This is another one of those sort of on-a-whim recipes that I threw together one morning, and I absolutely loved it.
I know that a breakfast-for-one recipe doesn’t exactly make perfect sense on a blog that’s all about living together in peace … but sometimes the carnivorous guy and toddler are over there gnawing happily on their bacon, and I feel like I’m missing out on the breakfast action. So then I whip up something special for myself and I feel a little better. So, see?! Even this Lemony Egg in a Spinach-Chickpea Nest helps keep our mixed-diet family happy!
This simple, satisfying, and protein-rich breakfast isn’t only delicious, it’s super easy, too. Seriously – it takes only about 5 minutes to whip up!
Just saute a little spinach …
Smash some chickpeas in there along with some lemon zest …
And make a “nest” …
… for the egg to cook in.
Salt, pepper, a fresh squeeze of lemon juice, and breakfast is served.
The egg cooks perfectly, at least to my taste – a bit of buttery yolk oozing out to flavor the “nest” here and there. And the chickpeas (also known as garbanzo beans) crisp up in wonderful little browned bits. Yum.
I’ve gotta say, my bacon-obsessed loved ones are totally missing out.
‘Tis the season … for colds and flu, that is. Our house is recovering from a doozy of a bug right now, and I got the worst of it. It’s been a full week, and my appetite is still all but nonexistent.
Strange how foods from childhood creep back into your consciousness when you’re sick. For me, one of the only foods I’ve been able to think about for the past week (without wanting to hurl) is Campbell’s chicken noodle soup. Briny, salty, comforting.
For as long as I can remember, I’ve been a fiend for sunflower seeds. Which is why I’m kicking myself for not trying Sunbutter sooner. Sunbutter is almost exactly like peanut butter or any other nut butter – but it’s made with sunflower seeds instead of nuts.
Gosh, I really love Pinterest. I really want to say I unapologetically love Pinterest but I guess I feel maybe a little ashamed that I’m so into it.
But hey … better to pin Pure Deliciousness rather than eat it, right? At least, calorie-wise??
Awhile back I pinned this gorgeous image of Red Lentil Coconut Soup from a wonderful blog called Scaling Back. I love the soup pot. I love the bowls. I love the lentils scattered about. Wonderful photo, and the soup? Yum.
This salad became a fast favorite when I dug into the first batch a couple of years ago, and it remains a fave – especially this time of year when tomatoes are in season, sweet onions are plentiful, and the garden overflows with basil and mint.
Protein-rich chickpeas (also known as garbanzo beans) and hearty orzo pasta provide the basis for this delicious meal-in-a-bowl. Sprinkle in fresh halved cherry tomatoes, sweet onion, chopped mint and basil, then dress with a lemon vinaigrette and you’ve got a simple – and simply winning – salad.
(Wow. The word “winning” just really doesn’t work anymore, does it? Thanks a lot, Charlie!)
For better or worse, one single word describes a really good snack to me: “addictive.” Lay’s nailed it with their “betcha can’t eat just one” motto … when you find you can’t stop, you know you’ve got something salty, crunchy, and usually sinful. Usually.
That’s why I love roasted chickpeas. Salty and crunchy – yes. Addictive – yes, yes, yes. Sinful? Nope! These things are healthy, and that’s why they’re a favorite snack in our house.
Hummus is a yummy, hearty, super healthy dip/spread that, along with carrots, cucumbers, or another veggie, makes an awesome midday snack. (I know, healthy?! I haven’t been posting much of that lately.) Or, heck, add some pita wedges, and you’ve got a great lunch (or, like we had the other day, dinner!)