Breakfast Breakdown

The other night at the dinner table, we were discussing favorite foods and my husband said my favorite food would be brunch. “It wouldn’t be a food. It would be brunch,” he said. And he was half right. I love breakfast foods, but I also love noodles, pasta, and bread (i.e., carbs).

Here is a breakdown of my everyday breakfast:

  1. Gather a handful of frozen vegetables and berries. I steam broccoli, cauliflower, and cabbage every other week and store them in the freezer. I buy frozen berries from Costco; the organic frozen berries are so cheap compared to ones from the grocery store.
  2. Pour ~1 cup of my mom’s recipe of brewed roots and berries: a 4-5 hour endeavor of brewing milk thistle and licorice roots, then seeping dried goji and schisandra berries for another 5 hours.
  3. Add the frozen vegetables and berries into the liquid, then add half an apple and a steamed beet. I buy steamed beets from Trader Joe’s; they sell them packs of 5 in air-tight bags and you can find them in the salad section. I’ve seen steamed beets in Sprouts and Vons, so other grocery stores carry them as well. It’s convenient because beets are messy and prices are comparable (buying fresh beets vs. steamed beets).

4. Blend everything together and it will produce about 2 tall glasses (~4 cups). I drink one and store the other in the fridge to drink the next day.

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5. Make toast. I recently bought a loaf of pumpkin and black sesame seed bread from Paris Baguette and it’s soft and somewhat healthy.

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6. While I wait for my toast in the toaster oven, I brew a cup of English breakfast tea. My sister recently brought a fancy one from her quick trip to England, so I’ve been drinking this when I feel fancy. When it’s finished brewing, I add a scoop of the Vital Proteins Collagen Peptides (a huge canister I found at Costco) and some almond milk.

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7. Spread the toast with some chunky almond butter and boysenberry jam.

That’s it! Β I also change things up by eating eggs on toast or avocado on toast, and I also usually eat them on whole grain breads, but in any variation, I gotta have my toast. ;)

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