Meals – Page 3 – Move Well with Amy Rizzotto

October 11, 2015

End of Summer Gazpacho

After a very warm September, many of us still have access to garden-grown or at least farm-fresh vegetables. If you are one of the lucky ducks who can get their hands on plump, sweet tomatoes and other fruits of Mother Nature, the best way to use them is in their most unadulterated form possible. I like to call this kind of simple food preparation embracing the raw beauty of produce. Good food doesn’t need much applied effort to taste amazing.

This End of Summer Garden Gazpacho is as delicious as it is easy. It takes less that 15 minutes to make from start to finish (though it does require refrigerator time). Pair it with my Homemade Multigrain Bread or a side of my Warm Chickpea and Sweet Potato Salad for a well-rounded, clean meal to keep you healthy this fall.

End of Summer Gazpacho

Ingredients:

8 medium or 5 large ripe tomatoes, halved and cored
3 medium cloves of garlic
1 organic cucumber, peeled and roughly chopped
1 red bell pepper
1 sweet onion
1 jalapeno, seeds removed
3-4 Tbs red wine vinegar
3-4 Tbs olive oil, divided
Juice and zest of one lemon
Salt and pepper to taste

Directions:

Squeeze tomatoes into a blender then dump in the remaining meat.
Add the rest of the vegetables, vinegar, half the olive oil and salt and pepper to taste—remembering you can always add more but can’t subtract!
Refrigerate for several hours or better yet overnight to help develop the flavors.
Service with a drizzle of olive oil and fresh basil, parsley, cilantro or chives!

August 24, 2015

Chilled Spinach Detox Soup for your Meatless Monday

Whether you’re a vegetarian, vegan, conflicted omnivore or ardent carnivore, it doesn’t hurt to give yourself at least one day each week where you focus on a plant-based diet. I love the Meatless Monday movement for this very reason. It’s approachable, non-preachy and good common sense. I’m completely inconsistent with my posts to this end and am way overdue in offering a new recipe for you all.

As some of you know, I am a big believer in whole foods, home cooking-focused detoxes. I’ve guided over 100 different folks from all over the country through my seasonal detoxes over the course of the last two years and really enjoy coming up with meals that are simple, tasty and clean. My latest 4-day detox includes the following recipe. If you want to buy the self-guided version it’s now available through my online store.

I love picking up ingredients for this and all detox recipes from my local farmers market. Food is always better – both in taste and nutrient density – when locally grown with less transport and shelf time.

Chilled Spinach Detox Soup

{makes 4 side portions or 2 mains}

Ingredients:

1 Tbs olive oil
1 Tbs organic unsalted butter
2 small sweet onions (the size of baseballs)
2 cloves of garlic
1/2 tsp sea salt
1/2 tsp muchi curry powder
4 cups chicken or vegetable stock
Juice of 1/2 lemon
5 oz baby spinach
2 sprigs fresh thyme leaves
Freshly ground pepper to taste
Top with a couple tablespoons of low-fat, plain Greek yogurt

Directions:

Sauté onions in butter and oil over medium heat until soft, adding a generous pinch of salt as you stir.
Add curry powder and garlic. Sauté another minute until fragrant.
Add stock and simmer for 10 minutes.
Add spinach and thyme and simmer another 5 minutes. Remove from heat and let cool.
Blend until smooth.
Served hot or chilled and garnish with yogurt and ground black pepper. Stir well and enjoy!

June 15, 2015

Strawberry Rhubarb Pie (Gluten-Free)

This summer, why not wow dinner and BBQ guests with a healthier than average dessert featuring fresh, seasonal ingredients? Strawberry Rhubarb Pie is a summer classic, perfect for any party.

I bet you can’t guess my favorite aspect of this sweet treat: it’s loaded with a nutrient-dense vegetable! Okay, so maybe you could have guessed I would like that part.

Rhubarb is a surprising source of calcium–just one cup has 10% of your RDA–and beauty-boosting nutrients like lutein, vitamin K, and antioxidants. Who doesn’t need a little extra help with healthy skin in the summer? All that heat, humidity, and sunshine can do a number on our most exposed organ.

