Getting home after teaching the Saturday 9:30 am class at Spira Power Yoga is never as quick as I wish. When you own a business, little things just add up. After class, I mopped the studio, then I remembered to organize attendance log for the Partner Yoga Massage Workshop. I changed out the posters, made new cleaning solutions, tidied up this and that, and before you know it, it was half past noon.
It takes me half an hour to get home from Spira, during the drive I started thinking about brunch. Yes, brunch, since I follow Primal Eating Pattern based on Intermittent Fasting approach on a Paleo Ketogenic lifestyle, I never have breakfast. I drink my cup of coffee with a little MCT oil, but I am just not hungry until noon. Actually, even at noon, I am not hungry. My body is fat metabolism adopted, so I don’t experience hunger cravings as I used to when my metabolism was continually craving sugar and carbs. I could go on and on about the health benefits of Intermittent Fasting. Dr. Rhonda Patrick has endless information on the benefits of time restricted eating on her website: https://www.foundmyfitness.com/
But I digressed. The point I am trying to make is that it was 1 pm by the time I got home, and I knew my fridge was close to empty since I tend to shop on Sundays… Today being Saturday, it means that I have very few things in my fridge. As I gazed at my shelves, I though out loud “Now that is random crazy stuff.” Since I don’t eat processed food, I had to come up with something.
This is what I found in my fridge, I may as well list it as ingredients to a very Random Paleo Eggie-Brekkie on a Bed of Veggies
Ingredients:
Butter
Two slices of bacon
One onion
1/3 of red cabbage
Apple cider vinegar
Gluten-free Tamari
Garlic powder
Salt and Pepper
3 rutabagas
1/5 of a cauliflower head
Shredded parmesan cheese
Fresh parsley
eggs
The procedure:
This is how it went down.
I melted quite a bit of butter and cooked the bacon pieces until crispy. I fished out the crispy bacon chunk (save it until later) and proceeded to sauté the chopped onion until nice and transparent. Then I added a freshly shredded red cabbage with a dash of apple cider vinegar and Tamari to taste. I stirred and covered on simmer.
While the cabbage was cooking, I peeled and diced the rutabagas and boiled them in a pot of water. When they were about half done, I added the cauliflower florets. I boiled the rutabaga and cauliflower until both were nice and soft. Then I drained the water off, added salt and garlic powder to taste and mashed them up.
Once the cabbage was done (still crispy but not raw) I added back the bacon bits. I layered my mashed cauliflower/rutabaga on top of the red cabbage with bacon, I sprinkled a nice layer of parmesan cheese and diced parsley and cracked 5 eggs on top.
At this point you could cover and transfer the whole thing to an oven at 375F, but only if you started the process in a Dutch Oven. Something I did not do since I was improvising all the way through…
So, I ended up adding just a bit of water, to prevent burning the bottom of the dish and covered it up. The steam nicely cooked up the eggs in a few minutes.
I prefer my egg yolks runny in this dish because you can mix in the yolk with the veggies. The yolk gives a rich umami flavor to the dish.
You can add salt and pepper to taste at the end.
I have to admit, it ended up being a very tasty, nutritious, and pretty dish. Perfect for brunch!
Until next time; do yoga, eat real food, be mindful, work and play hard!
Dora