June 30, 2022
I'm supposed to get more protein in my diet, yet I'm selective when it comes to protein from animal sources. I tend to spend more time sourcing these ingredients, because in addition to the diet of the animal and how it was raised, I have sustainability, locality and freshness in mind. I more often say "no" to Salmon due to its questionable sustainability, even though it's omega-3-rich, high in Vitamin D, and provides moderate amounts of Vitamins A & E, iron and iodine. There's an occasional exception though if I'm content with the sourcing info. I'm at peace with the Salmon that has been waiting for me in my freezer, so it was a perfect additional protein boost in my breakfast bowl.
Recipe
GF/DF option (omit the bitof butter)
I cut up 1/4 of a sweet potato, and sautéed it in a cast iron skillet, along with a small handful of diced onion. I used a combination of a bit of cultured butter and a splash of olive oil...being careful not to raise the heat over medium (to protect the EVOO's nutritional value which is lost at higher temperatures.) When almost tender, I added a small handful of chopped raw asparagus. A few flakes of Salmon and an over-medium egg topped it off.
I really love a warm breakfast, and on most days I make the time to satisfy this craving. (Yesterday I heated up some soaked overnight oats and topped it with raspberries and blackberries and some homemade GF granola. It only took 5mn in the morning.) I was hungrier today, so I went with the "heavier" choice of salmon and egg, even though the portion was relatively small. This is why I love having a plan and choices on hand, but equally love diverting from it. I am doing better at paying attention to what my body is needing. All fueled up and ready to tackle some work in the garden!
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