How to Break Your Breakfast Rut

On the count of three, name your all time favorite breakfast food!

1... 2... 3... Brussel sprouts!

Okay, that may not be the most typical answer, but now you’re listening. You might’ve said “waffles”, “Pop-Tarts“, “cereal” or “BACON”. The fact of the matter is that the standard American diet has crept into your food life. Breakfast especially. It’s normally centered around some fatty protein or a maple syrup drenched processed carb and is most likely to be the least complete meal of the day.

We aren’t against having fun or treating ourselves when we’d like to. Bacon exists, come on! We just want to open the door for healthier breakfast options. Hence, the brussel sprouts.

Check out the tips below to find easy to more challenging ways of adding veggies to your breakfast of champions…

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Level 1: Fruit - This blog post isn’t a debate on which fruits are actually veggies and vice versa. If you have THE most difficult time eating vegetables, try adding in low carb fibrous fruits into your usual breakfast. At least you’re getting fiber, antioxidants and the many other nutrients fruit provides.

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Level 2: Pan Veggies - You’re already throwing eggs and potatoes into a pan to fry up. Why not add in some of those leftover roasted veggies from last night? Another good choice is cooking up broccoli slaw to round out your meal.

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Level 3: Brussel Sprout Salad - Follow the recipe below for an easy and delicious meal you can eat first thing…


• 1 dozen brussel sprouts, shaved thin/shredded

• 1 Tbs coconut oil

• 1 Tbs EVOO

• 2 Tbs stone ground mustard

• 2 Tbs red wine vinegar

• Pinch of salt

• Pinch of pepper


  1. Add coconut oil to pan and put on medium heat.

  2. Shred brussel sprouts.

  3. Add brussel sprouts to pan and cook until tender (Approx 5 - 8 minutes).

  4. Before brussel sprouts are finished, create a hole in the middle of the pan.

  5. Add olive oil, mustard and red wine vinegar in that order. Stir until combined.

  6. Stir brussel sprouts into mixture to coat. Add salt and pepper.

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Ed McKayComment