As we mentioned in this post eating vegetables is a pillar of a healthy diet. That being said, there are some meals that lend themselves to eating more vegetables. Historically, breakfast is not one of them! How do you squeeze more vegetables into your breakfast?
Here are three great ways to get dark leafy cruciferous greens into your breakfast routine.
Kale or Spinach and Eggs
- Simply saute some spinach or kale with avocado oil, garlic, salt + pepper. Spinach I will pull out of the pan and cook the eggs separately but kale I will keep in the pan to add some yummy brown bits to the kale. Then, simply throw in an egg or two to the hot pan cook to over medium (or your favorite way to eat eggs) reunite with your greens and enjoy. I love this with a little Trader Joe’s Everything but the Bagel Seasoning.
Shaved Roasted Brussel Sprouts, Bacon and Eggs
- For this meal, I love to use a toaster oven. I will line my toaster oven cookie sheet with parchment paper. Dice up a strip or two of bacon and scatter among my (pre-shredded from the store) brussel sprouts. Roast brussel sprouts and bacon at 400 for approximately 10 to 15 minutes. Then create wells among the brussel sprouts and then add an egg or two to the pan and bake for 5-8 more minutes depending on how you like your eggs cooked.
Green Smoothie or Smoothie with Greens
- The simplest, yet most delicious, way would be to throw some greens into a smoothie. At first, I was a bit skeptical when I heard about spinach in my smoothie but I promise you cannot taste it! My favorite smoothie to add spinach to is this blueberry one from What’s Gaby Cooking or this tropical green smoothie.
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