Friday Breakfast: Eat Yourself Well Simple Scrambled Eggs
Eggs, 8, frothed with fork in a small bowl
Coconut oil, 1 tsp
1.5 tsp turmeric
Freshly ground salt and black pepper
Turmeric intensifies the yellow of the eggs, adds just a hint of flavor, and a huge health benefit! Be sure to add fresh ground pepper at the end, to dramatically increase absorption of the turmeric.
In a small bowl, add turmeric to eggs and mix until blended. Melt coconut oil in pan over medium-low heat, gently add the eggs and stir until no longer runny, but still soft. Top with salt and pepper and enjoy!
Friday Lunch: Leftover Pasta from dinner last night
Friday Dinner: Eat Yourself Well Hearty Freekeh (Wheat) Pilaf
5 tablespoons olive oil (divided)
1 butternut squash, peeled, halved, seeded, cut into 1/2″ cubes
Kosher salt, freshly ground pepper
1 bunch kale (about 5 ounces), center stems removed, leaves torn
1 cup freekeh
1 diced small white onion
2 garlic cloves, thinly sliced
1 cup vegetable broth
1/4 cup grated Parmesan
Salt and pepper, to taste
Preheat oven to 375°F. In a bowl toss squash, about 1 tbsp oil, and a bit of salt and pepper,until coated. Spread out on a rimmed baking sheet (lined with aluminum foil if desired for ease of cleaning). Roast, turning squash every 10 minutes, until tender, 30–35 minutes.
Place 2.5 cups cold water, 1 cups Freekeh, 1 tsp. salt, and 1 tbs. olive oil in a large saucepan. Bring to boil, stirring occasionally. Cover the saucepan with a tightly fitting lid. Lower heat and simmer for 10-15 minutes if cooking cracked grain, and 40-45 minutes for whole grain.
Melt olive oil in a skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add 1 cup vegetable broth or water, kale, 1 tbsp oil, and cheese; stir gently until cheese is melted and kale is lightly heated, about 5 minutes. Gently stir in roasted butternut squash and let sit a few minutes to combine.
Mix in freekeh and serve in a single dish, or serve alongside.
Season to taste with salt and pepper.
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