Well, I started this new year off by sleeping 11 hours- until noon! At least I stayed up until midnight on New Year's Eve. Sometimes I only make it until 11pm. I do love my sleep!
Once I enjoyed my morning routine of feeding the animals and bribing crazy barking Hannah dog back into the house with banana pieces, I got to work on making a rocking good breakfast.
This is a variation on the wheat free corn cakes I made for Christmas breakfast. Except...I undid the whole local thing by serving them with California spinach, avocados, and jarred roasted organic red peppers. Oh, well! These cakes are super versatile- they can be sweet like pancakes or savory!
I just wilted some onions and spinach in the cast iron skillet after the corn cakes were all cooked and tossed together some avocado chunks with 1 roasted red pepper, a little cilantro, minced onion and salt. This felt like a pretty darn healthy brunch with the good avocado fat, spinach, and whole grain flours in the corn cakes.
Now I've got to run to the co-op to pick up some black eyed peas! How could I have forgotten to get them yesterday? That was a close call. I've eaten black eyed peas on New Year's Day for as long as I can remember. I remember one year when we ran out of black eyed peas at the co-op and I had to go from store to store trying to find one that was open on NY day! I'm just a little superstitious...