Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
The all-American breakfast smorgasbord: cold cereal of every variety (from super colon blow to candy coated balls of sugar in the shape of the latest cartoon fad), toast, toaster strudel, bagels, croissants, donuts, coffee cake, pop-tarts, French toast, pancakes, blintzes, crepes, waffles, muffins, scones, hash browns, oatmeal, breakfast bars, breakfast squares, and now even breakfast “cookies.” (Do tell us what we’re leaving out. We know there has to be something!) We swear you could set the list to that Billy Joel tune. There’s a weekend challenge – anyone?
Whatever way you slice it, just reading the above list is enough to make your insulin rise. What is it about breakfast that is so darn carb-dependent? The most important meal of the day suddenly seems the most irksome, uninspiring, even ominous. You throw open the cabinets and fridge door on your way out, keys in hand. “What am I going to eat???” Too many of us end up just closing the cabinets with a frustrated, rushed muttering of expletives as we grab our bags and finally go. There’s a great way to start the day. (Just think: you get to sit through the morning meeting staring a hole through the gigantic box o’ donuts your supervisor brings every week.)
But what’s a desperate Primal person to do? They need something they can either prepare the night before, grab while running out the door, or prepare on-the-fly in a couple minutes or less. Consider this MDA’s Primal breakfast menu – for those on the go.
The hardboiled egg can be the basis for many a meal-on-the-go. Peel, pack and top with a dash of S&P the night before.
Here is a quick way to “Peel” Hardboiled Eggs without Peeling.
This is a great weekend recipe that will keep giving for much of the week ahead.
Cook ½ lb. meat of choice. Nitrate-free bacon or ground pork with some crushed fennel seed works well. Saute ½ cup veggies of choice such as mushrooms, white onion, red bell pepper, spinach or scallions. Mix together with ¼-1/3 cup cheese of choice. Set aside.
Whisk 5 eggs and ¾ cup heavy cream, and pour into muffin tins. (Use foil cups if desired.) Add meat and veggie blend to each cup of egg mixture.
Bake at 325 degrees Fahrenheit for 25 minutes or until golden brown.
These can be stored in the fridge until they are ready to be eaten.
And definitely check out reader Joe Matasic’s recipe for what sounds like a delicious (and hearty) full size omelet.
Get a heaping serving of veggies along with some major protein. Add wedges of hardboiled egg and shredded bacon to fresh spinach leaves. Throw in some apple slices or nuts if you want. Store the night before in small sealed bowl. The next morning top it off with some olive oil and vinegar.
Throw a cup of Greek style yogurt, a handful of berries, a half a banana, ¼ cup coconut milk and some ice in a blender and mix! Add a tablespoon or two of flax seed for some healthy omega-3s.
We suggest going mostly for low glycemic fruits like berries, cherries, grapefruit, figs etc.
Throw in some walnuts, almonds and slices of avocado for fat and protein. For more fat, protein and flavor, add a side of cottage cheese or some whipped cream cheese for dipping (perhaps naturally flavored with some pureed strawberries).
Get a jump on the day’s omega-3s by enjoying a little lox in the a.m. Instead of the traditional bagel action, down it as is (background chanting included), spread it with the obligatory cream cheese on cucumber slices, or throw it in a quick egg scramble with some chopped chive.
Another modest breakfast proposal. One we’d be remiss to not mention since Mark and all Worker Bees drink this stuff like it is going out of style. We promise it’s a winner and the ultimate grab and go option. Loaded with protein and flavor, we think it holds its own in the menu line up. Run 2-3 scoops with some ice through the blender. Add berries or nut butter to make it your own designer creation. Dark Chocolate is our best-seller, but Vanilla Creme works a bit better with fruit additions.
Simple as pie. All you have to do is make sure you have fresh basil, buffalo mozzarella, and some ripe tomatoes on hand. Slice, layer and top with salt, pepper, extra virgin olive oil and some balsamic vinegar. To add some meat to the mix, a side of tuna salad is a great accompaniment.
Don’t let last night’s dinner leftovers go to waste. Eating “dinner food” for breakfast can take some getting use to, but with a little practice “dinner food” and “breakfast food” just become Primal food.
Once you learn to appreciate all types of food for breakfast you may find yourself cooking a little extra the night before to make eating on-the-go that much easier. Grill an extra chicken breast or salmon fillet, steam or sautee a few more veggies and toss it all in a bowl to make breakfast a cinch.
One last note: We understand that people are busier than ever. With that said, many proper breakfast recipes (scramble some eggs, cook up some bacon etc.) don’t really take all that long to prep and cook. Getting out of bed 10 or 15 minutes earlier could be the difference between a handful of nuts for breakfast and something much more satisfying.
All these recipes are just the tip of the iceberg. We know there are many ways to breakfast Primal-style. Anyone? Additional suggestions for the menu? In the meantime, enjoy!