Vegetables…for Breakfast?
Before my inbox fills with corrective-type replies to today’s MMHT, can we agree—just for the purpose of today’s discussion—to designate “vegetables” as produce items one would not find mixed into a traditional FRUIT SALAD?
Okay, then, if you’re onboard, let’s press on.
Nutritionists and physicians agree, we need to eat 2-3 cups/day of a variety of deeply hued vegetables in order to keep our bodies provided with many of the flourishing nutrients they need to be well.
Some of us may find we need to eat more vegetables throughout our day then we presently make room for in our lunch and dinner menus. For years, I neglected to see breakfast as a meal during which I could check off one of my “three cups” of veggies. These days—approximately 2-3 times each week—I make sure to incorporate as many veggies as I can into the first meal of the day.
Here’s a sampling of how I might do this throughout the week:
- Build an omelet or a frittata with leftover, or freshly chopped: bell peppers, onions, zucchini, steamed broccoli, orroasted cauliflower.
- Serve a lightly dressed side salad of baby arugula or a mescalin lettuce mix alongside fried eggs. (I always fry my eggs in EVOO, just like my Sicilian grandfather did, except I use a misting sprayer instead of using a LAKE of olive oil like he did, haha!)
- Chop up seeded tomatoes, or mini grape tomatoes, fresh spinach, and scallions and scramble them up into a couple of (organic) eggs.
- Mash ¼ of a large, Hass avocado onto a slice of healthy bread and top with just a touch of sea salt and crushed red pepper—yum!
Preparing some of your breakfasts in this vegg-cellent way will help you not to shortchange the daily requirements for a healthy body!
