This is my attempt to keep a daily food and fitness diary. This isn't Pulitzer-winning writing; these are spontaneous, often hastily written rambles of what I eat, do and learn in my ongoing effort to feel awesome all the time. It may not always be pretty, but at least it's honest. You can find more stories and recipes at SmarterFitter.com.
Surprisingly easy to pull together, and a very fine use for the mung bean sprouts. I used chopped celery, chopped water chestnuts, sliced green onion, chopped shitake mushrooms and of course, the sprouts, in the egg mixture. I can see keeping a stockpile of the chopped veggies around for on-the-fly egg fu yung.
Served with steamed broccoli, basmati rice and that yummy egg foo yung sauce that makes everything taste good (also easy to make).
Recipe: Egg Foo Yung
I've been sprouting mung beans and they've started taking over my kitchen. Time to eat some.
This recipe was inspired by this carrot and fennel salad.
I basically mixed together:
I also had a bit of leftover mackerel escabeche on the side (not shown). This was pretty good but I think I can do better. I want to try a version of Ottolenghi's Carrot and Mung Bean Salad. This carrot and mung bean salad with coconut and indian spices also appeals.
I looove peanut butter and alfalfa sprouts on toast. As I've been sprouting mung beans lately, I thought I'd try the "recipe" with mung bean sprouts instead. It's not as good, yet not as bad as you might think. Still, the rest of my toast got the almond butter and marmalade treatment. And it was good.
It's also worth noting that it's stupid early for breakfast. But then again, I woke up stupid early. This may have consequences on various aspects of my day.
