greens for breakfast


over easy egg over sautéed kale 


love a runny egg over anything!

Over Easter we were incredibly lucky to have spent the weekend in California’s Disneyland with my parents!  What a treat it was for all of us – literally in every sense.  Though it’s fun to eat out and enjoy things like decadent pastries for breakfast, we all came home feeling like we needed more greens and veggies.  This week I am challenging myself to eat more greens (to make up for my lack of consuming them in Disneyland!) and it seemed fitting to start the day right.  Sometimes it seems weird to have your coffee alongside veggies but this morning I actually quite enjoyed my sautéed kale with a runny egg on top, instead of a piece of toast and fried egg.  Super filling, easy, nutritious, and very yummy.  Feel like your morning is too rushed to prep a breakfast like this? Plan ahead and make sure you wash and tear up your kale the night before so it’s ready to go in the morning!

what you need:

  • 2 large handfuls of washed and roughly torn kale
  • 1 large egg
  • salt & pepper
  • cooking oil (I use grapeseed oil)

what to do:

  1. In a nonstick pan, add 1 tsp oil on medium heat.
  2. Add kale and season lightly with salt and pepper – cover with a lid for 1 minute – just so it steams and softens.
  3. Remove lid and toss/stir, to cook all edges of the kale.
  4. Load up your kale onto a plate – then fry up an egg any style you like (my favourite is over easy…love the creamy yolk) – ENJOY!

piepie, minnie mouse, & the boss

spinach & avocado omelette


Do you ever have those crazy busy days where you forget to eat breakfast, then leave your house and realize you’re starving…but you haven’t had a chance to pack a snack or lunch? Today is one of those go go go days and I know I better eat a good breakfast or I’ll be starving by 10am and then when I finish yoga class at 11am I’ll be even more desperately hungry that I’ll end up purchasing a carbohydrate-dense processed food item at the coffee shop (why can’t they serve better options?) that I’ll regret immediately after consuming. This is why breakfast is so important! It starts and fuels our day – so making sure I eat a good hearty breakfast (and feed the kids one too!) is a priority in the morning. Besides, when you’re up at 6am with the kids (loving the sunshine but not so much the early wake up calls!) – you definitely have time to make a good meal for yourself.

This omelette is really easy! Deliciously rich, nutritious and very fulfilling. Three ingredients and you’re good to go! I used 2 eggs because I cut the omelette in half to share with my husband. Sometimes I’ll use 3 eggs because our toddler will eat some too (but today pie pie asked for peas and corn for breakfast…couldn’t convince her otherwise and she ate an entire bowl of it…some battles aren’t worth fighting!).

what you need:

  • 2 eggs
  • 1 small avocado (ripe)
  • 1/2 cup cooked spinach (I usually keep some steamed spinach in tupperware in my fridge, for smoothies & this kind of thing…buying frozen spinach is a good way to go for these things!)
  • cooking oil (I used grape seed oil)
  • salt & pepper

what to do:

  1. Crack eggs into a medium bowl and beat lightly. Slice avocado in half, remove pit, score into cubes and scoop out with a large spoon, into the eggs. Add spinach and gently use a fork to mix everything. Season lightly with salt & pepper.
  2. In a nonstick pan on medium heat, add 1 tsp oil. Once your pan is warm, add egg mixture. Turn heat down just under medium, to avoid over-browning or burning your eggs. Once the sides look slightly firmer, use a spatula to fold over the edge, then fold over again (you end up folding it over twice). Flip completely and then cover the pan with a lid to fully cook the inside of the omelette, about 3-5 more minutes (checking once or twice to flip again).
  3. Remove from lid and press gently with the spatula – it is cooked when there is no “eggy” liquid escaping from the centre of your omelette. Remove from heat and serve immediately. Enjoy!