This quick, satisfying breakfast is loaded with anti-inflammatory foods: extra-virgin olive oil, avocado, tomatoes, quinoa, black beans, olives and organic farm fresh eggs.
For even more anti-inflammatory antioxidant benefits – during your day have some bilberries or blueberries an hour before and or after your meal and don’t forget to hydrate, take your walk and get a good nights rest.
Organic farm raised eggs come from hens that see the sun in open grassland and eat a diet rich in the foods they evolved to eat – bugs and worms and are never given antibiotics and hormones.
The first things you will notice when you crack open your first organic egg – it has a darker/richer yolk color and the taste, amazing!
USDA organic eggs are easy to find; just look closely at labels on egg cartons the should say certified organic on them or better yet, look up a local farmer and go with your children to visit the farm and pic up a dozen just laid eggs.
My – G breakfast recipe calls for cooked quinoa (white – golden -red) (Bob’s Red Mill Organic is a great option) — or pick up a time-saving package of precooked organic (unseasoned) quinoa in the freezer section or the grains aisle of your supermarket as more and more manufacturers are offering this convenience.
Ingredients ” Organic”
2 teaspoons extra-virgin olive oil, a hint of lemon.
1 cup hot cooked tricolor quinoa
1 cup grape tomatoes, halved
1/2 cup unsalted black beans, triple-rinsed, drained, and warmed
2 tablespoons chopped cilantro, plus more for garnish
2 large organic – eggs
1/2 ripe avocado, sliced
option, baby spinach
How To Make It
Whisk together 1 1/2 teaspoons oil, and ingredients of your choice with some lemon.
Combine quinoa, tomatoes, beans, cilantro, a few olives; toss gently to combine. Divide mixture evenly between 2 bowls.
Heat a non-toxic 100% PFOA free skillet (no Teflon coating). Add 1/2 teaspoon oil; swirl to coat.
Crack eggs, 1 at a time, into pan. Cover; cook until whites are set and yolk is still runny, 2 to 3 minutes and slide them over the quinoa and vegetable mixture of tomatoes, olives, beans and avocado with a splash of olive oil and lemon. Add a garnish and or yes even some hot sauce, and or additional cilantro and fresh lemon.
This will become one of your favorite breakfast – I served this to many of my guests who visited me in Coconut Grove Florida