NEW RECIPE! Cabbage Breakfast Bowl!

Okay, I’ve heard about this recipe for MONTHS and I could not bring myself to try it. Cabbage? For breakfast? NO THANKS. I finally cooked it up, told myself that if I didn’t like it, I didn’t have to eat it…and guys…

I LOVE IT! I got the idea from my girl Elizabeth Benton and her fabulous fat loss friendly breakfasts! Here is the original recipe on her blog:

Here’s what you do:

Fry 2 slices of bacon

Add a handful of raw chopped cabbage, I bought like a bag of coleslaw chopped cabbage with carrots and red and green cabbage

Fry it up, chop up the bacon, I use my kitchen scissors

Once it is cooked to your liking, add it to a bowl or a plate

Add some avocado (I had some guacamole)

I threw in some cilantro because I throw cilantro into everything.

Add some Walnuts if you want some crunch

Fry up two eggs, I cook mine over easy so the yolk acts a little bit like a dressing

Here’s the most important part: ADD SALT AND PEPPER TO TASTE

I love to add Cilantro/Lime Mayo too 🙂

Please excuse my post workout hair. I had Craig snap the picture before work. He walked by the stove as I was cooking and said “WHAT ARE YOU COOKING? That smells amazing!” He took a bite and loved it too!

I posted in my favorite Primal Potential Facebook group about how weird it sounded and how much I loved it. Here are some of the comments:

So shoutout to Elizabeth Benton, You have the most delicious recipes! If you haven’t read her book, find it on Amazon here:

But I really get the meat and potatoes of her content from her podcast – Primal Potential! I would start with this episode if you are just jumping in:

Thanks for reading! Let me know if you try and it you love it!



  1. Kim J LeMere
    November 13, 2020 / 3:07 pm

    Sounds good and looks really easy. Going to give it a try.

  2. Dian M Hoffman
    December 4, 2020 / 1:52 pm

    Cabbage and broccoli are two of my favorite breakfast veggies. I sometimes add ham and onions and poach the eggs right in the veggies as they are sauteing. Salsa is my go to topping. Got the idea from street food in China. Will have to check out the book. Thanks.

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