It’s time for a breakfast makeover!

Step 1… throw out the term “breakfast” and call it your “morning meal.” Reframing your first meal of the day helps eliminate connotations of what you “should” be eating. 

Keep this in mind…Whatever food choices you make in the morning will impact how you feel for the rest of the day. One of the keys to maintaining steady energy for the day is to avoid sugars and refined carbs… especially during your first meal of the day.

Enter the “Infinite Breakfast.” That term was coined by a recent podcast guest, Dr. Felice Gersh, M.D. Here’s what Felice puts in her morning bowl… 

“I tell people when they’re trying to lose weight to eat a salad for breakfast if they’re open to it. I call it the infinite breakfast salad where they take salad and it’s all raw, healthy foods. And they take a bowl, the size of a small serving bowl and they just fill it with all these greens and all kinds of vegetables and nuts and seeds. No one can ever finish that. But once you eat that, you’ve gotten so many antioxidants and fiber and polyphenols and all of this wonderful stuff. You’re not hungry for hours.

But as we age, we do need to be a little bit more cognizant of protein. So, you definitely want to make sure that you get in between 15 and 20 grams of protein at every meal as you’re aging, especially post-menopausal women who are at such risk for losing bone and muscle. And we don’t want that to happen.

So, in those groups, I sometimes will give a protein shake and that is to make sure that they do get enough protein.” 

Poached Egg & Avocado Breakfast Salad

SERVINGS: 2
CALORIES: 258 kcal
AUTHOR: Christine McMichael from Jar of Lemons

Ingredients
2 eggs
1 avocado
7 grape tomatoes
2 cups lettuce
1/4 cup cooked quinoa
1 Tbsp pistachios
salt/pepper

Instructions
Poach the eggs.
Create the salads by layering the lettuce, tomatoes, cooked quinoa, avocado, and pistachios.
Add the poached eggs and top with salt/pepper to taste.
Enjoy!