I am an early riser. Usually around 4:30 but no later than 5:30.
This morning I wasn’t hungry when it was time for breakfast so instead, I waited until about 10:30 to have breakfast when I would normally be craving a mid morning snack.
So I was starving.
Something weird is still going on with my stomach. I think I told you about all of the oysters and other seafood I ate while we were in Seattle a few weeks ago. I really miss all the fresh seafood we had living on the east coast. So…while in Seattle, I went a little overboard.
I came home very sick and it lasted about a week. Now, a few times a day I’m still getting some strange stomach twinges. It’s messing with my love of food. I’ll have to increase the curcumin I’m taking I guess and the kefir to kill off any unwanted creatures hiding out in my gut. My husband is experiencing something similar.
Needless to say, it hasn’t completely hampered my overall appetite for all foodie lover type things. Like big breakfasts. And this one has potato in it which is a special treat for me. I try not to eat them too often as they are high on the inflammatory scale.
The next time you make baked potatoes, bake a couple extra and put them in the fridge. They keep for several days. I used one in this scramble and it was delicious. I also like to use them for potato pancakes. When I bake my potatoes I lay it on a square of foil and drizzle avocado oil, sprinkle with garlic powder, sea salt, and any other seasonings I like. I do this because I love the skins. Baking them this way makes for a very tasty baked potato with dinner or a very tasty baked potato breakfast!
Baked Potato, Spinach, & Egg Scramble
*The majority of our diet is organic so while I don’t always list the food in my recipes as organic, it almost always is. It’s a good idea and a healthy way to live to strive to eat organic as much as possible. Potatoes are very high on the pesticide list, and don’t even get em started on the health issues concerning conventional eggs.
*This would probably feed two people a light breakfast.
1 Leftover Seasoned Baked Potato, cubed
About 2 Tablespoons of Diced Red Onion
1 Clove of Garlic, diced
About Two Handfuls of Baby Spinach
Drizzle a little avocado oil in a medium skillet. Saute the potatoes until they begin to brown and add the onion and garlic and continue cooking. Add the spinach and toss until the spinach is wilted. Scoot the potato and spinach mixture to one side of the pan. Drizzle a little more avocado oil and add eggs. Scramble the eggs and toss with the potato and spinach.