Heart & Belly Breakfast Bowl (AIP, Paleo, Keto)

I've noticed over the years, one of the first things people want to know when they find out I'm a healthy chef and nutritional therapist, is what I eat for breakfast. Turns out breakfast is a confusing area for a lot of people, especially those on the paleo, low-sugar/carb train. People want delicious and filling but also fast, easy and little-to-no effort. I wish I could say I developed this recipe to fulfill that need for clients, but truth be told I just decided to throw all of my favorite things in a bowl one day a couple of years ago and have been eating it almost every day since!


Heart & Belly Breakfast Bowl
Yield: ​One serving
Ingredients
3 to 6 ounces ground 100% grass-fed bison, beef, or lamb 
1 cup packed arugula
1 tablespoon diced red onion
1 1/2 tablespoon chopped cilantro
1 small avocado, diced
Himalayan sea salt to taste (the more meat, the bigger the avocado, the more salt...the less meat, the smaller the avocado, the less salt, got it?)

Directions

1. Heat a small skillet over medium-high heat. No oil is necessary, but you may want to add some to the pan if you are using a leaner meat.
2. Add meat to pan and use a wooden spoon or spatula to break up the meat into smaller equal pieces as it begins to cook. 
3. Sprinkle meat with a generous pinch of salt. 
4. Cook until browned (5-7 minutes) trying not to stir too often.
5. While meat is browning, chop onion, cilantro and avocado.
6. Place arugula in a bowl and top with onion, cilantro, and avocado.
7. When meat is done, add it to bowl and sprinkle with another pinch of salt.