Out of the brekky rut: Green breakfast bowl recipe

Adding variety to your breakfast gives you more chances to fuel your body with the full range of nutrients needed to function well. Picture: GETTY IMAGESAre you in a breakfast rut? Do you eat the same thing for breakfast every single day, rain, hail or shine?

Why do you reach for the same cereal, milk and toast to start your day, every day? Because that is what we grew up knowing was standard breakfast fodder, right?

It’s easy, we don’t have to think about it and it’s good for us, right?

Well, no, actually … eating the same thing for breakfast every day is not that great for us as we are missing a fantastic opportunity to improve our health.

The more variety we have in our diets, the more chances we have of fuelling our bodies with the full range of nutrients we need to function optimally.

And that’s not the only reason.

For many of us the cereals that we grew up eating are actually full of highly processed ingredients and copious amounts of sugar and salt.

Go on, take a look at your cereal box, have a squiz at the nutritional panel on the side and scroll your eyes down to sugars and sodium.

I bet they are a little higher than you would have thought, right?

So for many of you, it means that your most important meal of the day, the meal that will set the benchmark for your energy and mood for the day ahead is actually likely to be your least nutritious meal of the day.

Go figure.

So herein lies my challenge to you. Why not try mixing your breakfast up a little? For the next seven days why don’t you try to have something different each morning, or at the very least not have the same thing two days in a row (for those of us that need to start with small, achievable goals first).

Make your mornings exciting. Be inspired to think outside the square. It doesn’t have to take extra time or energy in the mornings, just some forward planning and creativity.

Maybe a granola with fruit and yoghurt one day, a bacon and egg cup another, mashed avo on sourdough on Wednesday, nutty porridge on Thursday. It’s fun and will make you see just what you have been missing out on by narrowing your brekky options to the same old cereal, milk and toast every day.

For those of you who have a partner or family, why not draw them into the challenge too, ask them to participate in planning what you will have for brekky.

Everyone gets a turn and they have to choose something different from the last person.

Break the brekky cereal tradition in your household.

OK, so to help you with a little inspiration, I am giving you a simple little dish that can be made in less than five minutes and can be made with whatever green vegies you have left in your fridge from the night before.

For me, it is often cabbage, zucchini and spinach as these are the things that seem to grow prolifically in my garden at the moment, but you can use whatever you have, pretty much any green vegies work well with this recipe.

Okay, I know what you’re thinking – vegies for brekky?

Yep, that’s right and why not? Break your brekky rules.

Adding vegies to brekky is a super easy way to pack more vegies into your day and it is delicious to boot! Double whammy.

So go on, are you up for the challenge?

Serves 1 generous portion.


1 cup shredded cabbage1/2 large zucchini (grated)3-4 large spinach leaves (sliced)2 tbsp butter, coconut oil or ghee1 tbsp soy sauce2 free-range eggsMethod

In a small saucepan, melt 1 tbsp butter over medium heat. Add your greens and cook to your liking (I usually saute mine for 2-3 minutes).

Before taking your greens off the heat, add 1 tbsp soy sauce and toss through your greens, then transfer your greens to a serving bowl.

In the same saucepan, melt another 1 tbsp butter over medium heat.

Crack your eggs directly into the pan and then use a spoon to swirl (scramble) the eggs while they cook. This will only take about one minute.

You want to take them off the heat when they are still a little runny as they will continue to cook when you transfer them to your bowl.

Top your greens with your scrambled egg and then add fresh herbs or a spoonful of smashed avo and season.

All that in under 5 minutes, and only one pan. Super-simple.

If you are not inspired with this recipe, no problemo – there are plenty more brekky ideas at realfoodbites.wordpress苏州美甲美睫培训学校. Check them out and start challenging your brekky rules.

Stephanie Meades is a lifestyle, food and wellness coach. For more whole food recipes, visit Flame Tree Co-Op, Thirroul or realfoodbites.wordpress苏州美甲美睫培训学校.

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