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Posts Tagged ‘Breakfast’

I kept thinking about what would be a good substitute for oats in granola, but I was having a hard time. Then one day I was shopping at Vitamin Cottage and I came across unsweetened banana chips: I decided to try them and it worked great! I am also trying Zante currants: they are not sweetened, they are very small and delicious, but they don’t have the tartness of the cherries or cranberries. If you prefer more tart, use the last ones.

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So I am thinking what do I have for breakfast today? I have a left over half sweet potato, some greens, avocado. I thought about adding some nuts or the leftover Indian cauliflower and parsnip but it was going to be too much. So I spread a little hummus in a brown rice tortilla, mashed the sweet potato and spread over the hummus, topped with the arugula and avocado. One thing about the brown rice tortilla: first, remember not to heat it too much, heat it just enough to make it flexible, then work fast as it gets hard when it cools down.

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The original recipe is from Food and Wine and it’s for pizza, see their recipe here. But I think the final result, which is delicious, looks and tastes more like a pancake, in my opinion. It turned out really good with salmon spread and arugula.

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You can make this spread with any left over or canned fish.

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There is no fixed recipe for this very versatile breakfast. Today I used one brown rice tortilla, spread a thin layer of hummus all over it, covered the hummus with baby greens, a slice of turkey, ¼ avocado slices and some asparagus from yesterday. I wanted to add some winter vegetables but they wouldn’t fit!

Brown rice tortillas are delicious but a little chewy. It’s important to warm it up but not too much, otherwise it will get too flaky or crispy. Crispy is good if you want to make tortilla chips.

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This was delicious.

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This granola is rich (but incredibly delicious) so I intend to use it with discretion. Just a sprinkle it over fruit or creamy cereal will bring out wonderful flavors.

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