I recently watched a TED Talk on attaining your life goals. Angela Lee Duckworth insisted that having grit and perseverance were the keys to my, as well as my kiddos', future achievement. As a very busy working mom, I'm certain the speaker meant to add..."and start every day on your road to success with a Power Breakfast'. It could've been mistakenly omitted, left unheard on the cutting room floor by an editor who choked down a donut on the morning commute, well past the sugar rush which peaked and crashed moments before it was truly needed. A Power Breakfast would've changed everything.
Nothing gives extra long lasting oomph to the day like healthy carbohydrates (rice), low-fat proteins (eggs & beans), vitamin C rich glycoglycerolipids (spinach) and B packed, fiber loaded onions. The garlic was thrown in for good measure. One small sauté pan and 10 minutes preparation may be all that separates you from fulfilling your life’s accomplishments. Oh, and grit and perseverance.
—Food vs Plate
1 hungry person
canned jalapinto beans, drained
sweet yellow onion, diced + 2 rings for garnish
cooked rice, white or brown
fresh baby spinach leaves
garlic clove, minced
black pepper, freshly ground
In This Recipe
Scramble two eggs in a bowl. Add the paprika, salt and pepper then set aside.
Microwave the cooked rice for one minute in your serving bowl. Season with a little kosher salt and pepper.
Heat 1 tablespoon of olive oil in a small sauté pan over moderate heat. Add the onions and cook until they're translucent and a little brown around the edges, about 3 to 4 minutes. Throw them in the serving bowl with the rice.
Next, sauté the spinach with the garlic until the leaves are slightly wilted. This takes about 1 minute. Season with a little salt and add it to your serving bowl.
Warm the beans in the pan. Once heated, add them to your serving bowl.
Spray the pan with cooking oil and add the scrambled eggs. Cook without stirring until they're set, flip and cook the other side. Cut the egg with your spatula and add it to your serving bowl.
Garnish with cilantro and a couple of sautéed onion rings and serve.