Kale Sundried Tomato Egg Scramble
- 1 tbsp organic coconut oil
- 4-5 kale leaves, washed and chopped (remove the leaves from the tough stem)
- 5-6 sundried tomatoes, thinly sliced (look for “sulfite-free)
- 5-6 medium size certified organic eggs (yes, it’s worth the extra cost)
- 1/2 cup almond milk (or water)
- 1 tsp hot chili flakes
- Sea salt and pepper to taste
Method: Whisk your eggs with almond milk in a medium size bowl and set aside. Heat a large pan to medium temperature and melt your coconut oil. Lightly sautee the kale for about 1-2 minutes. Pour the egg mixture in the pan. And scramble it! Near the end, add your hot chili flakes, sea salt and pepper.
Recipe yields 2-3 servings.
Eggs are low cost, high quality food available year-round. Eggs contain two very important macronutrients: protein and good fat. These two essential nutrients are important for brain health, in fact, your brain is comprised of mostly fat. Protein is essential for the production of neurotransmitters such as serotonin and dopamine. And one egg has about 6-7mg of protein and half of this protein is contained in the yolk! Eggs also contain choline, approximately 115mg per egg. This vital brain nutrient is a key component of acetylcholine — a brain chemical essential for sending messages and speaking to the rest of your body (for example, your muscles). It’s responsible for keeping you relaxed and is considered an anti-anxiety neurotransmitter. Choline deficiency can also cause deficiency of another B vitamin critically important for health, folic acid. And if that wasn’t enough, studies show choline reduces inflammation.