Tuesday, February 25, 2014

Green Eggs and "Ham"


Bacon wrapped asparagus over chimichurri scrambled eggs is a simple and filling breakfast. Pair this with a cup of iced choco-nana mocha Chameleon Cold Brew and you're ready to tackle your day.

For the Chimichurri 
What you'll need:
  • 2 cups packed fresh parsley, roughly chopped
  • 1/2 cup packed fresh cilantro, roughly chopped
  • 5-6 gloves garlic, peeled and smashed
  • 3 TBSP apple cider vinegar
  • 2 tsp dried oregano
  • 1 tsp dried chili flakes
  • up to 1/2 cup olive oil
  • salt and fresh cracked black pepper, to taste
What to do:
  1. Pulse together the parsley, cilantro, and garlic in your food processor until most of the herbs and garlic are finely chopped. 
  2. Add in the rest of the ingredients, except for the olive oil. Pulse to combine. Scrap down the side of the bowl, if needed. 
  3. With the processor on, slowly pour in the olive oil until the mixture just comes together. You don't want it to end up looking like baby food. Just until you get a nice chunky paste. 
  4. Store in an airtight container in the fridge for up to 3 days.
Chimichurri is one of my favorite condiments. Use it to marinate some skirt steak or chicken. Or like I used it in this morning's breakfast, whisk it in some scrambled eggs and you got yourself a winning meal.

For the Choco-nana mocha
What you'll need:

  • 4 oz mocha Chameleon Cold Brew
  • 4 oz water
  • 1 heaping TBSP full fat canned coconut milk, chilled
  • 1/3 ripe banana, sliced
  • 1 tsp cacao
  • ice
What to do:
  1. Blend all of the ingredients together in your blender (I used a magic bullet). 
  2. Pour over ice. Enjoy!

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