Jenn B Posted August 14, 2013 Share Posted August 14, 2013 I have been super all summer about eating an abundance of vegetable with every meal, all colors, green, red, yellow. My schedule is changing and do not have the same luxury (of time) to put together a cooked breakfast. Is it okay, vegetable wise, for breakfasts to not have green vegetables, but still have a good amount, amd limit it to the ones that are simply easier to slice cold and eat, such as squashes, tomatoes, and bell pepper. The truth is, I don't like raw greens unless they are in a salad and I have a fork; breakfast will now become finger foods out of bowl. Link to comment Share on other sites More sharing options...
GFChris Posted August 14, 2013 Share Posted August 14, 2013 You can have any vegetables of your choosing at any meal. The goal is to have 1-2 cups of vegetables per meal. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted August 14, 2013 Moderators Share Posted August 14, 2013 My standard breakfast lately is 3 or 4 scrambled eggs with a side of cold sauerkraut. I add fresh tomatoes if I have them. I can scramble eggs in about 5 minutes. The pairing of sauerkraut and eggs is good to me and I like to eat some fermented veggies every day. Breakfast is a convenient time to make it happen. Link to comment Share on other sites More sharing options...
amberino21 Posted August 14, 2013 Share Posted August 14, 2013 I don't think it matters what vegies...but broccoli/Brussel sprouts/spinach etc goes great in frittata! Link to comment Share on other sites More sharing options...
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