Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
10 Dec

Dear Mark: Food Fatigue Edition

First of all, I think we can all agree that Primal food is a solid foundation of taste, nutrition, satiety, density, and volume. When you put a piece of well-cooked grass-fed steak, free of sugary salty soybean oil-infused sauces and unnecessary breading in your mouth, you appreciate that this is how meat was meant to be. When you use fresh vegetables, kale that bites back and asparagus that snaps in your mouth and cooked carrots that manage to be both tender and crispy at once, you know the goodness of produce. And these fill you up, they nourish, they enrich your life. Still, though, we humans possess the ability to perceive and appreciate a nearly infinite range of flavors and textures. Hundreds (if not thousands) of cuisines and flavors beckon, and we should probably entertain their advances. If we don’t, if we eat the same things all the time, we may run into food fatigue.

I’m probably a bad example of this, because I’m the type of guy who’d be pretty happy with just ten or so foods for the rest of my life. Still, even I like to change things up now and again. And it seems I’m not alone. This edition of Dear Mark is geared directly to you. Let’s go:

I’ve been eating eggs for breakfast everyday for years now. Now don’t get me wrong, I still love eggs, but sometimes I either don’t have time to cook eggs before leaving for work or eggs just don’t sound good. A little breakfast variety would be nice. Eggs seem like the perfect morning food (protein, fat, nutrients) but there’s only so many fried eggs I can eat. Any ideas?

Thanks, Mark,


Eggs truly are the perfect breakfast item. They feature high quality protein, animal fat, and, particularly if you have access to real pastured eggs, a micronutrient profile that puts nearly every other food to shame. Plus, eggs also provide a nice dose of cholesterol and choline, two brain-boosting nutrients that you’ll likely put to good use. Oh, sure, you could make the argument for liver or oysters as being more “nutrient-dense,” but who wants to cook up a batch of beef liver every morning? Eggs are simple and easy.

But they’re also boring, or so some people believe. Eggs are just eggs. You can scramble them, boil them, make omelets, or fry them, and not much else.

Yeah, eggs have become the quintessential breakfast food, which wouldn’t be a problem if we hadn’t backed ourselves into a corner with our preconceived notions of what constitutes breakfast. We need to expand our breakfast horizons. Breakfast needn’t be dominated by over-easy or scrambled eggs seasoned solely with salt and pepper and cooked in butter. I love eggs like that – don’t get me wrong – but some people need variety.

I would be loathe to suggest shifting your focus away from eggs for the aforementioned reasons. Instead, come up with some new variations of old favorites:

Hard-boiled eggs are handy and hardy, but the yolks can get a little chalky if you let them cook for even a half minute too long. If you’re rushing about trying to get ready for the day, you’re bound to make a mistake and overcook the eggs. The solution here, of course, is not to take up bagel eating or force IF into your life. It’s to try a soft-boiled egg. With a soft-boiled egg, the yolk stays creamy, velvety, runny and the white gets custardy. I cover cold eggs with an inch of water in a pot then bring to a rolling boil over high heat. Upon boiling, shut off the heat and cover the pot. After four minutes (three minutes if you’re starting with room temperature eggs), dump the water. I prefer peeling the eggs under cool running water while they’re still warm, but others say to plunge them in an ice bath. If you’re strapped for time, the cool water is good enough. Lately, I’ve been dusting the eggs with black pepper (lots), sea salt, and turmeric. Far superior to dry hard-boiled eggs (with less oxidation of the cholesterol to boot) and hard to mess up since, if you mess up and go over the time, you end up with pretty good hard-boiled eggs.

Other ideas?

