Green eggs recipe; this is perfect to sneak veggies into your kiddos breakfast. I used 5 egg whites and a 1/2 cup fresh spinach and blended it together in my ninja. Cook them up in a pan just like regular eggs and you add a little cheese to these too. Served mine with an Ezekiel English muffin with a tps of coconut oil spread subbed for butter. Super easy and you can’t even taste the spinach. Enjoy!
Here is a great quinoa & veggie detox soup for you to try that is really filling and has tons of flavor. Plus you can add all the ingredients to the slow cooker so super easy to make and freeze. Enjoy!
Detox soup ingredients:
1 15 oz can cannellini beans (drained and rinsed)
1 15 oz can chick peas (drained and rinsed)
1 15 oz can of diced tomatoes, no salt added
3 carrots diced
2 celery stalks diced
3 garlic cloves
2 cups green beans (I used canned no salt added and drained and rinsed them, but you can use frozen as well)
2 big cups of Kale finely chopped
1 red bell pepper diced
1 cup onion diced
2 cups zucchini diced
3 TBS of fresh parsley
1 tps of dried rosemary
3/4 tps of dried thyme
1 32 oz can of low sodium veggie broth
1 tps lemon juice
3/4 cup of dry quinoa
1 TBS olive oil
Salt and pepper to taste
Directions: Dice veggies, drain and rinse beans and add everything to pot with spices and broth with exception of the Kale. Cook on high for 2-3 hours or low for 4-6 hours. With 30 minutes left to cook, add the Kale in.