This combination has become one of my favorite breakfast options ever. It takes 5 minutes to prepare, but gives me plenty of energy and protein for the day ahead. Paired with a tall glass of water (drinking water first thing in the morning has done wonders for my body), it’s just what the doctor ordered!
Scrambled Eggs with Grey Sea Salt, Chives and Avocado + Salsa Verde
Whole Wheat Toast
Cantaloupe with Lime
Roasted Potatoes (leftover from dinner the previous night)
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Eggs: Scramble a few eggs, a little fresh ground pepper, a sprinkle of good sea salt or grey salt (coarse or fine will do). Mince a few chives to mix in at the end and you have simple, flavorful eggs. Serve with a side of sliced avocado and salsa verde (when it comes to canned, I prefer Herdez). It’s a delicious combination. On a side note, I like to chill my avocado in the fridge once it’s ripe enough to eat. It just tastes better for whatever reason.
Roasted Potatoes: Stash a few aside the night before when you’re serving roasted potatoes with fish or chicken. Reheat on the stove in a cast iron or in the micro.
Cantaloupe with Lime: Did you know that cantaloupe tastes so much better with a sprinkle of fresh lime juice? Give it a try…you’ll love it. It’s a great tip to know about as cantaloupe makes an excellent base to any fruit salad given it’s color and price point. Adding lime dresses it up and makes it more flavorful and appealing.
Here are a few tidbits about eating breakfast per the Mayo Clinic I found interesting:
When you eat a healthy breakfast, adults are more likely to:
- Eat more vitamins and minerals
- Eat less fat and cholesterol
- Have better concentration and productivity throughout the morning
- Control your weight
- Have lower cholesterol, which may reduce your risk of heart disease
