As a rule I find that individuals tend to overcomplicate eating well reasoning that they need to slave away in the kitchen, concocting elaborate suppers every day so as to eat nutritiously. While I'm surely a gigantic promoter of cooking and eating more at home, I'm additionally a major devotee of keeping things basic.
This is one of the primary reasons I like plates of mixed greens and bowl dinners to such an extent. They're essential… in the most ideal way that could be available.
Need to know my mystery layout to making a sound supper? Here ya go: heaps of veggies, lean protein, sound fats and shrewd carbs.
With this combo I get a decent blend of macronutrients, which makes for a fantastic and filling dinner. What's more, thinking about dinners with this kind of compartmentalized methodology makes it simple to toss something together, even on days/evenings when it appears as though we don't have anything in the house to eat.
- 3 teaspoons coconut or olive oil, divided
- 1/2 cup red onion, sliced or chopped
- 1 clove garlic, minced
- 1 1/2 cups kale, chopped
- 1 Tablespoon fresh thyme (plus more for topping)
- 8 Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sea salt
- 2 ounces soft goat cheese
- 2 cups sweet potatoes, chopped into bite-size pieces
- Preheat the oven to 375ºF.
- Spread chopped sweet potatoes on a baking sheet with 1 teaspoon of oil. Toss and then roast for about 20 minutes or until tender.
- In the meantime, melt remaining 2 teaspoons oil in an ovenproof skillet over medium heat. Add the onion and garlic and sauté until tender and golden, 8 to 10 minutes. Add the kale and thyme cook for another minute, until kale has just wilted. Remove from heat and add roasted sweet potatoes once they’re done.
- Crack the eggs into a large bowl, add the salt and beat well with a fork.
- Pour the beaten eggs into the skillet and use the fork to press the vegetables down into the egg mixture so that the eggs cover the veggies completely. Crumble the goat cheese over the top, then place the pan in the oven and bake until the center is set and lightly golden, 10 to 15 minutes.
- Cut into wedges and serve warm with a sprinkle of fresh thyme.
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