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The Best Breakfast for Meal Prep! As seen on Daytime @ Nine!

January 1, 2018

Ok! This is my FAVORITE thing to eat for breakfast, and lunch, and dinner.... Lol. No really though, what's great about this recipe is that it can be eaten at anytime of the day! It's also a great post-workout meal because of the carbs!  If you need some fat added to it, feel fry to serve it with a side of avocado or bacon.  This recipe will be listed in separate parts - sweet potatoes first, then greens, then eggs. Pay attention to the greens because I am unleashing one of my secret ingredients that will make your cabbage taste

UH-MAZING! You're welcome!

 

SWEET POTATOES

2-3 large sweet potatoes, peeled and diced evenly

1/2 of an onion, medium diced - we will use the other half with our cabbage
2 tablespoons olive oil
1 teaspoon Himalayan salt and pepper

1. Preheat oven to 400 degrees.

2. Prepare sweet potatoes as listed above. Be sure to cut them in uniform size so they will cook evenly.

3. Toss the sweet potatoes in a bowl with olive oil and salt and pepper

4. Place them on a sprayed baking pan and cook for 35 minutes.

 

EGGS

1 dozen eggs
Cooking spray 
Himalayan Salt and Black Pepper

1. Spray a muffin tin with cooking spray - ideally we should use either avocado, olive, or coconut oil spray.

2. Crack each egg into each muffin cup.

3. Sprinkle salt and pepper onto each egg

4. Throw them in the oven with the sweet potatoes while the sweet potatoes are cooking.

5. Bake the eggs for no longer than 13-14 minutes UNLESS they are still TOO runny.  I usually pull my eggs at 14 minutes, however each oven is different and heats differently. Feel free to set your timer at 11 minutes and then check every minute after that, but you do want the eggs to be soft.

 


CABBAGE
1 head of cabbage, sliced/julienne
2 cups spinach

the other half of the onion, sliced or julienne
2 tablespoons coconut oil 
3 tablespoons rice wine vinegar - sugar free (SECRET INGREDIENT ALERT)
1/2 teaspoon Himalayan Salt and Pepper

1. Cut cabbage in half and pull out the core. Cut the halves in quarters and slice it very thin! The thinner you cut the cabbage the quicker the cabbage will cook.

2. Prepare the onion as listed above - sliced thin

3. Place a large saute pan over high heat. Add the coconut oil and allow it to melt and cover the entire pan.

4. Turn the heat down to medium-high. Add the onion and cabbage! Add a tad of salt and pepper and stir and caramelize the cabbage. I find using tongs to stir is the best apparatus while cooking greens. We will cook this for about a total of 10-12 minutes. Add a little more salt and pepper. Add the rice wine vinegar and continue to stir. When the cabbage becomes soft and caramelized, fold in the spinach. Turn of the heat. Add salt and pepper to taste.

 

Assemble your plate as follows:

1. Sweet potatoes first

2. Cabbage on top of the potatoes

3. Eggs on top of the cabbage!

It is important to place the eggs on top of the other ingredients so when the eggs break, the delicious runny yolks will be smothered on top of everything! YAY!


Salt to taste

 

For the Daytime @ Nine version with sausage:

1. Slice to sausage links on a bias and add it to the cabbage to saute. 

 

For the keto version: 

Lose the sweet potatoes but add avocado slices, pumpkin seeds, and sunflower seeds. Be sure to add the sausage for added protein! 

 

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