Tired of the same old boring breakfast but need something that’s not only fast to prepare but fills you up for the long haul? This is my favorite breakfast for powering up my day. It’s easy to prepare, nutritious, and keeps me full for hours – usually until the late afternoon and sometimes I go straight through to dinner!
Eggs are a powerhouse food for anyone who wants to boost brain health and also lower inflammation. Choline, a nutrient found abundantly in egg yolks, has been linked to reduced levels of inflammation by as much as 20%, according to a Greek study published in the American Journal of Clinical Nutrition. Choline is also a key component of acetocholine, a neurotransmitter that sends messages to and from the brain.
Add some anti-inflammatory turmeric to this savory egg dish for a little punch and you’ve got yourself a nutritional monster that will keep your brain and body online all day long.
1 cup sliced mushrooms
2-3 green onions, chopped
2-3 eggs (depending on size and how hungry you are)
2 tbsp coconut oil
1/2 tsp turmeric
Crack the eggs into a bowl and whisk until fluffy. Heat a skillet over medium heat. Add the coconut oil and wait for it to melt, then place the sliced mushrooms in the pan. Turn the mushrooms over with a spatula until all are coated in the coconut oil. Add the onions and sprinkle with turmeric and sea salt.
Sautee the mushrooms and onions until the mushrooms are tender. They will reduce in size quite a bit as the water cooks out. Pour the eggs over the mixture. Cook over medium heat, stirring constantly, until eggs are done.
Scoop out onto a plate, and breakfast is ready!