Breakfast is a mystery to me. Somehow, I’m expected to get up each and every morning, stagger to my kitchen without any caffeine in my veins, and create something that actually tastes good, all before 7:30am. It’s just not right.
I’m a night owl by nature. I think nothing of working until 2 or 3am, and sleeping until 10am. It’s just what my body naturally wants to do. It’s always been that way. Had anyone told me that my child would be a morning person, I would have sat down to have a very long conversation with my higher power BEFORE getting pregnant. I swear somebody up there has a cruel sense of humor because your flesh and blood is supposed to be just like you. They are supposed to have your traits, your habits and sort of fall into the natural cycle of the household at some point.
But no. Not my child. My child shoots out of bed at somewhere between 5:30 and 6am EVERY morning, bright-eyed and bushy-tailed, ready to start the day. And starting the day inevitably entails climbing on top of me, getting his face really close to mine and saying, “Mommy, I’m hungry.” repeatedly until I become conscious enough to understand why it is that I can no longer inhale a complete and single breath.
How breakfast ever gets on the table at all baffles me because half the time, I don’t even recall making it. But somehow, I end up sending a well-fed kid to school every day, so my autopilot must be working just fine even if my conscious brain isn’t. And to top it all off, he gets a healthy, clean breakfast to boot. So that higher power must have installed some serious hardware in that autopilot function of mine. I guess I shouldn’t argue. At least it gets the job done.
This is the last breakfast I do not recall making. But it was so good, I had to remake it just to photograph it. So I had it for lunch too, and THAT, I remember!!
Yup, mornings are tough around here sometimes…
YOU MIGHT ALSO ENJOY:
- Clean Eating Garlicky Spinach, Tomato And Egg Scramble
- Clean Eating Red Pepper Egg Scramble
- Clean Eating Egg and Turkey Scramble
- 3 whole eggs
- 1 small zucchini, grated
- 1 tsp. Italian herbs
- 1 tsp. (non-stick pan) coconut oil OR 1 tbsp. (regular pan) coconut oil (other oils work too
- 2 tbsp. tomato sauce
- Melt the oil in your skillet and crack your eggs into the pan along with the zucchini and herbs.
- Scramble until the eggs are cooked.
- Turn off the heat and stir in the tomato sauce.