top of page

Eat Well, Live Well, Be Well!

A healthy dose of my diet, nutrition and lifestyle hacks to improve your health. Every bite counts!

Post: Blog2_Post

Chickpea Scramble - A high protein plant based breakfast!

Serves 2, VG, VG, DF, GF


In my work I do a fair amount of food tolerance testing for clients.


Food tolerance tests highlight specific foods contributing to an individual's digestive symptoms. With the results, we can implement targeted, healing strategies that work quick smart.


I love getting the results, and so do clients - it's always interesting to see what comes up, especially when there are big surprises. Sometimes, it's foods we least expect causing the biggest dramas. Eggs are often unexpected, but common gut irritants.


In the first stage of healing, the offending foods need to be removed from the diet. Taking eggs out of the diet - unless you're a well-practiced vegan - can be a little daunting.


For all those lovers of scrambled eggs for breakfast, here's one you'll love, minus the eggs!


This plant based breakfast is anti-inflammatory, microbiome loving, high in protein, magnesium, iron, and B vitamins. The combination of nutrients is great for energy production, healthy brain, mood, bowel function, blood sugar management and cholesterol.


Total win. And it's easy to make as well! Give it a whirl...


Vegan Scrambled Breakfast


Make this Chickpea Scramble for breakfast


WHAT YOU NEED

  • 1 cup canned chickpeas, washed and drained

  • ½ tsp. turmeric

  • ½ tsp. paprika

  • 2 tsp. olive oil

  • 1/2 small onion, finely diced

  • 1 cloves garlic, minced

  • 2 cups baby spinach

  • ½ avocado


WHAT TO DO:

  1. Mash the chickpeas with a fork, leaving some whole. Mix in the turmeric and paprika, and season with salt and pepper.

  2. Heat the oil in a pan over medium-high heat and sauté the onion and garlic for 2-3 minutes, until fragrant.

  3. Next, add in the mashed chickpeas and cook for another 5 minutes, then transfer to a bowl, cover with tin foil and set aside.

  4. Using the same pan wilt the spinach, adding a tablespoon of water.

  5. Once ready, divide the spinach between 2 bowls, top with the chickpeas and serve with ¼ avocado.

14 views0 comments

Recent Posts

See All
bottom of page