In this new season of life, I am finding the necessity to throw my culinary doors wide open! Or perhaps I should say...opening the windows of my culinary home and airing out my old eating habits.
Not that the old ways were bad. Most of my diet consisted of organic whole grains, like brown rice, quinoa, oats as well as legumes, eggs, nuts, seeds, veggies and cheeses! Sounds great doesn't it?! And indeed all those things are good, but not for me at this moment in time. Due to some unfriendly auto-immune issues(more on that later) my very awesome doctor has taken me off of all these normally wonderful things and given me a very narrow limited path to follow. We have seen nothing but positive results thus far so I guess that means we're sticking to it!
All in all I have rediscovered breakfast without eggs(for now),grains, nuts or dairy! What am I left with? Things of beauty packed with nutrition, flavor and variety. I have increased my veggie intake and even added meat(more on that later too). In 6 weeks I have lost 20 pounds, my eyes are brighter, teeth whiter, and my energy has increased. It takes me a little longer to cook in the morning but with a little night time prep/planning it's not bad at all and VERY worth it. So even if you CAN eat all the things I can't, it's a good idea to mix things up. Try rethinking your breakfast. You'll be glad you did.
And YES, my kids are loving it too. They aren't into kale like this yet but I am starting them on Kale Chips which they LOVE. More recipes to come!
So here it is Breakfast Idea #1...
Sauteed Kale with garlic Spaghetti Squash
1-2 cups Spaghetti Squash( The LARGEST Spaghetti Squash you can find. Small ones work too but larger means more flavor and natural sweetness. I cook it up the night before and then seperate it into portions. Some I freeze for other recipes.
3-4 cloves of Garlic minced(more for a larger recipe than for 2)
2 handfuls of Kale torn into small pieces (or other green that you like) I pull the leaves off the stem.
1-2 TBLS of coconut oil or ghee
Juice from half a lemon
Coarse sea salt and pepper
On a med. heat brown the the garlic in the oil taking care not to burn it. Remove half of the garlic for later. Fry the squash in the oil and cook as you like it, just don't burn it. Remove from heat. Now add the rest of the garlic to the pan with the prepared Kale and fry to your preferred texture. I like mine a bit crunchy. Remove from pan and sprinkle all the food with salt, pepper and a squeeze of lemon.