I think that food ties us to our community and our traditions, and it’s the thing that makes us feel good and connected.
This, I know for sure is true. With food, you can connect with people and become closer, have a stronger relationship. Something about food just really ties things together well and makes you happy inside. At my house, we eat dinner at the table together, all four of us. Even though sometimes I feel like I’m too busy with homework and exams to eat dinner with the family, afterwards I feel better and happier. The dinner releases some of my stress and makes me take a break for studying for a while, as well as allow myself to have a daily chat with my family. As you can probably tell, my family’s pretty close. 🙂
Well, guys, this is my last quote of the month! Another admin is going to take over for the next month. 🙂 Thanks for reading our quotes and spending time with me, Chickeneers! Stay tuned!
½ cup shredded dried coconut, plus more for garnish
1 cup fresh blueberries, plus more for garnish
½ teaspoon cinnamon
2 teaspoons coconut oil
Pure maple syrup or plain yogurt, for serving (optional)
1. In a medium bowl, mash the bananas with a fork. Whisk in the eggs and coconut until just combined. Stir in the blueberries and cinnamon until just combined.
2. In a large nonstick skillet set over medium heat, warm the coconut oil until melted, swirling the skillet to coat it evenly. Working in batches, pour ¼ cup portions of the batter onto the skillet (you should be able to cook 4 pancakes at a time). Cook the pancakes until the bottoms are golden brown, about 2 minutes. Gently flip the pancakes and cook until golden brown on the second side, about 1 minute longer. Transfer the pancakes to a plate and repeat with the remaining batter.
3. Stack the pancakes on four to six serving plates and garnish with additional coconut and blueberries. Garnish with maple syrup or plain yogurt, if using, and serve immediately.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the mushrooms and scallions and cook, stirring often, until tender, 2 to 3 minutes; remove from the skillet.
In a medium bowl, beat the egg whites with ¼ teaspoon each salt and pepper. Return the skillet to medium heat, heat the remaining tablespoon of oil, then cook the egg whites until they begin to set, 1 to 2 minutes.
Top with the vegetables and Cheddar. Fold the egg whites over the filling.
In a medium bowl, beat the eggs with 1 tablespoon water and ¼ teaspoon each salt and pepper.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes and beans; cook, tossing occasionally, until warmed through, 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat the remaining teaspoon of oil in the skillet. Add the eggs and cook, stirring, until set but still soft, 1 to 2 minutes.
Serve the eggs topped with the tomato mixture and pesto, accompanied by the toast.
Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, season with ¼ teaspoon each salt and pepper, and cook until just tender, 1 to 2 minutes per side. Transfer to a plate.
Add the remaining tablespoon oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
Meanwhile, crack 4 of the eggs into separate custard cups. One at a time, slide each gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¼ teaspoon each salt and pepper. Sprinkle with the chives.