So this week has been pretty exciting. I was given some fresh eggs (I’m talking pretty much right out of the chicken fresh) from the woman who owns the farm stand. I usually buy my eggs from her, they are sourced from a local poultry farm, but these were from HER chickens. She only has a couple of chickens, but she had more eggs than she could use, so she gave some to me (reason #327 why I love supporting local farmers). Now, I had tons of beautiful eggs at home! (I bought 2 dozen of my normal eggs from her earlier in the day) These were great though, because they were all different colors and sizes. Some were big, some were tiny, some were more brown than others, I really enjoyed getting them.
Since then, I have been getting up earlier, and feeling better throughout the day…..because I’m starting it better! I have been making sure to give myself enough time to make a nice, healthy, balanced, breakfast. I haven’t been eating as many snacks in between meals, and I have been feeling satisfied and full until lunch time. This makes packing my lunch for work a lot quicker, and easier. I also have been using my coffee pot’s “delay” – setting it up the night before, so I can wake up to a ready-to-drink cup of coffee! I’ve been experimenting with my coffee (which I either drink black, or blended with 1-2 tablespoons of coconut oil), and while blending the coconut oil in definitely keeps me awake and alert longer, and helps with focus, when I start my day off with a great breakfast, it’s not always needed.
When using smaller eggs, I tend to use 4, but normally 2 or 3 will be fine. My electric griddle makes it really easy to just throw them on with some coconut oil (or ghee), and eat within a few minutes. I’ve been pairing them with half an avocado, that I also throw on the griddle, and some fruit or other carb (like sweet potato hash). Here are just a few examples from this week.
Monday – Eggs over Medium, 1/2 an Avocado, and Fresh Blackberries
Tuesday – Eggs over Medium, 1/2 an Avocado, 1 Lightly Grilled Apricot (warmed), and Sweet Potato Hash version 1.0
Wednesday – Eggs Over Medium, 1/2 an Avocado, and a Grilled Pluot
Thursday – Eggs over Medium, 1/2 an Avocado, Sweet Potato Hash version 2.0, Grilled Sugar Plum
Friday – Eggs over Medium, Sweet Potato Hash 2.0 with added chicken thigh, Grilled Sugar Plum
Sure, I ate eggs every day, but I’m using other things to mix it up, so It’s not boring. If you didn’t feel like having eggs, you could substitute in some chicken, or other meat, but between the protein from the egg (or other source) and the good fat from the avocado, it should really satiate you through a good portion of the day. Plus, I had 4 dozen eggs in my fridge….I needed to use them!
- If you want to make the sweet potato hash, I just cut up some sweet potato into really small strips or chunks. I threw it in a zip lock bag with a chopped up onion, and pre seasoned it with salt, pepper, and paprika. Then when I’m ready to use it, I just throw it on the griddle with some ghee, flipping occasionally until the sweet potato is soft in the middle and a little browned on the outside. to change it up Put some pre-cooked chicken thigh on the grill next to the hash, cut into pieces with the spatula, and mix it in towards the end, and it’s like thanksgiving goodness.
Monday I even had time to cook something to bring for lunch….which hasn’t happened in…I don’t even know. Usually If I need to cook something, I do it the night before.
- I threw some extra chicken that didn’t make it onto the skewers from the night before in a pan, with 1 white onion, 2 cloves garlic, 2 tablespoons coconut oil, a few dashes coconut aminos, and a chopped up medjool date. It was super yummy. Even my boyfriend who doesn’t always like coconut oil, loved it! I’ll have to make it again in an actual recipe.