{"id":1283,"date":"2009-01-11T09:26:01","date_gmt":"2009-01-11T14:26:01","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=1283"},"modified":"2009-01-11T09:26:01","modified_gmt":"2009-01-11T14:26:01","slug":"todays-healthy-version-of-a-big-sunday-breakfast","status":"publish","type":"post","link":"http:\/\/horizonsmagazine.com\/blog\/todays-healthy-version-of-a-big-sunday-breakfast\/","title":{"rendered":"A healthy big Sunday breakfast"},"content":{"rendered":"

Sunday January 11, 2009\u00a0\u00a0 I am skipping church this morning to get through my email ads for the February Horizons Magazine<\/a>.\u00a0 Only 204 more to go and I have until Friday to finish it…\u00a0 So this morning I made my version of a big breakfast to begin my day, so I can work straight through.\u00a0 It began with sauteeing half of a baking potato in a nonstick pan with Pam Spray with Olive Oil.\u00a0 I began another nonstick pan with a handful of sliced white mushrooms.\u00a0 While those cooked, I chopped a handful of fresh basil, a white onion and 6 cloves of garlic.\u00a0 Yes, 6 cloves; I like garlic and it’s good for the immune system. I set them aside.\u00a0 I turned the mushrooms and the potatoes to sautee them evenly, then added to the potatoes the basil, onion and garlic, reserving a little of each for my salad.<\/p>\n

\"\"<\/a>I pulled out my big oriental bowl.\u00a0 These days, I have been placing a salad at the bottom of the bowl, and my meal on top of it.\u00a0 So I chopped a handful of fresh parsley, about the same amount of romaine hearts, a fresh homegrown tomato, some slivers of red onion and about a tablespoon of capers and mixed it with a blob of Nayonaisse.\u00a0 I mixed it all up together.<\/p>\n

For today’s breakfast, I wanted to layer in my ingredients, so I put some of the potatoes in the bottom of the bowl first, then some salad, then potatoes, then salad.\u00a0 The sauteed mushrooms went on top of the salad, then I cooked one egg over easy and it went on top of the mushrooms.\u00a0 I garnished with some chopped \"\"<\/a>tomato and capers mixed with Nayo, fresh sea salt and fresh ground pepper.\u00a0 Visually, it’s a large meal.\u00a0 In actuality, it’s merely one egg, half a potato, some salad and 2 tablespoons of low fat vegan dressing.\u00a0\u00a0 Lots healthier than the bacon or sausage and fried eggs I used to eat – every day for years.\u00a0 My digestive system is a happy camper now and my heart thanks me, too!<\/p>\n

,\u00b8\u00b8,\u00f8\u00a4\u00ba\u00b0`\u00b0\u00ba\u00a4 :\u00a6:- Visit\u00a0www.horizonsmagazine.com<\/a><\/span><\/p>\n

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