Last week, I proclaimed to a small number of people (you) that I would start a new routine; a routine that is a long time in coming to fruition. Well, I woke up and meditated. The meditation part is easy compared to the breakfast afterwards. On this particular morning I had no meal plan and was hungry. I looked through my various cookbooks for some inspiration. Every recipe took some forethought and ingredients that were not in my pantry nor refrigerator at that moment.
So I was in despair and gave myself a talking to. If you want this breakfast thing to go smoothly you are going to have to figure a breakfast meal plan. This winging breakfast is not working…. or is it?
Then with new eyes and determination to get breakfast in my stomach and made, I scanned again what I had in the fridge and pantry and what needed to be used. Out came tomato sauce, tofu, broccoli, spinach, spring onions and basil. I had no leftover grain nor eggs per se, so the potatoes came out and a skillet was born.
It was tasty, filling and easy to make and had veggies and protein. Incorporating veggies for breakfast always seems to be a challenge. I think that is why the green smoothie has become such a thing. Greens for breakfast – what a concept.
This breakfast you won’t find on the cover of a magazine, but you will want to find it on your table. I am sure there is a breakfast creation lurking in the depths of your kitchen. It does not have to be fancy, just tasty.
Here’s to breakfast!
Broccoli and Tomato Sauce Skillet
These measurements do not need to be precise. Feel free to add toast with guacamole to this meal, if you have some leftover guac. I used leftover spaghetti sauce which had spices already incorporated.
1 small head of broccoli
12 oz of tomato sauce
4 small red potatoes
3 cups of baby spinach
1/2 bunch of green onions
1/2 cup Basil cut into strips
3 Ounces of tofu
Salt and pepper
- Take out a medium size frying pan and cover the bottom with 1 tablespoon of oil.
- Dice the potatoes and put them in the skillet once the oil has heated up. The burner should be at medium temperature.
- Cut the broccoli into small florets.
- Stir the potatoes and add the broccoli.
- Cut the tofu into cubes and add with the rest of the ingredients.
- Stir the contents of the pan.
- Cut the green onions with scissors, half the stalk of the bunch. Add and stir.
- Add the tomato sauce/spaghetti sauce.
- Once the potatoes are soft, add the spinach and basil, cook until they begin to wilt. You want them to keep their vibrant green color.
- Serve with Salt and pepper.