Kale, cauliflower, swiss, sweet potato


  • 2 oz kale, sliced
  • 2 oz swiss chard, sliced
  • ¼ sweet potato, pre-baked and cubed
  • ½ cup cauliflower, cut in quarters
  • 3 egg whites
  • cracked black pepper
  • ½ tsp coconut oil

In a cast iron skillet, sauté all veggies in part of coconut oil, add a splash of water 1/8 cup and sweet potato last. In a Teflon sauté pan, add the rest coconut oil, and the egg whites, scramble and serve along side vegetables. Finish with cracked pepper.

This recipe by Chef Sonia El-Nawal is a great pre and post workout meal. For more recipes, visit http://soniaelnawal.com/.