I am going to show you three healthy and delicious recipes for breakfast lunch and dinner, sponsored by Nature’s Care by MIracle-Gro. Great veggies start with great potting mix, like Nature’s Care Organic Potting Mix. These quick and easy recipes have big flavor thanks to my garden fresh veggies. #GrowMoreGoodStuff #ad
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For the breakfast wrap:
2 eggs
1 cup of chopped kale
1 link of chicken sausage
1 tablespoon sharp cheddar cheese
Olive oil or unsalted butter
Flour tortillas
Kosher salt
Freshly cracked pepper
Whisk the eggs vigorously and cook in a non-stick pan over medium heat along with 1 teaspoon of olive oil or butter for 3-5 minutes, or until cooked to your desire. Remove and set aside. Remove the chicken sausage from the casing and cook in a hot pan for 4-5 minutes until cooked through and nicely browned, set aside. Cook the chopped kale in a hot pan with 2 teaspoons of olive oil or butter and a small pinch of salt for 5 minutes or until wilted. Remove and set aside.
Place the scrambled eggs, cooked kale, cooked sausage, and cheddar cheese in the tortilla and roll it up. Place the tortilla, seam side down, in a pan over medium-high heat for 3-5 minutes, or until nicely browned. Flip and repeat. Enjoy!
For the charred romaine salad:
1 heart of romaine head
¼ cup red peppers, finely diced
¼ cup fresh or canned corn kernels
1 tablespoon chives, chopped
2 tablespoons tahini
Zest & juice of half a lemon
1 teaspoon agave nectar or honey
2-3 tablespoons of water
Olive oil
Kosher salt
Freshly cracked pepper
Pre-heat a cast iron grill pan over medium-high heat for 2 minutes. Cut the romaine in half and season it with a drizzle of olive oil, a pinch of salt, and a couple cracks of pepper. Place the romaine cut side down on the grill pan and cook for 3-5 minutes, or until nice char marks appear. Remove and place on a serving platter. Scatter over the red peppers, corn, and chives. Make the dressing by combining the tahini, agave nectar, lemon zest & juice, ¼ teaspoon salt, and a couple cracks of pepper, whisk well. Add enough water to make the dressing loose and pourable, then pour all over the romaine. Enjoy!
For the veggie stir fry:
1 red pepper, sliced thinly
1 cup of sugar snap peas, cut thinly on the diagonal
½ cup red onion, diced
3 cloves garlic, minced
1 teaspoon of fresh ginger root, grated
1.5 tablespoons low sodium soy sauce
½ teaspoon toasted sesame oil
1 teaspoon sriracha or chili sauce
2 tablespoon peanuts, chopped
1 tablespoon freshly chopped parsley
1 teaspoon sesame seeds
1/2 pound shrimp, peeled and cleaned
1 teaspoon Chinese five spice powder
1 tablespoon sweet chili sauce
1 teaspoon sesame seeds
Kosher salt
Freshly cracked pepper
Veggie oil
Pre-heat a large pan over medium-high heat with 1 tablespoon of veggie oil. Add the red peppers, snap peas, red onions, and cook for 3 minutes. Add the garlic, ginger, and cook for 1 more minute, stirring often. Add the soy sauce, sesame oil, sriracha and cook for 1 more minute. Turn the heat off the pan, add the peanuts, sesame seeds, parsley, and transfer everything to a large plate.
Season the shrimp in a bowl with 1 teaspoon of veggie oil, 1 teaspoon of salt, and the 5 spice powder, mix well. Pre-heat the same pan used to cook the veggies over medium-high heat with 2 teaspoons of veggie oil for 2 minutes. Cook the shrimp for 2 minutes and flip. Add the sweet chili sauce and cook 1-2 more minutes. Turn the heat off, add the sesame seeds, mix well and remove from heat. Serve the shrimp with the veggies and enjoy!
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