I think, after eating peanut butter straight off the spoon…for days, I should probably eat a vegetable.
Actually, three vegetables. Three brussels sprouts. (Which is a pretty big deal.)
However, I’m going to do this in the morning, at breakfast time, just to get it out of the way. There’s also going to be coffee involved. Deal with it.
One more thing…there’s a chance I’m going to continue eating peanut butter and frozen yogurt (because I just yesterday discovered that a froyo store has been open in this new city where I live for months without me even knowing it!) all the rest of the day long because I can. And, because I can feel good doing it. Because I ate brussels sprouts for breakfast and am going to spinning class. Deal with it. (Again.)
I need extra protein in morning meals. This is why there’s scrambled eggs and quinoa and hummus involved here. That…and brussels sprouts alone are really not my favorite food. I enjoy the fact that they can be hidden so well.
I’m also particularly fond of the texture of quinoa and scrambled eggs together. And of frozen yogurt…even when it’s thirty degrees.
It’s a good thing there’s brussels sprouts in these days too. Without them, I’d be something of an unbalanced crazy mess.
Quinoa and Hummus Scrambled Eggs
3 brussels sprouts
butter (just a dab, for sauteing)
2 eggs, scrambled
1/3 cup cooked quinoa
1 tablespoon hummus
Wash brussels sprouts and turn on an end, slicing them into thin rounds and ribbons. Saute in a little bit of butter. When slightly brown (this won’t take long), remove brussels sprouts from skillet. Add eggs, and scramble over medium heat. In the last few minutes of cooking eggs, add quinoa and stir in with eggs. (My quinoa came from the fridge, so I heated in the microwave first.) Add brussels sprouts and stir to combine. Serve immediately, topped with hummus. (Mine was a roasted red pepper hummus.)