Probably the easiest, most delicious whole foods meal going!
Put about 1/2 inch if water in your favorite, 7 inch skillet, toss in some chopped kale, cover and bring to simmer over med-high heat.
When the kale has wilted, reduce heat to low, and add two eggs right on top of the kale, sprinkle with your favorite complimentary herb (I used sage today, other days I might use thyme or rosemary or if I have them, a few capers) cover and cook till how you like ’em!
Serve overy your favorite buttered toast. Today I used dark rye.
I cooked the chopped carrots before adding the kale and put the kale on top, then when I served the eggs – the kale sticks to them and the carrots are left in the pan to serve on the side. 2 cooked veg. One pan to wash. Easy.
1 diced medium eggplant (cut into 1/2 strips, then thinly slice)
1/2 dozen or so oyster mushrooms, torn into strips
3 small hard, cooking apples (diced into about 1/2 inch)
1 cup cooked white navy beans
1/2 bunch of young broccoli (coarsely chopped)
1/2 bunch dark green kale (coarsely chopped)
1 over ripe Bartlet pear – sliced
about 10 over-ripe strawberries – cut in half
1 small Capsicum Chinese (small orange haberno)
A few sprigs fresh thyme
A few leaves fresh sage
dried onion granules (no fresh onion!)
Cover and let simmer, over low heat, for about 30 minutes. Serve with quinoa.
I buy my organic bulk dry goods through an internet food club, and almost always cook my beans from scratch. Canned beans just don’t cut it. And non-organic dried beans and legumes are just a plain waste of time and calories!
So I soaked 3 cups of dry, whit enavy beans for a couple days, draining the water and rinsing them a couple times. Then I cooked them – Al dente – for about 90 minutes. TI froze the cooked beans in 1/2 cup jars, keeping 1 cup aside for today’s meal.
Then I dug through my fridge – the eggplant had to be used up. Organic. It had sat in the bottom drawer for a week. Same with the oyster mushrooms. A clove of garlic, some greens.
So I started by sautéing the garlic, mushrooms and eggplant in a little olive and avocado oil. Then added the al dente cooked beans, the apples and the greens, the sage and thyme. As it cooked I kept thinking I wanted to add the strawberries and finally broke down and tossed them in. The pear also kept nagging at me to go in the pot, so in it went – and I found the little orange Chinese hot pepper in the freezer.
There’s no salt or regular pepper in this dish. Rather I added a couple dashes of balsamic vinegar before I put it to simmer.
Served over a little freshly cooked quinoa, this is a healthy plant-based main meal.
I haven’t done the fat, protein, carb breakdown – but my sense is it’s balanced nutrition.
I started my day with a peach mango shake (seasonal flavor, oh it is so good! Pumpkin soon we hope!) made with extra whey protein, and for lunch had a small cup of muesli with half a dozen fresh strawberries and 1/2 cup of organic/rhubarb yoghurt.
There wil be cake later as I’m going to a Birthday Party.
And after that a movie – where there will be popcorn with butter.
That’s how I eat. Some days I supplement shakes with whole foods and other days I supplement whole foods with shakes.
Hey people, it’s a lifestyle, not a life sentence to drinking shakes! I get my convenience food in the form of delicious, nutrient dense shakes – that are made from triple tested ingredients, instead of fast food that’s contains I don’t know what.