Getting veggies into breakfast

[Anonymous]

V8 to the head

[Anonymous]

Anonymous wrote:I like spinach — so: flatbread with spinach and cheese, spinach omelets, leftover spinach soufflé, pre-made spinach balls or spinach bites. I also might do stir fried veggies — heavy on the squash— with sausage.

I left out a favorite: saag paneer. I make it the day before, and either heat it up and serve with rice or use it as filling for an omelette. Several of these can be heated — and popped in a thermos to eat later in the day. The spinach balls and spinach bites / brownies are very portable.

[Anonymous]

Just roast a batch of anything on the weekends and eat it as a side with your eggs! Yummy.

[Anonymous]

I make a big frittata loaded with veggies (some combos: broccoli cheddar, roasted squash kale & feta, mushrooms & Gruyère) on Sunday and portion it into individual servings for weekday breakfasts.

[Anonymous]

I buy the Cascadian farms, frozen hashbrowns that have sweet potato, potato, and carrot mixed.

[Anonymous]

Salad

[Anonymous]

Bagel with slice of tomato and onion

[Anonymous]

Big veggie hash on the weekend to reheat for a couple days, including potatoes, sweet potatoes, kale or spinach, herbs, any other veggies laying around like turnip and also mushrooms. Can make on sheet pans and then toss together or stir fry.

Reheat in a cast iron skillet and clear room in the center of the pan to fry an egg.

Really good to add chili crisp.

[Anonymous]

I need to look into this chili crisp.

Where do you find it in the grocery store?

[Anonymous]

Anonymous wrote:I need to look into this chili crisp.

Where do you find it in the grocery store?

Sometimes an aisle is named Asian or ethnic.

[Anonymous]

I keep a variety of chopped or sauteed veggies separately in the fridge. In the morning I add a scoopful of these veggies and some herbs in my omelette or scrambled eggs.

Also, I can add the same veggies in sandwiches or toasts as well.

Another thing is to make raw green juice in the morning. Add some ginger and lime juice to it and your body will thank you.

I often make a salty oats porridge in the morning and jazz it up with some spices and veggies. Veggi soups are another good addition.

[Anonymous]

Love the veggie hash idea and a bagel with veggie toppings is a great idea as well.

Tell me more about the "green juice". Is it something you make yourself?

[Anonymous]

I like grits with creamed spinach.

[Anonymous]

Anonymous wrote:Love the veggie hash idea and a bagel with veggie toppings is a great idea as well.

Tell me more about the "green juice". Is it something you make yourself?

Yes. I have a cold press juicer. I usually make green juice every 2-3 days. You can make larger quantities and freeze it if you have access to enough mason jars and a freezer. I however prefer fresh juice because it just tastes too good. Clean up is not very difficult.

I also eat a mostly vegetarian plant based whole food (not a vegan 100% of the time) and minimize processed food so I don't care about getting fiber from the green juice. I am already eating enough salads, veggi sides, lentil/beans, seeds, nuts etc, so there is no dearth of fiber in my diet. I just want to get the goodness of all the viatmins and minerals that are in the colored pigments in the vegetables and so for me the fiber is unnecessary. I do not put too many fruits in my drink because I eat at least several helping of fruits throughout the day.

I use -
Spinach, carrots, arugula, cilantro, turmeric, ginger, celery, beets, tomatoes, winter melon, mint, cucumbers, lemon, kale, indian gooseberry, orange etc. Don't worry if you don't have all the veggies or your don't like any specific veggie - customize to your taste.

My base is basically - carrots, spinach, beet, cucumber, ginger, vitamin C rich food (lemon, Indian gooseberry, orange). I buy mainly organic and from Costco, WF and ethnic stores. I wash, peel, chop everything together and then juice it.

I am mainly drinking 16 oz a day, but I want to up the quantity and drink it with every meal for at least several months. Alas, I am not there yet. But the process of buying the veggies, prep, making, storing and consuming is getting more and more streamlined. This is a part of my weightloss and health journey and for the first time in my life I am eating extremely well, eating delicious organic food and the belly fat is just melting away.

[Anonymous]

I love sautéed chopped broccoli and spinach in olive oil and fresh garlic, seasoned with salt, pepper, and crushed red pepper. I have it with scrambled or poached eggs. Sometimes I add tomato or mushrooms.

You can also have red or orange peppers cut up and eat them as a side with avocado toast in the morning.