Yup, this is what my husband eats during the weekdays for his breakfast. Initially I found it hard to cut the vegetables and saute it every morning when I have to deal with two middle-schoolers. It was little bit overwhelming for me. But I felt bad not to make it for him and giving some unhealthy carb rich breakfast every day. So I started planning and got the hang of it now.
I chop the vegetables in a big batch and store it in the refrigerator and use it everyday. Here is what I do to make this breakfast:
I chop the vegetables in a big batch and store it in the refrigerator and use it everyday. Here is what I do to make this breakfast:
- Bell peppers - 1 1/2 cups (chop it as bite sized cubes)
- Green onion - 2
- Zuchini - 1/4 cup (chop it )
- Cucumber - 1/4 cup
- Mushroom - 3 (Medium sized; Chop it)
- Bog Choi leaves - 2 (chop it)
- Broccoli - 4 florets
- Asparagus - 3 (chop it into an inch size)
- Tofu - 1/4 cup (cubed - 6 pieces)
- Olive oil - few drops
- Salt to taste
- Take a pan, sprinkle couple of drops of olive oil.
- Add the tofu pieces and saute it for few minutes until all the sides become golden brown.
- Keep it aside. In the same pan, add all the other vegetables and salt and saute it for 5 to 7 minutes under medium flame.
- Enjoy!!
Notes:
- I buy the tri-color bell peppers from Costco and green peppers from Indian Grocery store.
-Adding Tofu is purely optional.
-Also I sometimes add a handful of spinach depending on the availability
-Storing the chopped vegetables for a long time (say more than a week) is not a good idea. Try to use it up within three days and make a fresh batch for the rest of the week.
-I freeze the broccoli florets as we buy it from Costco and it takes forever to empty that bag and I used to throw half of it. Now since I am freezing them, I can use the whole broccoli florets. No wastage there.
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