SO MANY PEOPLE ask me what I eat for breakfast! Yes, I too have experienced breakfast as a HUGE key to whether or not I have enough energy throughout the day.
For me, deciding what to eat for breakfast basically breaks down to what kind of foods I feel like eating in the moment, which varies. Having the same thing every day would get old fast, and it wouldn’t serve my body’s need for diversity of nutrients and flavors. Usually, I want a couple of over-easy eggs with some steamed fennel bulb, carrot, and dark leafy greens topped with avocado and drizzled with lemon juice and olive oil. But often, I feel like having a complex carbohydrate-based breakfast on the sweet side…sweet, but still low-glycemic, which is when I choose one of the other two recipes below…Enjoy!
EGGS & GREENS
When I want a protein and greens breakfast, I wash, cut and steam my veggies and greens (recipe below), turn them out onto a plate, drizzle high-quality olive oil and lemon juice, and set them aside. Then, I fry a couple of high-quality eggs over easy in my favorite cast iron pan, in either a teaspoon of butter or ghee. I usually set my eggs right on top of all the luscious veggies & greens & avocado, so that when I break into them with my fork, the rich yolk drips down onto the veggies. YUM! Eggs from pastured chickens are rich in omega 3 fatty acids, which are only bio-available when the yolk is left runny….how ‘bout that!
RECIPE: Steamed Veggies & Dark Leafy Greens to alkalize the body
In a deep, medium sized stainless steel saucepan, place a fitting steamer basket and about 2 cups of water in the bottom. Wash and slice 1/3 of a fennel bulb, and a small carrot into 1/4 inch pieces. Burdock root (blood cleanser and overall body strengthener – pictured in photo above) is great here too, when it’s in season. Place all the root veggies in the bottom of the steamer basket, and steam for about 3 minutes until almost tender. Next, stuff two big handfuls of washed & chopped kale, collards, and/or broccoli on top of the root veggies, cover again and steam for another minute. Uncover to make sure all greens are slightly wilted and wet-looking. Steam another 30 seconds if not. Remove lid immediately, and carefully (so you don’t burn your hands with the steam) turn all the veggies and greens out onto a plate. Drizzle lemon juice and a high-quality virgin olive oil on top. After you eat this, you’ll feel invincible all day long!
BROWN RICE-BASED BREAKFASTS (these also double as desserts!)
Whenever I feel like having that sweet, carby yet low-glycemic meal (not just at breakfast, but often for dessert!), I’ll break into the leftover brown rice I always have in my fridge. I’ll put a cup or so of rice into a bowl, chop whatever seasonal fruit I have on hand, and mix the fruit into the rice. Lastly, I’ll sprinkle some fresh, raw nuts on top. With a bit of fruit and nuts in each bite of brown rice, I’m in heaven! Who knew such deliciousness could happen from three simple ingredients!
Whenever you’re feeling a bit more extravagant and you want more flavor, you can warm your leftover rice in a saucepan with several other ingredients of choice. Below is one of my favorite recipes I call Apple Pie Rice. Use this recipe structure to flavor your brown rice-based breakfasts or desserts in whatever way you please! Just choose a fat (coconut oil, butter, or ghee), a spice (cinnamon, nutmeg, cocoa, carob, etc.), a salt (Himilayan pink, etc), a liquid sweetener (Nu Naturals vanilla stevia, Sweet Leaf english toffee stevia, or one teaspoon of raw honey or grade B maple syrup for a medium glycemic treat), and whatever seasonal fruit and raw nuts you like (or dried coconut!). Voila! You’ve got a delightfully flavorful, whole food breakfast or dessert!
RECIPE: Apple Pie Rice
This is a low-glycemic treat – better for you than apple pie, and tastes twice as good! In a small saucepan over low heat add 1/2 cup water and 2 cups freshly simmered (or leftover) brown rice, 2 Tbsp butter or coconut oil, ½ tsp whole sea salt, 1 tsp pumpkin pie spice and ½ tsp allspice. Simmer & stir for 3 minutes or so, adding more water if it’s too thick for you). Turn off heat & add 12 drops Sweet Leaf brand English Toffee stevia (1 tsp grade B maple syrup or raw honey if not using stevia). Stir until mixed well & add 1 medium diced fresh apple. Enjoy warm, and top individual servings with pecans, walnuts or almonds and possibly….raspberry drizzle! Here’s how to whip it up: in a small bowl mix the juice of 1 ripe lemon (Meyer lemon is best), 8 drops Nu Naturals vanilla stevia & 1 cup mashed raspberries from fresh or frozen. Wow! That tastes like apple pie with a raspberry drizzle!