  • Scrambled eggs with salt, pepper, butter, and maybe even a bit of bacon is a true classic, yes. I’ll never turn down a plate. That said, you can easily transform a humdrum plate of scrambled eggs with the addition of a couple generous tablespoons of tomato paste about midway through the scrambling process.
  • Turn a plate of sunny side up pastured eggs into a sweet and savory treat with a dusting of cinnamon and some coconut oil.
  • Or how about frittatas? Have your ingredients prepped the night before, then, when you wake up, scramble the eggs, mix it all together, and dump them in the oven before you start getting ready. By the time you’re dressed/caffeinated/presentable/etc., your egg-based breakfast will be ready.
  • One of my favorites on a cold (for Malibu) winter morning is a couple cups of bone broth with two or three raw eggs dropped in and allowed to cook. The white will cook fast, since it disperses through the liquid, while the yolk will remain gooey unless pricked and allowed to run. Include a handful of bitter greens and you’ve got a quick, easy breakfast on your hands.

These variations are small and often require no additional prep time, but they really and truly pay off. The resulting dishes taste better, taste different, and are arguably more nutritious than their predecessors. You maintain the ease and nutrition of an egg breakfast without succumbing to monotony. Win win.

Also, don’t limit yourself to the things I suggested. Look around for more suggestions from similar eaters. The point is that eggs are culinary blank slates that happen to be delicious on their own. Feel free to toss in some berries, bacon, sausage, sweet potato, grilled onions, or whatever else strikes your fancy, because everything goes with eggs. I’m serious – name something and I bet it goes with eggs.

The strangest thing has happened to me recently. I am a huge proponent for the Primal lifestyle and eating strategy, but I’ve recently lost my craving for meat. I’m not completely disgusted by it, but I’ve lost my drive to eat it. What should I do? Listen to my body and not eat it, or try something else?



First of all, I don’t think you should give up “meat.” It’s an essential part of the human diet, it’s full of highly bioavailable micronutrients, and, well, it’s just really, really good for you. However, I do think we tend to run the risk of forgetting that an animal is so much more than “meat.” A pig is not just belly and loin. A cow is not just ribeye and burger. A chicken is not just breast and wing. There are so many incredibly diverse, delicious, and nutritious parts to an animal that we do ourselves a disservice by sticking to just “meat” – and we can easily find ourselves stuck in a food rut as a result.

So, you’re going to want to diversify. Learn about all the odd cuts. Start saving and buying bones and making stock. Learn to love liver. Consider the gristly bits, the parts that need a little more time in the crockpot or braising pan to get tender: the tails, the shanks, the knuckles. These “alternative” cuts will force your hand. You’ll have to start cooking in different ways because you can’t treat a lamb shank like a sirloin steak. It just won’t work. You may also be eating too much meat, as in “lean meat.” I prefer the fattier cuts over all else. I like ribeyes rather than filets, for example. I can eat an 80/20 or 85/15 ground beef burger with a bit of salt and pepper quite happily, whereas I’ll need to dress up a 95/5 to make it palatable. There are certainly ways to dress up plain old lean meat (which usually involve adding some sort of fat or sauce), but you may just need to eat fattier cuts.


My husband and I realized the other day that we’ve been eating nearly the exact same rotation of meals for over a year now. We rarely eat out and we take turns cooking our meals. Over time we’ve hit upon things that are easy to make and that we like so we just keep going back to them over and over and over again. Do you think there’s anything wrong with this? Should we add some variety. To be honest, it is getting a little boring. Any ideas on how to get out of our food rut are very much appreciated. Grok on!



There are theoretical benefits to a varied diet, which I’ve outlined before:

  • Access to a wider variety of micronutrients and phytochemicals. Think of all the various antioxidants associated with the greens, reds, yellows, purples, and oranges in fruits and vegetables. Think of how vitamin and mineral content differs between foods.
  • Dilution of food toxins. Food toxins usually operate in a dose-dependent manner, so keeping a variety would help keep the doses low and hormetic.
  • Food enjoyment. Eating the same three things is a sure path to food boredom. Eating should come with a serving of sensory enjoyment.

