What’s For Breakfast?

Here are two breakfast ideas to fit your busy schedule:


1. Steel cut oats topped with fresh fruit, chopped nuts, hemp seeds, chia seeds, flax seeds, cacao nibs, and organic maple syrup.

-3/4 cup water
-1/4 cup steel cut oats

-fruit of choice (bananas, raspberries, blackberries, strawberries)

-handful of chopped nuts (almond, walnut)

-1tsp each of hemp seeds, chia seeds, flax seeds, cacao nibs

-organic maple syrup to taste

For those of you with sugar cravings, like myself, I find that adding a bit of healthy cacao nibs to my oatmeal early in the day reduces my cravings later in the evening.  Give it a shot.

Easy Steps:

-Bring water to a boil in a small saucepan.  Add steel cut oats and cook on low heat for 5-7 minutes.  Remove from heat and mix in other toppings.  BOOM, done!


2. The Perfect Fried Egg

My recommendation for the best ever fried egg is to cook it in a cast iron skillet.  If you don’t own a cast iron skillet, get one. Not only will it add iron to your diet, but it doesn’t contain the chemicals found in nonstick pans, and it transfers easy from stove top to oven.  Even if you don’t have a cast iron skillet, my recommendation for the perfect fried egg is to add about 2tbs extra virgin olive oil and heat on the skillet over medium heat.  Once hot, crack the eggs and salt and pepper them.  Add about 1tbp of water to the pan with the eggs and cover the skillet.  After a few minutes (5 minutes if you’re not using a cast iron skillet) your fried eggs are done.

I personally love to lay my fried eggs over a bed of vegetables or on avocado toast.  Sometimes I add bacon or toasted prosciutto 🙂 I cook my eggs in extra virgin olive oil because it’s important to have those healthy fats, like the fats found in vegetable oils and avocados!

Vegetable Scramble



Since my last recipe called for a variety of veggies, I figured I would post a healthy breakfast recipe using any leftover veggies you may have from the summer tart.

I love kicking off my morning with a portion of vegetables.  A super easy and relatively quick meal to cook is an egg scramble with sautéed veggies.  To be extra healthy, use egg whites.


Here is what you’ll need to cook for 2 people:


-zucchini (1)

-squash (1)

-eggs (4, egg whites optional, free range eggs strongly encouraged)

-milk (1 tablespoon, unless eating eggs whites)

-basil (optional)

-salt & pepp, paprika (optional)

-2 tablespoons oil

-parmesan cheese (optional, always use freshly grated)



1. Prep veggies.  Chop asparagus into bite-size pieces.  Chop the squash and zucchini in halves, then cut into fourths.

chop squash & repeat with zucchini

chop squash & repeat with zucchini

cut in half

cut in half

chop into fourths

chop into fourths

2. Heat pan on medium heat then add oil.  Once oil is hot add veggies and mix around in oil.  Sprinkle salt and pepper and paprika for color.  Add some water to the pan and cover for a couple minutes or until veggies soften. Remove lid, stir veggies and turn heat to low.

Adding water and covering traps creates and traps steam in the pan which softens the veggies.

Adding water and covering the pan creates and traps steam which softens the veggies.

3. Crack eggs in a bowl.  If you’re using the yolks then pour in milk and whisk eggs (no need to add milk to egg whites).  Turn pan back up to medium heat and pour eggs in pan.

4. Scramble the eggs with a wooden spoon or spatula.  Serve when cooked and add cheese!