One of the best ways to celebrate a new day is by making certain breakfast counts. You’ve heard the age old saying that “Breakfast is the most important meal of the day;” there is so much truth behind these words. Studies show that the brain’s serotonin level is at the highest when we first wake up, causing us to have no cravings. However, if the body isn’t fueled first thing, our serotonin levels drop and we instantly start to crave sugar. Honoring these cravings late in the day creates a cycle of poor nutrition. Once you and your stomach become accustomed to eating first thing in the morning, you’ll notice that uneasiness when you first wake up will gradually disappear. Nutritionists generally recommend 25- 30 % of your caloric intake to come at breakfast and the rest to be scattered throughout the day in smaller increments. There’s no harm in loading up for the day before it even begins!
Its essential to get just the right amount of energy to get you going in the morning and if you’ve got a day of heavy thinking ahead of you it’s even better to load your breakfast up with brain fueling fats, proteins and don’t forget fiber; something we could all use a little more of in our diet. Keeping it seasonal is another quintessential tool for success not only offering a environmentally conscious element to your diet but also providing variety that your taste buds crave, with changes coming regularly as new produce comes into season.
This year we’ve been blessed with an early spring. While some look at the shortened winter as a bad sign of global warming sometimes it is good to find the positive and remember that with this unexpected warm weather has come the rebirth of spring veggies and fruit which make important appearances at the breakfast table.
Just last week came the drop of price for a warm weather favorite; the avocado. Often left to its own devices, the avocado stands tall on its own–or as the highlight of many recipes; think the avocado centric guacamole. But this green giant also shines when paired with the simplest and most delicious of companions. Think outside the box and you’ll be surprised at the results.
Avocado baked eggs
1 ripe avocado halved, pitted
2 eggs, cage free and vegetarian fed
cracked pepper, paprika or hot sauce
Pre-heat your oven to 425 degrees. Warm a cast iron skillet or oven safe baking dish in the oven.
Scoop out a small portion each half of the avocado, enough to fit the egg inside. Crack the eggs directly into the avocado halves and place in a smallboat, with sides folded up, made from aluminum foil. This keeps the avocado balanced while it sits in the pan.
Sprinkle pepper, paprikra or hot sauce over the egg.
Place the boat inside the pan that is in the oven and bake until desired doneness, about 12-14 minutes for a cooked white and runny yolk.
This is an incredibly versatile dish, add grated cheese, or skip the pepper and sprinkle with italian herbs like rosemary or thyme.
Serve with toast and glass of orange juice, as best accompaniments.
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