Those are all valid reasons to eat a varied diet, and the last one – food enjoyment – seems to be affecting you. However, a “varied diet” doesn’t necessarily mean eating South Indian one night, some obscure dish from the Thai highlands the next night, and haggis after that. It doesn’t mean working crickets into your regular diet, or camel milk, or never repeating the same meal in a month. It can mean all those things, but it doesn’t have to. Grok (and every other preindustrial culture) never had access to the amount of variety we currently enjoy, and he did okay for himself. As I mentioned earlier, I eat a pretty steady diet without constant wild excursions into other culinary realms, and I also do okay for myself on the micronutrient/phytochemical and toxin dilution front. Wild, adventurous, global variety a la Andrew Zimmern isn’t required or even necessarily optimal, so don’t get yourself down over that.

I don’t want to sound self-serving with this next part, but emails like yours are the precise reason why I decided to co-write Primal Blueprint Healthy Sauces, Dressings & Toppings. Because sometimes (most times), all you need to drastically change the character of a dish is a well-placed and poignantly-applied sauce. Sometimes the salt, pepper, olive oil, and vinegar routine gets boring to the point of making you dread and avoid your greens, while a new dressing will upregulate your intake of healthful veggies. So, Talia, I’d say that you shouldn’t stress out about food variety for variety’s sake, but you should seek to enjoy your food. You shouldn’t be miserable. You shouldn’t feel bad. And if you’re not keen on putting together an entirely new arsenal of dishes, learning a few dozen solid sauces, dressings, and toppings can keep your usual dishes feeling fresh without forcing you too far out of your comfort zone.

That’s it for today, folks. I hope I helped some people out. If you’ve got anything to add about food variety and keeping meals interesting, be sure to leave your comments below!

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You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. how to keep the morning eggs but spice up the recipe ? Easy: eat the SHELLS for a change 😀

    Seriously: diner left-overs are also cool, or no breakfast at all. Lately, my wife and I are really not hungry in the morning. We just make something for our kids and that’s it until lunch time.

    James wrote on December 10th, 2012
    • Yeah, I wouldn’t be very hungry in the morning either if all I had to look forward to was a big ol’ plate of egg shells. Bleh.

      On second thought, if they’re chocolate egg shells…hmmm…

      Jeff wrote on December 10th, 2012
      • LOL … I’m with ya on that brotha. I usually finish my breakfast with a small square of 88% dark chocolate (the kind most people can’t handle who are used to the unhealthy milk chocolate only).

        George wrote on December 10th, 2012
        • I like to toss in a square of 100% dark chocolate into my Green Smoothie! It is AMAZING.

          Nicole wrote on December 11th, 2012
    • My Dad always put egg shells and coffee grounds on our vegetable garden. We had great salads. Garden variety veg is way better than the easy to pick and ship, but not a flavorful kind found in supermarkets.

      Brian wrote on December 15th, 2012
  2. Since I am a vegetarian, I eat a lot of eggs. I start the morning with three hard boiled eggs (often take the yolk out of two of them, sometimes don’t), assorted berries, a few nuts, and a protein shake (with a little greens powder). Great start to the day.

    George wrote on December 10th, 2012
  3. Well, I wish Mark would explain how to “poignantly apply” a sauce!

    garymar wrote on December 10th, 2012
  4. I will also never turn down a big plate of soft scrambled eggs smothered in coconut butter! So AMAZING and delicious.

    Meghanne wrote on December 10th, 2012
  5. my favorite egg meal, is my “egg salad”. 3-5 eggs (depending on time of day and hunger level), scrambled, mixed with red onions, red bell pepper, broccoli, baby spinach, kale and sprouts. And of course bacon on the side. cook the bacon, leave most of the grease in the pan, and dump in the egg salad mix. Often I will add coconut milk into the egg mixture. Other times I might just do some over-easy eggs.


    anytime I eat this meal, I seem to get minor heart burn the rest of the day. Anyone have suggestions other than pepcid?

    jrVegantoPrimal wrote on December 10th, 2012
    • Here is something I found on a health site about GERD that may or may not be true “”Acid reflux can be caused by high-fat cuts of meat — beef, pork, lamb — which stay longer in the stomach and increase the chance of acid reflux.” Maybe you don’t keep the bacon grease, eat the bacon but cook the “egg salad” in little olive oil. Might be worth a try. Also, maybe onions or red bell peppers don’t agree with you.

