Sometimes you need a nutritious breakfast like this Kale and Egg Power Bowl to get you through a long, busy day. I needed strength this week to help me battle a chocolate loving field mouse that was loose in our kitchen. This was one healthy mouse because I saw his little teeth marks in a chocolate and peanut butter protein bar. The kiddos reverted to wearing shoes in the house 24/7 for fear of stepping on mousie. Okay, okay I was wearing shoes too. My little scientist son was digging through cupboards to try to find him. I’m not sure what he planned to do when he saw him. Once the little cutie was deceased my son continued to study him. Hey, don’t judge, he was in a Ziplock bag. I have big dreams for his future; scientist, astronaut, doctor…
Although I didn’t enjoy this run-in with nature, there is a silver lining. It means Spring is on it’s way and for that I am grateful. My seedlings that I planted in open flats have broken ground. Ah, Spring is near.
If you are looking for a seriously nourishing way to start your day, this is it. I used nitrate-free Canadian Bacon from Costco. I sauted it a bit to give it some color then I threw in the eggs for a soft scramble. The kale is super easy to prepare in a saute pan with a teaspoon of coconut oil and a dash of salt. Cook about five minutes or until it wilts. You can win over any kale hater by preparing it this way. Easy peasy!
I’m a bit obsessed with kale these days because organic kale is plentiful at Whole Foods and it gives a lot of nutritional bang for the buck. I am trying to live by the mantra “eat more greens.” I read way too many nutrition books and sometimes become overwhelmed by the conflicting advice. The one piece of advice that never wanes: eat more veggies. Veggies are powerfully good for our health and fill us up so we don’t eat other junk. I’m on a mission to make them tasty and easy to prepare.
Add whatever power ingredients you have in the fridge or pantry. Add raw veggies, leftover chicken or grains like quinoa, millet or barley. Substitute kale with other greens like spinach, collards or swiss chard. This is the ultimate seasonal breakfast bowl. Enjoy!
- coconut oil
- bunch of kale
- Canadian bacon
- 3 eggs
- salt and pepper
Cut Canadian bacon into small slices and saute about five minutes until some color develops. Remove from pan.
Saute kale in same pan in 1 tbsp. of coconut oil, about five minutes or until it wilts. Sprinkle with salt and remove from pan.
Break three eggs and whisk with a fork. Add salt and pepper and cook until desired doneness.
Assemble in a bowl with slices of avocado.
Looking for more? Try these Pumpkin and Chocolate Chunk Muffins with Orange Glaze.