Curried Cream of Broccoli Soup

A handheld bowl of Curried Cream of Broccoli Soup

This is my exploration into the best breakfast ever. I don't mean the most delicious, but I hope the best breakfast is also delicious. I mean the breakfast that satiates me and carries me through the morning with energy, passion and focus. 

Through this experiment, I've noticed that I feel best when I eat vegetables in the morning. I also crave creamy and savory, hence my previous attraction to well-salted oatmeal. I created this recipe to play with all of the different ways I can experience satisfaction.

Sometimes, I get hungry before lunch if I don't have some protein too, so there's an option to add some sausage to this soup.


  • 2 medium sized brocoli crowns
  • 2 Tb coconut oil
  • 2 large carrots
  • 3 large stalks of celery
  • 1/2 red onion
  • 3 cloves of garlic
  • 1/2 tsp each ground coriander, cumin, turmeric, ginger, black pepper OR 1 Tb curry powder
  • 1 can of coconut milk
  • 1 cup bone broth or vegetable broth
  • sea salt to taste

Optional: 1/2 pound of chicken or turkey sausage

Makes 4 servings.


1. Preheat oven to 400'F. Peel and trim broccoli stems and chop into bite-sized pieces. Toss broccoli with one tablespoon of coconut oil, salt and pepper, and slip into the oven in a roasting pan for 30 minutes, or until soft.

2. Dice carrots, celery, onion and garlic, and sauté with one tablespoon of coconut oil on medium-low in a heavy bottomed saucepan. When the vegetables are soft, and the onions have become translucent, stir in spices, coconut milk and broth, and bring to a simmer. 

3. Remove roasted broccoli from the oven and stir into soup. Turn heat off and use immersion blender to create a smooth, creamy bisque. Taste for salt. Serve with a squeeze of lemon.

4. Optional: In a small cast iron pan, brown 1/2 pound sausage until cooked through, and stir into soup. Serve warm and with a squeeze of lemon. 

Right After Eating: I had a huge bowl of this soup, so right afterwards I felt warm and full. I noticed the carb-craving dragon rear up just a moment, but it passed. 

Two Hours Later: I still felt pleasantly full, and had great attention for my work. As with the kale and sweet potato hash I had last week, I felt full and energized and didn't need to stop for my morning snack break, and pushed lunch back half an hour. I think vegetables give me more energy and focus.

Sweet Potato and Kale Hash



Serves 2

  • 1 Tb coconut oil
  • 1/2 red onion, diced 
  • 1 head broccoli, in bite-sized pieces  
  • 1 bunch of kale or chard, chopped
  • 3 garlic cloves, diced
  • 1 roasted sweet potato 
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  •  salt and pepper to taste 
  • 1 ripe avocado

This is my exploration into the best breakfast ever. I don't mean the most delicious, but I hope the best breakfast is also delicious. I mean the breakfast that satiates me and carries me through the morning with energy, passion and focus. 

Almost all modern diets could benefit from more green vegetables! Add spinach to your omelette, avocado and cucumber to your sandwich, swiss chard in your tomato sauce and kale everywhere!!  

Find the green vegetables that you love and eat them often. Or, be adventurous and try greens that you’ve never heard of before. Check out the leafy greens page for more ideas.

For ages, I've been telling clients to sneak vegetables into every meal. But only vegetables for breakfast? I am suspicious! But here goes...



Warm oil in a large cast iron skillet.

Add onion and broccoli, and sauté until broccoli is bright green. Add kale and garlic, stir well.

Remove skin from sweet potato, and roughly chop. Stir into vegetables, add spices and mush everything up.

Taste for salt and pepper and serve with avocado.  

Right After Eating: I felt like an insane health nut. No eggs OR grains for breakfast?? However, my belly felt full (but not stuffed) and I didn't experience even a hint of food coma.

Two Hours Later: I had a meeting that pushed my lunch break a little late. In the past, this would create major food anxiety before the meeting, and I would have a snack jut to make sure that I didn't get hungry. Today, I pulled out my snack and realized that I wasn't hungry at all, so I just hopped on my bike, rode to my meeting, and came back to eat lunch a full four hours after breakfast. Way to go, veggies! 

