Veggies are good at breakfast, I read, they are especially good, as they’re nutritious, full of antioxidants, provide very few calories per portion, and are packed with fiber—which is filling because it takes up space in your digestive system. Fiber also slows digestion, which means you’ll have a steadier supply of energy over a longer period of time.
So rooted in the fridge this morning and voila :
A simple fried egg-white, stacked on walnut bread cut to size and garnished with a light salad of cherry tomatoes, avocado, some parsley, some Japanese cucumber and pomegranate arils tossed with balsamic vinegar, olive oil, salt and pepper.
Oops … forgot to mention the most important part – a layer of hummus (made sans garlic) between the egg and the bread !
So, after a very early morning Pilates class, Sudha handed me a cookie which she said was her breakfast, on her way to her next class. It was delicious.
Here is the recipe, which I got from her, which she got from Smitten Kitchen. Given that its been passed from hand to hand or rather kitchen to kitchen, and it never turns out exactly the same, I have to say her version and mine were both terrific, in slightly different ways.
For about 50 cookies (49, to be exact !)
1 cup unsalted butter, softened
1 1/2 cups light brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 tsp teaspoon table salt
3 cups rolled oats
1 1/2 cups raisins
1 cup walnuts, chopped (optional)
1/4 cup drinking chocolate (Sudha’s addition)
In a large bowl, cream the butter, brown sugar, egg and vanilla until smooth.
Separately, whisk flour, baking soda, cinnamon and salt together.
Stir this into the butter/sugar mixture.
Stir in the oats, raisins and walnuts, if using them.
Either chill the dough for an hour in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them.
(You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick).
Either way, heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes (baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top.
Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Pretty easy to make, they came out well and they will go down a treat !