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Brussel Sprout Breakfast Bowl

Can I just tell you that this whole veggies-for-breakfast thing is really new in my life?

And I can bet many of you reading this probably think people who eat green stuff for breakfast have lost it a bit.....

A year ago I was happily woofing down multiple Kodiak cake waffles several times per week and then alternating with sourdough bread the other mornings. 

And not that waffles and sourdough bread are a bad choice for breakfast, but I've found that 95% or more of my clients function heaps better during the day in terms of energy, digestion and mental focus when they start their day out with a protein, fat and veggie based meal. 

The longer I hang out with my Summit Fit tribe and learn to eat our power foods daily, the more I crave crunchy veggies with sauerkraut and crushed red pepper for breakfast. 

For me, vegetables are all about how well you spice them up and what foods you combine them with to enhance their flavor. 

Brussel sprouts (a cruciferous vegetable), provide healthy fiber to help you feel full and keep your digestion functioning optimally. They also have cancer-fight properties to aid in healing the cells of the body. 

Brussel Sprout Breakfast Bowl
serves 1

1 cup brussel sprouts, stems removed and halved
1/4 cup shiitake mushrooms
1/4 cup onion, chunked (I like my onion chunks bigger)
adobo seasoning 
salt
crushed red pepper

1. Heat a cast-iron pan to medium heat. 

2. Add coconut oil + brussels sprout and onions. Saute for 10 minutes until softened and browned. 

3. Add mushrooms and seasoning, sautéing for 2-3 minutes until softened. 

4. Add to a bowl and top with poached eggs, sliced avocado, cubed sweet potatoes (we love the Japanese variety--extra creamy and sweet), raw sauerkraut and hot sauce of choice. 

What are some of your favorite veggies for breakfast?

 

 

 

 

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