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Perfect for a Saturday or Sunday (when you have time to actually make breakfast).  Time saving Tip: Think about incorporating the mushrooms, onions and garlic into your dinner the night before, and simply use leftovers.  Those three ingredients can easily be used in any dinner recipe. Sounds delicious! Hoping to try this recipe this weekend! brianthony: I know it’s easy to fall into a routine with breakfast, each day you have your cereal with a yogurt and fruit. How’s about a healthy breakfast that still satisfies and nourishes? And! I promise if you try your eggs this way, you won’t ever miss the yolks! (well, in the sense of scrambled eggs, anyway!) 1. Toast 2 slices multi-grain bread. Hold off on any butter. 2. With a fork, smash and evenly spread 1/2 of an avocado between the two slices of toast, sprinkle with salt and pepper. 3. Thinly slice 3 mushrooms, (I had white button on hand), as well as red onion, however much you prefer. Then, mince 1/2 clove garlic. Sauté all in a small dab of butter, season, hold. 4. Whisk 3 egg whites until barely frothy with 2 tablespoons 1% milk, and 1/2 teaspoon turmeric. Season with salt and pepper, and scramble in a non stick using minimal butter/oil. (use a rubber spatula to scramble until small curds form and creamy texture is achieved. Don’t over cook! 5. Pile eggs on the toast, top with mushrooms and onions. 6. Enjoy! The turmeric oddly adds a really nice, somewhat “eggy” flavor back to the whites, minus the cholesterol and 4 grams of fat per yolk! They also give the whites a yellow tint, helping you remember, you’re not missin’ a thing! The sautéed mushrooms add a great meaty aspect! Come to think of it, when mushrooms are properly cooked, I enjoy them about as much as bacon. My confession? I never liked mushrooms until I lived with Rachel, my CIA roomie. (SheSalty as you all know her.) It took me a while, but I can’t get enough of them now. And, of course I had to incorporate avocado, slightly over ripe, but outrageously creamy. Which for me, works better here than a chunky quac-like preparation. Tons of fresh ground black pepper brings some heat to the table, if for nothing else, a nice little wake-up call.

Perfect for a Saturday or Sunday (when you have time to actually make breakfast).  Time saving Tip: Think about incorporating the mushrooms, onions and garlic into your dinner the night before, and simply use leftovers.  Those three ingredients can easily be used in any dinner recipe.

Sounds delicious! Hoping to try this recipe this weekend!

brianthony:

I know it’s easy to fall into a routine with breakfast, each day you have your cereal with a yogurt and fruit. How’s about a healthy breakfast that still satisfies and nourishes? And! I promise if you try your eggs this way, you won’t ever miss the yolks! (well, in the sense of scrambled eggs, anyway!)

1. Toast 2 slices multi-grain bread. Hold off on any butter.
2. With a fork, smash and evenly spread 1/2 of an avocado between the two slices of toast, sprinkle with salt and pepper.
3. Thinly slice 3 mushrooms, (I had white button on hand), as well as red onion, however much you prefer. Then, mince 1/2 clove garlic. Sauté all in a small dab of butter, season, hold.
4. Whisk 3 egg whites until barely frothy with 2 tablespoons 1% milk, and 1/2 teaspoon turmeric. Season with salt and pepper, and scramble in a non stick using minimal butter/oil. (use a rubber spatula to scramble until small curds form and creamy texture is achieved. Don’t over cook!
5. Pile eggs on the toast, top with mushrooms and onions.
6. Enjoy!

The turmeric oddly adds a really nice, somewhat “eggy” flavor back to the whites, minus the cholesterol and 4 grams of fat per yolk! They also give the whites a yellow tint, helping you remember, you’re not missin’ a thing! The sautéed mushrooms add a great meaty aspect! Come to think of it, when mushrooms are properly cooked, I enjoy them about as much as bacon. My confession? I never liked mushrooms until I lived with Rachel, my CIA roomie. (SheSalty as you all know her.) It took me a while, but I can’t get enough of them now. And, of course I had to incorporate avocado, slightly over ripe, but outrageously creamy. Which for me, works better here than a chunky quac-like preparation. Tons of fresh ground black pepper brings some heat to the table, if for nothing else, a nice little wake-up call.

A well-balanced breakfast does the body good.»

Some good ideas and recipes in this week’s GOOP, particularly the smoothies. Some of the smoothies seem overly complicated, but should be manageable (even for Eventfully Simple), if made the night before.  I will have to try and let you know!

I recently had one of the greatest smoothies ever at Taim near my apartment in NYC. Dates, pears, skim milk and protein powder.  Sounds simple, but the dates really pack a punch!  The milk and protein powder make the smoothie filling enough to be a meal replacement.  TIP: Skip the protein powder and instead add ginger (good for digestion), for an equally delicious and fresh tasting treat!  I also need to mention the Coconut Dream smoothie I tasted at Jar Bar in Philly (thanks to CJS for taking me here). Thai coconut milk, vanilla, cinnamon and agave. That smoothie was sinfully good!

Feel free to post on ES if you make any of these smoothies, or have some delectable smoothie recipes yourself. 

YUM!