Breakfast Stir-Fry Recipe
|Vegetable Kids In The Garden|
Have a Delicious Colorful Stir-Fry Scrambled Eggs & Vegetables Breakfast to Help Meet Your Vegetable Goals
Create a delicious mouth watering colorful Breakfast Stir-Fry. See recipe link for instructions or just sautee colorful bell pepper, onion (purple for added color) and kale, add cooked sausage and cooked rice (mix in soy, teriyaki or stir fry seasoning) to soft cooked scrambled eggs, top with your favorite cheese and have a simple colorful breakfast. Slivered almonds optional. To simplify, I cook sausage, drain it, then add vegetables.
Breakfast Stir-Fry Recipe
In case you hadn't noticed, it's National Carrot Month. Have you had your carrots today? We all know that carrots are rich in Beta carotene, which is a powerful antioxidant that helps fight disease. And,
Carrots are crunchy, delicious, and so versatile you can find a way to love carrots even if you don't taste them. I put carrot juice in frosting, macncheese, and my favorite, spaghetti sauce. Enjoy carrots raw, cooked, or blended. They are fun sliced, diced, or decorated. In fact, each color of carrot has a slightly different nutrition. I imagine we all need to eat more carrots. So make it a carrot month.
Join the Vegetable Kids in eating carrots. Watch the video and see how you can stand firm like a carrot.
What is your favorite way of eating carrots?
This year, for the first time, I used carrot and beet juice to decorate Christmas cookies. It took extra effort but it felt good to try something natural. I was very glad to have the help of a friend for the children’s decorating. Was it worth it?
I read a recipe that said to cook the beets, and then strain them through cheesecloth. That sounded like too much trouble, so I donned thin plastic gloves, peeled and washed a half beet, cut it in half and blended well with just enough water. Then I used a regular metal strainer to eliminate small clumps, while making sure the counter and my clothes stayed free of the beet juice stain.
I creamed a little shortening with two cups of powdered sugar and enough beet juice to give the frosting a good consistency. Then I filled a frosting-decorating bulb with the purplish red frosting. The bulb made dispensing the bright frosting very neat, but was a little hard for small hands to push out when it was thick enough for the decorating tip to dispense the bright ribbed confection.
All three children liked the taste of the frosting. In fact, many reminders were needed to not stick the knife back in the frosting bowl after licking it. After decorating the frosting with red and green sprinkles, M&M’s and various little candies, I looked at the cookies and realized I had definitely NOT avoided the artificial coloring. When I looked back at the picture of the natural frosted cupcakes, they didn’t include the unnatural colored sprinkles.
Hmm. I do like to have cookie-decorating parties. What can I do? The first step was the natural frosting this year. Maybe next year I will use natural decorations like craisins, shaped natural cereals, etc. Turns out with all the color in the frosting, they didn’t really need the sprinkles that rolled all over the table and floor.
Was it worth it? In and of itself, maybe not. They didn’t get a lot of carrots and beets from the frosting, but it was my first step to healthier decorating. The carrot frosting looks great on gingerbread cookies and the beet frosting would add color to sugar cookies. As you can see from the picture, we weren’t in it for looks––just fun and frosting!
Then, after my 4-year-old granddaughter helped me make her favorite Macncheese, she asked if I could cut carrots into small pieces so she could mix it into her macaroni. Wow! She hadn’t said that before. I don’t know if she learned it somewhere else or if having all the vegetables around inspired her to have carrot macncheese. All in all a fun time was had by all.
It’s fun to munch on cool crisp fresh fruit and vegetables. They are fast food that come wrapped in their own healthy skin. You may like to bite into a sweet red apple, or peel a yellow banana to taste the smooth flavor of the tropical fruit. My grandson likes to take a baggy of fresh spinach to school for his lunch, and I have a granddaughter who likes to dip her carrots in applesauce. Ok, those ideas may not entice your palate, but I have some ideas that might just make you want to dash to the refrigerator for a deliciously nutritious snack.
Fresh fruit and vegetables are fast food for lunches when you add some protein and they make a lively snack to wake up your mouth in the afternoon.
Dips for Fruit:
peanut butter, almond butter, nutella, caramel nutella mixed, greek yogurt, salted caramel yogurt, (My mother loved to mix fruit with her cottage cheese).