      George wrote on December 10th, 2012
      • maybe the bacon fat, or maybe i’m eating too much in general. I eat peppers and onions all the time, in my salads and other things and don’t get the reflux. I think i should just scale back the meals to a better proportion. If the fats stay in the stomach longer, and the stomach is too full, then that would make sense. Thanks!!!

        jrVegantoPrimal wrote on December 11th, 2012
  6. We love a baked/steamed sweet potato under two fried eggs, really excellent. A bit on the high side for carbs, but sweet potatos are so healthy and tasty that it is an excellent breakfast. Bake the sweet potatos in a pot with a good lid (like a dutch oven) at 250 to 275 for a couple of hours and when they are done there is a syrup from the potatos and they are super tender and tasty. Can’t recommend this as a tasty healthy breakfast enough

    kip ortiz wrote on December 10th, 2012
  7. Love the mention of soft boiled eggs.

    My mother is English. (Her father was an off the boat immigrant to Canada.)

    I remember her making them quite often, even after the “OMG cholesterol will kill you fad” hit it’s height. If you like pudding/custard textures, then soft boiled eggs will make your day.

    If you get hooked, get a few egg cups and an egg snipper (really!) It will make the joy of soft boiled eggs a very civilized experience.

    Amy wrote on December 10th, 2012
  8. EGGGGGSSSS – i have recently experimented with EGG recipe – SHakshouka – Middle Eastern eggs beaten into mix of onions, garlic and tomatoes, yummy!
    I love eggs cooked in ramekins – little pots where all other stuff can be added. and poached egg is good with any salad. If I don’t feel like eggs for breakfast I know im ill.

    Maria wrote on December 10th, 2012
  9. I was eating eggs pretty much every day for over a year. Somehow I developed a sensitivity to them. My dr. told me to lay off them for a few weeks & then reintroduce & see what happens. I’m happy to say I can still tolerate them in moderation, maybe 2-3 times a week. My favorite quick egg breakfast is 3 scrambled eggs with a few spoonfulls of salsa, S&P, with a side of avocado. Yum.

    Liza wrote on December 10th, 2012
  10. I just had a food allergy test done and found out I am allergic to eggs, dairy and almonds. I ate eggs 5 days a week for the past two years (which is prob why I have sensitivity to them) but I LOVE eggs. Been a rough 14 days so far. My breakfast is decaf coffee, 2 tbsp coconut oil, scoop of sunwarrior protein, cinnamon blended in the vitamix. Keeps me full until lunch. I consider it a fast. I used to do IF but its nearly impossible with the brain fog while trying to teach kids.

    Ray wrote on December 10th, 2012
  11. I think the only thing that limits people is their imagination. This morning for example I had a salad with loads of colours, plus two small home-made ‘merguez’ (North African spicy) sausages. Another morning I might have a home-made curry. Or nothing at all, depending on how I feel. As someone earlier on said: spices!

    heidifromoz wrote on December 10th, 2012
  12. More ideas:

    1. Bacon, no eggs — sometimes I just have bacon and coffee.

    2. Butter coffee! Bulletproof Exec has a good writeup, search google for “butter coffee”. Key is really good coffee an unsalted pastured butter.

    3. Any kind of left-overs.

    If none of that sounds interesting: IF time…

    Greg C wrote on December 10th, 2012
    • I was a coffee fiend. Now i dont like how it makes me feel. Ive replaced the coffee with a home made stock. I warm the stock on the stove while I shower. Mostly it’s chicken or fish stock. Channeling my inner Epic Meal Time, “tommorow I eat demi-glace”

      Paleo Bon Rurgundy wrote on December 10th, 2012
  13. Mini-frittatas/egg muffins with sausage, a little cheese and some chopped veggies are good; so are eggs florentine (add chopped spinach and parmesan cheese). When I don’t do eggs it’s greek yogurt with berries and coconout flakes, a smoothie with coconut milk or yogurt, but butter and possibly whey protein if I have it. Almond Flour or coconut flour pancakes or waffles are a nice change of pace once in awhile too, but those are usually made on weekends with the time crunch of weekdays. KIND Bars work for me in a pinch too.

