Breaky Sandwiches
I love a good breakfast sandwich! This is definitely not for a morning when you’re racing out the door. But if you have the time to sit and enjoy your breakfast with a delicious Tropical Beauty Green Monster smoothie from The Oh She Glows Cookbook. It makes for a lovely start to the day.
One of my favourite ingredients to add to eggs is turmeric. You can just sprinkle them on to of the eggs just as they are finishing up cooking. It adds a lovely bunch of flavour; along with an amazing nutritional boost. Turmeric in Ayurvedic medicine is the primary anti-inflammatory herb. It contain contains curcumin making it useful for those with inflammatory disorders such as arthritis.
Eggs themselves are a wonderfully balanced whole food. The white contains the protein and the yolk healthy fats. The combination of the fat helps in the assimilation of the protein. Eggs are easily digested and our bodies pretty much fully use the protein. That being said allergies to eggs are not uncommon. If you can choose local free range chicken eggs when possible. The closer to home the better. Avocados are a wonderful source of monounsaturated fats. Monounsaturated fats come from plant sources; which is ideal as these fats will not affect blood cholesterol.
Some of my favourite leafy greens to add to a breakfast sandwich are arugula and spinach. Arugula adds a lovely bit of spice. Spinach is a nutritional power house and has been validated in many scientific studies to help protect the body against cancer by preventing the body’s cells from undergoing mutation. Leafy greens are good sources of fibre, calcium, magnesium, zinc, Vitamin C, B vitamins and phytochemicals. Phytochemicals are a compound found in plants that supports our body in natural healing. Their primary benefit is their abilities as antioxidants. Antioxidants block free radicals which damage cells; as well they support the immune system.
Choosing a whole grain bread to serve your sandwich on. In my case I don’t eat gluten. My favourite gluten free bread is Little Northern Bakehouse; its is the only gluten free bead that I don’t have to toast for it to taste good.
As you may or may not know we have 3 kids. I try my best to not be a short order cook and having some flexibility in our meals for kids choice is something I have been experimenting with. Breakfast sandwiches are no different. I will often give the kids the choice of a soft taco shell over bread, I will often let them chose what they would like in the eggs; cheese, bacon, variety of vegetables. Sometimes it’s as simple of scrambled eggs on toast other times its a loaded down omelette. My eldest has been all over breakfast sandwiches lately as its something for the most part he can make on his own.
I hope this provides a little inspiration for breakfast. As always if you have questions or are struggling for ideas feel free to contact me or follow along on social media.
Tumeric Scramble and Toast
Ingredients
- 2 Piece of whole grain or gluten free bread
- 1 tsp ghee
- 2 farm fresh eggs (depending how hungry you are)
- 1 Tbsp of your favourite salsa
- 1 tsp tumeric
- 1/2 avocado
- handful of spinach, arugula or your fav greens
- Salt and pepper to taste
Instructions
- Toast bread while you are making the eggs
- Melt ghee on med heat in a small frying pan.
- Add salsa to frying pan.
- Scramble eggs in a small bowls with a fork; if you like you can add a little milk or water. Add eggs to frying pan
- Mix regularly to reduce sticking to bottom of pan.
- Just before the eggs are completely cooked sprinkle turmeric over top of the eggs
- Spread avocado on toast top with raw greens and then add the scrambled eggs.
- ENJOY. I love this with a green smoothie or herbal tea or coffee!!
