Viewer Jeanette's breakfast bowl recipe includes the anti-Alzheimer's trio: coconut oil, grass-fed beef, and avocado. While it is carb-free, it will keep you energized and full throughout the day.
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1 Small onion (sliced)
6-8 Medium mushrooms (sliced)
5 oz Grass-fed ground beef
1/2 tsp Smoked paprika
2 Eggs (lightly beaten)
1 Small avocado (diced)
10-12 Pitted black olives (sliced)
Salt
Pepper
6-8 Medium mushrooms (sliced)
5 oz Grass-fed ground beef
1/2 tsp Smoked paprika
2 Eggs (lightly beaten)
1 Small avocado (diced)
10-12 Pitted black olives (sliced)
Salt
Pepper
In a heavy skillet over medium high heat, melt a little bit of coconut oil. When oil is hot, add onions, mushrooms, and salt and pepper. Cook for around 2 to 3 minutes, until the vegetables are fragrant and softened.
Add ground beef and smoked paprika and continue cooking until the beef is no longer pink. Set the beef aside on a plate.
Add eggs to the skillet and scramble them to your liking.
Return beef to the pan. Add avocado and sliced olives.
Continue cooking for about 45 seconds to a minute in order to slightly warm up the avocados and olives.
Transfer to a bowl and garnish with parsley, if desired.
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