Yoghurt and Kitten Tongues


  • about a cup of goat's milk yogurt 
  • a handful of sprouted walnuts
  • 1/2 tsp Cinnamon
  • 1 Tb ground flax seeds
  • 1 tsp molasses, honey or (a little less) coconut sugar

Oops! I forgot to document this breakfast, and Gallifrey got to the leftovers. By now you know, I am looking for the breakfast that satiates me and carries me through the morning with energy, passion and focus. 

I've discovered that eating oatmeal-ish breakfasts often leave me spacey and dissatisfied, so I've been looking for another medium to host one of my favorite garnishes, sprouted nuts. Cow's dairy makes me super snotty but, miraculously, goat's milk does not!






Dish about 1 cup of yoghurt into a bowl and sprinkle with cinnamon and ground flax. Roughly chop nuts and sprinkle on top. Drizzle with a little bit of sweetener, I'm a sucker for sorghum molasses.

Right After Eating: It was delicious, and I practiced savoring every bite.  I find myself wondering if this breakfast will be big enough for me. A little voice in my head says "Don't you want some carbohydrates with that?" 

Two Hours Later: Surprisingly, I lasted until about 1:30 on this seemingly light breakfast. I worked right though my usual 11am snack break and I pushed lunch back so that I could do a favor for a friend. By the time I sat down to leftover chicken curry, I was impressed by my moderate appetite. 

Fried Eggs and Sauteed Cherry Tomatoes


This is my exploration into the best breakfast ever. I don't mean the most delicious, but I hope the best breakfast is also delicious. I mean the breakfast that satiates me and carries me through the morning with energy, passion and focus. 

I made this in late October, when everyone who grows cherry tomatoes is trying their best to eat them before they rot on the vine. I was staying with a friend who had green tomatoes ripening all over his kitchen, and it was my duty to eat a serving with every meal. They also had a great stash of dried nettles; that's what's in my teabag. 


  • 1 tsp Coconut Oil

  • 2 Free Range Eggs
  • 1 handful Cherry Tomatoes
  • 1 clove Garlic
  • lots of Black Pepper
  • 1/4 tsp salt


Add oil to a hot cast iron, and slide it around so it covers the cooking surface. Crack two eggs into the hot oil, and turn the heat down to medium. While they are crisping up, slice the tomatoes in half, and mince garlic. When the eggs are crispy and golden at the edges, flip them and cook them on the other side, just for a moment. I like my yolks mushy! Remove eggs to a warm plate. Add the tomatoes and garlic to the pan and toss with pepper and a little salt. When the tomatoes have softened, sprinkle them over your eggs. Use a rubber spatula to get all the garlicky oil too!  

Right After Eating:  This breakfast also makes me think of Mom, who grows more tomatoes than she knows what to do with. The garlic-infused oil makes the eggs next-level delicious, but I'm wishing that I had a little salad or something to go with them.

Two Hours Later: I noticed that eggs can sit a little heavy in my stomach. I stayed full for the morning, but was craving different tastes. I walked by a juice bar, and totally fell for a green juice. That and the nettle tea made feel super healthy and energetic, but I think they just covered up the "blahs" that my eggs were giving me.

The Perfect Soft Boiled Egg


  • 1 large organic egg
  • Black pepper
  • Sea salt
  • Optional dippers: toast strips, avocado slices, etc. 

I'm on a quest for a breakfast that satiates me and carries me through the morning with energy, passion and focus. You can test out my recipes and hold your own Breakfast Experiment! 

I go back and forth on breakfast; sometimes I think a feast of eggs, bacon, vegetables and fruit is ideal and sometimes I want something simple. This is simply the best simple breakfast! It's not quite as quick as a bowl of cereal, but it is nearly as easy. And it makes me feel oh-so-chic and classy!







Set your timer for six minutes but don't start it. Fill a small but deep pan with about four inches of water. Bring it to a boil then lower the heat so that the water just simmers gently. Gently lower in the egg, and start your timer. After six minutes remove the egg and run it under cold water for 15 seconds. Place in an egg cup and slice off the top third. Season with salt and pepper. Dip away!

