“I generally like to make something hot for dinner but I’m not a huge fan of spending the whole evening in the kitchen so I like quick meals that don’t require lots of pots and pans so clean-up is quick too!
If I end up making too much, I love keeping some as leftovers that I can use for my lunch the next day.” – Suzanne
“Here’s my typical low carb breakfast if I’m not making pancakes” – Troy
This recipe is a great source of complete, lean protein and the serotonin-precursor amino acid tryptophan. Did you know that over 80% of the serotonin that our body and brain uses is produced in our gut? Tryptophan is an important amino acid involved in making this feel-good neurotransmitter.
This recipe is also a great source of beta-carotene that we get from the sweet potato. As an added bonus, sweet potato won’t spike our insulin or blood sugar the way that white toast would with our morning breakfast. Opting for sweet potato first thing in the morning is genius and one of the best ways to start our day. Nice, Troy 😉
Top this recipe with some healthy fats from the avocado and some liver-supporting sulphur-rich onions and this is an all-round balanced, complete breakfast.
Move over Frosted Flakes and Corn Pops, Troy’s breakfast recipe has got you BEAT in all departments, especially in nutrition!
I was 16 years old, went through months of flaring, was severely dehydrated, anemic, in so much abdominal and rectal pain, and emaciated to bones from all the 15-to-20-times-per-day bloody, liquid-diarrhea. I was on a steady decline. My parents gave up taking me to the local hospital because we didn’t get any answers there. They rushed me to the big hospital in the city ‘Sick Kids Hospital’ in Toronto and my dad said: “we need answers now!”
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