Puerto Rican Muscle Breakfast

Here’s a powerhouse recipe to get your wife’s adoration while eating like a true warrior:

Puerto Rican Muscle Breakfast

Serves 2 athletes who love to eat

Ingredients:

• 1/2 Onion
• 3 Tablespoons of butter
• 3 Tablespoons of coconut oil
• 4 Leaves of Racao (AKA: “Mexican coriander,” “Puerto Rican coriander,” “thorny coriander,” or “culantro”)
• 1/2 Can of habichuelas (AKA: red beans or kidney beans)
• 4 Eggs (Get the Puerto Rican eggs, not the eggs shipped in from the USA with a stamp on them)
• 1/5 Cup of coconut milk
• 1 Tomato
• 1 Fistfull of fresh basil
• 2 Teaspoons of sesame seed oil
• Lots of Salt
• Lots of Pepper

 

Preparation Instructions:

1. Dice up the half onion and slap it in the frying pan with the coconut oil and butter

2. Cook the onions until they become clear and slap those habichuelas in there with the racao. Add salt until it tastes awesome.

3. Dice up the tomato, basil and slap it in a bowl with sesame seed oil, salt and pepper. Mix it up really well with your hand and set to the side or in la refrigerador until your done cooking

4. Break 4 eggs into a bowl, pour in the coconut milk and beat with a fork until well mixed

5. When the beans are starting to break down and the onions are well cooked, pour in the egg mixture

6. Use a spatula to break up the scrambled eggs into bite sized chunks. Then allow for some browning on the outside of each bite.

7. Taste and add salt until you say to yourself, “she’s going to love this.”

8. Serve the scrambled eggs in a pretty mound in the middle of the plate and spoon the cold tomato/basil concoction on the top so it looks really pretty.

Nutrition notes:

This should meet the requirements of Tim Ferriss’s Slow Carb Diet. It’s a high fat, high protein breakfast which will last you most of the day and make you think to yourself, “wow, that was delicious.”

This breakfast is named Puerto Rican Muscle Breakfast because of the delicious racao herb which causes food to jump off the plate and slap you in the mouth. I’m pretty sure it’s a unique herb to Puerto Rico but I don’t really know. The muscle part owes to the fact that we ate this while building a business in Puerto Rico and doing CrossFit 6 times a week. After working on the business all day, we religiously went to the gym to increase weightlifting max lifts and finish intense workouts. With this breakfast, we generally skipped lunch so I figure it must be a muscle breakfast.

The best thing about this breakfast, it makes you feel awesome. Go tackle the day.

Want another recipe? Please say so in the comments below.