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.
Once the eggs are poached, place them gently on the salad greens. You’ll then want to add dried dill, dried parsley, sea salt, black pepper and drizzle with olive oil.
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.