Healthy Breakfast Ideas: How to Start off On the Right Foot!

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I don’t know about you but I start every day with the best intentions – especially when it comes to eating.
It’s easy to say no to a calorie laden, cream filled, sugar coated snack when you first wake up (not so easy at 4pm).
That being said, not many of us have much time in the morning especially as most of you are struggling to head out the door.  Sometimes, if we are just a bit prepared with some staples in our cupboards/fridge/pantry, it takes only minutes to throw a healthy breakfast together…no recipe…just throw it all together, sprinkle some sea salt, grind some pepper and you are good to go!
The little boy next door has started a small business selling fresh farm eggs from his hens so I had some massive eggs delivered to my front door the other day.  Funny that on that very same day, I had a pot of “just soaked” black beans that I was wondering what to do with (canned is perfectly fine and always a good idea to have on hand), a bunch of swiss chard that was just picked (see my “What I’m Growing” tab), and a very ripe tomato and avocado that had seen better days…hmmmm, sounds like something healthy to me!

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Look through your kitchen and see what you have. A can a beans (any will do), some tomatoes (which will soon be in abundance), some onions (everyone always has an onion hanging around), swiss chard (or kale or spinach…frozen if okay here too), and eggs (best protein around for a quick snack).

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Started off making guacamole but ended up on my breakfast plate!

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Cut the onions into dice sized pieces and start sweating them in a pan with some olive oil. Then, cut the ribs out of the chard (the middle white part that looks like celery…it’s tough and needs to be cooked with the onions for a bit! Meanwhile pile all the green parts together, roll it like a cigar and slice it into thin slivers (chiffonade is the “fancy” term)…sorry, forgot to take a picture of that! After the onions and chard ribs have softened, add the greens and cook down a bit (but not a lot…we want to keep a lot of the goodness in here). Look out for the colour change…when it turns a brighter green, it’s time to stop cooking (to optimize maximum nutrients). You can use this with your eggs or you can just keep it in the fridge and add it to pasta, or add it to risotto, or add it to a pizza base before adding toppings or even put it in a pannini with some great melty cheese and grill it…fantastic!!
There is no recipe here.  Just pile what you have on your plate.  A spoonful of this green goodness, a scoop of diced tomatoes and avocados, a healthy serving of beans and a freshly fried egg (in a bit of butter AND olive oil).  Drizzle with a bit of olive oil, sprinkle with a generous amount of salt and pepper and add whatever else you like (hot sauce, cilantro, tzatziki)…I promise you will never miss the toast (or the calorie laden, cream filled, sugar coated thingie!)

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