I’m the queen of grab-and-go breakfasts. But when you’re quarantined at home and have the time to actually cook breakfast, well, you don’t have a need to throw together overnight oats the night before. This means I’ve been making a lot of scrambled eggs to have with sourdough toast or even whipping up a batch of pancakes. And yet, it’s making me actually miss the breakfasts I would eat regularly during the week. So I decided to give my chia seed pudding a bougie upgrade by adding some chocolate and peanut butter. Ya dig? Ya dig.
So…how’s everyone doing? It’s the beginning of a new month and I’m starting off strong with (yet again) another post about breakfast food. Cue Demi Lovato’s “Sorry Not Sorry” because I couldn’t help but post these sourdough crepes immediately. And y’all are going to thank me for this recipe. Did I scarf down an entire crepe as I was making the others? Maybe. Just maybe.
I seriously can’t stop making brunch food lately. Anyone else? I go to bed on Friday telling myself to relax and enjoy the next morning, maybe a simple piece of toast with an egg for breakfast, but no. I wake up on Saturday morning with hunger like no other and decide on some kind of big breakfast. Three weeks ago it was sourdough cinnamon rolls. Two weeks ago? Shakshuka. And well, last Saturday I woke up thinking about how I had a container of ricotta in the fridge that needed to be used. So blueberry lemon ricotta pancakes seemed like the right Saturday morning brunch choice.
Alright now that you have a sourdough starter, what next? Sure, you can make bread over and over, but quite honestly, sourdough bread doesn’t call for a ton of starter. Once you have a fed starter you’ll probably want a way to use up the discard before putting it back in the fridge for another week, so here’s a recipe that uses up a lot of it. Oh, and uh, these sourdough cinnamon rolls are the absolute bomb.
Does anyone else have something they’ve just been throwing themselves at lately? I seriously can’t stop cooking. I mean, I love to cook, and I do it often. But last week I developed nine recipes for this blog. NINE. Guys, I usually do one a weekend. Apparently I have all this built up energy from not doing things in the outside world, and making new food has fueled my creativity. Gnocchi was the first one, so here’s number two: shakshuka!
I’ve shared a rendition of this recipe in a lot of places. It’s in my e-book “Easy Eats” (which you can buy here), and was also one of my first featured recipes on Eat This, Not That!, but it felt strange to not have it on my website where I could easily refer it. So here we are—the simplest peanut butter overnight oats for your meal prep.