Sundays in our home are for worship, relaxing, and preparing for the new week. After church I usually grocery shop and then meal prep. I like meals that are affordable, simple, and of course tasty. When I find meals that fit those standards, they become a favorite!
Looking inside my refrigerator this morning, I wanted to use vegetables that were left over from last week. With the ingredients I already had available, I was inspired by another recipe and came up with a new breakfast prep that is delicious!
The inspiration came from: https://heatherchristo.com/2018/03/21/vegan-breakfast-skillet/?epik=dj0yJnU9TDhKMkEydFpGRXFISl9PcVZMOWRwWTk2ZUtzd0xwSG4mbj0taDJwcjJjdHNqSGtUQWh0WnpIMk9BJm09MyZ0PUFBQUFBRjNSaDhV
I sautéed in a cooking spray coated and hot skillet the following ingredients in the order listed:
3 small potatoes
2 squash
1 onion
A dry pint of tomatoes
The remainder of a bag of kale (about 1.5 - 2 cups raw) that I bought about 2 weeks ago, yet was still fresh
Divide up the veggie stir fry into 4 containers with about 1.5 cups of cooked veggies in each container; then top with Sriracha and kosher salt.
Scramble 1 dozen eggs and then mix into the containers (portioning out about 1/4 of the scramble). If you want to be more precise about the eggs in each container you can scramble your desired eggs each day and add to your veggies once heated. The veggies keep the eggs from drying out, so I would rather save time during the work week and have my containers ready to heat and eat.
Each morning I will heat up my prepared breakfast and add 1/2 an avocado. I had a portion this morning and it was wonderful!
The meal I made above is Zone compliant.
You could easily make this Whole 30 compliant by not including Sriracha or low carb by not including the potatoes.
Keep it simple.
Keep it affordable (use what you have).
Keep it tasty!
-Coach Jodie
Comments