I feel like an angel when I eat this breakfast. It's so nutritious, filling, and satisfying that it keeps you feeling revitalized and full for hours. It's an awesome post-workout breakfast, but also a great hangover helper. The cauliflower does a good job of satisfying your meat and potato needs- it lends that hearty, carby quality I personally crave in a breakfast. Please note that the eggs are crucial here- the thick yolk gives the veggies a creamy and decadent texture. This breakfast is so so good... I shouldn't have to cook for free. 

Serves: 1
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients:
• 2 eggs
• 1/4 cup onions, sliced in half inch pieces
• 3/4 cup red or green pepper, chopped in half-inch pieces
​• 1/2 cup cherry tomatoes, sliced vertically
• 2 cups hearty greens (I used kale and collard greens), chopped
• 2 cups cauliflower florets, in bite sized pieces
• 2 tbsp green onion, chopped
• 2 tsp rice vinegar 
• 1.5 tsp garlic powder
• Crushed red pepper flakes
• Salt and pepper to taste
• Cracked black pepper (optional)
• 1 tbsp olive oil

Directions: 
For the veggies:
• In a nonstick skillet or wok, heat half tbsp olive oil over medium high heat. Once hot, add onions and cook until they start to color (about 2 minutes), then season with salt and pepper and add cauliflower. Season with half tsp garlic powder and cook for 5-6 minutes, or until cauliflower are tender. Add more olive oil as needed.
• Reduce heat to medium. Add greens and season with salt, pepper, and half tsp garlic powder. Continue cooking until greens have wilted and released most of their moisture (about 3 minutes). Season with 1 tsp rice vinegar and cook another minute.
• Add peppers, and season with salt and pepper to taste. Cook another 3-4 minutes, or until peppers are tender, then add tomatoes. Season with remaining garlic powder, and salt and pepper to taste. Cook until tomatoes are tender. Like 2-3 min. 
• Add half of the green onions, stir, and turn off heat.

For the poached eggs (this is my fool proof method):
• While veggies are cooking, fill a small sauce pot with 2 inches of water. Pour egg into a small saucer and keep cold.
• Bring the water to a gentle simmer over med-high heat (small bubbles should be rising to the top of the water, without actually causing the surface of the water to "roll" ya feel me?)
• Once simmering, add 1 tsp each of rice vinegar (or white, if you don't have rice) and salt. With a spoon, quickly stir the water to create a cyclone. Pour the egg into the center of the cyclone, turn off the heat, cover the pot, and cook for 4 minutes and 45 seconds. Do not uncover until the time is up. Just trust the process, and me.
Note: 4 min and 45 seconds will yield a thick and creamy, but runny yolk. less time will make a looser yolk, more time will make a firmer yolk. 'tis science.
Another note: the vinegar helps to keep the egg whites together. vinegar is not necessarily crucial, but it is helpful. I use rice vinegar because it vaguely seasons the water. White vinegar is flavor neutral.
• After desired cooking time, remove egg with a slotted spoon and place on a napkin to dry

To assemble:
Pour veggies into a bowl, top with poached eggs, season with freshly cracked black pepper, remaining green peppers, and crushed red pepper flakes to desired heat preference.

Serve hot and enjoy!

These lil snack bites will give you a boost of energy before the gym, or tide you over until dinner (hanger helper), or just generally satisfy a little sweet tooth without being over indulgent. These are date/nut based, and the way you flavor them is totally up to you. The good thing about these is that you can really do whatever you want with them, depending on what you have on hand. Here I made two versions: Goji and Maca (darker ones) and Carrot Cake. Once you’re done just pop them in the fridge and snack at your leisure!

Directions:
Place all ingredients in a food processor, and pulse for a minute or two, or until the ingredients have all broken down into a crumbly, sticky consistency. If it’s just not sticking, add more dates. If it’s too sticky, add more nuts or flax. Once ready, take out small amounts and form a ball with your hands. 

Ingredients:
Carrot Cake 
• 10 pitted dates
• 1/3 C walnuts
• 1-4 carrots, depending on thickness. (I used 4 super thin carrots. Start with less and add to your liking)
•1-2  tbsp ground flax seed (this works as a binding agent..carrots are v wet)
Goji and Maca
• 10-15 pitted dates (you need more dates with this one. the dry goji berries are harder to blend)
• 1/3 cup cashews
• 1/3 cup dried goji berries
• 2 tbsp Maca powder
*Blend all ingredients first, then roll balls in the Maca powder.