Breakfast: Egg and Spinach and A Side of Kale

Hungry and inspired by what my best friend cooked for us when I visited her last time, I decided to quickly make myself something easy and satisfying to eat.

Ingredients:

Eggs and Spinach:

2 eggs, washed (I always wash the shells before I crack them to avoid unsanitary food...just to be safe)
1 large handful of baby spinach
1/2 spoonful of coconut oil
Sprinkle of sea salt
Sprinkle of ground cumin

Kale Side:

3 or 4 leaves of washed kale (or amount of your preference)
1/2 spoonful of coconut oil
Sprinkle of sea salt
Sprinkle of ground ginger


Directions:

Eggs and Spinach:

Heat a pan with coconut oil, throw (not literally) the spinach in the pan for about 30 seconds and scramble eggs like usual, stirring and flipping it around. As soon as the eggs are nearly fully cooked, sprinkle sea salt and cumin on the mix, stir and take off heat.


Kale Side:

Heat a pan with coconut oil, throw the kale in the pan (not literally) careful to avoid the popping of the oil and cover for a minute or two. Carefully uncover and sprinkle sea salt and ginger and stir around. Some leaves may turn nearly black, but that's okay. Make sure all leaves are heated and slightly wilted and take off heat.


ENJOY!