I’m not a fan of starting my day off with a bowl of cereal, toast, and a glass of juice. I know a lot of people love that, but beginning my day with a plate or bowl full of carbs usually puts me on a fast paced road headed straight for a migraine. If I’m lucky enough to avoid the migraine then I’m typically faced with extreme lethargy and a need for a nap when I come down from all of that sugar.
I don’t always wake up and make myself a nice breakfast. Sometimes it’s almond milk yogurt mixed with nuts, dried berries, and oats. Sometimes it’s leftovers from the night before, oatmeal with nuts and fruit, or eggs and toast. And sometimes, yes, I will indulge in pancakes, waffles, hot chocolate, or some other sweet delight, but always with some type of protein along with it. I think people with food sensitivities or allergies quickly start to realize that although they may be a foodie, certain foods don’t always love them back. I have to try to strike a balance or I’ll feel terrible for the rest of the day.
After coming off of a few days of the flu, much of yesterday was spent taking large quantities of ibuprofen and laying on the couch on ice packs. It seems that I have “done” something to my hip, back, and neck. (Enter whining noise here…) I couldn’t even tell you what I did to inflame half my body, guess we’ll chalk this one up to getting old. Anyhoo. This morning I woke up feeling half way decent and was able to move without wincing and actually felt like making a nice breakfast. I don’t like it when life interrupts my need and love for all things cooking and baking.
So, here it is. A nice, healthy, balanced breakfast, with a chocolaty treat on the side.
Egg on Bed of Sautéed Spinach, Red Onion, & Red Bell Pepper with Baked Delicata Squash, Whole Grain Gluten-Free Toast, & Pumpkin Spiced Hot Chocolate
For the Baked Delicata Squash: Wash and slice squash in half. Scoop out seeds and strings. Drizzle with olive oil, sprinkle with sea salt and garlic pepper. Bake at 350° for one hour. (Mine was leftover from the previous night. I simply warmed it in the microwave for 2 minutes and sliced. The skin is edible.)
For the Sautéed Veggies and Egg: Drizzle olive oil in a medium skillet and warm on medium to medium high. Saute the onion and pepper until aldente. Add a handful of spinach and toss until wilted. In the same skillet or another skillet, crack an egg and cook to over easy, or any way you like your egg. Place on top of the bed of spinach and vegetables.
For the Pumpkin Spice Hot Chocolate: You can go here for the recipe. It is very quick and easy!
*I used Udi’s Whole Grain Gluten Free Bread for my toast and buttered it with Earth Balance (Dairy Free) Soy Free Natural Buttery Spread.