It might sound a bit crazy to some people, but having greens for breakfast has been pretty life changing for me. That being said, so has having eggs for lunch or dinner when I don’t feel like them in the morning. Greens to start the day can help us to feel super energized and eggs at lunch and dinner are such a great clean protein source to help satiate the body. The recipe below is one of my favourite ways to get in some morning greens or as a way to eat my eggs as a lunch or dinner-time meal. But before the recipe, below are some of my insights on eating eggs.
My Take On Eating Eggs?
There are so many conflicting views out there questioning if eggs are actually good for us? Obviously all those in support of the vegan movement do not support them and there are many studies that say eating foods, such as eggs, which contain cholesterol can contribute to cardiovascular disease. However this is my take….it’s QUALITY and LOCALITY over everything! When chickens are raised in a far away factory, fed horrible feed, and are constantly in a severe state of stress – of course they are going to lay eggs that might have a negative impact on our bodies. However, if the eggs come from beautiful local chickens who are being raised on a loving farm, allowed to run in a pasture, eat organic food scraps, and are contributing to the health of the soil/ garden of the farm they’re living on (permaculture style) – I think their eggs can be an amazing addition to our diets and way better than eating a different protein source from far away! As always, we need to look at the whole picture. When considering if we should eat eggs we need to look at both how the chickens were raised along with what the rest of our diets look like. I think the best thing to do is be honest with and ask yourself if your body would truly benefit from eggs at a given meal. IF the answer is yes, then it’s time to investigate well and find an amazing source to get your eggs (unless you’re up to raising chickens yourself!). Read below on my thoughts on the best place to buy your eggs from.
Where is the Best Eggs to Buy?
I’m lucky enough to live in a place where I can get fresh local eggs from my neighbours who raise happy pasture run chickens. That being said, this was not always the case for me when I was living in the city, and I had many moral dilemma’s about where and what eggs to buy or if I should even be eating them at all? I came to find that the best thing to do if you live in the city is:
1) Try your best to buy them from a local farmers market – this way you can talk to the farmer to ensure the chickens were raised well! Ask the farmer about the living conditions of the chickens, what they are fed, how many chickens they raise, and if they are in fact “pasture raised”
2) Depending where you live, see if you can take a drive to a more rural area and buy eggs from a local farm (if you can’t get to the farmers market). For example, if you live in Vancouver, driving to the outskirts of the city to places like Steveston, Tsawwassen, Surrey, Delta, or Abbotsford – you might be able to find some farm fresh eggs that you can stock up on for a few weeks.
3) if you have to buy from a grocery store here are the best things to look for:
– Organic and Pasture Raised – this is the best standard you can get. Followed by free RANGE and free RUN. I recommend you do your absolute best to buy pasture raised so you know the chickens are living a happy free life. It’s also important to look on the package to see what the chickens were fed – you want to see they were given a well balanced diet, of organic grains/ grasses, only vegetarian feed, and no GMO soy or corn.
Now for the greens with eggs recipe…
Ingredients
– 2 pasture run eggs
– Oil for cooking (I usually use coconut)
– 3-4 stalks kale, de-stemmed and finely chopped
– 1 piece of sourdough bread
– 1/3 of an avocado
– Hemp hearts, sea salt, and/or sesame seeds for topping
– Optional: watermelon radish for garnish
Instructions
– Heat cast iron pan (or your preferred pan) with oil
– Once pan is heated, saute kale, stirring often
– When kale has been cooked to your liking, remove from pan and place in a bowl
– Pre scramble eggs in a separate bowl. NOTE: you can add a splash of almond milk to make them a bit creamier, however I prefer them just as is!
– Place piece of sourdough in toaster
– Pour scrambled eggs into cast pan and watch closely (they cook fast). I usually only scramble mine for 2-3 minutes. Constantly be stirring them to ensure they don’t over cook
– When the eggs are done scrambling, add them to the bowl with the kale.
– Add sliced avocado to your toast and top with sea salt
– Optional to add a side of watermelon radish for a touch of spice
– Now you’re ready to enjoy a super nourishing breakfast (or could be lunch or dinner)