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The make-before-then-re-heat-healthy-breakfast!

By: Heather Nielson

I live alone and I love to cook but sometimes cooking for myself can be difficult because cooking healthy dishes wherein you need to buy most ingredients in bulk means that oftentimes some of it can go bad. So, most of the recipes I’ve made or altered are scaled to 4-6 meals. I cook a vegetable or meat dish and store it in containers that I just grab during the week; which is a great time saver and means I can still eat healthy no matter how busy I am!  Breakfast is my favorite meal of the day and the whole morning ritual of making my coffee and breakfast and enjoying it while catching up on my news, e-mail, social media etc – it’s my favorite part of the whole day; other than the bike ride I do right after of course! I’ve learned to enjoy the preparation, art and effort that goes into cooking and then the meal itself. Mindless eating can lead to a whole spectrum of issues. Slow down! Enjoy it. Healthy food can taste good if you give it a chance.

Mornings can be hectic for me, just like everyone else and sometimes having something to grab from the freezer and re-heat in the microwave that isn’t a sugar filled pastry from the coffee shop on your way to work is a literal life saver. Below is a recipe for a Salmon Egg Bake that can be portioned and frozen for later.

Salmon-and-Egg-Bake

 

Ingredients

  • 1 Tbl Coconut oil
  • 2 large zucchini shredded
  • 3 green onions chopped
  • salt, pepper & dill to taste
  • 8 eggs
  • 6 oz salmon – thawed

Instructions

  1. Heat coconut oil in a large skillet over medium heat
  2. Add the zucchini, onions, salt, pepper and dill
  3. Stir fry until water from zucchini is evaporated; about 5-8 minutes
  4. Meanwhile, heat oven to 350 degrees
  5. In a mixing bowl, beat eggs
  6. Add shredded salmon and mix in well
  7. Add in zucchini mixture, mix well
  8. Pour into a greased 9x5x2 baking pan
  9. Bake 35 minutes

ENJOY!