(photo of Green Soup with spinach, kale, chard, cilantro)
I had been in a breakfast rut for a while. I didn't want to eat bread with cream cheese, my stomach can't handle oatmeal (I may have developed a sensivity?!). I didn't want pancakes (oatmeal or chocolate chip), egg whites or eggs (over medium OR scrambled with garlic chives). I tried nut butter on whole wheat bread which has been good. But on the cold mornings we've been having I wanted something warming.
Then I thought to how many cultures in the world eat a savory soup for breakfast and though I didn't yet make leblebi (though I plan to), I thought about something more green, as in sipping my greens. I remembered how much I love Anna Thomas's Green Soup and it just flowed from there! This green soup is rejuvenating and soul-warming and so so healthy too!
For the past two weeks I've been making a big pot of Green Soup over the weekend and, each weekday morning, ladling up a big bowl of soup for breakfast. I have now broken out of the breakfast rut. I find that I often need to add something more to this (lentils or chickpeas to make the calorie count and protein count higher or plan on having a mid-morning snack as, after all this is just broth and greens, but it's easily modified to suit what I have on hand).
Here's a basic recipe for Green Soup from Anna Thomas from her interview on The Splendid Table (my favorite food podcast).
TODAY
- teach yoga class
- learn some Spanish
- eat a ridiculously early lunch so I can make it to.....
- physical therapy
- work in my art journal (it might be only for 10 minutes)
- plant peppers seedlings in the vegetable garden
- make a haircut appointment
Dinner tonight: If baseball gets rained out: Veggie Quesedillas, salsa, guacamole (I wonder which child will get to make the guacamole tonight!), etc. If it DOESN'T get rained out: sandwich night.
