My Nutrient-Dense Breakfasts
A nutrient-dense breakfast isn’t optional for me. If it isn’t convenient to eat well in the morning, will it be more convenient to be unwell? As a functional nutritionist, I know that every bite I eat has the power to inflame or heal. Plus, I know that my breakfast sets my blood sugars for the day, giving me either steady or erratic metabolism. Since it’s vital to get minerals, vitamins, and antioxidants from my food, I want a breakfast that is nutrient-dense as well as balanced.
So what does a functional nutritionist eat for breakfast? A broad variety! I’m as likely to have leftovers from dinner as to actually prepare a meal in the morning. But if I were to pick several meals that rotate through my menu frequently, you would see a diversity that reflects several cultural influences.
Eggs are Nutrient-Dense
I like to make up creations, such as taco eggs, pizza eggs, or eggs-in-a-nest that contain a variety of vegetables and perhaps a little extra protein as well. Here are some common egg breakfasts at my house:
- Italian Frittata (I also add mushrooms and olives!)
- Fisherman Eggs (The recipe is at the bottom of the post.)
- Thai Curried Eggs (You can omit the venison, but be sure to use plenty of Chinese greens, such as bok choy and pea sprouts!)
Meals with Breakfast Meats
While I do not follow a paleo or keto diet, per se, I like to make sure I get about 20 grams of protein in any given meal. Getting meat in the morning helps insure I am having a nutrient-dense breakfast. I like these vegetable-meat combinations:
- Yam, Apple & Sausage Skillet
- Hawaiian Wraps (For convenience, I use pre-made sausage patties and pineapple rings. I omit the cornstarch from the sauce and add a little honey to make it thicker.) Here’s a cleaner version that I’m dying to try because it look so yummy!
- Farmer Hash (I enjoy grating or chopping rutabaga, turnip, cabbage, parsnips, yams, squash, carrots, or beets for mine. And of course, there’s always the addition of dark leafy greens and some crunchy vegetables such as celery and bell peppers.)
Nutrient-Dense Comfort Food
Everyone likes some comforting carbs once in a while. How do I do that and still maintain balanced macro ratios? To begin with, I use unrefined carbohydrates. Then I add fiber-rich vegetables, healthy fats and quality protein. Check out these enticing selections:
- Black Rice Pudding
- Pizza Burritos (I make a flour-less tortilla using cooked and blended plantains and yucca root.)
- Plantain Waffles (Top them with chevre cheese and tart berries for a savory treat!)