Veggies at breakfast, 2 ways

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.

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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!

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Bye bye, beige breakfast!

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!

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Candied Ginger and Carrot Muffins

Ingredients:

6 eggs

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!

 

 

 

 

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