Eggs and Avocados

Jan here, talking carbs.

Not just carbs, but the overload of carbs.

Don't get me wrong - I love carbs! Especially the healthy kind. Like veggies, and whole grains, and salad, and  - one of my favorites - banana oat smoothies!

Some of my favorite carbs (and a couple of their friends)!

But then there are those other carbs...donuts...cake...ice cream...pizza...

Oh, do I love those carbs, too! But if you've ever done a carb binge (you know - pizza with all the toppings followed by a generous helping of cheesy garlic bread, and then a big bowl of ice cream for dessert), you know how your body hates you the next morning.

At least, mine hates me.

When I was younger, I could bounce back from a carb binge with no problem. But now?

I have to follow up a carb binge with a breakfast made of delicious protein and healthy fats.

Yes, I said fats!

These are the healthy proteins and fats that go into one of my favorite breakfasts. I got the recipe idea from the Trim Healthy Mama Cookbook.

Eggs, olive oil, and avocados provide the fat and protein for this dish. It's filling and yummy, and it quiets those sugar cravings that scream at you after a carb binge. :)

Eggs and Avocados

First, cook two eggs the way you like them. Fried, boiled, scrambled, poached - any of those ways work for this recipe. But don't try to cheat yourself out of the healthy fats and powerful nutrients of your eggs by using an egg-whites-only alternative. Use real eggs! Your body will thank you.

While the eggs are cooking, prepare 1/2 avocado by peeling it and cutting it into bite-sized chunks.

What do you do with the other half? If you leave the skin (peel? husk? hull? cover?) on, and the seed in place, it will stay fresh longer. Just put it in an air-tight container in the refrigerator until another meal within the next day or so.

Why only half of an avocado? Avocados are yummy, and loaded with healthy deliciousness, but you don't want to overload with fats. Be reasonable by keeping your serving to one half.

Put the eggs on one side of your plate and the avocado chunks on the other side. Drizzle the whole thing with olive oil (only a teaspoon or so - remember: you don't want to overload the fats!)

Sprinkle with Parmesan Cheese, and add some nutritional yeast for some extra healthy deliciousness.

This breakfast is so satisfying and delicious that you won't be hungry for hours. 

And when you follow up with a salad for lunch - one that's loaded with veggies and low-fat protein like chicken or beans - or this Waldorf Cottage Cheese salad - that carb binge will be a distant memory. 

Find this recipe HERE!

You're welcome. :)

Meanwhile, we have a cover reveal!

"An Amish Courtship" is coming from Love Inspired Historical in August 2017! Pre-order here!