I was in a big funk after my run yesterday. I don’t know if I was tired, hungry, or anxious about starting my new job tomorrow, but…I’m glad to be done with that. I’m going to try eating more the day before my long run to see if that helps curb the crazy post-run mood swings I’ve been having.
Dinner: stir-fried eggplant, ma-po tofu, and vegetarian lettuce wraps. Three cheers for P. F. Chang’s takeout.
Enough about yesterday – the past is in the past, no? On to today’s brunch:
I made tomato herb biscuits (inspired by Giada’s Parmesan biscuits), a micro-green and sprout salad, coffee, and fruit smoothies; WB made scrambled eggs with peppers and tomatoes. The cheese on the biscuits is a cow’s milk cheese with espelette peppers.
He makes the fluffiest eggs! The smoothie had some of everything in the freezer (almost): banana, cherries, strawberries, peaches, and blueberries.
Micro-greens with fenugreek and lentil sprouts – spicy, crunchy, and energizing.
And…ze biscuits.
Tomato Herb Biscuits – makes 6 2″ biscuits
Ingredients
- 1 c flour (I used a mix of buckwheat and brown rice*)
- 1/2 c cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- fresh or dried herbs, chopped (I used dried italian seasoning blend because we didn’t have anything fresh and I’m tired of the old collection of dried herbs in our cabinet)
- 6 T cold butter, cubed
- 2-4 chopped sundried tomatoes
- 1/4 c tomato juice
- 2-4 T cold water
Procedure
- Preheat oven to 350º.
- Mix the dry ingredients (flour, cornmeal, salt, baking powder, baking soda, herbs).
- Cut in the cold butter and mix until the mixture resembles wet sand (I used my fingers for this – it’s a small amount of dough).
- Blend in the tomato juice and chopped tomatoes.
- Add cold water until you can form the dough into a ball.
- Form into 2″ discs (I made mine by hand, but you could roll the dough 1″ thick on a cornmeal-dusted surface and use a cutter to be a bit more civilized) and place on a parchment- or silpat-lined baking sheet.
- Bake for 15-18 minutes, until the tops just begin to brown.
*I didn’t add any xanthan gum to this batch, though they were gluten-free; without the xanthan gum, the biscuits will be fragile and crumbly until they cool. For a sturdier gluten-free biscuit, add 1/4 teaspoon xanthan gum to the dry ingredients.
In case you’re wondering about the buttery biscuit recipe, I don’t worry about the butter because:
- I’d rather eat butter than some strange substitute (or make biscuits that we don’t want to eat)
- We don’t make food like this for ourselves more than once a month
- My serving contains only 14g of saturated fat (and we don’t have many other sources of saturated fat in our diet)
- I think almost everything has a place in a healthy diet, in moderation
We’re going to an open house this afternoon – WB is humoring me because I’ve fallen in love with a house a few blocks away. (Cheap, historic, beautiful new kitchen.) We should not and will not buy a house now. Right? Right. Good.
It’s a day off from running (my legs are cheering), so the rest of the day will be prep for my first day tomorrow, errands, swing dance, and MAD MEN!! I’ve got a long non-food post coming down the chute…I’ll try to post about lunch and dinner, but I make no promises. I expect to be settled into my new schedule pretty quickly.