    Kara wrote on December 10th, 2012
    • That should say “nut butter”. Yikes :)

      Kara wrote on December 10th, 2012
  14. Making this ahead of time makes for two quick and easy breakfasts:

    1 butternut squash, cut in half, seeded and roasted 1 hr. 375 F. Cool and store overnight in fridge in foil.

    Cook 1 lb. ground pork thoroughly (until browned) and drain if necessary.
    Separately, sautee in your choice of oil (I use lard or leftover bacon grease):
    1/2 onion, diced
    1/2 apple, diced
    large handful kale, chopped
    1 tsp. ground fennel seed
    1/4 tsp. sage
    salt and pepper
    When onion, apple and kale have softened add the pork and combine well. Store in fridge overnight.

    In the morning, place half the butternut squash on a piece of foil on a baking sheet. Place in the oven while preheating to 375F, so that the squash will heat thoroughly. When the oven reaches full temperature, add half the pork/apple/onion/kale mixture into the squash cavity, packing it in well. Return filled squash to oven and bake for 15 to 20 min.

    Repeat day two with the other squash half and the rest of the pork mixture. It’s great after a winter trail run. Sorry for the length of this post.

    Ewetopia wrote on December 10th, 2012
  15. How about baked eggs? Endless variety of favours to be had. And try an Eggo for cooking eggs without overdoing them?
    I have a sunbeam egg cooker and it beeps to let you know when it’s done. Harder to forget the eggs when it’s beeping at you from the kitchen!

    Georgina wrote on December 10th, 2012
  16. Pumpkin frittata – Mix 1/2 can pumpkin puree with 6 eggs, raisins, cinnamon, and some maple syrup. Pour into and cook in a covered skillet on the stove or in the oven with choice of fat to grease the skillet. Top with walnuts and more cinnamon. Slice like a pie and serve!

    Nicky wrote on December 10th, 2012
  17. Fish is great for brekkie. I buy a nice filet and bake it, then put it away. In the AM I heat up some broth and add the fish, which heats it sufficiently. Also add some cilantro, nuts, ginger, onion, lime juice, and/or coconut milk. Try it, you will thank me.

    Siobhan wrote on December 10th, 2012
  18. I also like egg porridge (my version of N’Oatmeal). 1-3 eggs blended with coconut milk, pumpkin, cinammon, vanilla, nutmeg, pinch of salt, and a handful of nuts and seeds and coconut flakes. Cook it up in a pan like oatmeal. It is comfort food and yummy.

    molly wrote on December 10th, 2012
  19. If you are strapped for time – Go for a 1/3 cup of ‘Seeds of life’ with almond milk or natural yogurt. It’s a quick breakfast alternative to eggs without the need to prepare or cook anything!

    Tan Tan wrote on December 10th, 2012
  20. Most days I eat 4-5 pastured eggs plus half pound of bacon or sausage. I might do an egg casserole to mix it up every now and then but my main non-egg breakfast is frozen wild caught salmon I get at whole foods…i might have a left over beets or acorn squash with that and it works really well for breakfast.

    Scott McCollum wrote on December 10th, 2012
  21. Breakfast can be anything, your imagination is the issue..frozen berries and yoghurt, or double cream..

    bonebroth with tomato puree and cream..

    coconut milk /tumeric /honey etc


    nothing at all

    bacon asparagus in lettuce wrap..

    pork balls in curried coconut cream sauce..

    seaweed cheese / smoked salmon sushi.

    biltong and black coffee..

    ( a quick scratch and a look around ) dingo’s breakfast..

    there are options, open the mind and the cullenary ideas will follow.

