I label these as lunch because I have a hunch Ryan wouldn't be too keen to end his day with these, as they might not fill his manly belly. I found some horseradish mustard with no forbiddens that really perks these up as well.
Use chicken, either roasted or from stock (actually, from wherever you have it is fine), and line the center of a lettuce leaf with it (amount to your liking). You can then top them with whatever you like. I usually do sauerkraut, a little fresh onion, some olive oil, and I also put a little aged cheddar on as well. Avocado works nicely too; once more, just make sure you get enough! Two full size leaves work for me (romaine, red lead, or whatever), depending on how hungry I am. You could also do this loose as a super-salad, but I find that tends to be less filling.
Eggs over veggies
This is another good way to eat eggs and veggies while mixing up the form. Basically, what I do is fry two eggs (over very easy) and eat them over some veggies! Very ingenious, I know, but I wanted to provide some ideas with regards to the veggies. Two ways that I've done it so far are 1. over steamed broccoli and sliced avocado, and 2. sauteed spinach and zucchini (meant to add onion, but forgot). Over the vegetables I pour some olive oil and squeeze some lemon (if you're doing cheese, a little parmesan is nice here as well), top with the fried eggs, season to taste, and mix it all together (I eat it with a spoon in a bowl). It sounds complicated in terms of steps, but really doesn't take that much time.
This amount, I should note, generally does not fill me up all the way (I can't afford to be making myself three eggs a morning), so it still requires some supplementation with sides. Sometimes I do dried fruit or applesauce, maybe some nuts, one morning I did a leftover beet with butter. And stock always helps a bit. I also made ginger tea for the first time this morning, and holy cow! fresh ginger packs a punch!
Anyway, I'm going to make a loaf of some sort of bread using almond flour tomorrow, and am anticipating that that will help to round out breakfasts a bit. I also mixed up some sausages from ground pork (+ spices, an egg, and a little ground almond) that I froze individually, so can thaw and cook as needed. I also think I'll go British in a day or so and cook up some beans, though I will naturally eat them without toast!
This amount, I should note, generally does not fill me up all the way (I can't afford to be making myself three eggs a morning), so it still requires some supplementation with sides. Sometimes I do dried fruit or applesauce, maybe some nuts, one morning I did a leftover beet with butter. And stock always helps a bit. I also made ginger tea for the first time this morning, and holy cow! fresh ginger packs a punch!
Anyway, I'm going to make a loaf of some sort of bread using almond flour tomorrow, and am anticipating that that will help to round out breakfasts a bit. I also mixed up some sausages from ground pork (+ spices, an egg, and a little ground almond) that I froze individually, so can thaw and cook as needed. I also think I'll go British in a day or so and cook up some beans, though I will naturally eat them without toast!
Zucchini Pancakes
By which I mean something fried in a pan.
Ok, so this is one of my breakfast staples. Adjust as you need ingredient and amount wise. This makes enough for one person (4 3-4 in. mini omelets).
Basic Zucchini "Pancakes"
2 eggs
1 small zucchini, grated (you can salt and squeeze out excess water, but I don't find that it makes much difference unless you salt the mixture before cooking)
Other add-ins that I enjoy: green onion, chicken (from stock- you don't notice any dryness), parsley, haven't tried but I bet grated carrot would be good, and same with red pepper
Mix all ingredients together, add salt and pepper if desired (I usually wait on the salt). Pour dollops of mixture onto hot buttered/greased pan, cook several minutes on each side. The cakes can tend to spread a little, but can be contained easily with a spatula. I also generally try to even out the distribution of toppings for more even cooking. Remove from heat and serve- I usually eat mine with a dollop of yoghurt and some of the Nourishing Traditions fermented salsa (adds a nice tang).
Also, I frequently make this sauce with my eggs to get the easily assimilated raw yolk:
Simply separate one yolk from the eggs you're cooking (works well with the zucchini pancakes or an omelet) and mix with a couple teaspoons of yoghurt. Squeeze a little lemon juice in, salt and pepper to taste. Pour over egg dish- the sauce is somewhat runny, but I usually end up eating my eggs with a spoon anyway since starches are out.
I supplement my breakfast with sides to make sure I get enough, both nutrient and amount-wise. Recently it's been a little dish of homemade applesauce or some dried fruit, and yesterday I sauteed an apple in butter and put cinnamon on it. It was delicious. With regards to the butter/dairy thing, I have been using ghee for my cooking, but will switch to butter after it's gone, as I have been able to tolerate small amounts of hard cheeses (aged Parmesan and cheddar) without any problem. I will post more side ideas as I add in more to my diet, but with money and the fact that I'm still learning, my meals are pretty basic in scope! I also do weird things like eat leftover beets on the side, because they're healthy, cheap, and I'm trying to pay attention to what my body wants (within reason and moderation) since I've detoxed. Ok, hope this works for you! DON'T be afraid to eat as much as you need to be satisfied, or else you will be miserable as well as gypping your body (something I've had to learn).
Ok, so this is one of my breakfast staples. Adjust as you need ingredient and amount wise. This makes enough for one person (4 3-4 in. mini omelets).
Basic Zucchini "Pancakes"
2 eggs
1 small zucchini, grated (you can salt and squeeze out excess water, but I don't find that it makes much difference unless you salt the mixture before cooking)
Other add-ins that I enjoy: green onion, chicken (from stock- you don't notice any dryness), parsley, haven't tried but I bet grated carrot would be good, and same with red pepper
Mix all ingredients together, add salt and pepper if desired (I usually wait on the salt). Pour dollops of mixture onto hot buttered/greased pan, cook several minutes on each side. The cakes can tend to spread a little, but can be contained easily with a spatula. I also generally try to even out the distribution of toppings for more even cooking. Remove from heat and serve- I usually eat mine with a dollop of yoghurt and some of the Nourishing Traditions fermented salsa (adds a nice tang).
Also, I frequently make this sauce with my eggs to get the easily assimilated raw yolk:
Simply separate one yolk from the eggs you're cooking (works well with the zucchini pancakes or an omelet) and mix with a couple teaspoons of yoghurt. Squeeze a little lemon juice in, salt and pepper to taste. Pour over egg dish- the sauce is somewhat runny, but I usually end up eating my eggs with a spoon anyway since starches are out.
I supplement my breakfast with sides to make sure I get enough, both nutrient and amount-wise. Recently it's been a little dish of homemade applesauce or some dried fruit, and yesterday I sauteed an apple in butter and put cinnamon on it. It was delicious. With regards to the butter/dairy thing, I have been using ghee for my cooking, but will switch to butter after it's gone, as I have been able to tolerate small amounts of hard cheeses (aged Parmesan and cheddar) without any problem. I will post more side ideas as I add in more to my diet, but with money and the fact that I'm still learning, my meals are pretty basic in scope! I also do weird things like eat leftover beets on the side, because they're healthy, cheap, and I'm trying to pay attention to what my body wants (within reason and moderation) since I've detoxed. Ok, hope this works for you! DON'T be afraid to eat as much as you need to be satisfied, or else you will be miserable as well as gypping your body (something I've had to learn).
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