Brekky Bowls

If you know me, you know I LOVE breakfast. I take after my dad’s obsession with breakfast foods and am very passionate about this never-absent part of my morning routine. Over the years, I have come to realize that my breakfast sets the tone for my entire day.

All too often in high school, I would wake up too late to sit down and have a proper breakfast and because I wasn’t hungry right when I woke up, skipped out on it altogether. By the afternoon, I was so hungry that I felt like I could literally eat everything in sight. Skipping out on breakfast left me tired, moody, and usually resulted in eating more (and worse) foods later in the day. Looking back, I don’t know how I got through volleyball and track workouts having only eaten my small lunch at school.

On the other hand, there have also been countless mornings filled with greasy, carb-loaded feasts. Almost every time, these meals leave me feeling lethargic and tired, like I need to climb right back into bed and sleep for another eight hours. While these foods taste so good in the moment, the food coma aftermath is rough.

While I do love the occasional stack of pancakes and greasy breakfast sandwich, I have come to realize that there are so many healthier and equally delicious options out there. I find that when I nourish and listen to my body first thing in the morning, literally every other part of my day is better – my mood, hunger, energy levels, the list goes on. And, by properly fueling my mind and body in the morning, I am so much less likely to overeat later in the day. I used to roll my eyes at the saying “breakfast is the most important meal of the day,” but now it is a mantra.

My breakfast usually varies between avocado toast, eggs, smoothies, and oatmeal. Recently, however, I have been switching things up and experimenting with more drool worthy meals. In the morning, I always aim to get in a protein, a fat, and a carb. This brekky bowl covers all of those bases. This recipe is so nutritious and delicious – you have to try it out!

Ingredients

Arugula
Quinoa
Tomatoes, diced
2 large eggs
1 hass avocado, skinned and pitted
Goat Cheese
Avocado Oil
Juice of 1 lemon
Hot sauce (optional)

Directions

1) In a medium saucepan, combine ½ cup of quinoa and one cup of water. Bring to a rolling boil. Lower heat, cover, and cook until all of the water has been absorbed (about 15 minutes). Let stand covered for about 5 minutes. Fluff with a fork.
2) In a medium skillet, fry the eggs. Season with salt and pepper.
3) In two serving bowls, place two handfuls of arugula, the cooked quinoa, the diced tomatoes, fried egg, and goat cheese.
4) Drizzle with avocado oil and lemon juice.
5) Season with salt, pepper, and hot sauce (optional).

Enjoy!