Ok, so I don’t eat very many animal products, or highly promote them. However, real farm fresh eggs are just incredible. Eggs can be a true superfood, when you get the right ones. Remember free range, not cage free. Which one would you prefer? I think I can guess…
“Cage Free”
“Free Range”
So, where do you find the good eggs? Try local farmers markets or locally-owned health food stores. They may be a little more expensive, but try not to compare the two, because as you can see, they really aren’t even comparable.
OK, enough about eggs for now. Let’s build this thing from the bottom up.
English Muffins: This is the brand we use at home:
Food for Life reps great ingredients and I highly recommend their products, especially their English Muffins! If you can’t find this brand, just look for one with whole grain flours and as little preservatives and additives as possible. If you’re gluten free, Udi’s has great ones, too! So I just pop these guys in my toaster or in the oven when I start the eggs. Just make sure slice them first, if they aren’t already!
Brussel and Kale Slaw:When I make this, I go ahead and make a good-sized batch even though you don’t need too much for this recipe. I love prepping foods like this ahead of time, I’ll eat it for lunch with some hemp hearts on top and as a side for dinner. You could even mix it in with some quinoa or put it on a sandwich! Here’s what you’ll need to make a batch of about 4 cups:
– 1 cup Kale (organic is best), lightly chopped into long, thin strips also called chiffonade
– 2 cups Brussel Sprouts, shredded (you can use a cheese grater, mandolin, or food processor with a slicing attachment – or some stores, like Trader Joes, sells them already shredded for you!)
– 1/2 cup of sliced almonds
– 1/2 cup of dried cranberries or cherries
For the dressing:
– 1/4 cup of your oil of choice (we use mostly coconut oil, but in this recipe I went with grapeseed)
– 1 Tbsp of apple cider vinegar (braggs is the best brand), or more if you like in tangy
– 1 Tbsp of raw honey, or your favorite natural liquid sweetener
– 1 Tbsp of Dijon mustard (I like the grainy kind)
– a few pinches of your favorite herbs ( I used dried rosemary, thyme and sage, but feel free to get creative!)
– salt and pepper to taste
Now, you’ll want to combine the kale and brussels, then lightly massage and mix with your hands for about 1 minute. This massage creates a wonderful phenomenon – the veggies will start to soften and release a bit of juice! Now, toss in the almonds and dried cranberries or cherries and set aside.
For the dressing, you have a couple of options: If you like it nice and herby, you can use a bowl and whisk to combine the ingredients. If you would prefer a creamier consistency, put it in a blender.
Now, combine your dressing and slaw, and tadahhh! You have yummy and healthy brussel and kale slaw to use on this recipe and for your next couple of meals!
Eggs:Well, if you are a true Eggs Benedict connoisseur, then you’ve already noticed that I broke the rules. Sue me. I like sunny side up eggs better than poached… mostly because I stink at making poached eggs. This one is up to you, my friends. The most important past is choosing the right eggs for your home!
Hot Sauce:I love it. You might not. That’s okay. Use your favorite sauce, just check for mystery ingredients and try to buy from trusted stores!
And as always I like to a good amount of freshly cracked black pepper on top, not just for flavor but for nutrient absorbtion as well. Did you know that black pepper can help you absorb up to 2x as many nutrients from certain foods? Well, if not, now you do!
Enjoy your breakfast, and way to go for trying something new and healthy!
Source: New feed
