What to do with leftovers is always tricky. I have been trying to open up my mind to create instead of toss.
PUBLIX: 2 Slices of Jalapeño Chopped Up, 2 Eggland’s Best Organic Large Vegetarian Brown Eggs, 2 Teaspoons of Yucatan Sunshine Habanero Pepper Sauce
WHOLE FOODS: 365 CousCous (leftover amount), 2 Teaspoons of Colavita EVOO
CousCous leftover for one added to the pan with a little EVOO
Once the couscous has heated a little, add an egg.
The egg added to the couscous creates a sort of glue, which is nice because couscous can be very loose and go everywhere. Add some chopped avocado that was about to go bad and there’s breakfast!
I of course ended up adding hot sauce.
What a glorious morning treat! These are YUMO.
WHOLE FOODS- 365 Organic Almond Milk and Colavita EVOO
PUBLIX- Bananas, Bee Well Honey, Bob’s Red Mill Gluten-Free Pancake Mix, Egg-Lands Best Organic Brown Eggs and McCormick Siagon Cinnamon
Follow the instructions on the back. Replace the vegetable oil with EVOO. Add how ever much cinnamon you like to the mix. Cook, then top with sliced bananas and drizzle with local honey.
This feast is packed with vitamins, protein and good fat. My boyfriend and I devoured this on a mid Sunday morning while watching HGTV. Perfection.
WHOLE FOODS- Colavita EVOO, Colavita Balsamic Vinaigrette and Manchego Cheese
PUBLIX- Food For Life All Natural Gluten Free English Muffins (freezer section), Egg-Land’s Best Organic Brown Eggs (possible addition), Campari Tomatoes, Avocado, Red Onion, Cracked Black Pepper, Publix Premium Deluxe Mixed Nuts, Bee Well Wildflower Honey, Kiwi, Mango, Bananas and Sicilia Organic Lemon Juice.
Main Course, Cover english muffin with EVOO, layer egg if you want the non-vegetarian muffin, avocado, onion and tomato. Drizzle with balsamic and cracked pepper
Side #1, Drizzle the honey on top of the nuts and cheese combination
Side #2, Mix fruit in lemon juice to bring out flavor and slow the ripening down