Change is never easy, even when you WANT the change. Like many others, I had done great on the traditional plan, but had started to miss other foods that I wanted to enjoy. It is so easy to derail when you start feeling that way – it’s almost as though you start to feel resentment for depriving yourself, and you overcompensate. The problem is that any satisfaction is very short-lived and the consequences create feelings that are far from beneficial.
I think that I literally swooned when I saw the STEP™ Program because it gave me something new to play with in the kitchen. It also made a lot more sense to me in many respects. Not to harp on this, because I know I’ve mentioned it a million times before in this blog, but getting into a breakfast routine was probably the hardest thing for me when I began my journey. I still struggle with breakfast but I know that many of you have the same challenge, and with STEP, it is crucial to nourish your body first thing in the morning. The problem for me was stepping away from eggs-and-toast, eggs-and-toast, eggs-and-toast. That starch is now a morning requirement, but what can I enjoy besides toast?
This morning, while digging in my fridge for a new idea, I found a leftover container of pre-cooked bulgur that I used in another recipe two days prior. It was sitting next to a big pile of leafy beet tops – still attached to the beets I had purchased the night before. I really like beet greens as a leafy green, but rarely get to enjoy them because they go bad faster than just about any other green, especially once they’ve been removed from the beets. I had an epiphany in recalling a quinoa “quiche” that I blogged a while ago, and that was to use the barley with the eggs to make a hearty scramble.
That was a good idea.
Keep this on hand for any time that you find yourself with leftover grains and leftover greens. Just add a little onion and garlic, and sauté the whole thing up for a fast, easy, and healthy “Super Breakfast.”
Superfood Breakfast Recipe and Ingredients
- 4 large eggs
- 1 tablespoon milk
- 1/4 teaspoon Morton® Lite Salt, divided
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons onion, finely chopped
- 1 clove garlic, minced
- 1 1/2 cups well-packed leafy greens (kale, chard, spinach, beet tops, etc.), chopped
- 1/2 cup cooked whole grains (barley, millet, bulgur)
- 1 tablespoon chopped fresh chives
In a medium bowl, beat eggs with milk and half of salt. Set aside.
Heat a large nonstick skillet over high heat. When hot, add olive oil with onion and garlic. Sauté for 1-2 minutes, until fragrant. Add the greens and grains, cooking and stirring until the greens are wilted, about 2-4 minutes depending on which greens you use. Season with remaining salt and freshly ground black pepper to taste.
Reduce heat to medium and add egg mixture. Stir and cook until the eggs are just barely set. Remove pan from heat and top with chives. And, no, I did not forget about my dairy and fruit. My almond milk goes in my latte and I enjoyed a handful of berries on the side.
If you have the time, couple this dish with some homemade Apple Maple Breakfast Sausage.
Makes 2 servings