My dad made breakfast for dinner when we were growing up and it was one of my favorite meals. Pancakes and eggs and fried potatoes and syrup. So delicious and such a welcome break from the meat you probably would have loved eating – but I hated. Like hours at the dinner table after everyone left cause I had to clean my plate – hated meat. When it came to actual breakfast time, I loved kid food – Frankenberries; Fruity Pebbles; Lucky Charms and Frosted Flakes. When I moved away from home though those boxes didn’t satisfy me anymore. They left me feeling hungry and empty and eventually, blood sugar dropped, angry. So, I took what I learned from my family and got creative about when I could eat what. I like hearty breakfasts. I once heard Eartha Kitt say she ate fish for breakfast and so off I went trying different fish recipes for breakfast. Bagels and coffee feel like eating puffed air. To me. Although I do love cheese stuffed pastries… Here’s a recipe that will add substance to your mornings and you can prep everything in advance and throw it on the stove for a quick fix when you need it. Have fun! Asparagus, Beet & Carrot Breakfast stir fry {substitute sweet potato’s for the green spears if you prefer} I would also add collard greens or Kale to this dish for color variety. 1 tablespoon coconut oil ½ cup chopped beets (use small beets for sweetness) 1 {or two} large carrot{s} chopped small 3 to 4 asparagus spears, chopped 1 small onion, thinly sliced 1 sweet pepper, chopped {optional} 1 clove garlic chopped {1/2 tsp of powder if that’s more convenient for you} 1 teaspoon raw apple cider vinegar Sea salt to taste Black pepper to taste {or white pepper for something new} 3 tablespoons hemp seeds or ¼ avocado {or, both if you’re like me and like to over-indulge in quality fat} Wash and peel your beets (be sure to use small beets as these are easier to cook and have a sweeter taste). Chop into small pieces. Chop your carrots. Chop your asparagus, making sure to remove the tough, woody ends. Chop your onions and peppers. Chop Chop Chop. Heat a saucepan over medium high heat. Add the coconut oil. When the oil is hot, add the chopped beets and carrots. Saute for 5 to 7 minutes until tender. Add the asparagus, onion, pepper, garlic, apple cider vinegar, sea salt, and black pepper {or try white pepper for a subtle change in flavor}. Saute until the onions and peppers are soft. Garnish: Top with 3 tablespoons of hemp seeds, a scoop of hemp protein or ¼ avocado. |
In the Temple
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In the Temple 