But what do you eat for breakfast?

I think that's the most common question I get after people hear that I eat 2-3 cups of vegetables and 3-7 ounces of protein at every meal and currently am not eating dairy or gluten, which takes away my Greek yogurt/oatmeal standby breakfast I loved so dearly.  Sometimes the answer to that question is something decidely non-breakfasty, like quinoa salad or chicken breast with hummus and a side of veggies. But it IS possible to eat very breakfasty things on this nutrition plan, and currently this is one of my favorites. It's super easy, very flexible/adaptable and delicious.

Zucchini (Or Any Vegetable You Want) Egg Scramble

Ingredients:

• 1 small onion, roughly chopped 
• 1-2 cloves garlic, diced (totally optional, I tend to add garlic to everything)
• 1 zucchini, roughly chopped into bite size pieces 
• 1-2 eggs and 4-6 egg whites (I like the cage-free egg whites in a carton from Trader Joe'), roughly blended together in a bowl (I use a fork and just try to incorporate the egg yolks and white together)
• salt and pepper
• salad greens

Recipe:

• Saute onion and garlic in a nonstick pan over medium heat with a little bit of olive oil, coconut oil or chicken/veggie broth until the onion is a little soft (the last is a good option if you are watching your fat intake, or want to spend that fat intake on more delicious things like homemade pesto!)
• Throw in your chopped zucchini and cook until beginning to soften, about 3-5 minutes (I like mine with a little crunch left in it, but you can cook it all the way down til it's very soft if you prefer.)
• Toss in your egg mix and salt and pepper, stir occasionally with a spatula, scraping up the browned egg bits and letting uncooked egg hit the hot pan to cook. (You can take an omelet approach here and let the eggs sit and cook basically all the way through without touching them, or do what I do and make more of an egg/zucchini scramble. Both work and both are delicious!)
• Serve over a big plate of salad greens (I like to squeeze a little lemon and sprinkle some kosher salt over my greens, but this is not necessary.)
• EAT.

I do not know how to photograph pesto so that it looks like anything besides clumpy green-ness, but trust me, it was tasty.

Notes

• This is delicious on its own or topped with fresh herbs (basil, dill, cilantro), fresh sliced tomato, salsa, or pesto (as pictured, recipe below.)
• You can use pretty much any vegetable you like, or combination of vegetables, I am using zucchini these days because it's that time of year, and I love zucchini in every possible form. Your cooking time might change a little depending on your vegetable, but basically just cook the veg to the texture you like to eat it, as the eggs take about a minute to cook total once they hit the pan.

Rachel's Mom's Easy Pesto Recipe:

Ingredients:

• 2 cups (firmly packed) basil leaves
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, chopped
• 4 TB pinenuts or walnuts
• 1/4-1/2 cup extra virgin olive oil (just depends how oily you like your pesto)
• 1/2 cup grated parmesan (totally optional)

Recipe:

• Combine all ingredients in a food processor and process the crap out of them until you have pesto! You can taste and adjust salt/pepper/garlic/olive oil as needed.
• Makes about 1/2-3/4 cup pesto depending on how much basil you packed into those 2 cups you started with.