Eating well – even for breakfast – doesn’t have to be hard! Most Americans only eat about an average of a cup and a half of veggies per day. Honestly, that doesn’t even come close to cutting it, and explains why Americans suffer from so many nutritional deficiencies.
Did you know that more than half of Americans are magnesium deficient? A meta-analysis published in the National Library of Medicine Journal found that magnesium deficiency is a “principle driver of cardiovascular disease and a public health crisis.” One of the best ways to get more magnesium in your diet is by eating more leafy greens – such as spinach, arugula or spring mix. If you must supplement, choose a reputable, easy to digest formula like this one from Pure Encapsulations. I often supplement on days when I don’t eat enough greens, taking my magnesium an hour or so before bedtime to promote better rest.
So, how do we pack in more of the good stuff? Add some veggies to your breakfasts. Here is one delicious pairing that works great with some eggs and a piece of buttery toast to sop up the leftover dressing! I like to use the sprouted Ezekiel bread to keep it healthy (and easier to digest too).
Make the Lemon Vinaigrette dressing:
Ingredients
-juice of 2 lemons
-1/2 cup EVOO (olive oil)
-1 Tablespoon white vinegar
-1 Tablespoon honey
-2 teaspoons dijon
-1 to 4 cloves garlic, minced (to taste)
-1 teaspoon chives
Whisk and serve over a bed of organic greens. I also like to sprinkle some sprouted sunflower seeds on top of my salad for extra nutrition. Pairs great with your favorite breakfast foods! You’ll be surprised!
NOTE – this dressings keeps for at least a week in the fridge, although mine never lasts that long!
EQUIPMENT: This lemon juicer really makes it easy to juice a couple of lemons quickly. This is the one I have!
God bless you!
#healthcoach#holistichealth#breakfast#saladdressing#pasturedeggs#sproutedbread