This is one of my go-to breakfasts during the school year especially. It's also perfect for a gluten-free, low-carb, sugar free diet. It makes a great on-the-go breakfast in a cup when you cut up the pancakes and top with Swerve confectioners sugar and fresh fruit. One pancake with fruit keeps me full all morning long!
Today I spent much of the day in the quaint little town of Mt. Laurel where my good friend Laura and her husband Mark live. Mt. Laurel has a farmer's market every Saturday (Farmer's markets are another thing that says "summer" to me!). I love the bright colors of vegetables and the amazing shapes and sizes of home-grown veggies. Among my typical tomato purchases, I decided to branch out and get some tiny eggplant. I don't typically like eggplant but these were just too cute to pass up. I came home and found this recipe. First I'll say that I learned after the fact that the ones I bought were actually not considered "baby" but of the "fairy tale" variety. Quite a difference. In this image I found online, the fairy tale eggplant is on the left and baby squash is on the right. The ones I had bought were so much smaller, that the seasoning the recipe called for was too much. Also, since they were small, you can actually eat the skin and all ...
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