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! (more…)
