After last week’s nerd post, which stimulated a steady stream of UNsubscribers, I’m going to make this week’s post short, savory, and to the point. Regardless of my dwindling followers, I’m going to stick with my theme. Stomp, stomp.
I’m on a fitness binge. Low calorie, nutrient dense food mixed with jogging, strength work, and yoga.
Heelllooo sulky metabolism. Get your ass in gear!
That’s my goal right now. Here’s an example of the kinds of food I’m kick-starting my days with. For part one of this breakfast series, check here.
Collard greens and brown rice (yes, for breakfast)
What you need
1 tablespoon coconut oil
1 clove garlic, finely minced
1/4 cup diced onion
2-4 Brussels sprouts, sliced
2-4 mushrooms, sliced
1 carrot, shredded
2 cups collard greens, thinly sliced in ribbons to avoid “rubber glove texture syndrome”
1/3 to 1/2 cup cooked brown rice (I like Lundberg Organic Golden Rose for breakfast)
1/4 cup broth (chicken or vegetable)
Simply Organic All-Purpose Seasoning, sea salt, and freshly ground pepper
What you do
1. Heat the coconut oil in a large skillet over low-medium. Add onions, garlic, Brussels sprouts, and mushrooms and sauté, stirring often, for about 5 minutes. Add carrots, collard greens, rice, broth, and seasonings. Turn heat to low and mix well until collard greens are slightly wilted and rice is heated, about 5 minutes.
2. Serve immediately, wait two hours, and jog for 3 miles.
Check here for a detailed post on the nutritional value of collard greens and a “greens and beans” recipe.
Peace, love, and collard greens.