Discover the entire series of posts “What I eat in a day” here .
Today I didn’t wake up in the best mood ever. The weather was gloomy, my schedule was busy – but breakfast still had to be served! So the was only one solution I could think of: scrambled eggs! Scrambled eggs are my go-to breakfast recipe for those days when I’m not in the mood to cook something complicated. They’re quick, delicious, and super filling. In short, exactly what I need to start my day right.
And in case you’re wondering, I usually make my scrambled eggs like this: 3 beaten eggs per serving, always scrambled in ½ teaspoon of goat butter.
Today I also added some goat cheese to the mix and served them with some fresh mizuna and arugula leaves from the garden, some grilled peppers in oil, and a slice of lightly toasted sourdough bread.
Here’s a list of reasons why I prefer cooking with goat cheese and goat butter instead of cow:
- it is a well-known fact that goat milk (the base for both goat buttter and cheese) has more nutrients than cow milk or even plant-based milks;
- It’s easier to digest and it doesn’t cause bloating;
- lower lactose level, which means you’ll have a smaller risk of developing a dairy allergy – some people with dairy intolerance even mention that goat milk doesn’t trigger their allergy at all. This is, of course, different for everyone so I advise you test it out instead of taking my words for granted!
- if you have high cholesterol, produce made with goat milk may help you control/reduce it
- goats are usually not injected with the hormones used for cows, which means that both goat butter and cheese are, in fact, healthier and more natural
I got a bit hungry between errands until lunchtime, so I decided to have a snack in-between. I ate some fresh pears and plums from our garden – did I mention how awesome it is to have your own garden with fresh fruit and veggies? I don’t think I’ll ever get bored of this! 🙂
For lunch, I made a quick tomato and vegetable soup. Because I wanted to speed things up at maximum, I used a frozen vegetable mix, some pickle juice (the juice left from my pickle jars), and passata.
In case this doesn’t sound exciting enough for you, here are some of my other similar hearty veggie soups you can try for your lunch:
- Roasted Tomato Soup with Feta Cheese – similar to this one but way more flavorful
- Asian Mushroom Soup – in case you’re a fan of Asian flavors
- Cream of Vegetables Soup – a classic
- Potato Cabbage Soup – another sour one
- Vegan Goulash Soup – so, so comforting and a staple of the Hungarian cuisine
- Kidney Bean Soup – super duper hearty!
I also had a bag of frozen chanterelle mushrooms on hand – my favorite! – so I decided to cook a quick risotto with them. The secret ingredient in all my mushroom risottos and pilafs is… *drum roll* miso paste! This simple ingredient turns any basic mushroom risotto into an explosion for your taste buds! Give it a try in case you don’t believe me! 😉
Check out my other risotto and pilaf recipes on the blog – these are some of my favorites you can try:
- Pumpkin Risotto – for those missing the autumn vibes;
- Bulgur Pilaf – an alternative for those that don’t want to use rice;
- Vegan Roasted Tomato Risotto – one of the most flavorful ones out there;
- Vegan Mushroom Risotto – a classic, of course;
- Creamy Cauliflower Risotto – creamy and yummy, just perfect for winter time!
For dinner, I was craving some Indian flavors, so I made a quick lentil dhal recipe. You can check out my dal recipe here – Eggplant Dhal | Lentil and Eggplant Stew – it’s flavorful, fast and failproof!
I served it with some baked Naturli veggie balls and a dollop of Greek yogurt. If you don’t want to use dairy yogurt and have a bit of time on your hands to make this two days ahead of time, I recommend trying my recipe for Vegan Yogurt (just omit the fruits).
I’ve told you my opinion about the Naturli veggie balls in my previous What I Eat in a Day post. These have very quickly become a staple item in my freezer. I simply put them in the oven and bake them for 20 minutes or so and they’re done. By the way, they are delicious in soups as well and very high in protein, which I absolutely love.
The soy-based (or pea-based) veggie balls from Naturli are vegan and gluten-free and they’re already spiced with some delicious things such as cinnamon and nutmeg. Plus, 100g of these veggie balls have 15g of proteins!