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Thinking Outside the Bowl

October 29th, 2014

I’ve been trying to add more vegetables to my diet, which means I’ve been adding them in at breakfast. All too often my breakfast consists of scrambled eggs and a little sauerkraut on the side, not unhealthy, but not as diverse as it could be. Salads have been my go-to breakfast recently, with a side of smoked salmon, bacon, smoked sardines, or some other kind of protein. It’s actually a very convenient way to eat up dinner leftovers if you don’t have enough for dinner or don’t feel like eating the same thing a few nights a week! It’s also a great way to eat up the extra vegetables from the garden in the summer before they make their way back to compost.
breakfast of champions
Yesterday morning I had venison cooked up with taco spices, mixed with onions, peppers, and sweet corn (leftovers from Sunday night’s dinner). The homegrown mix of scarlet mustard greens, lettuce, cilantro, and arugula were dressed in a cilantro lime vinaigrette with a sprinkling of dulse (which is seaweed for those who haven’t heard of it). I enjoyed a grapefruit on the side and a spot of kimchi as well. The only thing lacking was avocado, which I sadly didn’t have. It was delicious and kept me going late into the afternoon. I really felt like got a ton of vitamins/minerals/antioxidants, more than I get from my all to often plate of scrambled eggs. So far I’ve managed to keep up the plate full of vegetables for breakfast for the past two weeks and I notice a big difference in how I feel. Definitely something I’m going to keep up with!

What’s your favorite way to enjoy vegetables for breakfast?

8 Comments to “Thinking Outside the Bowl”
  1. kristin @ going country on October 29, 2014 at 5:48 am

    The only time we ever eat vegetables in the morning is if they’re already cooked (leftovers) and can be mixed with scrambled eggs. And, preferably, cheese.

    The already-cooked part is the key, though, because otherwise it takes too long to do the chopping and cooking of vegetables in the morning.

    Reply to kristin @ going country's comment

  2. PennyAshevilleNC on October 29, 2014 at 8:49 am

    I started prepping veggies and saving them in a container labeled “for eggs and bagels”. Now the family grabs that container, tosses whatever veg into the skillet and cracks an egg on it. I usually have green onion, red pepper, kale, sliced mushrooms in there ready to go.
    Kristin- would that be a way you could save time?

    Reply to PennyAshevilleNC's comment

    • kristin @ going country on October 29, 2014 at 3:51 pm

      It could be, Penny, and that’s a great idea. Maybe when my family is at the stage when they can do the toss and cook part themselves. However, since my family currently includes a four-year-old, a two-year-old, and an in-utero-old, that still leaves me holding the breakfast torch. :-)

      Reply to kristin @ going country's comment

      • PennyAshevilleNC on October 30, 2014 at 9:59 am

        Oh good heavens! You do have your hands full :D Congratulations!

        to PennyAshevilleNC's comment

  3. Nebraska Dave on October 29, 2014 at 8:50 am

    Susy, my morning routine doesn’t get to breakfast until almost 10am. By then it’s brunch time which mostly leads to lunch time. Left overs are a favorite thing for my first meal of the day. It just seems to satisfy the hunger at that point of the day. Energy abounds until the next feeding time at about 3pm. After that it’s small things like apples or popcorn as I slide into the night sleeping mode. Not every night but on occasion apple pie is on the night sweet ending of the day’s eating schedule. Three meals a day is just too much for me and especially during the winter months weight gain becomes an issue.

    Have a great breakfast vegetable day.

    Reply to Nebraska Dave's comment

  4. Sarah on October 29, 2014 at 9:54 am

    I love to have a salad with brunch, but I just can’t stomach it early in the morning before work. You make it look lovely though!

    Reply to Sarah's comment

  5. whit on October 29, 2014 at 10:13 am

    Wow! Wish I could join you for breakfast! It looks sensational! The only chance in the world I have of getting veg in at breakfast is if I make a strata or quiche. Then i figure i kill the calorie saving there with bread or crust and a boat load of cheese, so why bother. Tortillas seem to take longer, with having to cook the potatoes first, so those are usually reserved for special occasions. We’re on the same kind of schedule as NE Dave, breakie is later in the morning, and we tend to have lunchish sorts of breakfasts. When I do have an abundance of produce, I like to make Bi Bim Bop. Like pancakes, it’s great for any meal, as long as the kid agrees to eat it. Which usually means I spend a lot if time in the kitchen mincing veg until it’s unrecognisible. :)

    Reply to whit's comment

  6. Kathy on November 2, 2014 at 12:28 pm

    My favorite is peppers-the more colorful the better, onions, garlic, and pine nuts, sauteed in EVOO and wrapped in a soft tortilla. Really tasty and satisfying. My husband likes to saute whatever we have in the frig: spinach, kale, onions, garlic, etc., adds a couple of eggs to scramble them up with, and a bit of cheese.

    Reply to Kathy's comment

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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