Archive for November, 2013

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It’s been a few months now that my husband retired, so there is no reason for us to wake up at 6:00 am anymore. We can have breakfast a little later and a little more than coffee and toast. So since April we have been making our breakfasts much more nutritious all week, not just on the weekend. With both of us in the kitchen preparing, it doesn’t take long to cut up fresh fruits for a beautiful and delicious salad or smoothies that include not only fruits but greens as well.  Also we enjoy having our eggs a few times a week with stir-fried veggies that we try to buy locally or grown organic. This morning I shredded onions, zucchini, carrots and peppers for a very colorful and yummy combination!

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ingredients

coconut oil

shredded onions, carrots, zucchini, peppers

chopped garlic

fresh eggs

chopped fresh basil, parsley and celery leaves

salt and pepper to taste

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stir-fry onions until transluscent

add garlic, carrots, zucchini and peppers

cook until desired doneness

add salt and pepper to taste

add herbs

mix well and set aside on plate

use same pan to fry the eggs

add salt and pepper to taste

serve along side the veggies

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polenta with tomato sauce

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