Veggies for Breakfast? Yes, Please!

A salad at lunch is a no-brainer.  Steamed or grilled vegetables with dinner?  Of course.

But when it comes to breakfast, eating your greens may seem like a chore.  And mornings are enough of a challenge. 

With a little prep the night before, you can easily augment your daily intake of vegetables – specifically leafy greens.  I find that including a serving (or two) of vegetables with breakfast sets the tone for the day, and I'll end up eating even more vegetables than I normally would.  As the saying goes, one good thing leads to another.

Here are some of my favorite ways to work some green into my mornings.

Savory yogurt: Combine grated cucumber, torn baby spinach, and dried mint into plain Greek yogurt.  For a little more depth and spice, I also love to add fresh garlic (grated on a Microplane) and roasted jalapeno.  Be sure to squeeze the cucumber dry with some paper towel or a dish cloth to prevent the mixture from becoming runny.  Pair this creamy, protein-packed creation with some whole wheat pita and zucchini sticks for an easy breakfast at your desk.  Don't forget your toothbrush if you go ahead and add that garlic!

Eggs and greens: Set aside a cup of last night's kale salad to pair with hard boiled eggs or pre-cooked omelet.  Include chickpeas and quinoa in your salad fixings for an extra boost of protein and fiber.  Speaking of kale salad, I can't get enough of this miso dressing!  It's just the right blend of sweet and savory for hardy greens:

1 T. shiro miso
2 T. rice vinegar
1 T. sesame oil
1 tsp. honey
pinch of sea salt

Combine all ingredients in empty jar or Blender Bottle and shake until shiro miso is blended.

Collard wraps: Replace tortillas with collard greens for a nutritious twist on the standard breakfast burrito.  Lay the clean leaves stem side up, gently shave down the stem or remove completely with a paring knife for easy wrapping.  This is a great way to use leftovers, or get creative with your own mix of whole grain, protein, extra veg, and healthy fat.  My favorite collard filling of the moment includes coconut farro, tofu, shredded carrot, and spicy peanut sauce.  Remember: a little filling goes a long way – don't overstuff the leaves!