18/04/2026
When hunger strikes ⚡️you need to be ready with something quick, nutritious, and satisfying! 🍽️
After getting back from a little beach trip that left me lacking in the veg department, here’s how I whipped up this breakfast bowl (sub-in whatever veggies you have on hand - YOU CAN’T DO IT WRONG!
🌱Pre-heat a blend of olive and avocado oil on medium high - don’t be stingy- use enough to coat the pan well
🌱Toss in 1/2 cup diced green onions (about 2-3 onions, white parts), 1 cup baby sweet bell peppers, and minced garlic (I’m a big fan of cleaning and prepping veggies ahead of time - that way I actually use them before they go bad!)
🌱Add in 2 cups mung bean sprouts (those are those whitish things on the cutting board - thanks to for these and other delicious local treasures!)
🌱Crack in 2 eggs and stir to combine with the veggies and cook through (Vital Farms eggs from the Coop always have beautiful orange yolks)
🌱That’s it for cooking! - layer 1/2 the stir fry mixture (makes 2 servings - I gotta have leftovers!) on top of a well-filled of bowl of arugula (I used Generation Farm organic greens from Concord, NH, sourced from the Coop - so delicate and tender!)
🌱I topped with the green parts of the onions, broccoli microgreens, scissored cilantro, a bit of freshly grated carrot and ginger🫚- but YOU DO YOU, and some Bragg’s coconut aminos
So, so, sooooo GOOD! 🤤🤤🤤🌱🌱🌱
