Simple Veggie Scrambled Egg for One

Simple Breakfast or Lunch Idea

This recipe is so simple and very nutritious. Plus kids love it because of the yummy and colorful veggies.

Simple Veggie Scrambled Egg for One

Simple Veggie Scrambled Egg for One

Ingredients:

1 teaspoon olive oil

1 large egg

1 baby carrot, grated

1/4 red bell pepper, chopped in bite size pieces

1/4 green bell pepper, chopped in bite size pieces

1/2 small zucchini, cut in half circles (peel if desired)

Salt and pepper to taste

Directions:

Wash, dry, grate and cut your veggies. In a small skillet heat olive oil over medium/high heat. Add in peppers, carrot and zucchini. Saute veggies for a few minutes, until they start to soften and brown. Do not overcook them, rather leave them with some crunchiness.

In a small bowl whisk egg with salt and pepper. Add over veggies and scramble, making sure the egg distributes evenly over the veggies.

This makes one serving, or you could divide it in two for small kids if served with toast or yogurt on the side. If you want to add more eggs you can, just add additional calories (check on the egg carton – the one in this recipe has 70 calories) to the nutritional facts.

Nutrition Facts - Simple Veggie Scrambled Egg for One

Roasted Brussels Sprout Carbonara

Delicious Brussels Sprout Recipes

The Brussels Sprout is a cultivar in the Gemmifera group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium and may have originated there. Find out more about Brussels Sprout here.

And be sure to check out these yummy recipes from Around the Web!

Roasted Brussels Sprout Carbonara

Roasted Brussels Sprout Carbonara by Closet Cooking

Brussels Sprouts Salad Recipe with Apples and Pecorino Romano

Brussels Sprouts Salad Recipe with Apples and Pecorino Romano by Culicurious

Roasted Brussels Sprouts Gratin

Roasted Brussels Sprouts Gratin by Closet Cooking

Fried Brussels Sprouts

Fried Brussels Sprouts by Food.com

Sautéed Brussels Sprouts with Nduja and Preserved Lemon

Sautéed Brussels Sprouts with Nduja and Preserved Lemon by Cook Sister

Garlic & Herb Stuffed Brussels Sprouts

Garlic & Herb Stuffed Brussels Sprouts by The Way to His Heart

Green Giant Veggie Snack Chips

Introducing Green Giant Veggie Snack Chips

Disclosure – I wrote this review as part of the BzzAgent campaign. As a BzzAgent I received this product for free.

Brace yourself for a giant surprise from the Jolly Green Giant — he’s now in the snack aisle! Introducing new Green Giant Veggie Snack Chips, available in two delicious varieties: Roasted Veggie Tortilla Chips with Zesty Cheddar and Multigrain Sweet Potato Chips with Sea Salt!

Green Giant Veggie Snack Chips

Something new from Green Giant available in your local stores, the delicious Veggie Snack Chips that are full of flavor and perfect to snack on anytime.

Available in two flavors:

  • Roasted Veggie Tortilla Chips with Zesty Cheddar are crispy tortilla chips made with real vegetables like carrot, broccoli, and tomato, plus 17g of whole grain.
  • Multigrain Sweet Potato Chips with Sea Salt are made with real sweet potatoes and 14g of whole grain, with 40% less fat than regular potato chips.

Green Giant Veggie Snack Chips

We recently got a chance to try both new flavors and loved the taste. They are made with veggies, but don’t really taste like the classic sweet potato, carrot, broccoli or tomato chips. The Tortilla Chips are great with a lot of  Zesty Cheddar in every bite. The Sweet Potato ones don’t really taste like any other sweet potato chips. They resemble the Sun chips a lot and you can taste the multigrain in them more than the sweet potato. The sea salt gives them a nice kick too.

Overall we liked both flavors and look forward to more from Green Giant because we love their veggies and products.

Both flavors of the new Green Giant Veggie Snack Chips available in your local stores in the snacks section!

Disclosure – I wrote this review as part of the BzzAgent campaign. As a BzzAgent I received the above mentioned product for free. SCM (SocialCafe Magazine) was provided FREE product(s) by the above mentioned company or their PR Representative to complete this review. All of the opinions are strictly of the SCM (SocialCafe Magazine) and SCM (SocialCafe Magazine) staff and no one else. The opinions are honest and not influenced by the monetary compensation in any way.

Roasted Mini Sweet Peppers

Sweet & Healthy Side Dish

Mini sweet peppers are not only adorable looking, but good for you too. They are healthy, easy to make and great to snack on raw. They go great in salads and make perfect side dishes alone or paired with other veggies.

Here is an easy way how you can serve them.

Roasted Mini Sweet Peppers

Roasted Mini Sweet Peppers

Ingredients:

1 bag of Sweet Mini Peppers from Wilson Produce

Olive oil

Salt and pepper

Directions:

Preheat oven to 425F. Wash little peppers, dry them and keep them whole. Take a large baking sheet and coat it with olive oil. Lay mini peppers next to each other on the baking sheet in a single layer. Sprinkle with salt and pepper.

Bake peppers for about 20 minutes, turning them once after 10 minutes to brown on both sides. Serve right away with your dinner! You can also make them on the grill for an even healthier option!

Nutrition Facts - Roasted Mini Sweet Peppers

Veggie Couscous Cakes Recipe

Quick and Easy Veggie Couscous Cakes

Quick and easy to make, perfect as a side dish or on their own.

Veggie Couscous Cakes Recipe

Veggie Couscous Cakes

Ingredients:

2 cups couscous, cooked

1 cup broccoli florets, chopped

1 red bell pepper (1 cup cut), cut in bite size pieces

2 eggs, lightly beaten

1/4 teaspoon parsley flakes

1/4 teaspoon paprika

1/4 teaspoon garlic powder

Salt and pepper to taste

3 tablespoons olive oil

Veggie Couscous Cakes Recipe

Directions:

Make couscous according to the box instructions. When done, transfer the cooked couscous to a bowl and let it cool while you prepare veggies. Wash and cut broccoli and pepper. Add them to the bowl with couscous. In a small bowl mix eggs, add parsley, paprika, garlic, salt and pepper to it. Mix. Add egg to the bowl with couscous and veggies. Mix everything well so that the couscous, veggies and eggs are evenly distributed throughout.

In a large nonstick skillet, heat the oil over medium heat. With damp hands, form the couscous mixture into 6 patties about 1 to 1 and 1/2 inch thick or so. Carefully place the couscous cakes in the pan and cook until golden, turning once, about 3 to 4 minutes per side.

Remove from the heat and serve. You can serve them with salad or by themselves!

Nutrition Facts - Veggie Couscous Cakes