Healthy Eating for a Triathlete – Breakfast

I normally include veggies on everything! Especially for breakfast I will include a lot of spinach and kale. However, for today’s meal, I decided to stick with the following ingredients:

2 large eggs
1 tbsp of bacon bits
6 medium size asparagus
1/4 cup of green peppers
1/4 cup of portabella sliced mushrooms
1/2 of a 1/4 cup of Julianne diced sun dried tomatoes
1 cup of broccoli florets
2 tbsp of coconut oil
1/4 of organic vegetable broth low sodium
2 tbsp of Yeast Seasoning
1 tsp Coconut Aminos
1 tsp of pepper
1 tbsp of goat cheese

Directions:

In a medium size pan, place 1 tbsp of coconut oil to heat. When the pan is hot, place the mushrooms, sun dried tomatoes, green pepper and bacon.
After it is cooked, throw in the asaparagus and the broccoli florets.
After 2 minutes in medium heat, add the coconut aminos and the vegetable broth. Cover for three more minutes at medium heat. Stir occasionally.
After the broccoli and asparagus are cooked remove the lid and allow the broth to evaporate.
Add the Yeast and stir.
On a separate pan, add 1 tsp of coconut oil. After the pan is hot, place two whole cage free eggs. You will cook them over easy. I normally place a lid on the pan to cook faster.
Place food and plate and garnish it with 1 tbsp of Goat Cheese.
Enjoy!

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