My Quick Breakfast Scramble is an easy, delicious meal to jump-start your morning and metabolism. All of the organic ingredients were purchased at Trader Joe’s, who offers a great selection of seasonal staples under their own label at a fair price.
Ingredients per person:
(3) Trader Joes Cage Free Eggs –(steroid, hormone, and stimulant free , fed vegetarian grain, cage free )
(1 Tbsp) or splash or fat-free organic milk
(10) or a handful of Organic Sugar Plum Tomatoes
(1/2 Tbsp) Olive Oil (organic)
(2) Crimini Mushrooms (organic)
(1 Tbsp) or a small slice of purple onion (repetitive but, organic)
(Sprinkle) Shredded RBST free and/or organic cheese
Trader Joe’s Jalapeno or Habanero hot sauce
Fine Sea Salt and fresh ground pepper
Prep the veggies by making thin slices to the mushrooms, cutting the tomatoes in half and dicing the purple onion. Crack one egg and the egg whites of the other two, a splash of milk a pinch of salt, and couple twists of the pepper grinder into a bowl and beat with a whisk or fork for a minute or two. Turn your stove burner on medium heat and in a small stainless steel omelet pan (w/o Teflon) add the olive oil. Swirl the olive oil around to cover the pan and add all of the veggies. Saute them for two to three minutes and then add the beaten eggs. Use a spatula to cook to your liking and remove from heat and serve on the plate. Sprinkle a little of the shredded RBST free and/or organic cheese on top and serve. I personally like heat, so I add a small dollop of Trader Joe’s Habanero or Jalapeno hot sauce on the side.
Utilizing our leftover Thanksgiving turkey, I made a quick and healthy meal with a completely different flavor profile. The best part is that most of the ingredients were in the cupboard and it saved a trip to the store.
(2 cups) diced leftover Thanksgiving turkey
(1) jar Salsa Verde
(1) can Organic Tomatoes w/ diced Green Chiles
(1/2) can of organic black beans
(1/3) cup chopped organic fresh jalapenos
(1) cup organic shredded Mexican cheese
(1) medium organic white onion
(1) Tbsp Olive Oil
(1) chopped clove of garlic
(1) Tsp Cayenne Pepper
Preheat the oven to 375 degrees. Saute the sliced onions and oil in skillet on medium heat until almost translucent, then add garlic, diced tomatoes and jalapenos. Cook this mixture for a couple more minutes, then remove it from the heat. In a glass casserole dish, add a little Salsa Verde to the bottom, then a layer of tortillas, then another thin layer of Salsa Verde. Include half of the diced leftover turkey, a thin layer of the black beans and the onion, tomato, and the jalapeno mixture. Sprinkle a thin layer of cayenne pepper and a tad of the shredded cheese on top, then top it with the remaining tortillas. Coat them with the remaining Salsa Verde, the rest of the diced turkey, and finish it off with a heavy sheet of the shredded cheese. Put it in the oven for approximately 30 minutes until bubbling hot. Before serving I topped it with a sprinkle of chopped green onions, for color and a little more texture. Bon appetit!
We are home and cozy for this welcomed break from the day-to-day grind to reflect on what is good and important in life. We hope that you have peace and love surrounding you and yours this holiday. I am particularly thankful for all of the positive feedback we have received on our efforts to help everyone Live more Aware Daily, in the office, home, and abroad. I want to personally thank those that have altered their routines to help make a difference in their community and environment. We are hopeful that as we continue to grow, you will grow with us and our united efforts will be even more far-reaching. Be safe and have a happy Thanksgiving!
Living Aware started participating in Meatless Monday 3 weeks ago and I have to say the change has been pretty amazing. We have all found ourselves eating less meat during the rest of the week and focusing a diet based more on plants, fruit, and whole grains. It reminded me to seek out my Mother’s Ratatouille recipe that she made us when we were kids. If your Farmer’s Market is still active, it would be the ideal source for organic and local ingredients to whip up this yummy recipe. Bon appetit!
1/2 cup olive oil
2 lg onions sliced
2 lg garlic cloves
1 medium eggplant (1/2″ cubed)
6 medium zucchini (wide slices)
2 green peppers (cubed)
2 tblspn salt
1 tsp basil
1/2 cup chopped parsley
4 lg tomatoes (cubed)
Brown onions in oil with garlic, add remaining ingredients, cook for 30 minutes stirring occassionally