We get asked all the time: What do you cook and eat at home? Here's a little inspiration from our community manager, Kaitlin Bray.
I pretty much eat a combination of yogurt, granola, and fruit every single day for breakfast during the work week. I do so happily, and I’m still waiting for the day that it no longer sounds appealing, but until then it fits the bill: easy, quick, healthy-ish, and consumable from a desk. On weekends, I like to take advantage of having time to eat a warm breakfast, and usually this means making eggs or waffles of some sort.
Last year, I got really into Middle Eastern spices and flavors, and stocked my pantry with za’atar, sumac, harissa, and made my own dukkah. If you haven’t made dukkah before, I highly recommend it. It’s an Egyptian spice blend that entails toasting a variety of spices (sesame, coriander, cumin) and nuts (macadamias, hazelnuts, pistachios, almonds) and then grinding them with a mortar and pestle. The only thing that makes it seem hard is that you have to toast the spices separately, because they have different toasting times, but it is totally worth it when your kitchen starts to smell like a spice market.
Over the weekend, I sprinkled the dukkah over fried eggs, Greek yogurt (standing in for labneh), avocado, and a raw kale salad. I liberally drizzled olive oil and sprinkled za’atar, harissa, and sumac over everything—plus a squeeze of lemon for the kale and some parsley that was losing its luster. The combination of the toasty, nutty dukkah with creamy yogurt, crispy-fried eggs, fresh kale, and the slight tartness from the lemon and sumac made it a breakfast worth repeating. The only thing that was missing was a fluffy, warm pita.