Morning Meals

 

Classic Omelet

Ingredients: 2 Omega 3 or pastured eggs or VeganEgg Pinch of iodized sea salt 1 Tbls French or Italian grass-fed butter (such as Trader Joe's Cultured French Butter, President, or Beurre D'Insigny) or extra-virgin olive oil

Directions: Crack eggs into small mixing bowl and add salt.  Whisk gently. Heat 8-inch skillet over medium heat, add butter or olive oil. Slowly pour egg mixture into pan.  Cook for 4-5 minutes. Use spatula to fold into thirds, like a piece of paper into an envelope. Serve as is or with salad.

Did you know? Beauty of the classic omelet is its versatility and can work any time of day. - Plant Paradox, p.117

"Bacon"-and-Egg Breakfast Salad

Ingredients: Juice of 1 lemon 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil 1/2 teaspoon Dijon mustard 2 cups baby spinach 2 cups shredded kale, stems removed 2 hard boiled eggs, chopped 3 oz prosciutto, finely chopped, or vegan bacon pieces 1/2 cup broccoli slaw (shredded broccoli stalks sold in bags in produce section) 1/2 avocado, diced 1/4 cup unsweetened dried cranberries

Directions: In a large bowl, whisk together the lemon juice, red wine vinegar, olive oil and mustard. Add spinach and kale to the bowl and toss to combine. Top with eggs, prosciutto or vegan bacon, broccoli slaw, avocado, and dried cranberries.

Did you know? Salad for breakfast?  May not seem like an obvious choice, but when you take traditional breakfast ingredients, add greens and top it off with a tangy dressing, you have a salad sure to become a new favorite. - Plant Paradox, p.116