Sometimes I eat better when we don’t have that much in the refrigerator.
We’re still emerging from jet lag, organizing the pantry before we add more to it, slowly making our way back to our kitchen. (Lu said this morning, “I don’t like our kitchen anymore. Couldn’t we have the kitchen we had in Italy?” Well sure, honey. I want a kitchen the size of our house as well.) When I went to make breakfast this morning, I found we were out of eggs.
Hm. What to make?
I sauteed up the last of the multi-grain salad Danny made for lunch yesterday. (Millet, quinoa, brown rice, plus mung beans and asparagus.) We have about 35 full-grown spinach plants going crazy in the garden right now — I know, it’s kind of a problem — so I cut down an entire bunch and sauteed it in good olive oil with a pinch of salt. (I love how spinach wilts so dramatically from an enormous bunch to a small green lump.) And then I crumbled in some leftover seared salmon and plopped some of the ricotta I made last night, mostly so I’d have fresh whey to make bread.
Lovely way to start the day.
We receive lots of questions about what to eat for breakfast, gluten-free. It’s as though we can only imagine pancakes, waffles, cereal, toast and eggs. Folks, think of breakfast as the first time in the day to eat well. If food is what keeps making our bodies, why not eat well every time we eat? Who says we need eggs and bread products for breakfast?