Collard Greens & Hot Sauce, it's what's for breakfast....

Why collards and hot sauce (sauteed in coconut oil)???

Because the cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. Collard greens outshined kale, mustard greens, broccoli, Brussels sprouts, and cabbage!

...and we get unique health benefits from collard greens in the form of cancer protection. The cancer-preventive properties of collard greens may be largely related to 4 specific glucosinolates found in this cruciferous vegetable: glucoraphanin, sinigrin, gluconasturtiian, and glucotropaeolin. Each of these glucosinolates can be converted into an isothiocyanate (ITC) that helps lower our cancer risk by supporting our detox and anti-inflammatory systems.

COLLARDS TO : Detox, Get Antioxidants, Has Anti-inflammatory, Cardiovascular and Digestive Support

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And what about hot sauce?

Besides Vitamin A and carotenoids, hot peppers contain capsaicin. Capsaicin has powerful pain-relieving effects and may relieve the inflammation and pain of diseases such as sensory nerve fiber disorders and psoriasis

And that coconut oil?

Coconut oil is lower in calories and fat content than other oils. Yes, it is a fat and has to be considered as such in your diet. But the oil of the coconut also helps to increase metabolism. So if your cholesterol is fine, why not benefit from the metabolism boost?