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Some tips on what to keep on hand to make easy breakfasts, meat-free options too!

Building a Balanced Breakfast

  • Author: Rachel Marion


  • 1 tsp coconut oil
  • 1 egg
  • 1 small sweet potato, roasted as described above and halved
  • A handful of arugula or other salad greens
  • A handful of cherry tomatoes
  • 1/2 avocado


  1. Melt the coconut oil in a small skillet over medium heat. Crack the egg into the skillet and cook, flipping once, to your preference.
  2. While the egg cooks, toss the arugula with salad dressing (I use┬áTessemae’s) and arrange it on a plate. Add the half sweet potato, egg, and tomatoes (sliced if desired).
  3. Slice an avocado in half lengthwise, remove the pit, and peel off the skin. Slice widthwise, sprinkle with sesame seeds (if desired).
  4. Sprinkle the breakfast with coarse flake salt, and enjoy.