- 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/.