Dips for Veggies:
Hummus, plain greek yogurt (for extra flavor add herbs or seasoning), cottage cheese (also good with fresh vegetables mixed in), Sunbutter
When you see the colorful fruit and vegetables while fixing your kids lunch or snack, you will want to grab a snack for yourself to take to work. Make sure your fruit bowl and refrigerator contain a variety of colorful fruit and vegetables for fast food lunches and snacks.
What’s in your refrigerator for fast snacking?
"Pumpkins are so much more than just a fun holiday decoration. Not only are they one of the best-known sources of beta-carotene (an antioxidant that is converted to vitamin A in the body), but pumpkins are loaded with fiber, potassium, and vitamin C. On October 26 do yourself a favor and eat a hearty helping of pumpkin to celebrate National Pumpkin Day (and of course have a little fun carving them)." https://nationaltoday.com/us/national-pumpkin-day/
We think of pumpkin pies and pumpkin lattes (not really pumpkin) this time of year. The sweet aroma of pumpkin spice with the richness of cinnamon wafts through the kitchen. I think of pumpkins in dessert and faces, but Pumpkin is so much more than a flavor, it's a nutritious vegetable. Pumpkin soup, baked pumpkin, and pumpkin seeds are all wonderful treats. How do you like your pumpkin? It's not just for Pumpkin Day!
I went to the Farmer’s Market this morning, and I was amazed at the varieties from the end of summer produce to the beginning of fall newbies. There were still the strawberries, peaches, tomatoes, melons and many of the fruits and vegetables I have been seeing this summer. In addition, the fall apples are here along with blueberries, and lots of good prices on corn on the cob. I love to see the colorful display of fresh fruit and vegetables along with fresh made bread, honey, eggs, wine, and nuts. It's fun to talk to the vendors about the different types of plums, pears, and peaches or hear the woman next to me show me the plums that are really sweet. Going with a friend is a nice way to compare which produce vendor we like best and how we use the vegetables.
When I got home I sorted through the fruit to see what was ripe and ready and which ones needed to sit for awhile. Seeing the bowls of assorted fruit and tomatoes was a delight to my eyes. I couldn’t resist eating some of the ripe ones as I was sorting.
September is Fruit and Veggies More Matters Month. It’s a great time to add more color to your plate with fruit and veggies. Fresh is best but all forms of fruit and veggies matter.
This recipe for Avocado Chocolate Ice Cream blends 2 of my favorites. I love avocados, but they need to be eaten at just the right time to get that creamy delicious texture. Kids often like avocados fresh, in guacamole, and in salads as well as a nice cold cup of ice cream.
Avocado Chocolate Ice Cream is a great way to use those slightly brown avocados and make a delicious treat. I am saving this one until my next trip to the store for Avocados. Find the recipe at Fruit and Veggies More Matters, Avocado Chocolate Ice Cream.
Kids love orange, yellow, and red bell peppers that are sweeter in the sunshine.
According to the Farmer's Almanac, "The popular green and red bell peppers that we see in supermarkets are actually the same thing; the red bell peppers have just been allowed to mature on the plant longer, changing color and also gaining a higher content of Vitamin C."
What’s on your plate? Does your family eat a variety of vegetables and fruit? Read Vegetable Kids in the Garden, with your family. Take the Vegetable Cards, to the grocery store, Farmers Markets, and table. You don’t need to fear childhood diabetes and obesity if you fill half your plate with fruit and veggies says, Fruit and Veggies More Matters. Buy the book, print the Vegetable Cards and take the pledge to eat one more vegetable.
Food is your friend for a healthy active life when you eat lots of vegetables: fresh, cooked, blended in sauces, and smoothies. Have fun with food and live well.
Last summer we moved to a house with a nice fenced pool and lots of trees. Fun for the grandkids––and us! What we found in the front garden under the overgrown shrubs was tree stumps and a web of very deep roots.
Since we have so many trees in the back, I thought the sunny front bed would be great for a fountain, herbs, possibly a few small vegetables, and flowers. I have a basil plant on the windowsill, and we are still digging up the front beds.
Health and Prosperity Monthly Newsletter
Nancy J. Miller, M.S. is a Career Counselor, Coach, speaker, and writer.
Vegetable Kids in the Garden Copyright @ 2015
Color Your Style With Vegetables @ 2005
Nancy J. Miller
Illustrations: Russel Wayne
Logo/drawings: Jenn Richards
See your health professional for nutrition and health advice. The purpose of this website is to inspire healthy eating.