Breakfast of Vegetarians...or Champions

Namaste yogis! 

Breakfast. Yum! Am I right? One of the best meals of the day if you ask me... as long as you aren't rushing out the door and have time to enjoy the moment. 

Today I will be sharing one of my favorite breakfasts for vegetarians (non-vegetarians love it too, just ask my boyfriend). The reason I call it "the breakfast of vegetarians" or "champions" is because this is a champion meal. I'm pretty sure if I entered it into contests it would win medals. You get so many wonderful nutritious qualities AND it tastes fabulous! It includes: veggies, fruit, dairy and - HELLO - pizza for breakfast!

What you Need:

• Cookie Sheet
• Skillet
• Spatula
• Sweet potato
• Yellow Squash
• Eggs
• Fruit of your choice (I used blueberries and apples)
• Whole wheat naan or flatbread
• Cream cheese
• Honey
• Olive Oil

What you might want (for a little extra)

• Walnuts, pecans or almonds
• Cinnamon
• Pepper and Salt

Breakfast Pizza (2 servings):

Preheat your oven to 450 degrees then lightly oil or grease a cookie sheet and wash your fruit. Heat about 2 tablespoons of cream cheese with about 1 tablespoon of honey (you can add or subtract depending on how much you are making) for 15 seconds, then stir. Place the whole wheat naan (or flatbread) on your greased cookie sheet and spread the cream cheese/honey evenly onto the bread. Place your fruit of choice on top. We didn't have any nuts, otherwise we would have added them on at this phase. For a bit more spice, sprinkle a bit of cinnamon on top.

Once the oven is ready, bake for about 10 minutes or until crust is golden brown and fruit/cheese is bubbling. Allow it to cool for a few minutes then enjoy!

Veggies and Eggs (2 servings) :

This is best to cook while your pizza is baking.

First wash the veggies, then skin the sweet potato. Next slice both into very thin pieces and throw away the ends. Turn your stove to medium heat and pour about 1 tablespoon of olive oil onto the skillet. Toss your veggies onto the pan and stir with a spatula every few minutes until they are cooked completely through - you don't want it too crunchy in the middle.
***The yellow squash cooks through a bit quicker than the sweet potatoes, so if you are worried about it becoming too limp, then add them second. Otherwise cooking them at the same time is fine.  

While the veggies are cooking, push them off to the side and crack one or two eggs into the opposite side of the skillet. These will cook much faster so don't add them in until the veggies are almost done and be sure to keep them separate from each other as well as the veggies so they can fry. Once one side has cooked, simply flip it over like a pancake and cook the other side through. Add pepper and salt to both eggs and veggies for taste.
***I personally like the yolks of my eggs to be quite runny so I only cook mine for about 3 minutes. 

When everything is done, serve on a plate together! I like to "dunk" my veggies into my eggs and then eat the pizza last because it tastes like dessert. Today I drank carrot juice along with ginger peach green tea. I think drinking something sweet but healthy goes great with such a well balanced meal.

If you enjoyed this breakfast, please share in the comments below! Also share photos or video of your own creations! And remember to stay on track with February's "choose to live well" challenge! Practice an inversion every day, shop smart and no restaurants! I invite all of you to joint me in this challenge and post videos, photos and updates as to how your own personal challenge is going. Engage in "choosing to live well" through facebook, twitter or leave a comment below.

Enjoy your breakfast and continue to live well!

Namaste!
Grace