I've found that one of the easiest ways to start the day off right is with breakfast. Breakfast has always been my favorite meal of the day -- coffee literally is what gets me out of bed in the morning -- so on the weekends and when I'm working from home (meaning: when I don't have to wake up at 5) I try to design the meal so it includes lots of fresh veggies and a little fruit. I've found that if I start my day focusing on health, with a lot of water and lots of fresh things, the rest of the day is more likely to follow suit. This has been a go-to lately, so I thought I'd share! Collard greens are my favorite bread, tortilla and wrap replacement, they're sturdy, super crunchy and packed with vitamins and micronutrients (hello vitamin A). Unlike butter lettuce and romaine, collard greens don't disintegrate under heavier fillings, so there's way less mess. I like to cut up a bunch of veggies on Sunday to use as salad fixings and collard wrap fillings throughout the week, which makes assembly super fast and easy.
Collard Green Breakfast Tacos
1/2 large collard green leaf, washed, with center vein removed and cut into 2 pieces
1-2 eggs (tofu scramble also works!)
Coconut oil or ghee
Purple cabbage (sliced)
Green onion (sliced)
Scramble eggs in coconut oil until done. Divide in two and place on collard leaf pieces. Top with veggies, hot sauce and nutritional yeast.