I've been trying to remove dairy from my diet. It's been a slow, but positive shift, though I don't think I'll ever get there entirely with eliminating cheese. I just can't quit you! I'm not a doctor and I'm not going to tell you what to serve your children, because you know they're not going to be happy about most of it anyway. You want some Vitamin D? Get a few minutes of sunlight outside each day and move that body around. Got calcium? Eat dark leafy vegetables, salmon and sardines. For me, I'm avoiding dairy because of the hormones and pesticides that are often found in homogenized and pasteurized milk. Even finding raw milk doesn't solve all the problems.
So I'm no longer eating yogurt with my fruit for breakfast in the morning, and I'm not dropping any dairy into my smoothie either. The good news is that I live in abundant California, where we are lucky to have more choices than we can sometimes comprehend. When I'm not making my own almond milk, I'll buy one at the store with the fewest ingredients and include that in my smoothies, but I'm still left wanting a few other morning options.
I'm still eating eggs, but am careful that they're coming from pastured birds who roam freely. Eggs are a super food, full of protein, omega-3 acids, calcium, B12 and Vitamin A and D. I have no cholesterol issues, so eggs are my friend and staple in the morning. I often pop a hard boiled egg for a quick energy boost, but lately have been reading that poaching is actually the best method to preserve the most nutrients. You lose the fat that you'd include from scrambling, frying or baking eggs, and the lower temperature from poaching ensures there's no oxidation occurring during cooking.
Quinoa is a good healthy grain to use as a base and I like sautéing some spinach and tomatoes for some added nutrients. So this one bowl dish can give you a very well rounded, healthy start your day. Wash it all down with my fig power smoothie, and there will be no stopping you!
Quinoa Breakfast Bowl
- 1 cup diced onions
- 1 cup chopped tomatoes
- 1 cup fresh spinach
- 1 cup cooked quinoa (recipe here)
- 4 eggs
- 1 tablespoon coconut oil
- 1 tablespoon Sriracha
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Place coconut oil in a large skillet over medium heat. Add onions and sauté until translucent, then add the tomatoes. Allow tomatoes to break down, about 5 minutes. Toss in the spinach and combine all with a dash of salt and pepper. When spinach has wilted, add the quinoa and mix well. Take the pan off the heat and stir in the Sriracha.
- Meanwhile, bring a small pot of salted water to a boil. Reduce heat so water is simmering. Add the vinegar and begin stirring the water quickly to the right, creating a whirlpool. Crack one egg at a time into a small bowl or onto a spoon, and then gently drop each egg into the water. Boil one egg at a time for better results. The egg is done once the white is set, about 3-5 minutes.
- Divide the quinoa mixture between 4 bowls, and top each with an egg, season and enjoy.