Here is a quick and simple recipe that I like to eat for breakfast that keeps me satiated for hours. 

As I yoga and fitness instructor, I cannot afford to eat meals that make me feel like a need to take a nap to digest them, but I also need something that will keep me energized for hours. 

The avocado which is a healthy fat gives this recipe some density, so I feel full for at least 3-4 hours, but not so full, that I cannot do a downward dog or some sun salutations. 

You can easily serve this recipe with a cup of soup for lunch. 

Recipe: Makes 1 serving

2 cups raw organic kale (washed and chopped)

1 tsp fresh squeezed lemon juice

1 tsp olive oil (skip if you’re using sun-dried tomatoes packed in oil)

1/4 tsp of salt, garlic powder and onion powder.

Half an avocado

1 tbsp sun-dried tomatoes, packed in oil or reconstituted, chopped

Slice of sourdough, toasted

Nutritional yeast, optional 

While the bread is in the toaster, place the kale, lemon, olive oil, salt, garlic powder, and onion powder in a small bowl and using your hands, massage the ingredients together until the kale turns bright green. Mash in the avocado with a fork. Dice the sundried tomatoes and stir them into the kale avocado mixture. Pile the mixture on a toasted slice of bread, sprinkle with nutritional yeast and enjoy! 

Let me know what you think, if you give this a try. 

Additional suggestions: 

When we buy ingredients, it’s important to find multiple ways to eat them so that our groceries do not go to waste. Also, when we explore new ways to present and serve vegetables, we might hit upon something the whole family can enjoy. Here are a few alternatives to this recipe that I like: 

  • Substitute the parmesan for the nutritional yeast. It will no longer be vegan, but it will still be delicious and satisfying.  
  • Skip the sun-dried tomatoes and add fresh tomatoes. Fresh tomatoes will not provide the intense, sweet, tart flavors of the sundried tomatoes, but they are delicious, and we are headed into tomato season.
  • When I use fresh tomatoes rather than sun-dried tomatoes, I like to add feta in place of the nutritional yeast. The feta provides the pop of flavor that the sun-dried tomatoes added in the original recipe. Those pops of flavor create a more interesting dish.
  • With tomatoes and feta, the dish becomes more Mediterranean, so stuff it into a pita, or toast a pita in the air fryer for a few minutes to make it crisp and pile the kale and avocado on top.  
  •  If you like Mediterranean food, serve this recipe as a tomato, feta, kale, avocado mixture as a salad alongside some falafel, hummus, tzatziki and pita. 
  • Finally, if you are really hungry and you need something satisfying, stuff hummus, the salad and falafel into lavash (a large flatbread) and make a colossal wrap. Serve the tzatziki on the side as a dip for the wrap. This is an indulgent treat.