at a recent canmore potluck (while enjoying our organic-vegan-glutenfree power bowls) we reflected on past experiences that caused us to suddenly stop and wonder how we got there. for example: have you ever been driving on the highway and realized you'd passed your turn off 80km's earlier? or found yourself in the grocery store with no idea how you got there or what you needed?
our topic of discussion at school this week is exploring how we show up: for ourselves and for other people, and what being fully present looks like. i don't know about you, but I am guilty of not doing a good job at this. I typically catch myself either feeling nostalgic about the past or planning for the future.
what about you?
anyway, all of this obviously has nothing to do with my current favourite breakfast, so moving on.
lately i've been loving double eggs for breakfast - especially when they are sweet eggs that involve cinnamon + cardamon (i seriously cannot get enough cardamon these days!!). this one is super easy and ready in 5 minutes...
...which gives you even more time to sit and enjoy being present in the moment while you're eating it!
TROPICAL EGG SCRAMBLE
Melt 1 tsp coconut oil in a small pan on the stove over medium heat.
Meanwhile, with a fork, lightly scramble 2 freshly cracked organic eggs in a small bowl.
Season with cinnamon (1/4 tsp), dash of cardamon and a sprinkle of good quality sea salt. Scramble again.
Pour the scrambled egg mixture into the hot pan and stir lightly to mix with the coconut oil.
Allow to heat for a minute or two before pushing the eggs around with a spatula as they cook (i.e. use basic scrambled egg technique).
Once they're nearly cooked (about 2-3 minutes), add 1/2 chopped banana and a small handful of diced fresh pineapple (about 1/4 cup).
Scramble into the eggs.
Cook for another minute or two until desired done-ness.
Remove from heat and place in a bowl.
Top with toppings such as:
- 1 tbsp of homemade hazelnut butter (make your own)
- a sprinkle of coconut
- chopped chocolate
- dried mulberries