Simple Cabbage Breakfast

I’m a big believer in the power of a solidly nutritious breakfast. Even as the trend of intermittent fasting (and thus the concept of possibly waiting to eat breakfast until you’re hungry) seems to be growing exponentially, I stand by my belief that breakfast is the most important meal of the day.

When we eat a nutritious breakfast the benefits are numerous, but the two main benefits which I feel impact the entire trajectory of one’s day include balanced blood sugar and a fired-up metabolism. When we have balanced blood sugar and a fired-up metabolism, we think more clearly, have more energy, have more patience, tend to be more productive, we avoid blood sugar and energy crashes, and our body goes into fat-burning mode rather than storage mode, which can lead to weight loss. Additionally, sleep tends to improve and hormones are more likely to be in harmony with one another.

Breakfast is a big deal. But it can be extraordinarily simple.

Below is the simplest of ideas for a nutritious breakfast that will keep you satiated and productive for hours:

Simple Cabbage Breakfast

1 Tablespoon butter or coconut oil
1-2 cups sliced cabbage
1/2 sliced yellow or white onion (or about 1/2 cup)
1-2 eggs, beaten
salt and pepper, to taste

Melt butter or coconut oil in a saute pan over medium heat. Add cabbage and onion and saute until wilted. Salt and pepper to taste. Remove wilted veggies to a bowl, then add eggs to the heated pan. Cook until done (I like mine scrambled, but you can cook your eggs however you like). Add to cabbage and onion mixture, and enjoy!

This keeps me full for about 4 hours and gives me steady energy. When lunchtime approaches, I’ll notice my belly start to growl (mine is quite vocal!), but I won’t feel agitated, angry, or hangry about it. I’ll just notice that I’m hungry again. This is a sign that my blood sugar stayed steady all morning, which is what I want.

One more note: to keep my morning routine and breakfast prep simple, I chop a bunch of cabbage and onions at once (usually on Sunday) and keep them ready to go in the fridge so that I can skip the chopping step in the morning.

With love and a big hug,

Facebook Comments

2 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *