Thanksgiving is all about eating until your pants burst or so I have read. Ever since I started the endurance lifestyle my calorie consumption has changed quite a bit. In my first marriage Thanksgiving was just a day to eat, eat and eat some more. After doing Thanksgiving at her family’s house, which included dessert we went to my family’s house and that including all the trimmings as well. It is said that the average American will consume 3000 calories in their Thanksgiving meal. This meant I was consuming 6000 calories and that is not an exaggeration. Today my views of the holiday and eating habits have changed.
My first Thanksgiving as a vegetarian was going to be scary or so I thought. This holiday is my favorite of all the holidays because of the lack of pretense but also because I was a huge turkey lover. Throw on the gravy and my ex-father-in-laws stuffing and man alive the gluttony was on like donkey kong. That first meal was full of brussels sprouts, cauliflower, spinach and stuffing (sans bacon.) I was in heaven as my stomach was not bloated and I ate very well and in control. This was going to be great.
I also realized how important it was to eat breakfast so that when we sat down I did not have the grumbling stomach and forget about controlling myself. That is when I started to think that having breakfast was important but not just any breakfast. A breakfast that was packed with protein to make me feel fuller longer was important and so I created a recipe that would be perfect for a late breakfast and would help carry me through to meal time.
For those of you on the East Coast this may be too late or just on time. For those of you on the West Coast just time this perfectly so that you are not diving over ‘THAT’ Uncle to get to the Turkey or Brussels Sprouts.
Thanksgiving Brussels Sprouts Hash and French Toast Waffles
- Brussels Sprouts Hash: 2 Hard Boiled Eggs (chopped), 54g Brussels Sprouts (sliced), 2 Sun-Dried Tomato Halves (chopped)
- French Toast Waffles: 4 slices Brown Rice Bread, 1 egg, 1/2c Coconut Milk, Cinnamon
Nutritional Information: 440 calories, 45g Carbs, 18g Fat, 20g Protein
- Pre-heat waffle iron and a saute pan (no oil.)
- In a shallow bowl combine the egg and coconut milk to create a custard. Stir in the cinnamon until well combined.
- In the heated pan add the brussels sprouts and allow to brown (approximately 5 minutes)
- While brussels sprouts are browning add the bread to the waffle iron and cook as you would any other waffle.
- After brussels have browned a bit add in the sun-dried tomatoes and the eggs and cook until eggs begin to brown a bit.
- Plate the brussels sprouts hash and the french toast waffles should be done at the same time.
- Plate the waffles and add PURE maple syrup or honey.
- Enjoy with a cup of coffee or green tea.