I guess I was on a bit of a breakfast/brunch kick for a few days – that and we had leftover potatoes from camping last week. So we searched the fridge, added a few ingredients, and made a fantastic breakfast
This one is hearty, health, AND has big flavor. Plus we got to try a new veggie – Broccolini. Think thinner, longer broccoli stalks.
Broccolini and Greek Potatoes Brunch:
5-10 gold or red potatoes
2 garlic cloves, minced
½ onion, chopped
½ cup broccolini stalks, chopped
Juice of 1 lemon or 1-2 tsp lemon juice
1 tbsp Greek dressing (or olive oil, red wine vinegar, and Italian seasonings will work)
1 tsp olive oil for pan
Sea salt as desired
Peel and chop potatoes in to 1 inch pieces. Steam until cooked, but not completely soft. Al dente I suppose. Meanwhile, add olive oil, onions, and garlic to a pan on medium-high heat. When cooked, add potatoes and broccolini. Cook for approximately 2 minutes, and then add Greek dressing and lemon. Add salt as desired.
It delicious, satisfying, and good for you 🙂
Side note: The hubby added sriracha hot sauce and daiya cheese to his. I preferred mine stright up 🙂
On a non-breakfast note, tomorrow I’ll be back with a fun, super toning Wednesday workout!
And for the BIG upcoming news, including some new programs I’ll be offering, remember to sign up for the newsletter.
Peace and Love,
Jessi
