Today I’m going to show you a beautifully simple breakfast you can throw together any day of the week. These aren’t your standard fluffy pancakes. These are denser and eggier, to the point of being kind of custardy. And with the addition of the tangy green apples and caramely coconut palm sugar over the top, I can’t think of anyone who would turn them down.
So to go along with yesterday’s post, here’s another great easy breakfast idea. It’s not quite as quick in the morning as muesli, perhaps, but it does come together quickly for a hot breakfast, and with a couple of slices of bread, you can make a killer breakfast sandwich if you want. If you don’t already know what a frittata is, you’re in for a treat. It’s basically an omelet without the fussy rolling or flipping. I realize that the ingredients aren’t exactly seasonal, but leeks and mushrooms together make one of my favorite vegetable combinations. It’s irresistibly earthy, and the leeks are just the right amount of mild and sweet oniony-ness so as to not overpower the mushrooms. The parsley brightens everything up, and come on, cheddar. All held together by custardy eggs.
Here’s another idea on how to use those beans you soaked, cooked, and froze for quick meals.
I love soup. It’s such a great one-bowl meal. You often find your carbs, your veg, your protein, lots of flavor, and it’s hydrating on top of all of that. This recipe comes from me scrounging through my pantry and fridge, not knowing what to make for dinner, and having a lightbulb moment. But more importantly, it comes from knowing some crucial soup-making basics.
Wait, did that title just scare anyone away? Please, no! Come back! It’s so good! And I won’t talk (write? type?) your ear off today. I’ve pretty much covered the whole how to cook your beans thing, so let’s just get excited about what we can do with those nutrient-packed beauties.
Last week I showed you how to cook beans properly to maximize nutrient absorption and eliminate the awkwardness that comes as a result of eating beans. And it seriously works! So this week I want to show you a few easy ways to use those beans that you spent so much time properly soaking and cooking. And we’re going to start with hummus.