(Found this old post I never published)
Eggs + Veggies + Fat = My Go-To Paleo Breakfast
I love recipes that serve as a template that I can make my own! I apologize for the terrible quality of my photos but I was in a super huge rush this morning; it was a miracle I even remembered to take photos.
1 tbs coconut oil
1 shallot, diced*
1 garlic clove, minced*
2 cups swiss chard, torn apart
1 tbs coconut aminos
2 organic eggs
pinch of cayenne
salt and pepper
1/2 avocado, mashed
2 tbs salsa
*cut ahead of time!
Heat coconut oil in a super large skillet over medium heat.Add shallot and garlic clove, stirring until fragrant. Dump in the chard pieces, coconut aminos, cayenne and use tongs to turn the leaves around the pan. Once the chard begins to wilt, 1-2 minutes max, push the chard aside, add more coconut oil if necessary and crack both eggs into the pan. Add some cayenne, salt and pepper. When the egg whites turn opaque, flip once. Get your plates and green tea all set, mix the mashed avocado and salsa together and serve with eggs and chard. Enjoy!
|Eggs||Red Pepper||Olive Oil||Avocado|
|Smoked Salmon||Mushrooms||Coconut Oil||Coconut Butter|
|Prosciutto||Spinach||Bacon Fat||Macadamia Nuts|
Follow the recipe above but swap out the eggs for another protein or two, and choose as many veggies as you want and cook it like the collard greens, or until tender, and choose whatever cooking fat you have on hand. As for the fat, choose one to place on the side rather than putting it in the salsa.