Breakfast is the most important meal of the day
We’ve all heard it before, and most of us have fallen guilty to ignoring this simple reality. Yes, I’m raising my hand and lowering my head in compunction to this one…Sometimes life gets in the way of us doing what we know we ought to, then routine forms and bad habits stick. Introducing mid-morning cravings, too much coffee, sluggish energy and wavering concentration. Not good.
A simple, no-fuss breaky that isn’t refined carb and sugar laden can feel a little too far out of reach once you’ve become stuck in the no-breakfast rut. But alas, there is an answer! This veggie packed slice makes the perfect breakfast, lunch, dinner or whenever-you-feel-like-it food. It’s full of all the good stuff to keep your tummy full, brain firing and most importantly your taste buds happy. Best of all, it can be made with whatever you have on hand. Simply remember two of everything and change it up to suit your style.
2 brown onions, sliced
2 large cloves garlic, minced
2 cups zucchini, grated
2 small heads of broccoli, finely chopped
2 cups greens, shredded – I used Tuscan cabbage and baby spinach
200g edamame + mung bean fettuccine
2 tablespoons hemps seeds (or any seeds you have)
2 tablespoons herb of choice (I used parsley and thyme)
10 fresh eggs
Salt and pepper
Cook the fettuccine to packet instructions. Drain and set aside.
Caramelise onion in a pan with a decent glug of olive oil, adding in the garlic towards the end to prevent the garlic catching and burning.
In a large bowl, give the eggs, salt and pepper a quick whisk before adding the onion and garlic, fettuccine, veggies, hemp seeds and herbs.
Press firmly into 2 silicone baking moulds (because 2 of everything, right?), sprinkle with fetta and put into a 200C pre-heated oven for 40 minutes (20 x 2!) or until cooked through.
Allow to cool before slicing. Serve with your favourite salad.
I see no reason you can’t have salad for breakfast. Some may think it’s strange, but in many cultures around the world, vegetables always feature in the first meal of the day, plus I don’t really need a reason to eat more of my favourite foods!
This slice, served with your favourite salad, makes for a nutrient dense breakfast that may induce superhuman powers. You’ve been warned.
My new obsession is sprouts. Especially when swimming in Australian Harvest Horseradish Vinegar with Bio-grape. It’s the simplest salad imaginable; just douse any sprouts – mung bean, lentil, chickpea – with this magical medicinal vinegar and enjoy.
Why do I love this vinegar so much? Aside from its ability to transform all foods into the tastiest thing you’ve ever eaten, its ingredient label is what makes it so special. A base of organic, unfiltered apple cider vinegar is infused with bio-active turmeric extract, horseradish, garlic, cayenne pepper and grape seed extract to produce a potent anti-inflammatory and antioxidant rich salad dressing.
With inflammation characterised as being the root cause of all disease, it is important to consciously incorporate foods that help reduce inflammation in the body. Turmeric, and its active constituent, curcumin is one of those foods. Apple cider vinegar is another, and yes, you guessed it, so are all the other ingredients in my new favourite salad dressing.
Eat breakfast everyday. Eat lots of GREEN. Eat anti-inflammatory foods.