I have found that eating a hearty breakfast really does help me pull through mornings at school. Going to bed late from homework just to wake up a few hours later wears me down after a whole week, and I find myself struggling to get moving on Thursdays. (Fridays however, I am anxious to get to school quickly just to move into the weekend.) This past Thursday, I made my way downstairs craving toast and boiled egg. I put the last piece of Great Harvest Dakota Bread (I must get some more! I have never had better sandwich bread in my life! So nutty and whole wheaty!) into the toaster and grabbed out what I thought was a boiled egg. I knocked it on the sink on both sides, thinking it was very gooey. Turns out, I had grabbed the last egg that WASN’T boiled. Oops! I ended up popping it right into the pan, scrambling it just in time for the bread to buzz.
I topped off the eggs with some homemade salsa, courtesy of our over-producing tomato plants. Homemade Honey-Roasted PB and Strawberry jam for the bread.
Unfortunately, any caffeine will result in sleepless nights-so, Decaf Green Tea for me!
After a quiz, test, and quick power nap, I set off for swim practice, not before telling my mom to roast a sweet potato for dinner- all ready when I got home. She even thought to add an extra potato so I could have some leftovers for lunches.
We ended up splitting one of each. I prefer my sweet potatoes cooked well, until they fall apart and skin is crisp. If you have ever been to Logan’s Roadhouse and had their sweet potatoes, you know what I am aiming for- naturally sweet and soft.
For a side, I had green beans in mind. (Recipe is at the bottom.)First, we sautéed some yellow onion, then added the beans letting them soften. Meanwhile, I chopped some Raisin Medley and soaked them in Balsamic Vinegar for ~3 minutes before adding it to the beans. To finish it off, I added a pinch of nutmeg and a 1/4 cup toasted almond slices. This recipe was soo good! A hint of sweetness from the raisins balanced out the acidy, with the crunch of the beans and nuttiness of the almonds.
Regular Potato- salt, pepper, dollop of greek yogurt, and a sprinkle of Soy Cheese my mom bought (it tastes pretty normal).
Sweet potato- a drizzle of Agave Nectar.
This dinner was INCREDIBLE! I think we will be making this bean recipe a second time.
Balsamic Raisin Green Beans:
2 cups clean green beans
1/4 cup chopped yellow onion
1/4 cup chopped mixed raisins
1/4 cup Balsamic Vinegar
3 Tablespoons Apple Juice
1/4 cup toasted Sliced Almonds
pinch of Nutmeg
drizzle olive oil
1. Over medium heat, sauté onion in drizzle of Olive Oil, adding a pinch of salt and pepper. Cook for 5 minutes until softened.
2. Add green beans, half of the Balsamic, Apple Juice, and nutmeg. Cook for 5-10 minutes, until still slightly crunchy. Meanwhile, mix the other half of the Balsamic in small bowl with raisins. Let soak until the green beans are cooked.
3. Pour the raisin mixture into the beans and add the almonds, letting the balsamic cook down a little, about 1-2 minutes. Serve.