Yummy Scramble for Lunch Using Leftover Vegetables

Egg Scramble – Good Brain Food

Here’s a relatively quick lunch I threw together for Kamea.

We eat a lot of eggs (pasture-raised only) in our house, because they give us important nutrients for our brain (and body) – choline, retinol, vitamin E, vitamin D, and more. Oh yeah, they taste delicious, too. In fact, I was dreaming about scrambled eggs when I first considered leaving my vegan life behind and end that chapter of my life.

On this day, I had leftover roasted brussels sprouts (my favorite roasting method here), and decided they’d make a nice addition to an egg scramble.

Eggs are great any time of the day. Proof: I was watching Family Feud the other day and they surveyed 100 people to ask what food is good any time of the day. The answer? Eggs.

Here’s how I made my daughter some yummy eggs for lunch… t’was easy.

1. Scramble some pasture-raised eggs in organic grass-fed ghee. As they’re almost done, add some chopped (already cooked) brussels sprouts or any veg.
2. Add fresh herbs for an extra punch of flavor (building my kid’s palate) and serious nutrition.
3. Add grated or chunked raw grass-fed cheese (adds texture, flavor, and nutrition).
4. Pour in a bowl and top with organic salsa (um, make it easy on yourself and buy it in a jar).

Serve this great brain food to your kids (and yourself if there’s enough).Similar Posts:

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• Food Journal (Mine and My 4-Year Old Rock-Star-Eating Daughter)
• My 3 year old’s food for a day
• Omnivore Food Journal
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