Breakfast: Salmon Egg Scramble, Lentils, Local Mushrooms

I finally got more than 6 hours of sleep last night and I woke up extra hungry as a result. So I put together this heavy, hearty bowl.

I got my hands on some locally grown shiitake mushrooms from a small market that opened recently near my house, Littleton Meats. They’d been sitting in my refrigerator for a couple of days so decided to cook them this morning.

My bowl consists of, by layer: lentils, tofu, broccoli, and mushrooms, with a salmon, egg, and avocado scramble on top. I finished the dish with chopped raw garlic, olive oil, red wine vinegar, and fig balsamic vinegar.

I’ll probably be full until dinner.

Breakfast: Turkey Chili

I got my hands on local ground turkey recently from Littleton Meats, and in keeping with my theme of cooking in the crock pot, I thought it’d be nice to make a turkey chili.

But all the recipes I found called for a long ingredient list, most of which I didn’t have, and a long cook time, time I also didn’t have. So I did the next best thing.

I cooked the ground turkey in a pan and then added it to vegetable soup I made a couple of days earlier. I also added some brussels sprouts cooked the night before.

Yes, this isn’t chili, but it’s the next best thing and it’s hits the same spots. In some ways I think it’s better. I have three different ingredients, soup, turkey, brussels, that I can mix and match with anything else in my kitchen.

I realized this morning that it’s not really meal prep we’re after. It’s food prep to be used to create different meals.

Breakfast: Vegetable Soup and Eggs Over Easy

I love having a nice vegetable soup in the refrigerator to use as the base for any dish. This morning I decided to use it for breakfast.

I pumped up the soup with a handful of boiled broccoli, chopped red onion, and spiced pumpkin seeds (which added a nice texture to every bite).

For protein, and to make it feel more like “breakfast,” I added two pasture raised eggs from Sisu Farms cooked over easy. The runny yolk brought an additional layer of flavor to the dish.

I finished the bowl with salt, fig balsamic vinegar, and olive oil that was imported from Palestine and being sold at a local store called The Local (it’s also where I was able to pick up 2 whole pasture raised chickens from Sisu Farms).

This warm tasty dish was the perfect way to start my day.

Meals & Recipes: Breakfast Veggie Scramble!

Activist Scramble: 2 eggs, white onion, tomato, Gouda, potato, broccoli, arugula, black pepper, crushed red pepper and salt

Cooking Instructions:

Preheat a pan to medium heat.

In a bowl combine 2 eggs, 1 slice of chopped white onion, 1 sliced Campari tomato, 1 chopped slice of Gouda cheese 🧀, 1 handful of sliced boiled potato, 1 handful of boiled broccoli, cracked black pepper, 1 pinch of crushed red pepper, and 1 pinch of sea salt.

Add 1 tbsp of olive or butter to the pan and add the mixture from the bowl. Allow to cook for 3 - 4 minutes. Then add a handful of arugula.

Continue to mix and scramble as the egg cooks!

Enjoy!

Blueberry Pancake Breakfast

Birthday pancakes.

Pancake mix. We used Birch Benders Paleo pancake mix. Follow the instructions on the back (1 cup mix to 3/4 cup water), add an egg (it adds a nice fluffiness to it), 6 pinches of chia seeds, and 6 handfuls of blueberries, and mix. Bring a pan to medium heat, and add 1 tbsp of grass-fed and finished butter. Add two ladles worth of mix to the pan and cook for 3 - 5 minutes, flip and allow the other side to cook for an additional 3 - 5 minutes. Repeat with all of the mix.

Assemble. Add 2 - 3 pancakes to your plate. Butter your pancakes with ghee. Add a pinch of chopped walnuts. Add a pinch of cocoa nibs. And a handful of raspberries. Drizzle with maple syrup! And indulge!

Buon Appetito!