    BPT wrote on December 10th, 2012
  22. I love to scramble a few eggs in butter and then mix in some cream cheese at the end. The cream cheese makes the eggs so creamy and rich! I top it with salsa or smoked salmon.

    Hilary wrote on December 11th, 2012
    • how is “cream cheese” or any cheese for that matter a part of the paleo diet? please enlighten me because I do miss my cheese…..

      Linda wrote on December 12th, 2012
  23. Try a few ostrich eggs … or at least 1 😉

    DO wrote on December 11th, 2012
  24. I love the shakshuka recipe here on MDA – poaching eggs in spicy tomato sauce mmmm

    mars wrote on December 11th, 2012
    • Got that one very often as a kid (my mom is from North-Africa) :)

      DO wrote on December 11th, 2012
  25. Breakfast wise, life is alwys interesting, and eggs are always on the menu. For scrambles, I add mushrooms in butter and garlic, or sometimes blck olives and feta. I’ll have bacon on the side, or sometimes smoked mackrel. If I’ve got time, I’ll slow-fry an onion in load of butter, then break eggs in and scramble that (it’s creamy as anything, and always goes down well).
    Most mornings, I actually have omelette…but not as you know it! I usually chop up a square of dark chocolate nice and fine, and use that as a filling, or sometimes it’s ground almonds and honey, or sometimes cinnamon and nutmeg. Then serve with cream!
    If I’m not in a rush though a full on fry-up is best. Onion, mushroom, tomato, all-meat saussages, bacon, and eggs.
    It’s not that varied, really, but it hasn’t left anybody in my household bored in over 3 years!

    Yasmine wrote on December 11th, 2012
  26. Every Sunday we make a 9×13″ glass baking dish with ~30 eggs, sausage or bacon, and a variety of vegetables (spinach, peppers, onion, tomatoes, etc.) and every morning we just cut a hunk out and take it to work. Evens out for me to have 3-4 eggs every morning and my girlfriend to have ~2. Add in a side of some fruit and nut butter or sweet potatoes and its an awesome and easy start to the day, and since we both start work at 6 am, anything that helps save time in the morning is great.

    Jeff wrote on December 11th, 2012
  27. for perfect hard, medium, or soft boiled eggs, consider getting an egg cooker– they’re like twenty bucks and work great.

    leafbiter wrote on December 11th, 2012
  28. IMO, eating eggs very frequently isn’t actually primal. Explain to me how Grok would have access to that many eggs that often. Aside from roosting season for birds or reptiles, eggs would be rather uncommon for a primal human in most environments.

    William wrote on December 11th, 2012
  29. Honestly, Mark… why no liver for breakfast? I’m actually a fan of chicken liver in the morning. I either quick sautee it into fajitas with some pre-sliced onions and peppers or make the coconut flour coated crispy chicken livers from The Clothes Make The Girl. Both are great, and it really feels like a power breakfast.

    jj wrote on December 11th, 2012
    • Yes, I was going to reply that chicken livers are just as easy as fried eggs and just about as quick for those busy mornings. Very satisfying!!!

      Teresa Ensslin wrote on December 18th, 2012
  30. Make a meal in the crockpot overnight so it’s ready for breakfast the next morning, or make an easy meal the night before and stick in the refrigerator. As for mixing up the recipes, there are so many paleo recipe sites out there. is a great one.

    Kim wrote on December 11th, 2012
  31. I think i got this recipe from a comment section somewhere on MDA, so if it was you, thanks!

    When we’re craving sweeter stuff in the morning, I’ll blend a ripe banana in with 5 or 6 eggs, add cinnamon and a little vanilla and then fry it just like scrambled eggs–it’s a little more brown and takes a hair longer to cook all the way through. Tastes just like banana bread but without all the flour.

    I cover it in butter, my four year old dips it in a tiny bit of honey. Really really good!

    Shay wrote on December 11th, 2012
  32. I love Fage Total yogurt for breakfast, especially with a few nuts and berries. And if you want something a little more savory, try it with a drizzle of extra-virgin olive oil and some cracked black pepper. I also love fish for breakfast – smoked salmon, kippered herring, trout, etc.

