Rose Turnbow
Weekly Newsletter Contributor since 2014
Email the chef! rose@dvo.com
Steam an extra pound of Brussels sprouts. Save to use for Meal 4, Stir-fried Brussels Sprouts.
Use Dixie’s Chopped Vegetable Salad leftovers for a breakfast scramble. Add a little olive oil or coconut oil to pan. Heat pan and stir fry the salad for 3-4 minutes. Add eggs and gently fold until eggs are set.
Serve any leftover Cappuccino Muffins with the breakfast scramble.
When preparing the vegetables, grate 1 carrot and chop up 1 leek for Meal 4 Stir-fried Brussels Sprouts.
Get ready for Meal 5, Spring Vegetable Soup, cube 2 extra carrots, chop 1 leek, and dice 1 celery stalk. – add to one zip-lock bag. Chop the red, yellow, and green peppers, and any other veggies you want to prepare today to save time for Meal 5.
Use the leftover Brussels sprouts you made for Meal 2 when preparing the Stir-fried Brussels Sprouts.
If you prepared your Soup vegetables on Day 3, you can begin with the preparation immediately.
