Sunday, October 30, 2011

What's for Breakfast?

Does that question fill you with dread? Feelings of guilt? Overwhelm?

When I first started learning about 'real foods' and what the 'fake foods' were doing to me, it did feel overwhelming. The good old staples I'd relied on for years, wheat cereals, corn cereals, granola, I was learning did not really help my body. In fact, some of these foods were causing inflammation and even setting me up for serious disease like diabetes which runs in my family.

So how do you get past the overwhelm, the confusion, the question "what should I eat?"
It is a process and please know that even baby steps will make a difference.  Actually making slow changes will probably work better because you will have time to adapt both physically and emotionally.

My job in working with you is to help you learn what you body really wants and needs. For example, a great breakfast for many people - especially those trying to lose weight - is my simple egg frittata with all natural bacon or turkey sausage.  This gives your body the protein, carbs, essential fats and other nutrients it needs to carry you through a long morning without crashing.  See the simple recipe below.  Remember, I'm here to help and it's not a race - it's a process so relax, breathe and enjoy every bite. 

Frittata for 2:
4 eggs scrambled with 1TBL Greek Yogurt or cream
1/3 cup sliced portabella mushrooms
1/2 cup frozen spinach ( I buy it in bags to use a little at a time)
2-3 sliced green onions
salt, pepper, other seasonings as desired
sprinkle of Parmesan cheese
2 tsp coconut or olive oil

Heat oil in oven proof skillet
Saute mushrooms and onions
Add spinach and seasonings, cover and simmer until spinach is thawed.
Add egg mixture and a pinch of salt/pepper
Cover again and cook on low until almost set.
Sprinkle with Parmesan cheese and place under broiler until eggs are set and cheese is melted.

I like to serve this with a drizzle of hot sauce. It's also great with Guacamole, especially if you add fresh Cilantro to the eggs.


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