I hope you all had a great Thanksgiving weekend! Ours was filled with family festivities, eating, walking (trying to burn off at least some of the calories consumed)… followed by more eating, and of course some drinking in there too.
Many of you are probably tired of cooking by now, so today’s recipe is not really a recipe. I realized the other day that I rarely post about the food that I actually eat the most… the simple things I throw together for breakfast or a quick lunch.
I eat a version of this at least a few times a week… sometimes without the egg (sometimes without the toast)… always with a good squeeze of lemon. This time, I added a bit of kale sautéed in balsamic. (Because it’s never to early in the day to get those greens in.)
serves 1, scale accordingly
grainy bread (toasted & rubbed with garlic)
tiny bit of olive oil
small handful of chopped kale
a portion of a ripe avocado
squeezes of lemon
salt & pepper
hemp seeds – optional (I especially like this brand)
fried or poached egg
Saute kale in a little bit of olive oil, and a tiny pinch of salt. Once it begins to wilt down, add a splash of balsamic and continue to cook for about a minute longer. Remove from heat and set aside.
Mash avocado on toast, add a squeeze of lemon and some salt salt. Sprinkle with hemp seeds. Top with kale and fried egg. Sprinkle on a little more salt & pepper, if you wish.
- tomato slices, when they’re in season
– chopped up sun dried tomatoes, when tomatoes are not in season
- smashed chickpeas instead of the egg
– spinach, if you don’t have kale
– arugula (just pile it on raw, no need to cook it)
– fresh herbs: basil, cilantro, etc.
– leftover pesto or hummus