Sometimes you just want a hot, filling breakfast. Something that really fills you up and keeps you happy until lunchtime. Beans on toast is a classic combo especially in UK and it is definitely one of my favorite breakfasts. This version with chickpeas is not traditional at all, but is Oh-So-Good.
It slightly reminds me of scrambled eggs on toast, but so much better and healthier. Make the whole recipe on the weekend and add to toast throughout the week to save time in the morning.
1 red onion cut into large cubes
2 Tbps olive oil
3 cups cooked chickpeas (2 cans)
1 tsp salt
1/2 tsp ground pepper
1/4 tsp turmeric
3 cloves garlic
handful of baby spinach
juice of 1/2 a lemon
2 slices of toast (I like Ezekiel bread,but whatever floats your boat)
Sauté the red onion in 1 Tbsp of olive oil until translucent. Add the chickpeas, salt, pepper, and turmeric and heat through. Use a sturdy fork or potato masher to smash the chickpeas until no whole chickpeas remain.
Push the chickpeas off to the side of the skillet and add the other tablespoon of oil to the empty space. Sauté the garlic in the oil for about 30 seconds. Add the handful of spinach and cook until wilted. Turn off heat and squeeze the lemon juice into the skillet. Stir everything up. Serve spread on toast, over home fries, or maybe even in a tortilla. Use your imagination.
I like it on toast with a drizzle of tahini and tomato slices as you can see pictured above.
Freddie’s second birthday is coming up and I’m starting to reminisce about what I was doing during the month of June these past two years. Since I’m so food-centric, I always remember what I was eating or making in the kitchen. At this time of year, I get a sudden mood bump when the weather starts to get warm and Farmers’ Markets start to open. More fresh produce available everywhere.
I remember when I was pregnant and Aaron would go to the Farmers’ Market in front of his office and bring me home pints of berries. The raspberry bushes in our yard start to produce the first fruits of year. I would stuff my face with berries and not even attempt to save room for non-berry food.
Last year, Freddie was just starting to eat larger varieties of food and I remember giving him his first blueberries. Of course, he took after me and began to consume every blueberry in sight. We started referring to them as “bluebs”. Scenes of the girl in Willie Wonka swelling up into a giant blueberry and being rolled away by Oompah Lumpahs would flash through my mind.
This year, since we have had so much luck with smoothies, I have begun blending our favorite berry into our morning smoothie. I must say that this tasty concoction hits the spot and keeps me full well into the morning.
I hope that this June Baby Smoothie makes it into your repertoire and has you waxing romantic about June’s past during breakfast.
June Baby Smoothie
1 1/2 cups of water
1/4 cup rolled oats
1 cup fresh or frozen blueberries
1 frozen banana
1 tablespoon chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon almond butter
one large handful of spinach
1 cup ice (optional)
Place everything in the blender. I prefer to add them to blender in the order that I have listed the ingredients. Ice is optional. Use if you like a super cold smoothie. I only add it when it is super hot outside.
Now I love a good smoothie, but it’s the middle of March and the thought of blending up an icy concoction gives me the literal shivers. It better be a really damn good smoothie for the chill to be worth it.
Enter the child approved Sweet Potato Pie Smoothie. Freddie drinks these down like water. We usually split one, but sometimes I have to blend up two. It has warming spices and it helps to increase your daily antioxidant intake. It also brings back cozy memories of the holidays.
I got the idea for this from from a new Amazon cookbook find.