Ok, first, please drool over this picture then scroll down for the recipe…

Strawberry Rhubarb Pie

Ingredients

1 Gluten-Free Pie Crust
1 pint strawberries
4-5 stalks rhubarb
1/2 cup raw cane sugar
1/4 cup arrowroot powder
Splash of sweet vinegar (white balsamic or fruit-flavored of choice)
1/2 tsp sea salt

Directions:

Prepare one Gluten-Free Pie Crust (or cheat a little and get one pre-made).
Pre-heat oven to 425 F.
Wash and cut strawberries and rhubarb into bite-sized pieces. Place in a large bowl and mix with sugar, arrowroot (or cornstarch if you aren’t gluten-free), vinegar, and salt. Mix thoroughly and let sit for 15 minutes.
Press pie crust into your favorite nonstick tart or pie dish. Fill crust with fruit and vegetable mixture, spreading evenly.
Bake at 425 F for 30 min then reduce to 350 F and bake another 20-25 minutes or until crust edges are golden brown.

Top with a scoop of your favorite ice cream. I went with Moorenko‘s creamy, delicious Vanilla Bean variety. YUM-E.

May 29, 2015

Washington, DC Trends in Food & Drink

The fabulous folks over at Eventbrite recently conducted a study on the top food and drink trends across the US, and Washington, DC was included in their “Top 10 Fastest-Growing Food & Drink Cities” (see graphic below). Of course we were! Eventbrite is running a Trends in Food & Drink project and I decided to join. Eventbrite is a great way to find events in your areas like my summer series of Detox to Retox: Yoga + Beer Tasting happy hours at Hellbender Brewing Company.

While I’m a little surprised that DC came in 7th behind some places which shall remain nameless that I don’t particularly associate with killer food – and believe me, I did the research with all the travel my last job entailed – I’m going to be the glass half full kind of gal here. The DC food scene is upping it’s game every single day. Having lived in San Francisco, a locavore and foodie’s Candyland, I’d venture to say DC is starting to rival culinary gems like Chicago, New York and even SF. I know some of you may balk at the idea that DC can give those cities a run for their money, but we’ve come a long way since I first moved here 10 years ago.

Of the observations noted in this study, the three food and drink trends I find most prevalent in the DMV, inspiring, and worth blabbing to you about are: Communal Dining, Local or Organic, and Spirits and Mixology.

Communal Dining

DC has some of the best communal table restaurants around. I loved this style, or “trend” of dining experience before I even knew what it was. You never know who you’re going to rub elbows with or what kind of shared conversation just might spark. One of the classics, in my opinion, is Le Pain Quotidien. LPQ has been a Georgetown staple for fresh and tasty food without a lot of pomp and circumstance for ages. They have one of the best bagel and lox plates I’ve ever savored – hello behemoth capers – and rich, dark French-roast coffee to boot. Others I’ve enjoyed include Zaytinya, Masa 14, and Founding Farmers. For a more extensive list of where to go to see what eating with others is really all about, check out Jenny Mayo’s article from the Washington Post Express.

Local or Organic

Want to know what’s on the top of my locavore bucket list for the summer? Arcadia’s 2015 Summer Solstice Farm Dinner. Arcadia Center for Sustainable Food & Agriculture, located just outside the city in Alexandria, is “dedicated to creating a more equitable and sustainable food system and culture in the Washington, DC area and a collaborative space for the many local efforts and initiatives around better food.” They’ve got something real good going and there are countless ways to get involved if you’re looking to get your hands dirty this summer. Sadly I’ll be missing out on their solstice dinner and instead will be eating local Vermont fare at a foodie friend’s wedding that weekend. I wouldn’t miss it otherwise! It’s well worth the big ticket price for an incredible farm-to-table meal in support of this worthwhile endeavor.

Spirits and Mixology

DC’s bar and brewery scene is growing rapidly. From Mockingbird Hill, a Sherry and ham bar in DC’s Shaw neighborhood, to DC Brau, a local craft brewery distilling world-class beer right here in the District, we’ve got something for everyone. Heck, my Detox to Retox event series proves in many ways that District residents are finding creative ways to breathe new life into their joint passion for tasty libations and supporting local businesses. You see, that what it’s all about – community. The DC food and drink scene goes well beyond innovative concepts and delicious end products, it’s bringing together people from all walks in search of something they can share in this otherwise transient and uptight city.

What’d they miss?

There’s only one thing I think Eventbrite missed while evaluating these trends – all the amazing food you can eat at and take home to cook from our amazing DMV Farmer’s Markets. Mount Pleasant’s Saturday market has steamed pork buns that sell out halfway through its open hours and the Columbia Heights’ market has some of the tastiest local goat cheese and grass-fed meats I’ve ever put in my body. The markets are many and, thank goodness, they’re everywhere! Check out my Guide to Spring Seasonal Eating in the DMV for a complete list of where to go in your neck of the woods.

