It was noon on a Thursday. I escaped the confines of my chair and desk to stretch my legs and get a breath of fresh air, and explore Resource, our local upcycler where you may find someone’s discarded kitchen island or dining table or front door. I perused their supply of cabinets, but nothing stuck out at me, so not more than twenty minutes later I was on the road again.
A bus in front of me belched smog out into the air, which escaped into my window. It was warm for January, warm enough to have the window down. I breathed in the thick tainted air. Uggggh.
People everywhere, it struck me in that moment how my little home town has changed. It was never a small town, but the populations has grown by almost 30% since I was born. The actual size of Boulder is exactly the same, 25 square miles, but the number of people...that has changed.
We could’ve been anywhere in that moment—anywhere urban, that is. The city felt heavy with people and smog and stress in a way that made me feel sick to my stomach.
You have to escape the stress of the city these days: The mountains are an escape; trails are an escape (as long as you pick the lesser known spots); even a mug of tea is an escape.
It makes me enjoy the freshness of produce, and simplicity of a fried egg more. Breakfast at home is a quiet moment before you have to face those lines of cars...the grind. Breakfast like this Lemon & Garlic Brussels Sprout Bowl is self-care. It's wholesome, nourishing my body, but it's also a moment of peace, filled with clean flavors and simple ingredients. Nothing complicated. Easy, like a breath of fresh air should be.
Serves: 2 | Total Time: 20 minutes
- 2 teaspoons coconut oil
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 10 brussels sprouts, shredded with a food processor or with a knife
- 2 cups green kale, roughly chopped
- 1/2 teaspoon lemon zest
- Salt & pepper
- 2 eggs
- Heat 1 teaspoon coconut oil in a 9-inch skillet over medium heat. When the oil glistens, add the onion to the pan and sauté until translucent.
- Add garlic to the pan, and sauté for 1 minute before adding the shredded brussels sprouts and chopped kale. Continue to cook, stirring occasionally, until the kale is bright green and soft, and the shredded brussels sprouts are tender.
- Add lemon zest to the pan, and stir to incorporate. Season to taste with salt & pepper.
- To cook the eggs, push the greens to the sides of the pan, making space for the eggs in the center. Heat the remaining 1 teaspoon coconut oil in the center of the pan. Once it glistens, crack the eggs into the center of the pan. Cook until the white is cooked through and the yolk is cooked to your liking (I like mine runny, but cook it a bit longer for a harder yolk).
- Serve hot with extra salt & pepper to taste.