cheese
  • diced tomatoes, fresh or canned
  • spinach, frozen or fresh chopped
  • broccoli or cauliflower, chopped to bite size pieces, fresh steamed or frozen
  • black beans, canned or prepared from dry
  • spices, such as Montreal Steak Seasoning

Quantities of each ingredient are really based on personal preference. Per egg, I typically use about 2-3 teaspoons each tomatoes, frozen spinach, and black beans; 1-1.5 Tbsp cooked & well drained broccoli and/or cauliflower; a pinch of cheese, and a shake (or pinch) or two of Montreal Steak Seasoning, or whatever seasoning I am using at the time.

Directions

egg and veggies mixed in a measuring cup before being poured into mason jars for baking
  1. Preheat oven to 350F.
  2. If using frozen broccoli or cauliflower, thaw and drain excess water. For 8-9 eggs, I fill a glass measuring cup about 2 cups full of frozen broccoli and/or cauliflower (it compresses a lot once thawed) and microwave about 4 minutes on high, stir, and add 30 seconds at a time until no longer frozen. [I have a 700 watt microwave, times will vary depending on the microwave.]
  3. Prepare materials. I use 1 egg per mason jar because this is a good breakfast size for me. I use the 12oz mason jars, but 8oz may work. (Due to high water content of the veggies, steam can cause the cooked eggs/veggies to rise – look at the title picture! and I am afraid in an 8oz jar the eggs might pop out.) If using 2 eggs per jar, I would use a 16oz mason jar. Spray the inside of each mason jar with nonstick spray. Place the mason jars on a sturdy rimmed baking dish or pan. This will allow placing all of the jars into and removing out of the oven at the same time.
  4. Prepare all of the veggies and other egg add-ins. Shred cheese. Place spices in an easy to reach area. I chop the broccoli/cauliflower, drain excess water, and place in one bowl. I’ve been using tomatoes that I canned a couple years ago, so I drain a bunch of those and set them in another bowl. Drain some black beans and set in another bowl.
  5. Prepare egg bakes: One at a time method. I like this because each has a nice even distribution of veggies and add-ins. Crack egg(s) into a prep bowl. I like using a 1-cup measuring cup because the spout makes it easy to pour into the mason jars. Beat the egg. Add spices and mix. Add desired amount of each add-in and mix to distribute throughout the egg. Pour into one of the prepared mason jars.
  6. Prepare egg bakes: Batch method. In a large bowl, beat all the eggs. Add spices and mix in. Add all add-ins and mix well to distribute. Carefully pour, or use a ladel and funnel if desired, to divide the egg mixture between the prepared mason jars.
  7. Bake at 350F for 45-60* minutes, until the egg is cooled through and excess water has evaporated off. When I use frozen veggies and don’t drain as well, my cook time is 60 minutes; when I drain well or use fresh veggies, 45 minutes is enough to cook through the egg. *I like thoroughly cooked eggs, I cannot stand runny eggs. I don’t find these eggs to be dry or overcooked, but please keep this in mind if you try this recipe.
raw eggs and veggies in mason jars on a ban ready to bake

baked eggs and veggies in mason jars. steam caused some eggs to rise up in the jars

Eggs and Veggies Bake-Ahead Breakfasts

Diana
Delicious and filling baked eggs with vegetables that can be baked ahead of time then easily reheated for a quick breakfast
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins

Ingredients
  

  • eggs
  • shredded cheese
  • diced tomatoes fresh or canned
  • spinach frozen thawed & drained or fresh chopped
  • broccoli or cauliflower chopped to bite size pieces, fresh steamed or frozen thawed & drained
  • black beans canned or prepared from dry
  • spices such as Montreal Steak Seasoning
  • Quantities of each ingredient are really based on personal preference. Per egg I typically use about 2-3 teaspoons each tomatoes, frozen spinach, and black beans; 1-1.5 Tbsp cooked; well drained broccoli and/or cauliflower; a pinch of cheese, and a shake (or pinch) or two of Montreal Steak Seasoning, or whatever seasoning I am using at the time.

