I just started reading Kathy Freston’s new book, The Lean. It’s an easy 30-day plan to clean up your diet by forming new healthy habits. I already know how to do that, but I’m a big fan of Kathy’s books and I figure I can always learn something new (or be reminded of healthy tweaks I’ve forgotten about). She’s a big proponent of plant-based nutrition and that’s right up my alley. One of the first suggestions Kathy makes in The Lean is to eat a hearty breakfast. It’s the best way to get your metabolism going, and it helps keep your hunger and cravings in check for the rest of the day.
I took her suggestion about creating a breakfast meal around a bowl of brown rice and came up with the following bowl of deliciousness. Whole grains provide you with lots of fiber for weight management and stable blood sugar. I made a big pot of brown rice last night and will be eating off the leftovers all week long. Try this recipe (or a breakfast bowl of your own creation) and let me know what you think.
Hearty Breakfast Bowl
(makes 1 serving)
1 cup cooked brown rice
1 handful fresh arugula
2-3 patties vegan breakfast sausage (such as Gimme Lean)
1 tbsp. olive oil
1 tbsp. maple syrup
Sprinkle of salt
Form breakfast sausage into patties and cook in a sauté pan with the olive oil over medium heat for about 5 minutes, then flip the patties and cook for 5 minutes more. Remove from heat and drain on a paper towel. Cut sausage patties into bite-sized pieces. Chop up the arugula leaves and toss them in the hot sauté pan for about 30 seconds, just until it begins to wilt. Remove from heat. Dice up the avocado.
Warm up your brown rice and put it in a bowl. Sprinkle on a little salt to season the rice. Add the sausage, arugula, and avocado. Drizzle maple syrup on top and stir everything together. Enjoy!
Tip: Cook your brown rice and breakfast sausage ahead of time and store leftovers in the refrigerator. This way all you have to do is warm them up for a quick and hearty breakfast in no time!Pin It