Not exact matches
I cooked bacon
in the skillet,
scrambled eggs
in the leftover bacon grease, and then
sauteed the onions
in more bacon grease.
Toast sesame seeds first
in a dry pan Cook wild rice (Trader Joe's has a nice blend with daikon radish sprouts) Chop and
saute veggies — usually lots of greens, garlic and onions, plus whatever else I happen to have
Scramble a few eggs or chop up some leftover meat
We are
in a low carb phase so: baked eggplant lasagna — without the pasta zaatar zucchini sticks and
scrambled eggs seared tuna with avocado and romaine salad tilapia baked with
sauteed vegetables omelettes with feta and peppers - oven grilled asparagus on the side shakshuka - courtesy of SK greek yogurt with nuts and fruit, simple isreali salad - tomato, cukes, cilantro, olive oil, lemon, salt and pepper same salad with chickpeas and feta tossed
in.
Fresh or frozen, usually
sauteed with a little olive oil, garlic, salt and pepper, folded into
scrambled eggs, sandwiched
in grilled cheese, stuffed into enchiladas, tossed with pasta or blended into smoothies or pesto - we eat it every way.
Basically I
saute onion, garlic a seasonal vegetable
in oil, usually olive or sesame, add cold cooked brown rice or some other whole grain, then
scramble in an egg.
Hannah had to work
in the early afternoon, so she and I had a diner breakfast at home — bacon,
sauteed apples, eggs / egg white
scramble and hash browns.
I
sauteed some chopped garlic first, before
scrambling in a few eggs.
I
sauteed some onion, green pepper, baby bellas, cherry tomatoes and cauliflower
in some coconut oil and had it on the side with a baked sweet potato and one
scrambled egg.