If you’ve been around long enough, you know I hate breakfast. Personally. Like, I don’t eat it.
Oh my god, the horror- right?
Isn’t that the anti of what you’re supposed to do to be healthy?
Well, so “they” say.
But, guess what? I don’t really care what they say.
Because if I’m being totally and completely honest with myself (and you reading right now), food always sounds good to me. It always looks good. I’m always into it. No matter the time of day.
But, that’s actually a totally different thing than being hungry.
So, most mornings, I don’t eat breakfast. Because I’m not actually hungry.
I drink lots of water, do full workouts, and have great energy, in spite of it. And I eat awesome lunches and dinners, so I’m not depriving myself— trust me. I love food. It’s my life.
But, you know what’s more important than following random health rules?
Listening to your own body.
And trusting what she says, instead of bossing her around like you know best. Because most likely, you don’t. Because we only know those weird rules we’re taught through marketing or the media.
Also – most of those so-called cardinal rules we learn about food are targeted to people who are eating non-real food, and having blood sugar crashes and dehydration issues all the freaking day long.
They’re old school rules, for old school people still following old school advice (eat low or non- fat, count your calories, eat tons of whole grains for fiber, order egg-whites, eat 6 small meals a day, and never miss breakfast).
So, you know. That’s not me. Or you, I’m guessing if you’re still reading this post, and not mad at me for the above statements.
So, here’s the deal:
If you’re hungry in the morning (after waking up, drinking at least 16 oz of water before you do anything else, and checking in totally and honestly with yourself about your hunger) then that’s cool. Eat something.
Just make it the good stuff. Real-food stuff. Which is not the typical breakfast.
That’s where my love of breakfast salads come in. Or, in this rainy little fall weather…. breakfast bowls.
Also- if this kind of food doesn’t look appetizing to you in the morning, but a scone or sugary coffee does? Sorry, mamma. That’s not real hunger. That’s a sugar craving in disguise.
So, wait till you’re hungry, then do something like this instead:
An Actual Healthy Breakfast Bowl (or anytime of day bowl)
Makes 2 servings
1 small spaghetti squash, halved
2 servings of the greek meatballs (from the cookbook), or use 1 package PCC organic turkey sausage + 1/2 lb organic ground turkey to make meatballs
assorted roasted vegetables ( I used 1 bunch purple carrots, 1 red and 1 green pepper here)
4 stalks kale, leaves torn and stems discarded
garlic olive oil, sea salt and pepper (or tomato sauce, pesto, roasted red pepper harissa, etc)
Note: All of these ingredients can be cooked ahead of time for speedy assembly (or dinner the night before).
Preheat oven to 400 and line a baking sheet with parchment paper. Cut spaghetti squash in half (lengthwise) and scoop out the seeds. Rub with olive oil and place face down, on the baking sheet.
Slice carrots and peppers (or whatever veggies you want) and place on baking sheet with the squash. Toss with olive oil, and sprinkle generously with sea salt and pepper.
Roast for 30-40 minutes until done, and you can easily poke through the squash with a fork. When done, remove from oven, flip open to release steam, and shred into noodles with a fork tine. Let cool in their casings.
In the meantime, make meatballs by rolling ingredients into small meatballs and frying on the stovetop over medium-high heat. Set aside as they are done, and work in batches.
When ready to eat:
Heat a large skillet over medium-high heat. Add kale leaves first to wilt, then meatballs and veggies to warm. Add scooped out spaghetti squash next, and stir until well combined.
When warm, scoop into a bowl and drizzle with garlic olive oil, sea salt and pepper to serve.