A couple of meals this week: breakfast, dinner, snack

Avocado toast (whole grain bread) with scrambled eggs, beans, and a pluot. The toast has trader joes chile crisp – this one is made of all olive oil. I don’t like it on Asian food, but it works for other cuisines. The beans got a light drizzle of a chile olive oil I made too. The beans were called flor de junio, an heirloom one from Rancho Gordo.

Gochuhang chicken with glass noodles and shredded crucifers. This is a close enough one, these are korean sweet potatoes noodles. I sauteed some ground chicken with onion, garlic, and ginger. Then added gochujang, soy sauce, and sesame oil. I added a little chicken broth concentrate and some water to finish the pre-cooked noodles. And threw in the shredded crucifers from Trader Joes – kale, cabbage, and brussels. I topped with toasted sesame seeds. This experiment turned out great.

Chia seed pudding with cashew milk, persimmons, dried figs, pistachios. And spiced with vanilla extract and ginger powder. Should have added cinnamon. The leftovers became breakfast with plain yogurt, granola, and more nuts.