For a hot breakfast on the go, a quick lunch, or a supper that needs to come together in less than thirty minutes, doing this one thing can help it happen: When you’re chopping onions, peppers and other often-used vegetables, chop an extra half cup or so and refrigerate in an airtight container. Later in the week, or even that same day, use your ready-chopped veggies in omelets and scrambled eggs (vegan or otherwise), wraps, on salads, or toss in a quick soup.
Quesadillas? Spice them up with some chopped bell peppers and red onion. Veggie wrap? Smear a little homemade hummus on the wrap of choice, add some greens, cooked beans or lentils and whatever chopped veggies are handy. Voilà! Five minute breakfast, lunch, even supper, on the go.
Salad? Toss greens, shaved carrots, a handful of cherry tomatoes and a handful each of pre-chopped red onion and colorful peppers, and all you need is the dressing.
Who says we can’t have delicious, fresh fast food at home?
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