After diligently posting every week for the past few years, I haven’t posted in over a month! When I tell you life has been crazy, that’s a bit of an understatement. First, I moved apartments in the beginning of August. We’ve been out of town so much that we just put our dresser together the other day… 20 days after moving in. Oops.
Then I went to Cleveland to visit the Nestle headquarters and learn all about the Balance Your Plate initiative. I was super impressed to learn that Nestle pays close attention to food trends and works very hard to produce ‘clean labels’ on all of their frozen meals.
After Cleveland, we went to Maine for a friend’s wedding.
Then I went to Copenhagen for a conference called Food 3000. It was pretty much the best experience in my career as a Dietitian. This conference is sponsored by Porter Novelli, and they choose 50 Dietitians in the US to attend. I was beyond honored to be one of them, and I feel so lucky to do what I do!
While there, we learned about food trends, sustainability, social media and there was even a honey tasting.
I also spent a few days in Copenhagen ahead of the conference, tasting Danishes, riding bikes and seeing the sights.
I returned back to NYC, worked for a day and then went to Long Island for my sister’s wedding. It was an amazing event, and she looked gorgeous.
I even successfully pulled off a surprise flash mob at the end of my maid of honor speech.
And now I’m back in my apartment and working…and happy to be working. Today is The Recipe ReDux day, and this month’s challenge is to make a savory breakfast. And I knew exactly what to make! I had a brunch like this at a place in Brooklyn, and I wrote it down with the hopes of recreating it. This isn’t exactly the same, but it’s pretty darn close. I love starting out my day with some greens because I feel like it really gives me an energy boost. And the sorghum is a protein-packed grain that will keep you full all morning long.
Chimichurri Sorghum Breakfast Bowl
- 2 cups water
- 1/2 cup pearled sorghum
- 1 cup parsley
- 1/2 cup olive oil
- 1/4 cup distilled white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 6 cups water
- 2 large eggs
- 3 cups spinach, washed and dried
In a saucepan, bring the 2 cups of water to a boil. Add the pearled sorghum and cover. Reduce heat to low and simmer for 30-35 minutes.
While sorghum cooks, make the chimichurri by adding the parsley, garlic, olive oil, vinegar and red pepper flakes to a food processor. Process until finely chopped.
Bring the 6 cups of water to a boil. Once boiling, crack the two eggs and drop into the water. Poach the eggs for 3-4 minutes. Remove from the water with a slotted spoon and set aside.
Assemble the breakfast bowl. Divide the spinach between two plates. Top each one with sorghum, one egg and a drizzle of the chimichurri sauce.