Great Breakfast Ideas!
SO MANY PEOPLE ask me what I eat for breakfast. Yes, I too have experienced that breakfast is a huge key to whether or not I feel great and have vital energy throughout the day.
For me, it basically breaks down to what I feel like eating that particular morning. Having the same thing every day would get old fast, and 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 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.
EGGS & GREENS
Whenever 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, 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!