May 25, 2015

Spring Clean your Diet with this Asparagus Detox Soup

Spring is a time for renewal. Let’s face it, we’d all like to be able to hit the reset button on our lifestyle in one fell swoop but positive change takes hard work. As a nutrition coach, I work with clients one on one to determine how we can make their desired healthy living goals attainable. One way to jumpstart a positive dietary shift is to undergo a detox. It just might be the closest thing to a reset button there is.

While developing my seasonal detoxes, I let the foods that are at the peak of freshness and availability speak to me and inform my culinary creations. Since it’s spring, asparagus is certainly abundant and there are countless ways to use it in healthy, cleansing recipes.

Below is one of my absolute favorite recipes. This soup (which can be served warm or chilled) is refreshing and light. It’s perfect as temperatures start to rise here in the District!

Broccoli Asparagus Miso Spring Detox Soup

[makes 2 meal sized portions or 4 appetizer size]

Ingredients:
− 1 bunch of asparagus
− 1 broccoli crown
− 4 -6 cups of chicken broth
− 1 Tbs white miso paste
− 1 Tbs sherry vinegar
− Juice of half a lemon
− 1 Tbs ghee (or organic unsalted butter)
− 1/2 tsp chili powder
− Sea salt and pepper to taste
− Optional: stir in 1/4 cup nutritional yeast for a more “cheesy” flavor

Directions:
1. Trim woody ends off asparagus and cut broccoli into florets (use the stalks!).
2. Bring a large pot of salted water to a boil. Blanch trimmed asparagus and broccoli florets for 1-2 minutes. Drain and immediately submerge in an ice bath.
3. Cut off the tips of the asparagus and reserve for future use (I like to scramble mine into a couple eggs).
4. In a blender, blend the blanched asparagus stocks and broccoli with broth, miso, vinegar, lemon, ghee/butter, chili, salt and pepper to taste. Add more stock as needed to achieve the desired consistency.
5. Heat over a medium-low flame (or setting) for 10-15 minutes when you’re ready to eat.

Serve warm or chilled. If you like a more creamy or cheesy flavor to your soups (I loved broccoli and cheese soup growing up) add 1/4 cup of nutritional yeast to the entire pot and stir well before dishing it out into bowls. You can also add a drizzle of nice olive oil and a hit of freshly ground black pepper for a little flavor enhancement. Bon apetit!

May 11, 2015

So Fresh and So Green

Spring has arrived and with it so has a bounty of fresh from the farm produce. If you’re a vegetable fiend like me with green goodies up to the ears, these produce storage tips will keep your spring bounty so fresh and so green. Whether you grow your own or get them from your favorite grocer (I love getting mine from Relay Foods and From the Farmer), you most definitely don’t want to let good greens go bad.

PRODUCE STORAGE TIPS

Loose Spring Greens: line a large plastic or glass container with paper towels and loosely spread greens. Place second layer of paper towels on top of the greens and close the container.

Kale, Collards, and Chard: lay out two to three two to three per paper towel. Gently folded in the edges of the paper towel and roll until you can see no green. Place paper towel bundles in a large plastic bag and seal. Store in the crisper drawer in your refrigerator.

Asparagus: store it standing up in the coldest part of your fridge in a large mason jar water in the base.

Broccoli: store it in an unsealed plastic or paper bag in the crisper drawer in your refrigerator.

Snow Peas: bundle together in paper towels and store in a large, sealed plastic in the crisper drawer in your refrigerator.

April 7, 2015

Peanut Butter Cashew Coconut Granola

Oh boy, it’s here! Another gluten-free granola recipe for you. All of my others have had very fall-like flavor profiles (pumpkin and sweet potato) but it’s time for spring y’all. Not that peanut butter and cashews exactly scream spring like asparagus and artichokes do, but they’re tasty year-round so just enjoy.

This yummy, crunchy, savory-sweet granola is great fuel before a workout. Grab a small handful about 30-45 minutes prior to heading out the door. After a sweat session, top 3/4 cup low-fat plain greek yogurt with 1/4 cup granola and half an apple chopped for a well-balanced recovery meal. Add an extra dash of cinnamon for a more heart-healthy edge!

