My blood sugar has been giving me trouble lately — as in, I’ve been crashing almost every day this past week. It usually means my B12 and magnesium are low, so I bought eggs to help with the former and started taking my multivitamin again to help with both. I’m already feeling a little better, so that’s half the good news. The other half is that I found a new favorite breakfast:
Polenta Topped with a Fried Egg
- 1/2 cup non-dairy milk
- 1/2 cup water
- 1/3 cup cornmeal
- Salt, pepper, and other spices to taste
- Handful of arugula
- Cooking spray
- 1 egg
Add the faux milk and water to a small saucepan and bring to a boil. Add the cornmeal slowly in small amounts at a time to the pan, stirring with a whisk or a fork thoroughly before adding the next increment. The goal is to prevent lumps. Once it is all added, reduce the heat to a simmer and continue stirring. Add salt, pepper, and another other spices you want to taste. (I used oregano, nutritional yeast, and crushed red pepper.) Stir, stir, stir until it’s thickened and creamy. It takes about 10 minutes. Right before you remove the pan from the heat, stir in the arugula. Pour the polenta into a bowl and set aside. In a frying pan, quickly cook the egg in spray oil to your desired doneness. Place it on top of the polenta and add additional salt and pepper to taste.
The first time I made it, I overcooked the yolk. I highly recommend a runnier yolk, like this one, if you’re down with that. It adds more flavor to the dish. I used beautiful eggs from Healthy Family Farms, as always, and they are leaps and bounds better than store-bought, cruelly raised eggs. The yolks are bright, and the whole egg is so flavorful.
This weekend, I had some left over canned pumpkin from my oatmeal, so I decided to try making a pumpkin latte of sorts. I’ve only tried the Starbucks variety once, and I did not like it at all. I am clearly not normal. All the same, I wanted to see if something homemade (and vegan) (and not full of chemicals) was more up my alley. I looked at some renditions online and then winged my own. Also, I didn’t have coffee, so I went for a tea latte instead.
All I did was boil water and then brew strong black tea. Then I added 1 cup of coconut milk, 4 tablespoons of pumpkin puree, and 1 tablespoon of sugar to a small saucepan. I brought it to a boil and then reduced to a simmer. To the pan I then added 1 teaspoon of pumpkin pie spice and 1.5 teaspoons of vanilla. When it was all combined, I stirred in an attempt to get some foam, but that failed, so I just poured half over the top of the hot tea. After tasting, I thought it should be sweeter, so I added another pinch of sugar. I also didn’t think the spiciness was enough, so I dumped in some cinnamon. All in all, it was decent, but I much prefer chai or Swahili Ginger ‘n Milk Tea. Starbucks can keep their pumpkin spice.