January 14, 2016
Last week on one of those very busy days, I had little time to make us lunch. But it was important to me that I put together something nutritious. I always wonder what I can add this time or how can I change the recipe so it is like something new.

We have had scrambled eggs a few times a week for as long as I can remember. Last week when I beat the eggs, I figured I should try using kefir with the eggs instead of a bit of milk. I realize we still don’t get enough fermented food in our diet so today I will use kefir. This is how I made it for the two of us. It was perfect!

3 eggs
3 tablespoons of kefir
1/4 cup chopped onions (or you can use 1 teaspoon dried leek powder)
1/4 cup finely chopped broccoli (or you can use shredded carrots)
salt & pepper to taste
Heat on medium until it sets at the bottom. Turn down the temperature, turn the egg mixture over and continue to heat the mixture through until the egg is done. Place on a piece of toast. Sprinkle a bit of dried parsley on top.

Last week I made a black bean salad to have with the eggs.

Well today was egg day again. Instead of the kefir in the above recipe I decided to replace it with soy crème. (Recipe for soy crème is in SOY SATISFIED cookbook that is available at Whole soybeans really have lots of nutrients and by preparing them ahead when I make the soy crème they no longer have a beany taste and the finished product has a wonderful texture & is easy to digest.
I also decided to add some chopped peppers and a quarter cup of chopped ham.

Today I made a kale salad with my homemade dressing. I am so glad our small store always has fresh kale on hand so we have it in most salads.

We enjoyed our lunch, but ate it all before I remembered I hadn’t taken a picture. Sorry!