Breakfast is my favorite meal of the day, but I have found it the most challenging to make healthy. It just didn’t naturally occur to me how to incorporate vegetables and/or greens. Eventually I realized my breakfasts were decidedly beige in scope lol and set my mind to mixing it up.
First, I don’t want to take this for granted since there has been so much back-and-forth from the “experts”: eggs are incredibly good for you and in my opinion the absolute best option for breakfast. There has been no proven link between cholesterol in food and blood cholesterol; systemic inflammation (from the typical carb and sugar laden American diet) is what transforms what you consume into the bad LDL cholesterol. If you need to hear that from a body of authority, I direct you to the US Dietary Guidelines Advisory Committee who reversed their opinion on egg consumption in 2015. Eggs are rich in protein, healthy fats, 9 essential amino acids, iron, and vitamins A and B12 (among others!).
Eggs + bacon everyday, however, like I was eating? Not so much. In an effort to help both my husband and myself eat a better breakfast, quickly, I devised the Scramble Starter. When you have a few extra minutes at the start of your week, quickly chop a medley of veggies in the food processor. Today I chose spinach, half an onion I had in the crisper, mushrooms (which I don’t eat enough of normally and I want to get that Vitamin D in the winter!), and ham. This is a great way to clean out the crisper and get creative with your combinations.
Throw your mix in a plastic baggie or Tupperware, and you are good to go! Add your fat of choice to a skillet, a few spoonfuls of your veggie mix, and let saute a few minutes to soften. Then add your eggs and scramble!
This took me six minutes from the second I turned on the burner. By the way, yes smoothies are a great, easy way to get greens at breakfast….but do you want to drink a frosty smoothie right now? Me neither. #thinkingseasonally
If you don’t have six minutes in the morning, I also have a grab-and-go option! If breakfast to you means a pastry, this should appeal…we’re just sneaking in some carrots, as well as omega-3 rich walnuts, and ginger to warm us up in the winter and aid digestion. It’s also the first recipe I created myself so I am super excited to share it!
Candied Ginger and Carrot Muffins
1/2 cup butter or coconut oil, melted
1/2 tsp vanilla
1/2 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup diced candied (crystallized) ginger
1/2 cup chopped walnuts
2 cups carrots, shredded
*tip* If your ginger is sticky, try oiling your knife with cooking oil – it makes dicing it much easier!
Mix your wet ingredients together first (first 3 ingredients), then add all your dry ingredients (next 4 ingredients), then finally stir in your ginger, walnuts, and carrots. Grease or line a muffin tin and bake for 35 minutes at 350 degrees. Makes 12 muffins.
This is not a really sweet muffin….the only sweetener is the sugar on the ginger. If you want it sweeter to taste, I would recommend adding 1/4 cup honey or molasses. That said, I thought it was perfect as is, and the spicy-sweet heat of the ginger really comes through. Also, it will make your house smell amazing!
Have a great weekend everybody!