100% Green Banana Gluten-Free Vegan High-Potassium High-Iron Fusilli

20250922 #breakfastdiary 1516, 17°C/cloudy, 20 min exercise (M) And then you prep and cook the ingredients exactly as written in your notes. But the vegetables you meant to boil end up blanched instead for one reason or another, and — whether because of that or because it didn't spend long enough in the steamer — the egg custard packed with vegetables won't hold its shape once it's done and just runs all over. Some days the heat control fails and you add more water, taste it, find it bland, add more salt or soy sauce, and end up with some bizarre flavor you've never tasted before in your life. There's no room to start over from scratch, so you scramble to salvage it with seasoned salt or chicken stock. It really is the all-purpose cheat code for a moment of crisis. Of course, the original ingredients' flavor is long gone by then. It's like eating broccoli that just tastes like chojang, but there's nothing to be done. (Najosik, The Rules of a Recipe) *This one is unpublished. I meant to roast the eggplant and tomato in the oven, but there wasn't time, so I seared them in a pan instead, and the ricotta cheese I meant to whip with basil pesto ended up used straight out of the container. On top of that, something felt off, and it turned out I'd forgotten the grana padano I was supposed to top it with at the end. Breakfast, work, life — none of it ever goes exactly according to the recipe you planned. But that's fine. I still ate breakfast, didn't I? Green banana refers to bananas that haven't ripened yet; they're low in sugar and high in starch, which is why they're widely used for cooking abroad. A 610 kcal fusilli (made 100% from green banana, gluten-free, vegan, and high in potassium and iron) with roasted eggplant and tomato tossed in ricotta cheese #fusilli