Breakfast has always been my favorite meal of the day, but it has become even more so ever since I started eating according to the Primal Blueprint diet. When I decided to go down this path and eliminate grain from my diet, I had to toss out my staple breakfasts of oatmeal and granola. I started setting my alarm fifteen minutes earlier so that I would have time to prepare a hot breakfast every day before I left for class. I knew that if I had a great breakfast, I would be much less likely to cave in at lunch and eat loads of carbs. This was really important to me because the blood sugar crashes I was experiencing in the afternoons during my long days at school had been making me miserable, and I was desperate to end the vicious cycle of alternately feeling like I was starving and then bingeing on carbs and sweets.
Breakfast became the number one factor in being successful at this switch. By setting my alarm earlier, throwing out all of my cereals, and keeping delicious breakfast ingredients on hand at all times, I made it easy for myself. Five months later, I have making a fast and satisfying, tasty breakfast down to a science, and I thought I would share my go to favorites.
Bacon and Eggs
My number one favorite is just can’t be beat. I fry three pieces of Nick’s apple cider bacon (best bacon ever) in a pan over medium heat. When they’re crispy, I remove them to a paper towel on a plate to drain. Then I turn the heat down to medium low and crack two eggs into the same pan and slowly fry them until the yolks are medium – which for me means that they’re still soft but not runny. I’ve found that when I don’t cook the yolks through, I don’t stay full quite as long, probably because I leave most of them on the plate. When the eggs are finished, I top them with a packet of 505 green chile sauce from New Mexico and a little sprinkling of cheese.
Chicken Sausage and Veggie Scramble
My other favorite egg breakfast is the one pictured above – a scramble made with chicken sausage, mushrooms, zucchini and a little cheese. I use Trader Joe’s Apple Chicken Sausage for this meal, which is only 140 a serving. I dice the sausage, zucchini and mushrooms into small pieces and saute them over medium heat in a tablespoon of coconut oil until the veggies are soft and the sausage is brown. Then I turn the heat down and add two eggs, beaten with a little hole milk. I continuously stir the mixture until the eggs are almost set, fold in a couple tablespoons of cheese, and transfer to a plate.
European Style Yogurt with Mango
The third breakfast that I eat pretty regularly isn’t as filling, and I use it as a treat and a break from eggs and meat. I save it for days when I know I don’t have to wait hours until I eat again and I don’t plan to work out until after lunch. Basically, I thaw a cup of Trader Joe’s frozen mango in the microwave for 45 seconds and then top it with about a cup of TJ’s European Style Yogurt, which is seriously amazing stuff. I add a tiny drizzle of honey and a handful of walnuts for more protein and crunch. I could eat this meal for dessert.
These meals are all great, but they aren’t portable. I’m planning to perfect a few varieties of breakfast casseroles and muffins that will be good to eat at school or work. What’s your favorite go to breakfast? Does it keep you full until lunch?
Thursday 19th of May 2011
oooh had another idea - sweet potatoes or yams! can you load those up with vegs and cheese for a tasty filling breakfast?
Leave a comment – Jillian Frances | whatihadforbreakfast.com
Thursday 19th of May 2011
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