I don’t consider myself a typical breakfast person. In fact, for many years I hardly ate breakfast! I know, it’s the most important meal of the day. Lately, I have been trying to make a conscious effort to eat breakfast every day. I am more of a savory breakfast person. I could probably be just fine eating leftovers from the night before for breakfast, but I have been trying to come up with some new regulars for my breakfast menu.
As my love for kale grows, I am learning to use it in many dishes. It is highly nutritious, and so good for your body! I decided to add it to an egg white omelet along with some sautéed mushrooms, and topped with avocado. This is a great way to start the day!
{Egg white omelet with kale and mushrooms}
Chopped Kale Sliced Mushrooms Asparagus, cut into bit sized pieces (a great addition, optional) Avocado Sliced Egg Whites Salt and Fresh Ground Pepper to taste
Heat a little olive oil over medium heat in a small skillet.
The amounts of each ingredient will vary based on how big you would like your omelet to be.
Add kale, mushrooms, and asparagus. Sauté for about five minutes or until the veggies become tender, add salt and pepper to taste.
Pour in some egg whites until the bottom of the veggies are well coated. Continue to cook until the egg whites are cooked through. Remove from heat, and place on a plate and top with sliced avocado.
Enjoy! And, feel good about serving yourself a nice healthy breakfast! (Would also be great as a light lunch or dinner!)
Soup is such a dinner staple at our house, and I love to come up with new combinations! On nights we don’t feel like eating meat, I love to turn to beans as a good source of protein. White beans are great in soup, and they make it very hearty, so you could easily eat this soup for dinner!
{White Bean and Vegetable Soup with Kale}
Serves 4-6
2 tbs olive oil 1 medium onion, diced 1 1/2 cups carrots, diced 1 1/2 cups mushrooms, sliced 1 cup celery, diced 2-3 cloves garlic, minced 1 1/2 cup zucchini squash, diced 2 32 oz containers of chicken or vegetable broth 4 cups kale 2 15.5 oz cans white cannelli beans, rinsed and drained 1 14.5 oz can diced tomatoes 1/2 tsp sea salt 1/4 tsp fresh ground pepper 1/2 tsp thyme
In a large stock pot heat olive oil over medium heat. Add onion, carrots, mushrooms, celery, and sauté for 10 minutes, stirring. Add garlic, and zucchini squash, and stir for another 3-5 minutes.
Add broth, along with the remaining ingredients and bring to a boil over medium high heat. Reduce the heat to medium low, and simmer for 30-45 minutes or until the vegetables are tender.
