I started a new job last week, which necessitates the formation of new habits. Changes in circumstance like this provide a fantastic opportunity to piggyback habit formation on top of those that will be created naturally. So now I’m back on Slow Carb 🙂
I found after a few days that not breakfasting was causing me issues. Please take a moment to pray for the innocent pack of cashew nuts that was callously destroyed. Oops.
My previous success on Slow Carb was accomplished despite mostly shunning carbs, but now I feel that I need them particularly in the mornings.
Raiding the cupboards one evening to try to put together a pre-prepared breakfast led to a rather nice discovery…
This should make enough for 5 breakfasts. Make it on a sunday night, shouldn’t take more than 30 mins tops!
- 6 97% Pork Sausages, chopped or “meatballed”
- 2 tins Kidney Beans
- 10 Poached Eggs
- 2 Chopped Avocados
- Virgin Avocado Oil
Fry the sausages in a little oil. I prefer to pinch them out of the skins to make little meatballs, it’s just as easy as chopping them and the texture is much nicer.
Meanwhile poach some eggs. Make sure you cool them in some iced or running water to halt the cooking process.
Divide the cooked ingredients evenly into tupperware containers, with the poached eggs on top. Drizzle a little avocado oil over the eggs for a little extra punch. Chuck the containers in your fridge, they’ll happily keep all week.
If you find you’re a little short on sausage (ooer), consider buying several packs, frying them off and freezing them. 18 sausages spread over 2 weeks would obviously increase your sausage quota by 50%.
If you liked the sound of this recipe, check out my Sausage, Chorizo and Bean Casserole recipe, which I eat most weekdays for lunch. On the weekends I like to make my Chicken and Butter Bean Salsa Salad, it’s full of delicious tomatos and avocado!