Danica Patrick: Veggies for breakfast and other strange ideas

March 28, 2017 | by Danica Patrick

I used to be all about the sweet stuff for breakfast. I’d eat oatmeal with all the toppings every morning.

Then I made some changes in my diet and gravitated toward greens and now I have veggies for breakfast almost every morning.

The truth is, most of us don’t eat enough vegetables. A 2015 study found that only about 1 in 10 people eat enough fruits and vegetables!

Most veggies are low-fat, low-calorie and taste great. Eating more of them could reduce your risk for heart disease and keep you healthier.

Think about what you ate this morning. Donuts?  A bagel? A bowl of cereal? Did you grab a fast-food breakfast sandwich? If you’re trying to fit more vegetables in your life, you’ve got to think differently. It’s not hard to change your breakfast habits.

Like I do with all my meals, I start from scratch when I make breakfast. I don’t use anything processed.

I usually have a pound of ground lean ground beef or bison, and maybe another pound of lean ground turkey, already cooked.

I’ll throw some of the cooked meat in a pan with spinach, rainbow chard or kale – any greens I have around – and let the fat of the meat cook the greens. I’ll add some already cooked and chopped acorn squash, butternut squash or sweet potato. Choose veggies you like.

Sometimes I’ll make hash browns out of sweet potato, chopping it up or shredding it with a cheese shredder.

Add a chopped apple and maybe some avocado, and that’s a great breakfast for me.

Here’s a recipe I like to make on the fly: food process a couple of sweet potatoes. Put some kind of fat (try avocado oil, coconut oil or ghee) in a bowl and toss it with potatoes. Put some in each cup of a muffin pan and crack an egg on top of each one. Bake it in the oven until the eggs cook.

I don’t forgo sweet breakfasts entirely, of course. Now and then I treat myself to pancakes. One of my favorite recipes includes 2 eggs, ¼ cup of pureed pumpkin, matcha powder, cinnamon and coconut flour. Cook them in a pan with coconut oil. Then I’ll top them with blueberries and banana, maybe almond butter and a drizzle of honey.

Share your veggie-packed recipes in the comments. I’d love to hear what you’re cooking up!

Delicious and nutritious – you can have it all with these Healthy Driven recipes.

HD Life covid booster shot

Fully vaccinated against COVID-19? You might need a boost

Over the last year, health experts have been studying the effectiveness of the COVID-19 vaccines.

Read More


Scared safe: Have healthy fun on Halloween

Besides keeping an eye on their candy intake, you may want to review some basic safety rules with your kids before the...

Read More


An aspirin a day may not be the best way to avoid heart disease and stroke

New evidence shows a daily aspirin may do more harm than good, especially in people age 60 and older.

Read More