Because you're better than a granola bar.
just so I don’t have to waste a bowl and can break up the yolks directly in the pan—and sprinkle someon that. While the eggs are cooking, I cut up an apple—everything tastes better cut, I cannot explain this truth—and add a dollop of almond butter and pumpkin seed butter to my plate for dipping purposes. The apple slices get Maldon salt and Aleppo pepper, too." —"I chuck vanilla yogurt in a Mason jar, pile on some granola, top with frozen blueberries, chia seeds, and flax seeds.
or whole wheat toast with butter. If I have a ripe avocado ready, I’ll slice half an avocado on top of the matzo before resting the egg on top, sprinkled with lime salt." —. I melt a teaspoon-ish of butter in a small skillet on medium heat, scramble an egg in a bowl with salt and pepper, and let it cook for about 45 seconds.
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