Delicious ways to eat Vegetables for Breakfast

The Paleo Diet runs the risk of becoming a very high protein diet if you're not careful, which can be very hard on your kidneys and bones. Dr. Doni, a naturopathic doctor from the greater New York City area, suggests that, if on the Paleo Diet, 20-45% of your food should come from healthy carbohydrates, such as vegetables, fruits, and nuts.

Reaching for vegetables isn't always an automatic reaction. It takes intentional planning to get the right amount throughout the day. Since being primarily on the Paleo Diet, I've had to come up with creative ways to get vegetables for breakfast. These are a few of my favorites.


Asparagus Scrambled Eggs with Broccoli Sprouts

Ingredients

• Free-range eggs
• Organic Asparagus (fresh or frozen)
• Broccoli Sprouts
• Butter (preferably raw)
• Himalayan Pink Salt

Instructions

• Whisk together eggs
• Mix in asparagus and salt
• Melt butter in a frying pan over medium heat
• Pour egg mixture into the frying pan and continue to scrape the bottom with a spatula until eggs are fully cooked
• Garnish with broccoli sprouts

Arugula-Watercress Pesto Scrambled Eggs

Arugula-Watercress Pesto

This recipe comes from a great cookbook titled Healthy Sauces, Dressings, & Toppings written by Mark Sisson with Jennifer Meier.

Ingredients
Yields 1 cup

• 1/4 cup walnuts or other nut (such as macadamia)
• 1 to 2 garlic cloves, thinly sliced
• 1 cup grated Parmigiano-Reggiano cheese or half an avocado
• 1 cup arugula
• 1 bunch of watercress, stems cut off
• 1/2 cup extra virgin olive oil

Instructions

• Blend nuts, garlic, and cheese or avocado until nuts are finely chopped
• Add the greens and pulse a few times, then with the blade still running slowly pour in the olive oil
• Blend until pesto reaches desired consistency. Add salt to taste.

* To simplify the recipe, I usually just combine all of the ingredients into my small Cuisinart food processor and blend.

Scrambled Eggs

Ingredients

• Free-range eggs
• Butter (preferably raw)
• Himalayan Pink Salt

Instructions

• Whisk together eggs
• Mix in salt
• Melt butter in a frying pan over medium heat
• Pour egg mixture into the frying pan and continue to scrape the bottom with a spatula until eggs are fully cooked
• Combine cooked eggs with a large spoonful of arugula-watercress pesto
• Garnish with pine nuts (optional)

Cauliflower Hash Topped with Fried Egg

Photo Courtesy of anediblemosaic.com

This recipe is a Syrian-styled breakfast. "This meal isn’t fancy or pretentious; it’s nourishing, delicious comfort food, or what I like to call Syrian-style comfort food," says Faith Gorsky, writer, recipe developer, photographer, and food stylist at An Edible Mosaic. For the complete recipe click here. 

Greek Frittata

Photo Courtesy of aggieskitchen.com

You really can't go wrong with any kind of frittata, but Greek frittatas are my all-time favorites. This recipe comes from Aggie's Kitchen. Aggie has an affinity for all things frittata, so check out her website for this recipe and many more.

Frisee Salad with Fried Egg

Photo Courtesy of nytimes.com

Anyone who knows me, knows that I have a deep love for French food. This recipe is a variation of a classic French country salad. Click here to view the recipe. 

If you like the thought of frisee for breakfast, but you're not in the mood to cook, check out Le Pain Quotidien (The Daily Bread). They offer a wonderful goat cheese frittata with a side of frisee that is lightly coated in an olive oil and vinegar dressing. Somehow eating vegetables for breakfast is even easier when the vegetables are being served to you.  

Please try these recipes and let us know how they turned out!