Today’s menu utilizes leftovers. Don’t let them rot in your fridge! Leftover veggies go great with eggs for breakfast or a quick lunch when you are pressed for time!
Breakfast – Scrambled Eggs, Pan-Fried Sweet Potatoes (leftovers from dinner the night before!), water and coffee
- The key to fluffy, delicious scrambled eggs is cooking over low heat and stirring frequently (constantly, if possible). We whisk our eggs then sprinkle with salt and pepper either in the bowl or in the pan before we cook them. Grease the pan with oil or butter and turn heat on low. Stir and scrape the bottom of the pan as they cook. Stop cooking when they are still moist. Serve immediately.
- The sweet potatoes were peeled and chopped then cooked in a lightly oiled frying pan and seasoned salt. Cook, stirring occasionally, until soft.
Lunch – “Snack-y” lunch: cheese and gluten free crackers, apple, carrot sticks, bell pepper sticks, dill dip, and garlic/dill pickles from our garden
- Nothing earth shattering here, folks. My goal is to have veggies, fruit, and some protein on my plate, and to have half or more of the plate covered with vegetables.
- You will be full! I promise!
Dinner – Skillet Rice and Beans with Corn and Tomatoes
- Another fantastic recipe from this cookbook.
- I left out the corn because while it is gluten free, it is very high in carbs. It always sneaks up on my in recipes, so I avoid it when it’s paired with other high carb food: rice and beans.
- The tomato salsa on top is the killer part: quarter grape or cherry tomatoes toss with chopped green onions 1/4 cup cilantro and 1 tablespoon of lime juice. It’s to die for. Make any kind of rice and beans and throw this on top. You won’t be disappointed!