Health Coach for Women

Breakfast Veggies


Prep Time

5 minutes

Prep Notes

When eggs, wheat and pork are not an option, breakfast can be a challenge.These veggies are a simple way to enjoy getting in your 9 servings of vegetables per day. Changing the spices up keeps you from getting bored if your breakfast options are slim like mine. Serve with Turkey Sausage Patties or good quality turkey bacon.

Cooking Time

15 minutes

Yields

2-3 servings

Ingredients

1 clove garlic

1 red pepper, chopped large

1 onion, any kind, large chop

1/4 lb. asparagus, trimmed and cut into thirds

6-7 mushrooms, cleaned, de-stemmed and quartered

1/2 zucchini, quartered, then chopped

1/2 tsp. thyme

Pepper to taste

Salt to taste (optional)

1/2 lemon

Directions

Place 2 T. water in a large skillet over medium high heat. Add onion, pepper, garlic, thyme and pepper and sauté until onion softens, adding a dribble of water whenever veggies look like they are starting to stick. Add in zucchini and mushrooms, stirring and cooking until mushrooms release their water. Lastly, add in asparagus and cover for a minute or two, cooking until asparagus is bright green and still crisp. Squeeze lemon over all, stir and serve with turkey bacon or Turkey Sausage Patties.

Enjoy!

Notes

Spice ideas (replace thyme and pepper with these):

Indian - Add 1 - 2 tsp. curry, 1/2 tsp. cumin, pepper to taste; add 1/4 - 1/2 c. coconut milk at the end and warm through

Mexican - Add 1/8 tsp. cayenne, 1 tsp. cumin, 1 tsp. oregano, 1 tsp. dried cilantro; squeeze 1/2 lime over finished veggies

French - Add in 1 T. chopped chives, 2 tsp. Herbes de Provence, Pepper to taste, 1/2 lemon squeezed over finished veggies