Thursday, March 21, 2013

Vegetables for Breakfast

This is going to be a little long.  If you want the recipe, just skip over the blabbing.

I've been following the folks over at Precision Nutrition for a while.  They have some pretty good free courses and I just *love* their blog.  They have a pretty scientific, common sense approach to nutrition.  I highly recommend their free 5-day courses.  The first day of the first course I took started off with 5 questions to ask yourself when you prepare a meal.

  1. Are you eating too much food?
  2. Are you eating enough protein?
  3. Are you eating too many sugars or starches?
  4. Are you eating enough vegetables?
  5. Are you eating enough healthy fats? 
The course talks about serving sizes and food types to help you answer these questions.  Check it out.  Anyway, I kept thinking about increasing protein and vegetables while decreasing the sugars/starches (but not eliminating them).  I haven't had too much trouble using these questions to improve my lunches, dinners, and snacks, but breakfasts were/are sticky.  

Some of the things I've done to improve the quality of my breakfasts include buying eggs from happy chickens (the kind that see sunlight) as they have more Omega-3 fats, mixing spinach in with my eggs, and having only a small piece of toast.  Oh, and sometimes I eat an extra sausage patty for a bonus protein because I've been KILLING it at the gym lately.  

Recently I found a salad recipe (source: forgotten) that I have been enjoying for/with breakfast.  Check it out.

Grapefruit Salad
  • Mixed Greens
  • Grapefruit sections (how to prepare)
  • Avocado slices
  • Red or green onion pieces
  • Balsamic Vinaigrette (homemade)