Last Saturday night, I watched a great documentary on how to reverse diabetes by going on a raw foods and vegan diet. I’m not a diabetic, alhamdullilah, I’m not a fan of veganism, and I prefer to cook my food- however- I’m very open to the benefits of eating more and more fresh fruits and vegetables in our diets and how to reverse illness like a serious one such as diabetes. This is the video I watched- and it had me hungry for a very different breakfast or brunch on Sunday morning. See more of that documentary and a few of my comments here.
Personally, my biggest weakness isn’t sugar or sweets; it’s bread- pasta, rice, bread, bread and more bread. I love it. But, I know that I have to slow down on it because unless it’s incredibly balanced with protein and vegetables, I can feel the sugar rush from the carbs breaking down later. It’s not so much the weight factor that gets me, it’s how I feel. And when I don’t feel good, I’m not good at anything else I do. Combined with exercise, fresh air and many other healthy habits, I know it’s something I have to make more a priority of doing. So, here’s what I came up with for brunch the next day, most of which I already had in the refrigerator but simply had to orchestrate it’s mixture together. And, we ate it up sans bread. It was still so filling that I didn’t even miss it…
Here’s what you’ll need to have and have on hand. I suggest cutting all the veggies ahead of time, as poaching goes rather quickly.
1-2 tomatoes, diced, 3-4 cups mixed salad greens, 1 large avocado, diced or sliced (here’s a visual tutorial on how to get them diced just right), a handful of smoked salmon pieces, 5-6 poached eggs (this will serve two people, so make more)- if you’re not sure how to poach eggs, check out this post on the topic.
What’s your healthy go-to food combination for a family Sunday brunch?
- 1-2 tomatoes, diced
- 3-4 cups mixed salad greens (i.e. spring salad mix, arugula, mesculun)
- 1 large avocado, diced or sliced
- a handful smoked salmon pieces
- pinch dried dill
- pinch dried parsley
- pinch sea salt
- pinch freshly ground black pepper
- drizzle extra virgin olive oil
- Wash and thoroughly dry all of the salad greens and the tomatoes before slicing.
- Prepare a large platter by placing a bed of salad greens. Add the diced tomatoes, avocados and salmon pieces.
- Once the eggs are poached, place them gently on the salad greens. Add the dill, parsley, sea salt, black pepper and drizzle with olive oil on top.
- Serve immediately.
- Cut all the veggies ahead of time, as poaching the eggs goes rather quickly. Use a fish spatula to remove the eggs from poaching water so that it drains the water and is gentle on the egg at the same time.