    As for food fatigue at other times, I don’t think it could ever happen to me. All the different cuts and organs of beef, pork, lamb, and chicken that are readily available, plus fish, shellfish, the occasional game from hunter friends, fresh, seasonal vegetables, home-made stock and sauces, etc. It’s just a matter of deciding that it’s worth the time to cook well. Early man devoted almost all of his waking hours to procuring and preparing food, but now we just go to an office for 8 hours to get the equivalent in money. So many people claim to not have the time to cook, but for me it’s one of the most basic of all tasks, and one of the most pleasurable.

    Mark A wrote on December 11th, 2012
    • I have a lot less time than most (trust me); there is time to cook if try…

      a wrote on December 22nd, 2012
  33. Almond flour pancakes (made with coconut milk and egg), with butter and a little raw honey makes for a nice breakfast treat and a change of pace, although I can eat eggs exclusively for breakfast (and I had a big ass omelette for dinner last night.

    beat two eggs with about 1/2 cup or so of coconut milk lightly (adjust coconut milk depending on how thick you like your pancakes. Add 1 cup almond flour and 1 teaspoon baking powder, and a dash of salt. Throw in some walnuts or some other kind of nut (or dark chocolate!) if you like.

    Sauteed chicken hearts are also great, but someone else who frequents the same meat market as me is buying up all the chicken hearts before I can get to them!!! The Butchers joke about us, and wonder which one us of will find them first.

    DuncaN wrote on December 11th, 2012
    • In my university days a dorm mate burst into me and my flatmates room and yelled, “Chicken Heart!” He had one of his testicles in his clenched fist, and he squeezed it so it pulsated.

      To this day as I eat hearts for my CoQ10 I laugh.

      Paleo Bon Rurgundy wrote on December 14th, 2012
  34. A couple of months ago, I got pretty tired of eggs, so I invented what I call the British Breakfast. It’s especially good in this season.

    Preheat oven to 325F. In a cast iron skillet, cook a few slices of bacon on the stovetop until they’re barely done. Push bacon to the side of the skillet, then place slices of an apple and raw walnuts in the skillet and place the whole skillet in the oven for 5 minutes. Then take the skillet out and turn the apples over and mix up the walnuts. If desired, put some cinnamon on the apples and let it sit in the skillet for another minute or two. It’s perfect with a cup of earl grey, and (if you eat dairy) a few slices of aged cheese.

    Tim W wrote on December 11th, 2012
    • You can also try some other kinds of meat. I’ve done this with a couple of chicken sausage patties and it’s turned out well.

      Tim W wrote on December 11th, 2012
  35. Eggs are a staple breakfast food for me. I do try to change it up every once in awhile, but lately its been 4-5 eggs, scrambled, with a cubed avocado. Plenty of good fat to start off the day. When I feel Im growing bored, I add in some leftover meat. I almost always have some leftover chicken that I can microwave and shred pretty quickly to add to the mixture. Leftover pulled pork is good for this as well. Toss in the meat first to let it get warm, then throw in the eggs. If I feel like the avocado, then I’ll reduce the amount of meat and eggs. When the scramble gets old, I change up how I cook the eggs (switch to over easy or hard boiled). Plus, you cant go wrong with the addition of bacon. Everything is better with bacon! Im in total agreement with some of the other commenters though. Who’s to say you cant eat other foods that are not necessarily deemed as “breakfast” food. Leftovers are perfect anytime, not just in a pinch.

    TC wrote on December 11th, 2012
  36. Curse you, my egg allergies…

    Jacqueline wrote on December 11th, 2012
  37. Yogurt, a banana, nuts, seeds, raisins, and coconut, and cinnamon, and sea salt is my STANDARD breakfast. Love it. Keeps me full for hours. Sometimes when I eat at 8 or 9 I can be full from anywhere from 1pm to 3!

    Meagan wrote on December 11th, 2012

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