Peanut Butter Cashew Coconut Granola

What You’ll Need:

5 cups gluten-free rolled oats
1 cup raw cashew pieces
1 cup unsweetened shaved coconut
1/2 cup coconut oil (liquid or melted)
3/4 cup all-natural peanut butter
3/4 cup maple syrup or honey
1 Tbs vanilla extract or 1 vanilla bean scraped
Optional: 1 cup chopped dried Turkish apricots

How to Make It:

Preheat the oven to 300°F
In a large bowl, mix together the oats, cashews, and coconut.
In a blender, blend together the coconut oil, peanut butter, maple syrup, vanilla, and cinnamon until smooth.
Pour blender mixture over your dry ingredients and stir until evenly coated.
Spread the mixture on a lipped baking sheet, pressing it down to evenly cover all the way to the edges.
Bake for 1 hour, gently turning the granola with a spatula every 15 minutes. Flip in sections so that you keep some clumps. Move some of the granola from the edges to the middle and from the middle to the edges about halfway through so that it cooks evenly.
After an hour, turn the oven down to 275°F and cook another 10 -20 minutes. You’ll know it is done when it is dry to the touch and piece left to cool on the counter turns crispy. Remove from the oven and let it cool completely.
If you’re adding dried apricots, stir them in while the mix is still cooling.

Note: store in an air-tight container for up to 2 weeks.

April 1, 2015

MOARfit’s Spring Guide to Seasonal Eating in the DC Area

Seasonal eating is something we should all strive for no matter where we live, how much time we have, or the resources we have at our disposal. We will not always succeed in sourcing all of our food from our own back yard or local farmers’ markets—certainly not in the winter months in most places!—but we can commit to trying.

Why is this important? Well, I’m glad you asked.

Seasonal foods are picked at the peak of freshness and offer greater nutrient-density than most out-of-season fruits and vegetables. The less distance a food has to travel the more those nutrients stay intact. When you eat with the seasons, you will naturally enjoy a broader diversity of foods, providing your body with a wider variety of important vitamins and minerals needed to maintain a healthy body and mind.

From the planet’s perspective, eating with the seasons reduces the number of miles your food has to travel before it hits your plate. This helps cut back on its carbon footprint thereby reducing pollution and contributing less to climate change. A lot of local food is also produced under organic conditions (whether certified or not)—i.e. no toxic pesticides or fertilizers—which is better for your health and that of the soil in which foods are grown.

Finally, when you buy locally grown foods in season, you help provide financial support to the farmers in your area—which helps to grow your local economy! Also, your wallet will thank you since seasonal foods are often priced lower than out of season foods, which have to compensate for transport costs.

So, what’s in season here in the DMV? Ask and ye shall receive:

(Um, how gorgeous are these local watermelon radishes??)

——————————

DMV SPRING EATS

Asparagus . Beets . Collard Greens . Spinach . Swiss Chard .

Kale . Mushrooms . Onions . Radishes . Turnips . Squash

—————————-

For a complete list, see FreshFarm Market’s PDF.

And I can’t leave you without a handy list of DMV Farmers’ Markets:

WASHINGTON, DC

Bloomingdale Farmers’ Market

102 R St NW (b/t N 1st St & N Florida Ave NW)

Sunday 10am-2pm, May – November

Eastern Market Farmers’ Market

225 7th St SE

Tuesdays 3 – 7pm, year round

Dupont Circle Freshfarm Market

Dupont Circle 1500 20th St NW

Sundays 9am – 2pm, year round

H Street Farmers’ Market

625 H Street NE

Saturdays 9am – 12pm, April – November

USDA Farmers’ Market

12th St & Independence Ave SW

Fridays 10am – 2pm, June – November

White House FreshFarm Market

810 Vermont Ave NW

Thursdays 11am – 2:30pm April – October

Glover Park-Burleith Farmers Market

Hardy Middle School parking lot, 1819 35th Street NW

Saturdays 9am – 1pm May – November

Mount Pleasant Farmers’ Market

Saturdays 9-1, April 6-December 21

Special Note: As of right now, the Mount Pleasant Farmers’ Market is set to remain closed due to lack of permits. Let local DC government know if you want this market to re-open!

