About a month ago, I had a very productive day off.
It began with breakfast, of course: I had Ezekial bread avocado toast. My favorite!
I had two back-to-back Skype catch-up sessions with faraway friends, and snacked on a clementine.
Next, I made beverages to take with me for my day: water and iced nettle leaf tea with prickly pear extract and a drop of lemon essential oil by doTERRA. I’m obsessed with their oils; check them out here.
These are chicken-flavored chips I found in a small convenience store, one of the only food providers around, in Seal Rocks, Australia.
Seal Rocks is a gorgeous, small coastal settlement about 170 miles north of Sydney. There are not many options for food, but in the one small store, there are many strange options in the chip department. Isn’t the “original” flavor of Doritos Nacho Cheese? Apparently not in Australia. Here it is “salted.” They also had “Roulette,” which means that every tenth or so chip there’s a spicy one (think shishito peppers).
We opted for this strange flavor: Thai chilli lime.
They were ok, not bad but I wouldn’t choose them again. They were good because honestly, aren’t all chips pretty tasty? At the end of the day, any flavor is still a deep-fried starch of some sort, which just plain tastes good. However, these were a tad too sweet for my taste.
This may sound weird, but I spontaneously created a recipe for a one-person meal that is quick, easy, yet satisfying and well-rounded: scrambled eggs for dinner. But before you roll your eyes, hear me out: this recipe is unique and satisfying. Just look at this simple dish, the perfect serving for one person (or you can just as easily double it up for two).
The killer combination of zucchini, garlic and paneer (a cheese common in South Asian cuisine that is an un-aged curd cheese made by curdling heated milk with lemon juice or vinegar) elevate this scrambled egg (yes, just one egg!) to great heights. I’m willing to go out on a limb here and say that served with Tabasco and ketchup to taste, this is a shockingly awesome meal. Now I just need to come up with a cool name for the dish… any ideas?
In a small saucepan over low heat, melt the ghee and add the sliced or cubed zucchini and chopped garlic. Cook for a few minutes, stirring often.
Add the paneer and season the saucepan contents with sea salt and black pepper.
Empty the cheese and vegetables from the saucepan and pour olive oil into the now-empty saucepan.
Crack the egg into the pan, scrambling immediately. When it is almost cooked to desired consistency, add the vegetables and paneer back in. Cook until done; serve immediately (optional: Tabasco and ketchup)
I’m finally organized enough to be back to posting regularly on eyechow – yay! Here’s my first WIAW in a while.
For breakfast I had coffee with milk & a smoothie I made of water, prickly pear extract, frozen kale, frozen mixed berries, acai berry powder & ice. After that I went to an hour-long, level 2 heated vinyasa yoga class at Core Power Yoga.
I showered at the studio & made my usual post-yoga stop (when I practice near ward): Blue Tree Cafe. I got a chai smoothie (yes, second smoothie of the day & it wasn’t even 9 am!) made with espresso, banana, chai, cinnamon, sea salt and organic 2% milk. YUM.