LS192 Posted January 9, 2017 Share Posted January 9, 2017 Hi! I'm only on day 2 but I did MAJOR prep work yesterday. I roasted a pan of potatoes and onions - I used about 6 whole potatoes for the week. Scrambled 10 eggs with a dash of olive oil, salt, pepper, and hot sauce. I threw in a handful of raw green pepper, but those can be roasted too if that's your taste. This morning after heating I added a mild pico - tomato, red onion, cilantro, lemon juice, and salt. SOOOOOOOOOOOOOOOOOOOOOOO good. I'm a bagel and cream cheese or breakfast sandwich person and this was amazing. I have it packaged through Friday, too. IT's crunchy and warm and spicy and I didn't even miss the cheese. I used white potatoes because that's what we had but it would be good with sweet too. I'll pick some up next week and try it with those. Link to comment Share on other sites More sharing options...
sdlp Posted January 20, 2017 Share Posted January 20, 2017 I made a big old egg dish for my next few breakfasts. Onion, garlic, carrots, bell pepper, tomatoes, zucchini, spinach, baby kale and compliant sausage with eggs. It smells so good in here! I am going to try your recipe! Link to comment Share on other sites More sharing options...
blunt_eastwood Posted January 21, 2017 Share Posted January 21, 2017 On 1/20/2017 at 0:56 AM, sdlp said: I made a big old egg dish for my next few breakfasts. Onion, garlic, carrots, bell pepper, tomatoes, zucchini, spinach, baby kale and compliant sausage with eggs. It smells so good in here! I am going to try your recipe! That looks awesome. What's the recipe for it? Link to comment Share on other sites More sharing options...
sdlp Posted January 22, 2017 Share Posted January 22, 2017 I just followed the rules about things allowed and created my own. I LOVE to cook and am in heaven with all the food prep now. Here is what I did (I am terrible with precise directions, but this is easy to change up): Heat olive oil in heavy skillet (I recommend Le Creuset) Add 1 chopped onion and 1 cup shredded carrot (takes longer to soften). Cook for about 5 minutes and add 1-2 minced garlic cloves and stir until fragrant. Add your zucchini and bell pepper and cook down until firm-tender. Slice 1 Aidell's sausage link and add to pan. Last, top skillet with 2 cups each baby kale and baby spinach. Let the greens wilt down a bit. Dump into 9x13 pan lightly oiled with coconut oil. Whisk together 8 eggs in separate bowl and pour over top. Bake in 350 oven until set. My 8 year old loves it, too. After it cooled, I wrapped into 6 portions and placed in fridge for easy breakfast. Link to comment Share on other sites More sharing options...
NorthernLilly Posted January 22, 2017 Share Posted January 22, 2017 Zucchini in the egg dish is a wonderful idea! I may have to use that! Link to comment Share on other sites More sharing options...
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