I believe in cooking and eating breakfast at home because I like to know my ingredients are healthy and top-quality organics that I select myself. Granted, I have the luxury of time on my side since I usually work mid-day through mid-evening hours. I therefore enjoy peaceful, easy mornings doing the things I love: enjoy a conscious breakfast, meditate, write, practice Pilates, walk 2 miles, etc. (not necessarily in that order). The first thing I put into my body is 8oz of fresh spring water mixed with 1 teaspoon freshly squeezed lemon juice. Hydrating is a good thing to do after 7-8 hours of dry sleep, right. The following breakfast recipe is very healthy although it does require several steps to prepare. But look at it this way: you'll eat something so healthy, filling and satisfying it will keep you satisfied for at least 4-6 hours.
Breakfast plate
Serves 1
3-4 leaves fresh red Swiss chard, thick bottom stems discarded, sliced into 1/2" strips - OR- a generous handful of fresh organic baby spinach, sliced into 1/2" strips (or you can use frozen chopped spinach cooked to package directions. Squeeze the water out when cooked.)
3-4 medium-sized shiitake mushrooms, sliced to 1/4"
2 quality organic pasture raised eggs, beaten
1/2 firm-ripe avocado, sliced then cut into 1/2" pieces
Using a small fry pan, lightly coat with avocado oil (or EVOO). Heat it up then place the sliced shiitakes into it. Saute lightly for 3-4 minutes, then add the sliced greens. Toss around til greens turn bright and begin to wilt, then remove everything to a plate. Wipe out your pan, add a drop of oil, heat it up, then add your 2 beaten eggs. Scramble to slightly runny, then add your veggies back into pan and toss around quickly till eggs are done to your liking. Remove from heat and toss in avocado pieces. Plate and serve immediately.
My new cooking/eating mantra: GFV&P (good fat, veggies, protein. The perfect keto breakfast. (60%fat, 25%veggies, 15%protein). Enjoy!
Thursday, November 8, 2018
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