Vegetable Medley Scramble

Ingredients: 
**This is a single serving! That means the portions are based on your own caloric intake. Happy portioning!**


Fresh celery
Fresh ginger
Fresh sage
Fresh garlic clove
Fresh carrot (any color you'd like)
Fresh cauliflower (any color you'd like)
Fresh broccoli
Fresh bell peppers (I used yellow & orange Stripped and green for the bowl pictured)
Fresh kale
Freshly cracked black pepper
Extra firm tofu (I used about 2 oz for my own bowl)
Chorizo jackfruit
Pinto beans
Dalya pepper jack cheese (or any cheese you like)
2 Tbsp Avocado oil (coconut, safflower, and ghee are also great alternatives and provide good fats along with a higher  smoke point.) 
Pink Himalayan salt **very slight sprinkling 


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Directions:

• First, all your produce is fresh and organic, wash everything but your garlic clove and sage. After that simply cut, slice, and dice to your hearts content. 
• In a medium frying pan, heat to a medium heat and place your oil in the pan to heat up as well. 
• I personally like to start with my carrots, broccoli, and cauliflower first. I sauté these for a few minutes. This allows me to continue to chop any vegetables that need chopping. 
• Next I add everything BUT the beans, black pepper, cheese, garlic, ginger, and sage; save these for last to retain their nutrient content. 
• Watch for your tofu and chorizo to brown, this is your indicator to add your garlic, ginger, black pepper, and sage. Sauté these for just one minute before adding your beans and cheese to the mix. 
• Melt your cheese, place in a bowl, grab a spoon and enjoy! 
• OPTIONS: If you are allergic to soy, don't need it or just simply aren't a fan that is okay! You can still enjoy this scramble with eggs, vegan eggs, or flaxseed meal mix!

Pictured is a four cup pyrex bowl. This is my average meal portion size 

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