Easy Peasy Eggy Breakfast

For awhile I had been off the egg game. Years ago I did a food intolerance test and they told me I was allergic to eggs. Specifically the egg white! So, I got it in my head that I shouldn’t eat them. Since that time I’ve heard of how inaccurate those tests can be and since I loveeee eggs, I’ve been incorporating them back into my diet. Everything in moderation right?

My favorite way to eat an egg is pan fried over easy so the yolk runs out all over the dish.

I’ve also recently been indulging in my cheese cravings.

• Easy Peasy Eggsy Breakfast

  • Two eggs fried over easy in butter

  • Melted sharp cheddar cheese

  • Slice avocado

  • Sriracha sauce

Fiber and Omega Rich Bowl!

Wild sockeye salmon, lentils, beets, avocado and red onion delight.

Wild Sockeye Salmon. Start with wild salmon. I’ve been enjoying frozen wild sockeye salmon from Whole Foods or Sprouts (grocers closest to me), or fresh wild Sockeye from Trader Joes. Preheat the oven to 425. Lightly coat both sides of the salmon filet (or filets if cooking multiple) with olive oil. Place the filet skin up on a baking sheet lined with aluminum foil. Add a pinch of salt (or two) to each filet and black pepper. Cook for 8 - 10 minutes (depending on thickness of the fish). 

Lentils. Add 3 cups of water or vegetable brother to a pot. Add 1 cup of green lentils. Bring to a boil, then reduce to a simmer and cover. Cook for 45 minutes, covered. Taste for tenderness before removing from heat. Strain the lentils and return them to the pot.

Boiled Beets. Buy 3-4 loose organic beets. Remove the skin. Cut them into quarters (1/8s if they’re large). Place in a pot, add water so covered by 1-2 inches of water. Add two pinches of salt. 1 tbsp of red wine vinegar. Bring to a boil then reduce to a simmer for 60 minutes. Make sure you can easily pierce them with a fork before removing from water.

Assemble. Add enough lentils to cover the bottom of the bowl. Add 3 quarter pieces of beets chopped into bite size pieces. Add 1/4 slice avocado and one slice chopped red onion. Add 1 salmon filet (4- 6 oz). Drizzle with red wine vinegar and 3 pinches of sea salt.

Buon Appetito!!