The major hang-up that folks have when they are considering switching to eating whole-foods relates to breakfast. I've been there - we're not used to talking our sleepy & hungry brains into actively thinking about breakfast. Breakfast is the same most every day, and for most of us comes from a box. One way to get around the issue is to prepare a week's worth of breakfasts in advance that are a little similar to the grain based cold cereal and oatmeal a lot of people eat, ala the nut and seed faux-otmeal and oatmeal raisin cookie dough recipes I've posted here. The second alternative is to have the formula for a very simple and quick to assemble hot meal kicking around in your head. One of my favourite formulas is for an easy fruit and veggie breakfast bowl with over-easy fried eggs. The tomato, hot sauce, and fruit work really gorgeously together; I think the flavour mimics the sticky sweet and sour sauce I used to love getting with Americanized-Chinese food.
Crazy easy hot and sweet fruit and veggie egg breakfast bowl
- 1 T coconut oil
- 2 large eggs
- 1 small, ripe tomato
- 3/4 cup sliced fresh fruit (I used pineapple, but you can and should use your favourite fruit!)
- hot sauce (I used a carrot and Habanero pepper hot sauce, similar to Intensity Academy's Carrot Karma Hot Sauce - delicious! I love the way the earthy root veggie grounds the hot sauce, it takes away that battery acid flavour you get with the sauces that feature only peppers, or (gasp and forbid) peppers and sugar)
- sea salt
- optional: a few slices of raw carrot, beet, or radish for garnish
- Put fruit, tomato, and any other veggies into a shallow bowl.
- Heat coconut oil in a non-stick or cast iron pan until it starts to smoke, then crack eggs into pan and cook until whites are just set; flip and cook for a few seconds then remove from heat and put on top of fruit and veggies.
- Add a generous pinch of sea salt and splash of however much hot sauce you can take over the eggs.
In other news, last week Bailey made the dill version of "GOOP soup" for her work lunches and sent me a picture - so exciting to open my email and see this! As ever, her plating is impeccable - I love the idea of saving a bit of the fresh herb you are using for the soup as a garnish. Only takes a few seconds, and to great effect.
Also, my sister Glennis - the most talented baker I know - came over on Friday and we made Paleo junk food! Growing up, our favourite Girl Scout cookies were Samoas - toasted coconut and caramel dipped in chocolate with chocolate drizzle. This whole-foods version from Chocolate Covered Katie was heavy on the date paste (we used honey dates, because they turn out most like caramel) and honey, but there were no grains, processed sugars, or dairy involved in the making of this dessert. To make the chocolate, we used 12 oz (12 blocks) of unsweetened Baker's chocolate, 1 Tbsp of coconut oil, and 2 Tbsp of honey melted in the microwave rather than 1.5 cups of chocolate chips. We had lots of chocolate to spare, you could probably get away with half the amount we made. The bars turned out yummily, and almost as pretty as Katie's cookies. I took a bunch when a few of us from Gridiron Crossfit went to check out Crossfit Division (which is SUCH a cool gym, by the by) the next morning and they seemed to be a hit with the crew there as well! They are yummy, but pretty high in sugar so definitely a special occasion treat. They also took a few hours to make, which was a fun activity with my sister's help and company, but I would've found the process a bit tedious left to my own devices.