Confession: Twice last week I treated myself to coffee and and a cinnamon roll at Panera. Yes. Panera. Yes. The cinnamon roll that is as big as my head.
There are so many excuses and rationalizations I'd like to share. But let's just turn over a new leaf. Or a few new leaves. Like collard green leaves.
Routine and habit haven't yet 'stuck' in our family's healthy eating patterns (obviously!), and fresh produce purchases are often part of the fallout when busy-ness prevails. Tossing kale, oranges, and mushy avocados in the trash can is not my idea of a party, so I'm making an effort to find ways of incorporating frozen produce into our meal plans.
I've yet to find frozen kale, but frozen collard greens (and spinach) are always available at our local markets. If I can get some greens in with breakfast, the rest of the day seems to round out with better food choices in all the other areas.
(Easy) Paleo Collard Green Scramble
- 2 Organic free-range eggs
- 1 Slice nitrate-free Bacon
- 1/8 Cup finely chopped onion
- 1/2 Clove finely minced garlic
- 3/4 Cup frozen collard greens
- Pepper to taste
- Choula hot sauce for serving
Brown bacon in skillet. Remove from pan, leaving enough drippings and delicious dark bits to thinly cover pan. Add onion and garlic, cooking over medium-low heat until golden. Add frozen greens, and cook until warmed through and excess water from ice crystals has evaporated (you don't want the greens soggy - make sure they're nice and dry before adding your eggs). Whisk eggs in a separate bowl, seasoning with pepper as desired. Lower heat to low, and add eggs to greens. Scramble up with a spatula, and serve hot from the pan.
If you chop an onion at the beginning of the week and keep it stored in the fridge, you'll have no problem throwing this together quickly on a busy morning.
So, Panera, we're breaking up. At least the cinnamon roll and I are. (::sniff, sniff::) It's not me, it's you. And the 600 calories.