leftover breakfast scramble

there's not much more satisfying to me in the kitchen than whipping up something delicious and healthy with leftovers. 

my leftovers:

caramelized onions

sauteed red and yellow bell peppers

sauteed kale

sauteed mushrooms

black beans

additional ingredients:

crumbled tofu

frozen shredded potatoes

sliced olives

salt, pepper and hot sauce to taste

how to:

saute potatoes and tofu in water (you can use oil if you like) until potatoes are tender

add everything else and saute until heated through and season to taste

this literally took all of 5 minutes...

blueberry cabbage smoothie

another winner with the kids

 

 

blend the following until smooth and desired consistency:

 

2 frozen bananas

 

large handful of frozen blueberries

 

a chunk of green cabbage, coarsely chopped

 

1/3 of an english cucumber

 

2 pitted dates

 

1-2 cups unsweetened almond milk

 

splash of vanilla

kid approved green smoothie

help your kids start the day off right....

blend all ingredients in a blender:

1 -2 frozen bananas

large handful of frozen strawberries

large handful of frozen peaches

2 large handfuls of spinach

a splash of vanilla

a couple tablespoons of flax meal

1 can lite coconut milk

a splash of orange juice

breakfast sandwich...fork required

compliments of my husband, chief weekend breakfast cooker in our family

so, here is your first taste of how i will be sharing recipes.  it may frustrate many of you, but hopefully, it will give you creative license in the kitchen.  i will rarely use specific proportions or cooking times...so just go with what feels right, looks right and smells right to you.

ingredients: 

2 slices of toasted bread of choice. we use a locally baked and distributed bread that is sold in our grocery stores, Jack Spratt Sprouted Wheat Bread.

diced potatoes

diced, firm tofu

diced tomato

diced red bell pepper

diced onion

slice mushrooms

canned black beans 

chopped Morning Star Breakfast Sausage

salt, pepper and cayenne pepper

how to:

saute veggies and tofu in oil of choice.  kevin used a combination of olive and coconut oils, but coconut is my preference.  to reduce fat, use as little as necessary.  the potatoes will take the longest, next the tofu,  followed by peppers and onions, mushrooms, then tomatoes.

season to preference

stir in the beans till heated through

heat the sausage product thoroughly in skillet and cut into chunks

combine all,  pile onto a slice of toast, top with another slice of toast and serve with a fork. 

enjoy!  i did!  thanks, honey.