Oops! I nearly deleted these pics before I realized I never shared the recipe with you guys! Sorry for this long overdue post from a meal that I made two weeks ago.
I always forget to use almond butter in savory meals because for some weird reason I associate it with sweet dishes. Probably because I prefer sweet dishes. Especially in my morning oats, which is when I most frequently reach for nut butters in general.
Not this time!
My parents were out for the evening (because they have a better social life than I do) leaving me to my own devices for dinner. My parents get a CSA from the farmer’s market next to my dad’s work, and there was some chard about to turn. Hippie to the rescue!
Ingredients (for one):
- 3 large leaves of chard, loosely chopped
- 4-6 baby carrots, chopped
- 1 small tomato, chopped
- 1/5 zucchini, thinly sliced
- 3 eggs
- 1/4 cup almond butter
- 1 tsp curry powder
- 1/4 cup almond milk
- salt & pepper (to taste)
Add veggies to a pan with a dollop of oil. When greens start to wilt, shove to the side of the pan and crack in the eggs. [FYI, tofu would be equally as good – maybe even better – in this but my parents didn’t have any]
While that’s doing it’s thing on the stove, mix together sauce ingredients.
Taste test and alter proportions to your palate’s preferences.
When the eggs are mostly cooked, scramble up with the veggies, then pour into the bowl of sauce.
Then stir until everything is completely covered.
Greens with nut butter shouldn’t be this good, but it is.
And the colors!! Total fall food. Warms my heart and fills my belly.
Enjoy 🙂
The sauce looks very tasty! Thanks for the recipe 🙂 Enjoy a lovely Wednesday!
I love that it’s so veggie packed! Looks great.
I love the idea of an almond-based curry. Coconut just doesn’t do it for me the way almonds do. Definitely going to try cooking with that.
Yup, havin this for dinner. Thanks!
Also having this for dinner! So glad you rememberd to post the recipe…the first time i saw this pic i knew I wanted to try ASAP!
That looks amazing! I never thought to add a nut butter into a savory dish, but it sounds like a plan to me!
That recipe looks great. Putting that on my list of things to with Almond Butter!
looks delicious 🙂 – especially the sauce
also noticed you put egg in quite a few recipes these days. did you only just start eating eggs again or did I just always miss that you did? (just asking out of curiosity!)
I always forget that nut butters go well in savory dishes just as well as sweet ones. I feel my horizons broadening!
just kinda happened randomly…since being on the fodmaps trial path i’m trying to make extra sure that i’m meeting all my nutrient requirements. i go through phases like this every once in a while i guess.
Your meals never fail to amaze me – they are all SO delicious and SO creative, I’d love to be a guest at ameal you were hosting, I know I would leave feeling very happy and healthy! 😀 xyx
I love how you take the most random of ingredients and create something so delicously yummy sounding. I can’t wait to try this little combo out! I pretty much love nut butters on anything and everything, and I don’t think eggs and veggies will be any different. Thanks for the idea Elise! Do you think it would be good in a tofu scramble too?
Awesome, looks delicious. I definitely wouldn’t think of this combination but I love nut butters and should start adding them to savory dishes. Thanks for the recipe!
I thought I recognized that kitchen. Looks yummy. Too bad I didn’t get to taste it because you had eaten every last drop (and cleaned the kitchen) before we got home.
🙂
ok I see. yeah, I wasn’t criticizing you or anything – just wondering. I think it’s totally admirable how you stick to your fodmaps thing and are so determined to help yourself and your body 🙂
oh no worries, i definitely didnt take it like that at all. 🙂