If you didn’t notice, I didn’t post a recipe yesterday.
Let me explain.
It was a great trip – I got to spend time with some of my blogger friends, cook in the kitchens of the Culinary Institute of America (amazing), and learn about the health benefits of pulses (lentils, dry peas, beans, and chickpeas.)
However, I was a little stressed out about work, and I was getting a little worked up about everything that I have to do in such a short amount of time. I tried to work on the plane, but it’s tough when you have such a small space to work.
I got home at 11:30pm on Monday evening and when I woke up on Tuesday, I had to prioritize things and alas, no time for a post yesterday. At first, I was disappointed in myself and then I realized that I was putting too much pressure on myself.
It’s good to hold yourself to a high standard, hustle your hardest and strive to be better, but there’s a fine line between unnecessary and necessary. My fear of missing a post as unnecessary, for example.
Now, here we are – with a brand new video and a less-stressed me!
I used these breadcrumbs all the time – they’re so easy to make and they pack a nutritional punch that regular breadcrumbs don’t, on account of the almond flour! They’re lower in calories, lower in glycemic index and honestly, I like their texture better than true breadcrumbs.
What do you do with them? I love using them as a casserole crust or simply, tossing them over zucchini noodles and a fried egg, like I do in the video!
They save for about 3 days in the refrigerator, so make a big batch on Sunday and sprinkle them into salads, over your spiralized meals or however you see fit!