Today (ok, and yesterday too) I made my new favorite lunch. I got the idea a while ago from Heidi Swanson of 101 cookbooks. To prepare this delicious lunch begin with any green vegetable that tastes good cooked or stir-fried. Today I used brussels sprouts and yesterday I used some bok choy that I’d had in my fridge from my last visit to Trader Joe’s.
After rinsing roughly chop the sprouts and throw them in a bit of heated coconut oil. I like to use my cast iron pan which was given to me by a good friend and fellow healthful eater. Stir-fry the vegetables on medium high heat for about five minutes then add 1/2 tablespoon of tamari. Cover the vegetables and let them steam for one minutes or so. While the vegetables are steaming crack an egg in a cup and beat it lightly. Then remove the cover and pour the egg evenly over the vegetables in the pan. Stir constantly until the egg is cooked and the vegetables are coated. Transfer the mixture to a plate and top with avocado slices; I used about 1/4 of an avocado.
That’s all there is too it! This dish is also really tasty in the spring when asparagus is in season. You can try kale too or even a mixture of several greens. Hope you enjoy your healthful, complete meal!
2-3 cups of brussels sprouts, roughly chopped
1/2 Tablespoon Tamari
1/4 avocado, sliced thin