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.