Savory Breakfast Bowl

Gluten-free, dairy-free

Do you ever wonder how you can get a wholesome breakfast that's quick, easy to switch up with new flavors, and keeps you full until your next meal?

Enter... the breakfast bowl. 

Whether it's breakfast, a quick lunch I can take to work, or dinner ("brinner"), let's be real... breakfast food is not just for mornings...

But, I am NOT the type of person who can eat the same meal multiple times a week unless I find a way to mix up the ingredients each time. It's no surprise that I rarely eat leftovers (exception for pizza, of course), while my husband on the other hand could live off of the same food every day if that was an option... so that's why we love these so much! Beeeeeest of both worlds (cue: Hannah Montana singing voice)

With a savory breakfast bowl, I can choose various food combinations and avoid getting sick of the same ol' same ol' - & I get in all of my key nutrients!

The top 3 things I look for in a breakfast bowl:

• Protein - Chicken sausage, bacon, ham, ground turkey, eggs, quinoa

  • Helps with muscle and tissue growth for body strength.* Also, I find that including a serving or two of protein helps me to reach satiety after a meal instead of feeling the need to snack between meals. 

• Carbs - Sweet potato, red or gold potato, quinoa, black beans

  • Complex carbs break down into glucose,* giving you energy for your day!

• Greens - Broccoli, Brussels Sprouts, Spinach, Squash, Kale, Cauliflower

  • I look for fiber-rich green vegetables to help with energy*, aid in digestion, and also to help with overall satiety after my meal.

Bonus: add avocado for a boost of healthy fat to help with brain functioning (hello, memory and focus!) as well as to maintain your immune system health and hormone production. Healthy fats help keep your brain happy so you can focus on getting your work done!

Recipe for breakfast bowl shown above:

• About 3 cups brussels sprouts quartered, tossed with 2 Tbsp avocado oil, sea salt, pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Lay flat on baking sheet and bake at 375 for 20-25 minutes (I added about 1/2 cup to my bowl here, but I make in large batches for other meals and bowls throughout the week)

• 1/2 sweet potato, sliced and tossed with salt, pepper, and 1/2 tsp paprika then placed on baking sheet, bake at 375 for 20 minutes (I put them on the tray with my brussels to save dishes)

• 1 Aidells organic (pre-cooked) chicken apple sausage, sliced and grilled in a pan for 5-8 minutes until warm all the way through

• 4 bunches of broccolini, sliced and grilled on the stove with a little salt, dash of garlic powder, and Trader Joes "everything but the bagel" seasoning

• 2 poached eggs - Boil water in small saucepan, once boiling add a dash of white vinegar (or rice vinegar) and crack an egg into a separate small bowl. With a slotted spoon, make a "whirlpool effect" in the water by stirring in circles. Once the water is spinning a bit, slowly pour in the egg from the bowl. Reduce heat and remove egg with slotted spoon after 2 minutes. Wa-la! You have a poached egg!

  • For fried eggs: spray pan with coconut oil spray, crack egg into pan, heat on medium-low with the lid on for 3-5 minutes (depending on how cooked through you prefer your yolk, you may need to cook longer)

And there ya have it - the makings of the perfect breakfast bowl!

I'd love to hear how you make yours! Tag @wanderfully.wholesome to share your #wanderfullywholesome brekkie bowls with me!

xoxo

Danielle Webb

*Source: "Body Love" by Kelly LeVeque