Breakfast Veggies!

My family, like a majority of Americans, does not eat enough vegetables. I would guess I get 2-3 servings per day. One big way to reduce that gap is to add veggies to breakfast. So, this week I tried three vegetables that I’m familiar with (kale, red peppers, and red onions) in unfamiliar ways – with breakfast!

On Saturday, I diced the red pepper, red onion, and provolone cheese. I browned the onions in 3 tablespoons melted butter (I know, it’s a lot of butter, but I’m on a low carb high fat diet right now!). Next, I added the peppers for a short time – less than a minute – before I added the scrambled eggs and cheese and a dash of salt and pepper. Over all, it was pretty good. I thought onion flavor might overpower everything else, but I actually could have used more of that flavor.

Then, Tuesday morning, I sliced the Kale and heated it on a skillet, with a little lemon juice. At least that was the plan. I realized after I ate that I forgot to add the lemon juice! In addition to my veggie, I cooked “french toast” eggs (left-over french toast batter – scrambled eggs, half-n-half, vanilla, and nutmeg!) and made bacon in the oven. The kale was bitter – so next time I’ll remember the lemon juice!



While these aren’t ground breaking recipes, I’m excited to be able to add vegetables to breakfasts. I’m the primary breakfast preparer, so if I can sneak vegetables into that meal, it gets the whole family off to a great start.

My other cooking for the week included making a big pot of chili – not exactly a new recipe, but I did get to use my new knife skills on the onions and cilantro!


Homework Assignment 1

In general, my wife plans our meals, and she hates it. Or rather, she would LOVE to have some help. We have two teenagers, and when they were younger, she was home with them full time. Since then, she has gone back to work, about 30 hours per week. We’ve just never changed things up, and we’re both hopeful that this class will be the impetus to modify our food ritual.

The biggest challenge for me is planning ahead for meals. I get home between 5 and 6, and by then it’s often too late to try and figure out a quality dinner. So, one thing I’d like to do is get into the habit of planning for the week on Saturday or Sunday. Bringing left-overs for lunch is a must for me, especially now that I’m experimenting with a low carb high fat (LCHF) diet. It’s tough to avoid carbs at restaurants, but it’s almost impossible to add enough fat to the meal to feel satisfied.

While I’ve basically eliminated carbs, and my wife has reduced them, we haven’t forced the kids to join us. Their meals are LCHF, but they have snacks that are often carb heavy. This means our pantry is still loaded with carbs – cereal, chips, granola bars, cookies –  which makes impromptu cooking even tougher for me. But, surprisingly, I’ve not been overly tempted by the carbs and sweets in the 2 weeks I’ve been on the diet. One nice thing about the LCHF diet is the meals are really satisfying and sustaining – I’m not tempted to snack in between meals.

This week, I made an egg scramble for the breakfast for the family on Sunday. First, I crumbled left-over bacon (3 pieces) and warmed it up on the stove. I then added 6 tablespoons of butter (high fat is soooo yummy!) to the pan, and when it had melted I added 9 scrambled eggs and about a quarter cup of shredded mozzarella cheese along with a dash or three of salt and pepper. After the eggs cooked, I topped it with shredded cheddar cheese. That was breakfast on Sunday for the family. Interestingly, the kids could not taste the mozzarella. I’m also kicking myself, because I could have added diced onion to the mix – especially since I know how to cut one now!  But overall, it had good flavor and helped stretch out the bacon a bit.

It was a busy weekend for me, so unfortunately I did not get to a second recipe. I will next week though!