Today is amazing outside!! Oh my gosh. It is almost 90 degrees but dry, sunny, and amazing. Take a look at the view from my balcony. First, our pool:
And next, Reagan airport and the Potomac:
Ahh I can’t wait to get out there to enjoy this weather!
Today started with a 9am Bikram class that felt SO good. I really think the 2x a week idea is perfect for me. I woke up at 8am and went right away without eating, because they tell you not to eat right before you go and I wasn’t about to wake up too much before 8am on a Sunday! 🙂 I did drink a big glass of water before I went and then drank 2 bottles of ice water during the class. I had a new instructor today and he was amazing. He explained a few of the postures and did demonstrations of one’s I’ve never had broken down before so I got some awesome pointers from him. It was a great way to start the day and left me feeling cleansed, energized, and HUNGRY.
I got home and immediately ate a piece of toast with some Crofter’s Europe.
Then the boyfriend made us breakfast while I took a shower and cleaned up a little bit. There was an awesome ingredient today that I’ve never heard of before – Garlic Sprouts. Here is what they look like:
Garlic sprouts, also known as green garlic, spring garlic, young garlic, and baby garlic is immature garlic that hasn’t yet developed the garlic bulb that we typically think of when picturing garlic. They are about the thickness of green beans, but a lot longer and curly, as you can see. They are crisp and very similar to texture to green beans, but have a very potent garlic taste. I saw them at the Farmer’s Market on Thursday and had never seen them before, so I picked up a bag of them after having a taste. Just a tiny little bite BURSTS with garlic flavor, so these are definitely not for people who don’t love love love garlic like I do!
To use these today, we just chopped up a few since they’re so strong and added them to the white potatoes (also from the Farmer’s Market) to make a hash. I requested an egg white omelet (he had regular eggs) and we used corn (cut off the cob, not frozen for once), green onion, and a little more of the garlic sprouts for filling in the omelets, plus he had provolone but I did mine cheese-free.
Garnished with some of the veggie filling and some microgreens. He also had some toast but since I had the bread right after Bikram, I didn’t have more. I added some Sriracha to my omelet.
I also sliced up an apple that was meant for sharing, but I ended up eating it all.
An awesome meal and start to the day! I haven’t had an omelet in ages even though I eat eggs a lot, and this one was delicious.
We are having a Memorial Day gathering tomorrow (I’d say party but there aren’t too many people coming…) so we have to do some errands today to get ready as well as clean up the apartment. Hopefully I’ll still be able to soak up some sun and get everything done.
Have you ever tried garlic sprouts? What is the most unique ingredient you’ve ever found and cooked with? Or do you shy away from that stuff and just stick to what you know?