I was always one of those people who had no appetite for breakfast, but I quickly realized that was because I was in poor health & munching super late at night. So, of course, my stomach felt terrible every morning because my liver did not have time to purify the toxins since my body was working double-time digesting food when it should not be. Now, I love breakfast & am like a little Hobbit with Second Breakfast & Elevenses. I'm all for a pile of pancakes with butter & syrup, but I typically like to eat on the cleaner side & these brekkie meatballs are a perfect meal prep for the week! This recipe is inspired by one of the many in Overcoming Estrogen Dominance by Magdalena Wszelaki. Enjoy!
Ingredients
Meatballs
1 lb. ground beef
1.5 tbsp coconut aminos
1 tbsp apple cider vinegar
2 tbsp fennel seeds
1 small bunch chopped fresh herbs - I use whatever I have readily available, as I love all herbs: cilantro, rosemary, sage, thyme, parsley, oregano, tarragon, etc.
sea salt & cracked black pepper to taste
Bowl
1 handful of leafy greens for the base of your bowl: I like arugula or spinach the best, mixed greens are great as well!
1 handful of microgreens: I like broccoli & radish the best!
1 scoop of fermented goodness: I switch it up between pickled red cabbage, sauerkraut, pickled beets, kimchi, & homemade pickles
1/2 avocado sliced
1 tbsp pumpkin seeds or pignoli nuts
top with olive oil drizzle, cracked black pepper & sea salt to taste
top with fresh herbs
The Process
Meatballs
makes about 12 meatballs or so - I eat about 3 with my brekkie
mix all of the meatball ingredients together
start to form your meatballs, & cook in a pan on medium heat until fully cooked
Bowl
create the base of your bowl with your micro & leafy greens
add your pile of fermented goodness
sprinkle on your pumpkin seeds & fresh herbs
add the avocado slices
top with olive oil drizzle, cracked black pepper & sea salt to taste
Enjoy! And, post in the comments how you made this recipe your own!
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