I am a serious breakfast eater these days. I eat within an hour of getting up and before coffee. What a change! Eating fat, protein, and vegetables first thing really is such a more encouraging way to start the day than with toast, juice, or cereal.
I keep a cast iron on the stove and just have to wipe it off to clean each time and season it occasionally. With roasted vegetables or fresh ones already chopped and in jars, the addition of meat and an egg or two couldn’t be easier. And I’m crazy about those single serve guacamole packs.
Another quick staple of summer is roasted veg. You know I make a lot each week, but this time of year is just overwhelming with the amount of fresh produce making it’s way in to the kitchen. I have the kindest neighbors, friends, and family, who often drop by with a bag of vegetables and it’s all I can do to eat my weight in them each day. Roasting them together like this brings the flavors together, reduces the volume, and makes them easy to add to any dish. I add them to salads, sliced chicken breast, romine wraps, and eggs.
Into a large bowl, I combine the cut vegetables with a health glug of olive oil, kosher salt, and fresh cracked pepper. Stir well to coat and turn out onto a parchment lined baking sheet. Distribute into a single layer and roast for 30-40 minutes at 400 degrees, stirring every 10 minutes.
This mix was zucchini, green bell peppers, and cherry tomatoes.
Stored in a mason jar in the fridge, easy peasy.