I’m on a quest to convert you to savory breakfasts. Interestingly, most world cuisines start the day with little to no sugar. Somehow, with the marketing of the new “nutrition experts” in the form of cereal makers, we now have more sugar first thing in the morning than ever before. The challenge with having a breakfast high in grains and sugar is that your sugar levels will go up very quickly but they will also come down quickly too, often making you crash just 2 hours after breakfast. And this is why you need another coffee at 11am or you are nearly passing out before lunch.
Instead, try a breakfast that is high in protein and fat. Not only will this easily sustain you until lunch, but it is a great trick to stabilize your sugar levels for the day and increase your metabolic rate.
Try going savory, protein- and fat- rich for a week and let me know how that worked for you.
- 1 onion, chopped
- 2 tbsps coconut oil
- 1 cup of quinoa (white or red)
- 2 cups of water
- 2 roasted peppers (red or yellow)
- 2 cups of mushrooms, chopped
- 4 carrots, chopped
- 1 bunch of kale, chard or bok choy
- 1 yellow squash
- 1 tsp cumin seeds
- Soak the quinoa grains for 5-10 minutes.
- Change the water and cook it till soft and fluffy, about 15 minutes.
- In a large pan or wok, fry the onion in coconut oil till translucent.
- Add chopped mushrooms and cook till onions and mushrooms turn brown.
- Add carrots and cook for 5-7 minutes.
- Add yellow squash and roasted peppers (for quick roasting, hold the pepper in kitchen tongs over a stove fire and keep turning the pepper till all sides are soft and the skin is blackened) and cook for another few minutes.
- In a separate small pan, roast cumin seeds in a dry pan over low to medium heat, shaking the pan frequently to roll the seeds around until they are aromatic and a darker shade.
- Once quinoa is cooked, combine it with the vegetables and cumin and cook through another minute.
- Serve warm.