I thought I would share a super easy and healthy breakfast that I love which takes less than 10 minutes to make.
Firstly, you need to get some eggs. Now, I’m not sure if it’s just me who thinks this, but eggs in the spring time always seem enormous! In fact…I must Google that!
Whether you have enormous eggs or not, you need to go ahead and scramble them!
Next, I sauté a chopped red pepper in my cast iron skillet. All you need to do is slice the red pepper in half and then chop it into little bits. Then I throw the chopped red pepper into my cast iron skillet with some coconut oil. It gets nice and crispy and blackened on the edges. It smells delicious!
The next thing that I like to do is top my scrambled egg and red peppers with avocado.
Avocado is tricky because it often seems like as soon as you cut it open, you need to eat it before it turns brown.
Top Tip: Here's the way that I've been able to preserve avocado. First, I always use glass containers, like Pyrex or even Ball jars (Ball jars are amazing!). Second, I keep the pit intact. Finally, I save some of the skin, and I wrap it around the open, exposed parts. I find all of these little steps helps to make my avocados last a lot longer!
To top off this delicious breakfast there’s one final addition that I'm really excited about: Mikey's English muffins. Check them out folks! They are certified paleo, gluten-free, grain-free, dairy-free, soy-free, non-GMO. All the things that I could possibly want in one packaged food! I try and stay away from packaged foods as much as possible, but hey, when it's paleo ... you can't really go wrong.
These little English muffins (and they are little!) come in a wrapper with a piece of wax paper in-between them. Remove the muffin from the wrapper, pry the two pieces apart, and then heat them up in the oven (under the broiler) on low for 2-3 minutes (each side). I've been slathering them coconut oil. Mmm...delicious!
I have to say, for a paleo, grain-free-type product that is mainly made out of almond flour - they taste great. And, they're quite soft! They come in various flavors, too.
So there are a few tips from me on how to make a quick and healthy breakfast in less than 10 minutes. Scrambled ggs with sautéed red pepper, topped with avocado, and served with Mikey's English muffins.
Bon appétit, my friends!
Love pancakes, but trying to reduce the amount of sugar, gluten, or dairy in your diet? Well then, you're going to love this tasty, and oh-so-simple, recipe!
Allow me to introduce you to "Zucchini Pancakes!" Haha :-) When written like that it sounds like a name a roller derby girl might go by! I've got derby on my mind because I went to my first game last weekend to watch my friend, Spaz Cadet, play - what an experience! If you've never been, I recommend it! Think cordial cat fight on roller skates. Sounds interesting, right?
Anywho, on to the recipe...
Prep time: 15 minutes
Cook time: 15 minutes
Makes 4 servings
I was a recent guest on "Real Estate Chalk Talk" (The Patriot 1280 AM), for which I planned to talk about dining rooms and prepared a few tasty recipes to share, but our conversation went in a totally different direction!
Tune in to hear the short 15-minute discussion. My interview aired on 1-22-17, and starts at about 5 minutes and 10 seconds in to "Hour 2."
It was as if Keith (Mittner) Sr. read my mind when he asked about candida on the show because I'm totally "nerding out" about candidiasis, an overgrowth of candida (an opportunistic bacteria). Maybe you've heard of it, maybe you haven't, but you're sure to get a good laugh out of the interview - I promise! :-)
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