When you want something: like veggies for breakfast (at any time!) :)

Yellow zucchini // Onion // Mushrooms // Kidney Beans // Nettles // Water // + Turmeric // Garlic Powder // Red Pepper Flakes // Garam Masala // Chipotle Powder // Kelp Flakes + Sweet Potato

29 out of 30 days I intermittent fast, and don't start eating till sometime in the afternoon, but on that 1 day that I wake up hungry, I always choose to listen to my body and start with veggies.

Cooking "kitchen sink" style (whatever I have from the CSA, or whatever is in my pantry) is what I prefer- it allows me to be creative and use my intuition. Here I used a delicious yellow zucchini and onion from the CSA, along with some mushrooms and began water sautéing them. I don't eat any added oils for health reasons, but from my experience of not eating oil over the last 5 years, the flavors of the vegetables are really enhanced when we begin to eat cleaner. That being said- water does the job here :)

I've typically made this as a scramble with tofu, but since I haven't been going to the grocery store during the pandemic and don't have any, I decided to make this with kidney beans that I had bought dried and made in the instant pot. I make a bunch of beans or lentils at once and then keep them in the fridge, to easily throw in any dish for some added protein. Also it must be said- this was DELICIOUS with beans and my favorite way to cook is to be able to use whatever's in front of me to achieve the flavors and taste I'm looking for- in this case it was a hearty veggie breakfast dish.

Achieving the flavor of a typical scramble also comes down to the spices. I added turmeric (which also gives it a yellow scramble like natural coloring and is SO healthy, and although my go-to is almost always cumin, I knew I wanted to try something a little different this morning. My heart said SPICE and combining flavors, so I decided to add in garlic powder, red pepper flakes, garam masala, chipotle powder, and kelp flakes. I say go with whatever's in the cabinet and experiment. Every time I make scramble I use a different combination of spices every time. I love switching it up.

I also added originally dried but soaked Nettles because I buy loose nettles that I start every morning off with. Sometimes I soak the Nettles in a 32 oz mason jar overnight and drink it cold when I wake up, and other times I'll make a pot of Nettle tea in the morning and drink them hot. Either way, I always have nettles that have been soaked that one might typically discard, but since they're so good for me and I love them, I like to add them in. These are not necessary and if you aren't drinking Nettles, you definitely don't have to go buy and add them, but they're a beautiful plant with so many benefits to add into your life if you feel called.

I then added a baked sweet potato with some Sugar Kelp Flakes from Nautical Farms, an incredible small ocean farm off the coast of Maine that grows seaweed and offers carbon neutral shipping. I use kelp flakes instead of salt because kelp is AMAZING for you- and it's my best friend's farm and I really believe in what they're doing. I even added some Primal Kitchen healthy ketchup.

There is a typical veggie/scramble formula I follow and I don't recommend feeling tied to certain ingredients- I always recommend tapping into your own intuition to prepare what your body is asking for as well as with whatever is in the box for that week. I start with selecting a few veggies that have arrived in the CSA, add a heavier protein like beans or tofu, add whatever spices you are feeling that day, and last but not least add a sweet potato. And just a friendly reminder- breakfast does not have to be the first meal of the day or in the morning! I eat breakfast type scrambles for lunch or dinner on the 29 out of 30 days I skip breakfast as per intermittent fasting. We've been socialized to associate specific foods for specific meals but I encourage you to listen to your body and give it health- and choose to eat any meal that you desire!