Katoo Posted May 13, 2014 Share Posted May 13, 2014 I made a discovery that has really helped me add more veggies into my breakfast. Take a look down the Mexican aisle as the grocery store for compliant chunky salsas. Read the labels carefully a lot have added sugar - but a lot do not. Oddly enough in two different grocery stores, I have found the store brand to be not only compliant, but cheaper. The one I'm using now has onions, peppers, tomatoes, garlic and salt and that's it. I do 2 scrambled eggs with a half cup spinach, topped with a half cup or more of salsa and 1/2 an avocado cut into chunks. Easy, quick, delicious, and hits the spot. Link to comment Share on other sites More sharing options...
AllyB Posted May 14, 2014 Share Posted May 14, 2014 I make a 'bag salad'. I take a quart sized ziplock bag and put lettuce and any other veggies I feel like. When I get to work, I dump some olive oil and a little balsamic in it. Then I zip it up and shake. I eat it right out of the bag with a fork. It's a good way to have a 'tossed salad' on the go. Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted May 15, 2014 Moderators Share Posted May 15, 2014 Interesting info on the store brand salsa. Who'd have guessed? I use spinach a lot for breakfast because it cooks so quickly. Usually onion, often shredded rutabaga or red cabbage, occasionally red peppers, sliced very thinly, mushrooms, frozen broccoli. So many veggies go well with eggs! Link to comment Share on other sites More sharing options...
mangio_bene Posted May 16, 2014 Share Posted May 16, 2014 For the work week I sautee greens (spinach, power greens, leeks, fennel, etc) and mix them into my scrambled eggs. And I make a hash of starchy vegetable (rutabaga, sweet potato, etc) , onions and homemade sausage or sometimes bacon. That generally gets me to my one cup. If I need more I make a cucumber/tomato salad. Link to comment Share on other sites More sharing options...
MBC Posted November 7, 2014 Share Posted November 7, 2014 I usually cook a big batch of kale and spinach or garlic and spinach and store them in a glass container in the fridge. Take some out every meal. Link to comment Share on other sites More sharing options...
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