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Eight-Minute Breakfast for a Low-Intensity Workout Day

August 8, 2016

You know I'm all about the whole-food, real-food way of life.  I make my breakfast from scratch just about every morning.  Exceptions might include: travel days; super-early-morning days; and just pure lazy days.


Other than that, I find at least five minutes, even on super rushed mornings, to heat up a fry pan and cook something.


Here's a pretty simple, eight-minute breakfast that you could make on a typical week-day morning for yourself and/or your spouse/kids.  The ingredients list and directions may seem like a lot - and they are - but once you do this once, you'll realize, it really is quite simple.  Read it over, plan ahead (make sure you have all ingredients, say, the night before you endeavor to make this), and then give it a shot!  It'll get easier the more you do it! :)


I recommend this breakfast for a day that you are exercising, with low-moderate intensity/duration.



The Eight-Minute Breakfast


What You'll Need (per person):

2 Eggs (substitute for tofu or beans)

3 Mushrooms (I prefer Shiitake)

Coconut oil (or butter or olive oil)

A few sprigs of Parsley

3 Leaves of Kale (dinosaur/lacinato/tuscan) de-stemmed

1 small shallot

5 Cherry Tomatoes

1 piece whole-grain, sourdough bread (in a pinch, I use Ezekiel brand)

1/2 Tbsp butter (organic, .local, grass-fed)

2 Tbsp almond butter (or other nut/seed butter)

1/4 cup kimchi or sauerkraut

1 giant handful of fresh lettuce

1/4 avocado

sea salt

black pepper

extra virgin olive oil (a.k.a. evoo)

balsamic vinegar


Kitchen Utensils:

A stove top, a fry pan, a cutting board, a chopping knife, a wooden spoon (or spatula), a toaster oven.


Here's How to Make it Happen: