Need a simple healthy breakfast idea? Try this (and it makes enough for lunch, too!):
- 4 – 6 leaves of purple kale (I just tear the leaf off the stem)
- 1/2 cup sliced mushrooms
- 1 cup purple cabbage, chopped (I buy a head of cabbage, chop/shred it, then store in refrigerator for quick use!)
- 2 gluten-free chicken-apple sausages, sliced
- Olive oil or coconut oil
Saute until almost done–I partially cover the skillet and put on medium low while I do my Bible study each morning). Push veggies and sausage to the side, increase heat to medium-high, and fry an egg. I use either olive oil or coconut oil to reduce sticking. Voila–a delicious breakfast AND lunch!