Grits Breakfast Bowl
Don’t Pull A Bill Murray At Breakfast
Grits breakfast bowl.
In the classic movie, Groundhog Day, actor Bill Murray stuffs an entire, large piece of cake into his mouth – at breakfast.
It’s an iconic scene in a movie where the arrogant weatherman Phil Conors, played by Murray, gives nary a thought to tomorrow’s consequences for today’s actions.
Because he relives the same day, Groundhog Day, over and over and over.
Only in the movies, right? Because in real life our actions, especially our food choices do have consequences.
There’s nothing wrong with an occasional donut, but when sweets or fast food become our go to, we do pay a price.
We Pay A Price For Unhealthy Diets
Researchers at the Ohio State University (OSU), and University of Texas, Austin, reported that the test scores of kids who ate a lot of fast food were 20% lower than those who ate a little.
Companies are waking up to the fact that their bottom line is impacted by workers with unhealthy habits.
A Brigham Young University study found that employees with unhealthy diets were 66 percent more likely to report having a loss in productivity.
Think Savory Instead of Sweet!
Start your day in a new way. Instead of reaching for something sweet, think savory. Think vegetables and whole grains. Long before boxed cereals dominated the breakfast scene, whole grains were a staple. People even ate the leftovers from dinner the night before because without refrigeration they wouldn’t last until lunch.
Grits Breakfast Bowl Is The Savory Way To Go
A delicious and easy way to begin a new breakfast routine is with grits.
Made from grinding corn, grits are a southern tradition. They make a warm, filling savory breakfast and are even better when paired with sautéed vegetables.
Plan and prepare your breakfasts for the week ahead on the weekend, or on the night before.
Break out of the breakfast time loop you’re stuck in. You’ll be glad you did!Print
- 1/2 cup bell pepper, medium dice
- 1/2 cup mushrooms, sliced
- 1/2 cup kale leaves, chopped
- 1/4 cup grits
- 1 1/2 cups water
- 1/8 teaspoon salt
- 1/2 teaspoon dried thyme
- Olive oil
- Kosher salt
- Red pepper flakes
- Bring water to a boil.
- Whisk together the corn grits and the salt in the boiling water.
- Reduce the heat. Cook slowly for 5 minutes, stirring occasionally. Add additional water to grits as they cook, if needed.
- Remove from heat and let stand a couple of minutes.
- While the grits cook, heat a 10-inch skillet. Once the skillet is hot, drizzle it with olive oil.
- Add the bell pepper and a pinch of kosher salt. Sauté 2-3 minutes or until lightly brown. Remove from the skillet and set aside.
- Give the skillet another drizzle of olive oil. Add the mushrooms and a pinch of kosher salt. Sauté 2-3 minutes or until the mushrooms begin to lightly brown.
- Add the kale to the skillet with the mushrooms. Sauté an additional 5-10 minutes until the mushrooms are brown and the kale is wilted.
- Return the bell pepper to the skillet.
- Add the dried thyme.
- Remove from the heat.
- To serve, spoon the grits into a bowl.
- Top with the mushroom, kale, and bell pepper mixture.
- Finish with a pinch of red pepper flakes.
- Serving Size: 1 Ladle
- Calories: 101
- Sugar: 2.1 g
- Sodium: 838.8 mg
- Fat: 7.5 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 8.1 g
- Fiber: 1.7 g
- Protein: 1.6 g
- Cholesterol: 0 mg