I think I’m on a Mediterranean kick! Breakfast was purpleliscious and dinner was so comforting –– can’t go wrong with shakshuka. We did our a.m. workout and I even braved the cold for a short run.BREAKFAST: This makes me so happy! Whipped purple goodness with a delightfully sweet banana coconut cream may qualify as “unicorn” food. Yup, we’re all rainbows and magical-ness over here this morning.
WHIPPED PURPLE SWEET POTATO AND CHIA PUDDING WITH BANANA COCONUT CREAM AND BERRIES
1 purple sweet potato
2 ripe bananas
1/4 cup coconut cream
1/2 cup chia pudding
Toppings: flaked coconut, blueberries, blackberries or any fruit you choose
Preparation: In a food processor or blender puree the bananas and the coconut cream until smooth. Remove half of the banana cream, place in a bowl and set aside. Add the purple sweet potato to the food processor with the other half of the banana cream and blend until smooth (you may need to add more of the banana cream mixture to attain a smooth consistency). Begin layering your parfait starting with the purple sweet potato, followed by the banana cream, then chia pudding, blueberries and a final layer of purple sweet potato. Top it off with a dollop of banana cream and finish with more blueberries and blackberries.
LUNCH: Yeah, we do leftover dinner for lunch a lot! The good thing is that fattoush is ALWAYS better the next day.
LEFTOVER FATTOUSH WITH BABA GANOUSH PICKLED TURNIPS AND OLIVES
DINNER: Shakshuka and bread go hand in hand, however, since bread is most definitely off limits, I roasted some potatoes as a bed for my shakshuka. It was the perfect thing to soak up all those spicy juices!
SHAKSHUKA WITH MERGUEZ SAUSAGE OVER ROASTED POTATOES
extra virgin olive oil
1 onion, diced
2 garlic cloves
1 hot green chili pepper, chopped
1/2 teaspoon salt
1 pound merger sausage
1 15-ounce can pomodorini (Italian cherry tomatoes)
1 teaspoon paprika
2 tablespoons Turkish biber (hot pepper paste)
4 organic eggs
1/2 cup chopped cilantro
1/8 teaspoon allspice
freshly ground black pepper to taste
Preparation: In a mortar and pestle, crush the garlic and chili pepper along with the salt. Set aside
In a large skillet, brown the onion in olive oil over medium heat, saute until golden. Add the mashed garlic and chilis and saute until the garlic is fragrant about 3 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes.
Lower the heat to medium-low and add the Turkish biber (pepper paste), paprika, and taste for salt. Stir to combine and cook for a minute. Add the tomatoes crushing them with the back of a wooden spoon to release their juices. Turn the heat up and cook until slightly thickened, about 5 minutes.
Crack the eggs over the mixture, cover and cook slowly until the whites are set but the yolks are still runny.
Remove from heat, season with the allspice and black pepper and salt if necessary. Spoon the shakshouka atop roasted potatoes and top each portion with an egg and c