Instructions
 

  • 1. Preheat oven to 350F.
  • 2. If using frozen broccoli or cauliflower, thaw and drain excess water. For a batch of 8-9 eggs, I fill a glass measuring cup about 2 cups full of frozen broccoli and/or cauliflower (it compresses a lot once thawed) and microwave about 4 minutes on high, stir, and add 30 seconds at a time until no longer frozen, then drain excess water. [I have a 700 watt microwave, times will vary depending on the microwave.]
  • 3. Prepare materials. I use 1 egg per mason jar because this is a good breakfast size for me. I use the 12 oz mason jars, but 8 oz may work. (Due to high water content of the veggies, steam can cause the cooked eggs/veggies to rise - look at the title picture! and I am afraid in an 8oz jar the eggs might pop out.) If using 2 eggs per jar, I would use a 16oz mason jar. Spray the inside of each mason jar with nonstick spray. Place the mason jars on a sturdy rimmed baking dish or pan. This will allow placing all of the jars into and removing out of the oven at the same time.
  • 4. Prepare all of the veggies and other egg add-ins. Shred cheese. Place spices in an easy to reach area. I chop the broccoli/cauliflower, drain excess water, and place in one bowl. I've been using tomatoes that I canned a couple years ago, so I drain a bunch of those (about 1 can for 8-9 egg bakes) and set them in another bowl. Drain some black beans (about 1/2 can) and set in another bowl.
  • 5.a. Prepare egg bakes: One at a time method. I like this because each has a nice even distribution of veggies and add-ins. Crack egg(s) into a prep bowl. I like using a 1-cup measuring cup because the spout makes it easy to pour into the mason jars. Beat the egg. Add spices and mix. Add desired amount of each add-in and mix to distribute throughout the egg. Pour into one of the prepared mason jars.
  • 5.b. Prepare egg bakes: Batch method. In a large bowl, beat all the eggs. Add spices and mix in. Add all add-ins and mix well to distribute. Carefully pour, or use a ladel and funnel if desired, to divide the egg mixture between the prepared mason jars.
  • 6. Bake at 350F for 45-60* minutes, until the egg is cooled through and excess water has evaporated off. When I use frozen veggies and don't drain as well, my cook time is 60 minutes; when I drain well or use fresh veggies, 45 minutes is enough to cook through the egg.
  • 7. Reheating: If not eating immediately upon cooling to safe temperature, cover and refrigerate or freeze. When ready to eat, reheat in the microwave 60 seconds (from refrigerator) or 90 seconds (from freezer). Note that times will vary depending on your microwave (mine is 700 watts).

Notes

*I like thoroughly cooked eggs, I cannot stand runny eggs. I don't find these eggs to be dry or overcooked, but please keep this in mind if you try this recipe.

Eating and Reheating Egg Bakes

These eggs can be eaten as soon as they have cooled enough once they have come out of the oven. However, I love these as meal-prep meals, so after baking I let them cool, cover, then refrigerate or freeze. For me, they last a week in the fridge and a month in the freezer (probably would last even longer in the freezer).

When I am ready to eat these, I remove the mason jar lid an microwave for 1 minute. If I had frozen and put in the fridge the night before, I microwave 1 minute 30 seconds.

Why Make Bake-Ahead Eggs?

I love these veggie egg bakes because they are healthy, filling, inexpensive, and taste great – because I can put whatever flavors I like into them. Especially in the winter, I love having a warm breakfast. I’ve never been able to like oatmeal, as much as I try, and I prefer yogurt as an afternoon snack. I just really like eggs for breakfast, and never before had a way to make them in a way that I liked and could easily prepare in the office.

baked eggs and veggies in mason jars. steam caused some eggs to rise up in the jars

How much do egg bakes cost?

Cost is highly dependent on ingredient selection and quantity, so this cost breakdown is for exactly what I have included in this recipe. Price information is based on the last time I purchased each item, which was March 2019 timeframe.

  • eggs $1.68/dozen at Aldi. $1.68/9=$0.14
  • shredded cheese $2.25/8oz at Shaw’s. About 1 oz used for 9 eggs. $2.25/8oz/9eggs= $0.031
  • diced tomatoes, fresh or canned $1.99/pint at Aldi, ~$0.75 per home-canned. I used 1 can, drained used for 9 eggs. $0.75/9= $0.083
  • organic spinach, frozen. $6.29/3.5 lb (1588 grams) at BJ’s. 1 tablespoon used per egg, 16 Tbsp/cup and 1 cup=85grams. ($6.29/1588g)x(85g/16Tbsp) =$0.021
  • organic broccoli, frozen, ~1.5 Tbsp per egg rounding up to 1 cup cooked per 9 eggs. $7.49/4 lb (1814g) at BJ’s (1 cup/100 gram / serving) ($7.49/1814g)x(100g/1cup)= $0.413
  • black beans, prepared from dry. $2.49/2 lb at Aldi yields about 14 cups or the equivalent of 7 cans coked beans; $2.49/7=$0.3557 per can containing about 14 Tbsp. $0.3557/14= $0.025
  • Montreal Steak Seasoning, $3.69/3.4oz when I bought it at Stop & Shop (but even less on Amazon!). No idea precisely how much I use each time, but this seems to last forever. I will estimate $0.02 per egg bake.

Total per each egg bake: $0.733. I’ll round up to $0.75 per egg.

For a meal that is well rounded with protein, vitamins, minerals, and fiber, tastes delicious and is filling, this is a great price! I often combine this egg bake with a banana and it keeps me full until lunch.

Looking for more vegetarian recipes?

Try my black bean veggie burger, a lentil-chickpea recipe that’s my version of Trader Joe’s Melodious Blend, or this veggie- and grain-rich casserole.

Let me know in the comments if you’d like to see more vegetarian meal recipes or healthy dessert recipes!