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A Green Breakfast

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This morning I made a delicious green breakfast for myself and MM. I have been on a smoothie kick the last week, starting off with my usual berry/banana/nonfat vanilla yogurt/almond milk smoothie, and moving on to a newer, more adventurous kind: the green smoothie. After doing some perusing on Pinterest, I discovered that the green smoothie is not only healthy, but surprisingly delicious for most experimenters. I skimmed through various ways of greening your smoothie, and settled on this:

  • 1 cup orange juice
  • 1/2 frozen banana
  • 1 cup frozen mangoes
  • 1-2 handfuls of fresh spinach

Refreshing, nutritious, and fruity! I even put it in Lactard’s Jose Cuervo to-go cup and brought it to work with me. Earlier in the week I told MM about my new love for green smoothies and he scoffed, stating that it sounded gross and he wasn’t interested. After some more persuasion, I finally got him to agree to try it this morning as a side to the “green eggs” that I whipped up. Lo and behold, he declared “I need to drink one of these every day of my life.” Damn right, you do.

Green eggs is an egg scramble that I make when I have pesto in the fridge. It’s pretty simple, all you need is:

  • 1/2 cup of chopped shiitake mushrooms
  • 1/2 cup chopped grape tomatoes
  • 6 eggs (3 whole eggs, 3 whites only), whisked
  • 1/4 cup crumbled feta cheese (I use fat free)
  • 2 TB my homemade spinach pesto
  • cooking spray

Sautee mushrooms and tomatoes in cooking spray over medium heat for about 4 minutes. Add egg mixture and pesto and stir to combine. After about 30 seconds add the feta. Stir frequently until cooked through (Sriracha optional). Personally, I love mushrooms in scrambled eggs and I put grape tomatoes in everything, but you can really use any vegetables you want; it’s the pesto and feta that make the dish.

MM gave it two (green) thumbs up!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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