You guys have heard me say over and over… I am ALL ABOUT FOOD PREP! I am home EVERY DAY with 6 kids… ranging from 2-13 years old… and 5 of them being boys…my days are just plain busy… and that is ok! This doesn’t mean my nutrition needs to suffer. We often think we have to choose… being mom or wife and being healthy and fit… it’s not all or nothing. These breakfast bowls (often times dinner on those crazy days) are one of my tricks to keeping my nutrition on task. They take about 30 minutes to put together including baking, but that is ok… it’s time well spent saving on the rest of the week.
I admit, my measurements stink (and I don’t mean just my waistline!) I am notorious for a bit of this, and a dash of that. But I will do my best to give you a full recipe!
14 cloves of garlic… ( I love garlic… use less if you don’t!)
coconut oil (or your cooking oil of choice)
6 cups rough chopped broccoli
1/2 cup nutmilk or skim milk
coconut spray (or pam spray, I prefer to spend the extra on the coconut oil spray)
3 cups bite sized cubed potatoes ( I use baby red and white)
3/4 Shredded cheddar cheese
First I took baby red and white potatoes and diced them up nice and small… bite sized pieces. I probably had about 4 cups in this picture here.. because I knew the savages would come running once they smelled the food… and as usual, they didn’t let me down, and I am grateful I had the extra.. but you need 3 cups for this recipe. Cube them into bite sized pieces, mince about 6-7 cloves of garlic (yes I love garlic) toss potatoes with coconut spray, garlic, about 1tsp garlic powder (not garlic salt) 1tsp oregano and salt and pepper to taste. Toss and place on the baking stone and bake at 425 in a convection roast for about 25 minutes, (until crispy not just cooked, this crispy is the key factor)
Here is your before and after
While those potatoes are in the oven cooking, I chopped and got my broccoli going. I added about 2TBS of coconut oil to my pan on low and added about 7 cloves of garlic thin sliced to infuse the oil with the garlic taste. Once you can smell the garlic, toss in all the broccoli and add a touch of pepper and salt to it.. NOT TOO MUCH toss in the pan sautéing on high until the broccoli takes on a bright green color! At this point it’s done!
DON’T COOK YOUR BROCCOLI TO MUSH!!! REMEMBER WE ARE REHEATING THIS LATER IN THE WEEK!
once this is done, measure out your broccoli 1 cup per container and your potatoes 1/2C per container…. at this point we are almost done!
If your you want you can put them into divided containers or containers that are all in one..
at this point I portion about 3/4 cup eggs over each batch of potatoes….
right at the end, I sprinkle 1/8 cup shredded cheese over each top of the scrambled eggs….
once the entire thing cools down, I cover and put in the freezer to heat up when I need them. On a day I have time to cook I do… On a day I don’t… guess what… NUTRITION STAYS ON POINT, SIMPLY BECAUSE I PREPARED AHEAD!
I hope you enjoyed the recipe… let me know your thoughts below… I would love to hear your comments, suggestions and how the recipe came out! Don’t have a coach and want someone to keep you accountable and up to date on the newest recipes, tips ideas and fitness tips… let me be your FREE coach!