Anonymous wrote: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.

Yum

Anonymous wrote:I eat my eggs over mixed salad greens (usually spinach and arugula or a super greens mix) with additional avo red onion and grape tomatoes. Bit of balsamic or rice wine vinegar and a splotch of dressing or kewpie plus hot sauce. The eggs cook the greens slightly and are easier to eat than a regular salad. I toggle between soft boiled, scrambled, or crispy egg.

The jalapeño sauce from Trader Joe’s is perfect. Not hot and adds flavor. You can chuck leftover dinner veggies into it too

Basically I make anything easy to grab into a breakfast salad.

I eat my eggs over mixed salad greens (usually spinach and arugula or a super greens mix) with additional avo red onion and grape tomatoes. Bit of balsamic or rice wine vinegar and a splotch of dressing or kewpie plus hot sauce. The eggs cook the greens slightly and are easier to eat than a regular salad. I toggle between soft boiled, scrambled, or crispy egg.

Add smashed avocado to your eggs and toast and eat it with a side of sautéed greens topped with whatever veggies you like. Add a squeeze of lime to the greens and a dash of hot sauce to the eggs to make it palatable.

Have prepared roasted veggies in the fridge and eat them with cottage cheese (warm or cold) or toss in a omlette. I'd do butternut squash, peppers, onions, broccoli, maybe brussels sprouts.

Tofu scramble with nutritional yeast, garlic powder and veggies, can be eaten in a wrap or a bowl. I store a batch in the fridge and pop it into the air fryer in a wrap for 3 minutes.

I often make a big salad and put fried eggs on top.

roasted butternut squash, red onion, chickpeas, and warm spices with fried eggs on top

Roast a pan of various vegetables on Sunday. Use them in your eggs throughout the week.

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.

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.

I like grits with creamed spinach.

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?

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.