How’s your week going so far? Thanks so much for sharing some of your goals for this month in Monday’s post. I love having such motivated and inspiring readers! I’ve got a great, super easy new breakfast recipe to share with you today, so let’s get to it, shall we?
1. Recipe of the Week. I recently discovered that Sobeys sells bags of this fabulous chopped rainbow chard mix:
It’s fabulous for multiple reasons – convenience, no chopping, and no having to buy (or find) bundles of different coloured Swiss chard. I’ve been tossing it into everything from smoothies to soups to salads these days, and on days when I’m in the mood for a more savoury breakfast, it’s been a huge time saver.
I’m calling this one One-Skillet Garlicky Green Eggs (No Ham) and it’s one of the most simple yet delicious dishes I think I’ve ever made. The leeks create an almost buttery taste and the eggs on top are a bit like the icing on the cake.
I cooked this recipe in my cast iron skillet, first on the stove and then in the oven under the broiler for a few minutes. If you want your eggs to be the dippy kind, don’t let them sit under the broiler for longer than a minute or two. This should still be long enough for the greens to get a wee bit crispy on top, and it’ll give you just enough time to pour your tea or coffee, grab a plate, and get your flipper ready to take it out of the skillet.
2. GT’s Raspberry Chia Kombucha. Kombucha is a favourite beverage here in my household, particularly of the ginger variety. (Yes, remember my ginger obsession? It applies to kombucha too.) I’ve got a couple of go-to brands, and one of those is GT’s Kombucha, also commonly known as Synergy. A while ago at Whole Foods, their Raspberry Chia Kombucha caught my eye, and since it’s been chia central over here these days, I was curious to try it out.
Knowing that chia seeds do a really good job of absorbing liquid and thickening things up, I wondered what the texture of this drink would be like. You may be familiar with bubble tea, an originally Taiwanese drink made of cold milk and tea with gummy tapioca balls in it. Personally, I can’t stand the stuff. However, I adore kombucha since chia seeds are so much smaller, figured I might not mind the bumps.
The verdict: Really good! Texture-wise it was kinda weird, but fun to drink at the same time. The chia seeds make it a bit more smoothie-like, but it still had the tanginess of straight kombucha.
It’s a pretty awesome nutritional combo as well – you get the fiber and healthy fats of chia seeds, plus the good-for-your-gut bacteria in the kombucha as a result of its fermentation. The idea of making my own kombucha has been in the back of my mind for a while now, and when I do, I might just add some chia seeds to the mix!
So tell me…
- Have you recently discovered any products at the grocery store that make your clean eating lifestyle more easy and convenient?
- Have you ever made your own kombucha? Any tips or kitchen disaster stories to tell?
- Did you try anything new yesterday?