Multigrain Egg and Veggie Scramble


When the mercury in the thermometer starts going lower in the fall, I’m rarely in the mood for a cold breakfast. Any new ideas I can come up with for warm, hearty breakfasts are welcome.

Here’s my latest. On a recent trip to Trader Joe’s, in addition to learning that my beloved soy chorizo is back, I picked up a couple packages of Multigrain Blend With Vegetables. It doesn’t get much more hearty than a blend of barley, spelt, and rice accompanied by peas, carrots, and corn.

Here’s what I did to round out this side dish into a proper meal.

140 grams Trader Joe’s Multigrain Blend With Vegetables, thawed
1/2 cup Egg Beaters, or 1-2 egg whites or real eggs
Your favorite raw veggies, chopped and/or diced (I went with onion, spinach, tomatoes and mushrooms)
Your favorite seasoning to taste (I chose Cajun seasoning)

Heat a nonstick skillet and spray with cooking spray. Mix together the multigrain blend and the vegetables and sprinkle your seasoning on top; sautee until the vegetables are softened or translucent.

Add the eggs on top of the grain and vegetable mixture. Let the eggs heat through and set, then scramble until the eggs are cooked through and mixed thoroughly into the grains and vegetables. Enjoy!

Cooking music: Confess, by Twin Shadow. I’ve left the 70s behind for something that only sounds like the 80s. In fact, Twin Shadow’s second album is just a few years old. My preferred track to be pon di replay (C) Rihanna is “Five Seconds.”


Fun With Chia Seeds

ChiaSeedsI agree with this ABC news post that chia seeds have replaced kale as the “it food” this year. These tiny seeds, which most of us are more familiar with as giving Chia Pets their “hair” or “fur,” have gotten a lot of attention for being loaded with omega-3 fatty acids. They are also chock-full of protein and fiber, for few calories.

What’s the advantage of dumping some into your food? A nutrient boost, as well as fiber to help you feel fuller longer.

I decided to buy some on my last visit to Whole Foods, and then the experiment was on. My first stop: breakfast.

I added the chia seeds to fat-free Greek yogurt, along with honey, and I topped off this breakfast bowl with diced banana and strawberries. It was delicious, as you would expect honey and Greek yogurt to be, and the chia seeds added extra crunch. (Shout-out to ripe banana and strawberries as well.)

The interesting thing about chia seeds is that they become a bit gelatinous when exposed to moisture for a bit–which explains the paste you’ve seen slathered on Chia Pet heads in the past–so you could also consider them a thickener for whatever you ChiaYogurtwant to make. It is something to get used to, and I’d think that would be what would make this a love-it-or-hate-it superfood. I didn’t mind; my yogurt got a little thicker over the course of time, but was still enjoyable, partially because despite swelling to sport a gel-like coating, the crunch doesn’t go away from the seeds.

I purchased my bag of chia seeds on sale for about 6 bucks, but a bag can hover around the $10 mark, give or take a few bucks, from what I’ve seen from the other options at Whole Foods. (I’m still on my first bag after having made several meals with chia seeds now, though, so I think it’s worth the price when on the left side of $10.) I haven’t explored yet whether chia seeds have hit the regular grocery stores of if they’re still a specialty item to be found at health food stores, but I imagine they’ll make their way to a Pathmark, Ralph’s, or Publix near you soon. (Wheat germ is still on the shelves after making its debut in 1936, according to this New York Times article, so why not?)

Chia seeds seem like they’d be a little more shelf-stable than wheat germ and, from what I understand (without having tried them), flax seeds.

Interested in adding chia seeds to your meals? Let you know what you come up with! I’ll have more recipes to share here soon myself.