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...
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