Superhuman Breakfast

Hello, Saturday!

One of my favorite things to do on the weekend is to take the time to make myself something special in the morning - usually a breakfast that I can sit and enjoy and eat with a fork and knife. I love my green smoothies, but it's nice to switch it up on the weekends, to take the time to actually chew my food.

This "Superhuman" breakfast is my new weekend morning go-to. Created by Laura Hames Franklin (learn more about Laura here - she's an awesome coach and posts videos everyday!), this breakfast packs in protein, greens, healthy fats AND (get ready for it) natural probiotics in the form of sauerkraut.

You may be thinking YUCK - sauerkraut?? For breakfast?? Yup! Sauerkraut and other fermented veggies are some of the best foods for your digestive system. I've mentioned my love for kraut before, and if you follow me on Instagram, you've seen that I usually incorporate it into my meals (like this, this and this). I challenge you to try it out - there are so many different flavors of sauerkraut and fermented veggies out there, so experiment! You will find kraut in the refrigerator section and it should contain veggies, salt, and water, and whatever herbs but NO VINEGAR. If you really don't like the taste, try mashing kraut with avocado (it mellows out the flavor).

 

For more on the benefits of sauerkraut and other fermented foods, read this post: Fermented Foods 101

Back to that breakfast recipe!

Here's the basic formula for the Superhuman Breakfast:

Greens + Starchy Veggies (sweet potato, squash, etc) + Protein (egg, tempeh for vegans) + Ferment (sauerkraut, kimchi or whole brined veggies)

Superhuman Breakfast - Emily Nachazel.jpg

Superhuman Breakfast

Ingredients:

  • 2 eggs

  • kale, collards, spinach or broccoli (as much as you’d like), sliced or chopped

  • 1/2 - 1 cup starchy vegetable, chopped

  • Up to 1/2 cup fermented veggies

  • 1 tbsp olive oil (optional)

  • Salt and pepper, to taste

Directions:

  1. Fill a medium to large sized saucepan with 2-3 inches of water and fit the pot with a steamer basket. Set over medium high heat.

  2. While your water begins to boil, add you starchy veggies and eggs to the steamer basket. Cover and let cook for about 10 minutes.

  3. Once starchy veggies are cooked (easy to poke with a fork), add your greens to the steamer basket (or to a seperate basket stacked on top). Again cover and cook for an additional 3-5 minutes (tougher greens will take a little longer, more tender greens like spinach will be done sooner.

  4. Once greens are cooked, turn off heat and remove cover from steamer basket. Run eggs under cold water for a few minutes, the crack and peel shell.

  5. Plate everything, top with fermented vegetable and olive oil (optional), salt and pepper. You can also add fresh herbs or a squeeze of lemon juice if you’d like!

If you liked this recipe, I think you’d love my 35-page paleo + GUT FRIENDLY recipe e-book!

Click here to download your FREE RECIPE E-BOOK!