Veggies for breakfast? Huh? I was raised on pancakes, oatmeal, cereal and toast with jelly. As much as I have come to adore vegetables–for lunch or dinner there is nothing better–I still struggle with incorporating them into my breakfast. Every day more research is presented on the value of a plant-based diet. Since most veggies are not complete proteins we need to eat a large variety to assure that we are meeting the full amino acid profile. Incorporating vegetables as often as possible is a great way to make certain that you are satisfying your protein (as well as vitamin and mineral) requirements.
On a basic level, I tend to revert back to my childhood and feel like breakfast should be comfort food. Both my stomach and I prefer to be woken up gently. So, I set out to create a breakfast dish that would be veggie-based, yet leave me with the feeling of having eaten a bowl of warm, sweet oatmeal. The spinach and carrots span the vegetable rainbow nicely, while the walnuts bring more protein and healthy fats (omega 3’s), and the raisins a delightful pop of sweetness. The flaxseed-cashew milk sauce also contributes omega 3’s while it blankets the dish with the serene addition of nutmeg and cinnamon. Originally, I was going to call this dish a breakfast porridge, but it can be so much more. It would make a great side dish to any meal!
I am so happy to say that I finally have joined the ranks of those who consider veggies an option at the breakfast table. Enjoy!
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