“Breakfast foods” are typically heavily processed foods containing refined grains, sugar and processed meats. Move away from cereal, toast and conventional bacon and you will feel energized with your appetite in check all day. This recipe is colorful, balanced and can easily be made ahead for a few days. This recipe also fits nicely into the Fall Detox Challenge.
Celieriac Breakfast Scramble
Transition to dinner-like options at breakfast and you will find yourself eating more nutrient-dense foods.
- 1 celeriac root
- Extra-virgin olive oil or unrefined coconut oil
- 4 carrots
- 1 red onion
- 1 pound ground organic pork, ground organic turkey or block of extra-firm organic tofu
- 1 zucchini
- 1/2 box mushrooms, any type
- 1 teaspoon dry rosemary
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon sea salt
- Ground black pepper to taste
- Organic spinach
- Once you've learned the basic recipe, use a variety of different vegetables. We often add diced sweet potatoes and organic green bell peppers.
- Peel the celeriac root.
- To peel the root, begin by cutting the top of the root off. Place the flat side of the root face down on the cutting board and then cut off the peel with a sharp knife, such as a paring knife. Cut the peeled root into slices, then sticks and then cubes.
- Pour oil into a large, deep skillet and swirl to coat the bottom of the pan.
- Place the diced celeriac root into the pan and turn the heat to medium-high.
- Dice the carrots and onion. Add to the pan and mix the vegetables up.
- Add the ground pork or turkey or block of tofu to the pan and break it apart in the pan with a stiff spoon or spatula. Mix it all up.
- Dice the zucchini and slice the mushrooms. Add to the pan and combine all the ingredients.
- Add the rosemary, nutmeg, salt and pepper. Mix it all up.
- Allow to cook, stirring occasionally until the pork or turkey is cooked through and the vegetables are softened.
- Serve over organic spinach leaves or finely chop a few handfuls of spinach leaves and mix it into the scramble. I prefer wilted spinach so I will often put a couple handfuls of spinach on a plate, splash a little water onto them, put it into the microwave for a minute to wilt the leaves, and then top the spinach with the scramble.
Gluten-free, dairy-free, vegetarian if you want it to be
Recipe from Nourishing Results, LLC
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