Healthy Veggie and Egg Stir Fry

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This stuff makes the BEST breakfast ever!!!  It is so yummy and has an enormous amount of vitamins and minerals.  Of course, as I’ve mentioned (or gone on and on about) before, the eggs in this are fantastic for you.

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Not only do the eggs in this provide all these great things, but it also gives this dish a great punch of protein to keep you satisfied right up until lunchtime!  The veggies in this provide even more nutrition!

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Whoa, baby!  I don’t even think it’s possible to cram in any more nutrition!  See why this would make such a great start to your day?  This is my go to breakfast right now!  Also, it’s really easy to make, and that’s always a HUGE plus!

HEALTHY VEGGIE AND EGG STIR FRY

Ingredients: makes 2 servings

  • 1 cup chopped carrots
  • 1 cup shredded turnip
  • 1 cup chopped red onion
  • 2-3 cups chopped arugula
  • 1 Tbsp. olive oil or coconut oil
  • 2 eggs
  • 2 egg whites
  • 1/4 tsp. garlic granules
  • sea salt, to taste
  • Plain greek yogurt, for topping (optional)

Directions

1.) Prepare all of your veggies.

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2.) Heat the oil in a large frying pan over medium/high heat.  Add the onion and carrots, and cook for about 8 minutes, stirring often.

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3.) While the carrots and onion are cooking, place the eggs and egg whites in a small bowl, and whisk till frothy.  Set aside.

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4.) Add the shredded turnip to the frying pan, and cook for an additional 2-3 minutes.

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5.) Add the arugula, whisked eggs, garlic granules, and sea salt.  Stir to combine.  Cook until the arugula is wilted, and the egg is cooked.

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6.) Transfer to plates, and top with a dollop of plain greek yogurt, if desired, to serve.

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YUM!  Enjoy! 🙂

 

Kale Soup

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Ya-hooooo!  It’s getting to that time of year again where soup is ALWAYS on the menu, and I couldn’t be happier about it!  There’s just something about a good ol’ hot bowl of soup to make you feel content and cozy on a chilly day (of course, now that we’ve moved to San Antonio, chilly may be a bit of an overstatement…or a lot of an overstatement).  You can take the girl out of Michigan, but you can’t take the Michigan out of the girl – I LOVE (and miss) my chilly days, but that’s not going to stop me from enjoying soup season!

Anyway, so this soup!  I was on Pinterest (shocking, I know 🙂 ), and I saw the following recipe for Kale and potato soup.

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As many of you know, I don’t eat potatoes, but I’ve got great news!  I’ve found that in soups, a great substitute for potatoes is turnips!  When you cook them, they have the same consistency as a potato, and they are FULL of nutrition!  Here are some of the health benefits of turnips!

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As you can see, these guys are a wonderful substitute for those of us who don’t eat taters!  So, knowing this, I made quite a few adjustments to the recipe that the pin goes to, and the result is a delicious and filling bowl of soup!  Yay!

KALE TURNIP SOUP

Ingredients

  • 1 1/2 Tbsp. olive oil
  • 1 red onion, chopped
  • 1/2 cup buckwheat groats
  • 7 cups water
  • 1 tsp. dried rosemary
  • 1/2 tsp. garlic powder
  • 1 large turnip, peeled and chopped into bite size pieces
  • 1 bunch of kale, thick stems removed and chopped into small pieces
  • sea salt and pepper for seasoning

Directions

1.) In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook for 5 minutes.  Add the rosemary, garlic powder, and water.  Increase the heat to high and bring to a boil.  Once boiling, add the buckwheat groats.  Reduce the heat to low and let simmer for 15 minutes while the groats become tender.

2.) Add the turnip and Kale and cook for about 10 more minutes until the turnip is at your desired consistency.  Season with salt and pepper and serve!

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Happy Soup Season!  Enjoy! 🙂