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...
5 comments:
I've never heardf of making pancakes into something salty, neat idea!
happy new year!
The savory pancakes look great! My mom often makes potato soup with savory pancakes, which are delicious. Happy New Year!
oh, that breakfast sound smashing. I can't wait to see what you do with the black-eyed beans, too.
happy new year liz!
Savory corn cakes for breakfast sounds really good! I've found that I definitely like veggies for breakfast when I can manage it.
Post a Comment