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Colorful breakfast!

Colorful breakfast!

Okay, so let’s make it a baker’s dozen for the protein-rich breakfast series.

Protein-rich breakfast #13

This is an illustration of the basic black lentils and greens recipe I posted at the end of January. This time I sautéed 1 cup of cooked green lentils in olive oil, added 1 chopped tomato, some cumin, coriander, black pepper and salt for about 5 minutes. Then I added 2 cups of chopped Lacinato kale. I put on lid on the sauté pan and let it cook for about 3 minutes until the kale was soft.

After dishing plates for myself and my husband, we still had about 1 serving left (for lunch). I added a few slices of avocado and voila – a beautiful breakfast that kept me satisfied from 7 am until 1 pm!

Key take aways:

1- Experiment with what you have — the January 30 recipe called for black lentils, I had green – so I used them. It also called for coconut oil, but I just received the gift of some great olive oil so I used it; and we had no spinach, but had just purchased some really fresh Lacinato kale – so I used it. Making variations on basic recipes like this flexes your creativity bones and turns you into a great chef!

2- Include some protein (even 1/3 cup of lentils) and it helps to keep you feeling satisfied throughout the morning. In my case, a protein rich breakfast helps me fend off cravings when I get a little stressed or distracted while I work.

Thank you for reading the Protein-rich breakfast series!

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