Columbia Heights Farmers’ Market

Civic Plaza 14th St & Park Rd NW

Saturdays 9am – 1pm, May – December

14th and U Street Farmers’ Market

Saturdays 9am – 1pm, May – November

Penn Quarter Farmers’ Market

8th St NW

Thursdays 3 – 7pm, March – December

Broad Branch Farmers’ Market

Lafayette Elementary School parking lot, Broad Branch Rd & Northampton NW

Saturday 9am – 1pm, year round

DOT Farmers’ Market

301 M St, SE

Tuesday 11am – 2pm, May – November

Capital Harvest on the Plaza

Friday 11am – 3pm, opening date TBA

Palisades Farmers’ Market

48th Pl NW MacArthur Blvd

Sunday 9am – 1pm, year round

Adams Morgan Farmers’ Market

Columbia Rd and 18th St NW

June – December

Foggy Bottom FreshFarm Market

I Street Mall walkway between 23rd and 24th streets NW (Foggy Bottom Metro)

Wednesdays 3 – 7 pm, April – November

DC MEETMarket

15th St NW and P St NW

First Saturday of the month 11am – 5pm, April – November

MARYLAND

Silver Spring Farmers Market

Ellsworth Dr. b/t Fenton St & Georgia Ave

Saturdays 10am – 1pm January – March, 9am – 1pm April – December

Takoma Park Farmers Market

Laurel Ave, Takoma Park

Sundays 10am – 2pm, year round

Olney Farmers and Artist Market

Rt 108 & Prince Phillip Dr, MedStar Hospital Thrift Shop Grounds

Sundays 9am – 1pm, May – November

Annapolis Farmers Market

Donner Parking Lot, Compromise St

Sundays 8:30am – 12pm, Opens in May

Potomac Village Farmers Market

Parking lot of the Potomac United Methodist Church, 9808 S Glen Rd

Thursdays 2 – 6:30pm, May-October (and sometimes November)

Bethesda Central Farm Market

7600 Arlington Blvd

Sundays 9am – 1pm, year round

Rockville Farmers Market

Corner of Route 28 and Monroe Street

Saturdays 9am – 1pm, May – November

VIRGINIA

City of Falls Church Farmers Market

30 Park Ave

Saturdays 8am – 12pm, April-December; 9am – 12pm January – March

Arlington Farmers Market

Intersection of N Courthouse Rd & N 14th St

Saturdays 8am – 12pm, April – December; 9am – 12pm January – March

Ballston Farmers Market

901 N Taylor St

Thursdays time TBD, May – October

Old Town Alexandria Farmers Market

Market Square, 301 King St

Saturdays 7am – 12pm, year round

Frying Pan Farmers Market

2709 W Ox Rd, Herndon, Va, 20171

Wednesdays May-October

Crystal City Farmers Market

Crystal Dr b/t 18th St and 20th St in Crystal City

Tuesdays 3 – 7pm, April – November

Reston Farmers Market

1609 Washington Plaza, N Lake Anne Village Center

Saturdays 8am – 12pm, May – November

Vienna Farmers Market

Faith Baptist Church Parking Lot, 301 Center St South

Saturdays 8am – 12pm, May – October

McLean Farmers Market

1659 Chain Bridge Rd

Fridays 8am -12pm, May – November

McCutcheon/Mount Vernon Farmers Market

Wednesdays 8am -12 pm, May – Dec

[Source: Bright Young Things]

March 17, 2015

Curried Kabocha Squash and Celeriac Soup

March started out on an arctic foot. Freezing temperatures, icy sidewalks, and a wintry mix welcomed us to this transitory month where winter and spring face off creating job security for meteorologists and sidewalk umbrella vendors alike.

If you’re still in hibernation mode like me you’re going to love this warming soup recipe. It’s simple to make but layered with complex flavors that take it beyond your average creamy vegetable soup. It’s light enough to be an appetizer but works just as well as a main when paired with a hefty hunk of good sourdough bread and a side salad.

Much of the subtle complexity of this soup comes from the star ingredient: kabocha squash. Kabocha squash is a type of Japanese squash with a sweet flavor akin to butternut squash, though it looks more like a small, green pumpkin. It has only 2/3 the calories of butternut squash per serving and is packed with beta-carotene which our bodies convert into Vitamin A and is essential for healthy white blood cells, a strong immune system, and good vision. Combined with antioxidant-rich curry leaves, which also deliver a rich, savory meets spicy meats sweet flavor, kabocha squash will help warm your body and keep seasonal sickness at bay.

