To say we eat a lot of green beans around here is a pretty big understatement. I grow them in the garden because nothing makes you feel like you know what you’re doing in the garden than a dozen prolific green bean plants.
When it’s not warm enough to garden, I buy 2-3 bags frozen each week… and when fresh ones are available, I like to go that route. Because fresh green beans roast beautifully – and easily – drizzled with orange and garlic.
Make them in bulk and just reheat through the week. Assuming they last that long – straight-from-the-pan roasted green beans are pretty amazing.
It has 15g of protein, enough carbs to kick start your day, and plants. Don’t forget the plants. Because like me, I’m sure you’ve resolved to eat more plant-things this year. So let’s go ahead and scratch the first serving of the day off of your list.
Also, the sweet potatoes help keep the murderous rage away – you know the rage. The kind that comes with the cold-turkey 180 from crap holiday eating. I know you know what I’m talking about. Jason sure does. (giggle.)
It’s a simple formula that has yet to fail me: 2 eggs cooked your way, over something green* and sweet potatoes**.
*I buy 6+ bags of frozen veggies a week: green beans, broccoli, and peas. When asparagus is in season (read: a pound is cheaper than a gallon of gas), it’s my favorite to use at breakfast but it does require more effort than just cutting open a bag and giving the plants a 4-minute spin in the microwave.
**You can make the diced sweet potatoes in bulk on the weekends to reheat or spend ~10 minutes cooking some that morning. I also bake 6-8 sweet potatoes every weekend to eat as sides throughout the week – slicing off a few rounds, sprinkling with some salt and chili powder, and then reheating in the microwave can save you time.
When I started Whole30, it was a desperation move to see if I could find something that might speed up healing my plantar fasciitis so I could start running again.
It sounded like an okay-ish idea. Actually, that’s totally a pants-on-fire lying lie. I knew it was a terrible idea. That I would be miserable and that misery would suck the other innocent bystanders in this house into my miserable swirling vortex of the misery that is Miserable No-Sugar Shawnda.
I feel like we have eaten the same 4 things over and over and over and over and over again. I have been completely uninspired (you’ve probably noticed how quiet it has been) and, in general, just a real [radio edit] “joy” to be around.
The WholeAlmost30 hasn’t been perfect. Or enjoyable (understatement of the [radio edit] year). But here we are, nearly a month later, and I’ve been jogging on the treadmill a few times a week.
With almost zero issues. Y’all. Zero. And that is totally not a pants-on-fire lying lie.
So I officially and permanently claimed back one of the forbidden fruits to help try to ease the misery. Because you know what I was totally sick of eating for breakfast? Eggs. You know what makes all the difference in the world and turns eggs back into a far less stabby breakfast option? Goat cheese.
I whisked together the fixins for a mega-omelet and baked it in a cupcake pan. Re-heating 2-3 for breakfast every morning was a lot quicker, easier, and far more enjoyable than my standard eggs-over-green-things. It was also a great way to put a dent in the KalePocalypse™ that’s going down in the garden right now.
Here’s to goat cheese! And for “wogging” a 5k. And to more goat cheese!
Miffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese
Miniature baked omelets loaded with fresh kale, sundried tomatoes, and tangy goat cheese.
1/4 cup milk or water
4 oz crumbled goat cheese*
1 Tbsp olive oil
1/2 large yellow onion, diced
3 cloves garlic, minced
2 packed cups chopped kale (~8 large leaves)
Heaping 1/2 cup sundried tomatoes
*You'll omit for Whole30, but you knew that already.
Preheat oven to 350.
Whisk together the eggs, salt, pepper and goat cheese in a large bowl; set aside.
Liberally (like, waaaay liberally) spray a muffin tin with cooking spray/olive oil. (You can also use paper liners - not my favorite, see the last paragraph above.)
Heat olive oil in a skillet and saute the onion and garlic until translucent and softened.
Add the chopped kale and tomatoes, stirring until the kale begins to wilt.
Turn off heat and let sit about 10 minutes, stirring occasionally.
Transfer the kale mixture to the eggs, stirring to mix.
Using a 1/4-cup measure to fill each muffin cup.
Bake for ~25 minutes, until the centers are set and not runny.
Remove from oven and let sit 5 minutes.
Run a knife around the edge of the omelets and then let cool another 5 minutes.
Remove from pan - a fork is helpful for any that stuck at the bottom.
Refrigerate leftovers and reheat in the microwave.
*I’ve made individual omelets in cupcake liners and… well, it’s not my favorite. My paper liners always get soggy in the fridge over the course of the next 2-3 days and tear into small pieces. Which I feel is a bigger pain that using a fork to loosen the mini-omelets from the muffin pan. Totally your call, though. As long as the pan is well-sprayed with oil, you shouldn’t lose any to tearing.