Serves 1. 

Right After Eating: A light breakfast makes me feel light and fast myself. I'm never as hungry as I think I am in the morning, and this left my belly (and my eye for aesthetics) satisfied.

Two Hours Later: I'm not really hungry, per se, but my stomach wants something else. I'm also a little bloated, and I know bread does that to me. I think eggs might make my stomach feel a little yucky, too.  I have to further test this theory

Frisse With Sardines and Boiled Eggs



  • 1 head Frisse
  • 2-5 sardine fillets
  • 2 soft-boiled eggs
  • 1 ripe avocado
  • Your favorite dressing or:
    • 1/4 cup olive oil
    • 3 Tb red wine vinegar 
    • 1 Tb Dijon MustardSalt and Pepper
    • Squeeze of lemon
  • Lots of freshly-ground pepper
  • A sprinkle of salt

I'm on a quest for a breakfast that satiates me and carries me through the morning with energy, passion and focus. 

Real life: I ate this in Paris. You can tell from the amazing parquet floor in the background; that is definitely not American flooring. I was lucky to fix this breakfast salad for my camera-toting travel buddy, Shannon Partrick. After stuffing ourselves with fancy breads, fruits and cheeses, both of us were craving some vegetables for breakfast. 

This is a fancy frilly lettuce called frisee, with 8-minute soft boiled eggs and some sardines, and a very simple dressing. It's fast and easy, and makes me feel posh as heck.






Trim the stem off of the lettuce. Chop or tear it into bite-size pieces, and separate into two bowls. (Don't leave these too big, or you'll get salad dressing all over your face/shirt/life.) Break up sardines with a fork and sprinkle them around the salad. Run soft boiled eggs under cold water, then peel and slice them horizontally into four or five discs. Serve each salad with an egg, and half of a slice avocado. 

In a small bowl, whisk up salad dressing ingredients. Drizzle over frisee and eggs. Top with ground pepper, for sure, and salt to taste. 

Serves 2. 

Right After Eating: Shannon and I felt fresh and satisfied by this light breakfast! Our tummies were grateful for the break from pastries and espresso. We were ready to go masquerade as chic Parisian artists!

Two Hours Later: I was surprised by how long this breakfast kept me going! While my mind was still drawn to all kinds of beautiful-looking snacks, my stomach wasn't calling out for more. I felt ready to eat by lunchtime, and felt no shame about going all out on déjeuner since we had such a healthy petite-déjeuner.

Multi-Grain Porridge with Boysenberries and Coffee


This is the beginning of my exploration into the best breakfast ever. I don't mean the most delicious, but I hope the best breakfast is also delicious. I mean the breakfast that satiates me and carries me through the morning with energy, passion and focus. 

I start with an old standard. My mom fixed us this meal (minus the coffee) growing up, I ate it through college and it is still a standby.

This is Bob's Red Mill Gluten-Free Multi-Grain hot cereal, with my friend Brien's homemade Icey Strait boysenberry jam. It's fast and easy for me, and when I run out boysenberry heaven, I'll move on to Mom's applesauce or Pete and Dan's mom's peach preserves.




Bring water and salt to a boil. Stir in cereal and immediately turn heat to very low, continuing to stir until cereal and water are blended. Cover and cook for 10 minutes, stirring occasionally. Serve with cinnamon, a dollop of jam and milk. Makes 4 servings. 

Single serving instructions:
Bring 3/4 cup water and a pinch of salt to a boil. Add 1/4 cup dry cereal, reduce heat to very low and let cook to desired consistency, about 7 - 10 minutes. Makes about 3/4 cup. Top with with cinnamon, a dollop of jam and milk.

Right After Eating: I love this breakfast. It makes me think of my mother, who probably had the same thing for her breakfast. I feel cozy and special while eating it, and the tiny cup of coffee feels like such a treat!

Two Hours Later: At first, this was amazing. I felt like a princess AND a champion. I zoomed to work on my bicycle! After my first client, though, I was super thirsty and was having trouble focusing. I had a major energy crash, and was ravenous and grouchy by lunch.