Curried Kabocha Squash and Celeriac Soup

Ingredients:

2 Tbs Olive Oil
1 Yellow Onion, chopped
2 Cloves of Garlic, thin slices
2-3 Tbs Sherry Cooking Wine
1/2 Celeriac Root (~1 1/2 cups), peeled and chopped
1 Kabocha Squash (~2 1/2 cups), peeled and chopped
1 1/2 – 2 Tbs Muchi Curry Powder
1 Tbs Dried Oregano
Sea Salt and Pepper to taste
4 Cups Chicken Stock
1 Tbs Ghee (or Butter)
1 Cup Low-Fat Milk

Directions:

Heat a large saucepan over medium high heat. Add olive oil, turn down to medium and sauté onions and garlic until onions are translucent and garlic is fragrant but not burnt (approximately 5-7 minutes).
Deglaze bottom of pan with sherry.
Add chopped celeriac root and kabocha squash, curry, oregano, salt and pepper. Toss in onion garlic until evenly combined.
Add chicken stock. Cover and bring to a boil. Reduce to a simmer until a fork easily pierces the squash and celeriac but they aren’t falling apart (approximately 15 minutes).
Remove from heat. Add ghee and milk. Stir until combined.
Using an emersion blender while still hot (or standing blender once slightly cooled) puree soup mixture until smooth.
Taste for salt, spice, and acid balance. Add a little more salt and pepper, a hit of your favorite spice, or a touch more sherry if need be.
Enjoy!

Note: If you want to make this vegan, simply exchange butter for coconut oil and cow’s milk for coconut milk.

March 3, 2015

Top it with an egg.

As a nutrition coach I’m often asked what are some of my go-to meals that are (A) healthy, and (B) quick. My response is almost always, yadda yadda yadda and “top it with an egg.” Ok, so I realize that’s not exactly helpful but it’s really that simple. Pinky swear.

For example, one of my favorite dinners when I get home late from teaching at the studio is a small bowl of leftover roasted vegetables (think carrots, turnips, beets, sweet potatoes, onions, etc) topped with an over-easy egg; or, if I’m feeling fancy, a poached egg with some fresh herbs on top. The egg white serves as a filling protein and its yolk acts as an oozy, delicious sauce to richly coat the veggies and bring the dish together.

You can pretty much top any combination of raw or roasted vegetables, fresh or sautéed greens, herbs, homemade spreads, whole grains, and/or cheeses with an egg for a healthy, satisfying meal in under 10 minutes. Look in your fridge right now and give it a try. I dare you!

I put this theory to the test while down here in Florida for a little R&R with my itinerant roomie who is currently co-habitating with another grown male. Not surprisingly, their refrigerator looked like a bachelor’s when I first arrived. All that seemed edible was a carton of eggs and a half-used log of fresh goat cheese.

I thought to myself, I can work with this.

A quick trip to Publix and I was fully stocked thanks to their house-made jalapeno-cilantro hummus, some roasted red peppers, and a bag of baby arugula. I’d already brought down some of my homemade sourdough (thanks Caroline and Karen for the starter!) so I was good to go with just those few simple ingredients.

In no time, I was enjoying my simple sandwich in balmy 78 degree weather on their screen porch. It was a nice recovery meal after my morning run by Spacecoast Stadium and kept me full for my afternoon at the beach. Yes, I realize this is cruel torture for all my DC readers. Sending you sun and heat and love <3.

Amy’s Open-Faced Egg Sandwich on Sourdough

Ingredients:

1 thick slice (good, hand-made) Sourdough Bread
1 oz Goat Cheese
2 Tbs Roasted Red Pepper Slices (enough to cover a piece of toast)
1 small handful Arugula
2 Tbs Hummus of choice
1/2 tsp Organic Butter
1 Egg
Sea Salt and Pepper to taste
2 Tbs fresh Cilantro (optional)

Directions:

Toast one thick slice of sourdough bread (or substitute any whole grain bread you like).
While that’s toasting, heat a small frying pan over medium-high heat. Turn down to medium and add 1/2 tsp butter to pan. Crack an egg into the pan and cook until egg white turns opaque. Flip and cook another 1 minute. Remove from heat.
White the egg is cooking, spread toast with a thin smear of goat cheese; layer on your roasted red pepper; pile arugula on top and don’t worry if it spills over; add two heaping spoonfuls of hummus and spread it around to the best of your abilities.
Finally, la piece de resistance, top with an egg. Add a sprinkle of sea salt and freshly ground black pepper and even some fresh herbs if you’re feeling fancy!