Greene Acres Breakfast Bowl
By: Angela Jenkins, Dietitian with Advantage Therapy Springfield MO
How this recipe got its name: I named this meal the Greene Acres Breakfast Bowl because we grow or raise the majority of the ingredients on the farm or source the ingredients from other local farmers!
An unusual addition to the breakfast meal, this can be eaten any time of day and just call it something different. To up the ante on health benefits, use grass-fed lamb or beef as they are higher in Omega 3 fatty acids and help your body with inflammation.
At breakfast, a farm-fresh sunny side up egg or two is added to call it breakfast! This recipe is also packed with tons of antioxidant additions!
Helpful Hint: We recommend whole grains because they are significantly better for you so, sometimes purposefully prepping larger portions of food early in the week and using leftovers can make morning food prep easier. For this recipe, making a large portion of quinoa ahead of time can save time and keep you on schedule in the morning.
- 1 cup cooked quinoa or rice
- 2 farm fresh organic eggs
- 2 Tablespoons olive oil or coconut oil
- ½ cup yellow onions or scallions, diced
- ½ cup carrots or cauliflower, diced ( we use whatever we have in the fridge)
- 1 cup kale, cut into approximately one inch pieces
- 1-2 garlic cloves, minced
- ½ pound grass fed ground lamb (this can be done with grass fed beef as well)
- 1 avocado
- 1 lime
- Salt and pepper to taste
How to make:
- Place oil in a warm skillet. Add carrots/cauliflower and sauté until they are beginning to soften. Then, add garlic onions, tomatoes and kale. Sauté until kale begins to breakdown.
- Remove from skillet and set aside covered to retain heat.
- Begin browning the lamb in the same skillet.
- At the same time, in a separate skillet begin cooking eggs in olive oil. Flip when egg will not fall apart and make sure the yolk is cooked well. This only takes a few minutes on either side with a hot skillet.
- After lamb has been browned and cooked thoroughly, add vegetables to the same skillet to rewarm and mix together. Take approximately 1 cup of the veggie/meat mixture, place in a bowl, and top with one egg.
- Cut avocado in half. Slice in the peeling and then scoop out of the peeling with a spoon and display on top!
- Cut lime in half and squeeze over the top. Salt and pepper to taste.