After the hustle and bustle of the holidaze it’s nice to get back into a bit of a routine again, isn’t it? As a creature of habit and a self-proclaimed ‘structured free-spirit’ routines center me and bring a sense of clarity & ease. As much as I love flying by the seat of my pants…when it comes to some routines Martha would say, it’s a good thing.
Something I like to do on Sundays is prepare breakfast and lunch for myself for the week. Since this act is currently solo, it makes for a simple task and a wonderful stand-by to have during the week when I wake up with just enough time to pull myself together, grab my pre-made breakfast & lunch, and trip out the door.
Below are the two recipes I made for myself this week. Nothing fancy or too complicated. Just simple-colorful-fresh ingredients, bright flavors, and whole foods. Sometimes I really don’t feel like preparing these things, especially when it’s just for myself & there are about 27 shows & 14 books I’d like to catch up on. But! Really why not treat yourself to a homemade breakfast and lunch for the week? By the time Monday and/or Tuesday morning roll around I am always mighty grateful I took the 45 minutes to put all of this together. Hope it inspires you to do a little something for yourself today that your future self with thank you for. For me, it doesn’t take much.
Ingredients
Instructions
- Begin by cooking bacon in pan over medium high heat. Turn often to prevent burning. Remove bacon once cooked through -- reserving drippings in the pan.
- Add onion, sweet potato, and green pepper to hot pan with drippings. Season with salt and pepper to taste.Cover and lower heat. Cook until potato becomes tender with a fork.
- Meanwhile beat eggs together in a separate bowl. Season with salt and pepper.
- Remove lid from simmering vegetable mixture. Turn the heat back up. Add spinach and season with cumin, Racheal Ray Grinder and s & p to taste. Toss until spinach begins to wilt.
- Add egg mixture to hot pan with veggies. As it begins with bubble, using a spatula begin to scramble the eggs with the vegetables.
- Lower heat, top with cheese, and cover to melt.
- Top with crumbled bacon & serve immediately or put into containers for the week. This amount makes enough for 4 containers with approximately 1 cup of the scramble in each.
- To reheat, place in microwave for 1 minute.
- For an extra kick add sriracha. Enjoy!
- In a hot pan, heat 2 tbsp of sesame oil. Add chili garlic sauce, honey, ginger. Whisk together until it begin to bubble. Then whisk in hoisin sauce. Bring to a bubble.
- Add tofu letting it sit in pan before turning it to create a brown crusty layer. Add vegetables after about 2-3 minutes of tofu cooking.
- Cover and lower heat. Let tofu get a brown and crispy as possible by not touching it or stirring much. Once the vegetables are tender, remove from heat.
- Add one tbsp of sesame oil to cooked rice while fluffing. Serve immediately with veggie mixture, or place in containers for lunches for the week!
stay warm friends & eat well.