I'm no help; oatmeal (NOT instant) unsweetened, made with lots of raisins, enough to count for a serving of fruit, is my standard breakfast. Whole grains in the morning, veg for dinner.
To get several vegetables to go with my minimal meat course, without a lot of complicated preparation, I have recently developed a mixed vegetable routine that serves me well. Once the farmers' market runs out of summer squash and new potatoes I'll have to modify it.
Set a covered saucepan heating with a quarter inch or so of water, while dicing a potato or two (they're little). Put it in the pan, spread all over the bottom, and start cooking while slicing up a summer squash. Put the squash pieces on top of the potato and keep cooking, covered. Then maybe chop a third veg, something quick-cooking like bok choy or chard or sweet pepper, or a tomato. Add to the top of the mix, with a pat of butter. Cook till the water is gone and you hear the butter sizzling. Remove cover, check that the potato is done, stir a few times and cook till some browning occurs. Replace lid, turn off the fire, and wait a minute, so that the remaining moisture loosens the browned pieces from the pan. Dump on plate, with salt if you need it. No spices, just good real-food vegetable flavors. Probably won't work with pallid winter grocery-store vegetables.
no subject
To get several vegetables to go with my minimal meat course, without a lot of complicated preparation, I have recently developed a mixed vegetable routine that serves me well. Once the farmers' market runs out of summer squash and new potatoes I'll have to modify it.
Set a covered saucepan heating with a quarter inch or so of water, while dicing a potato or two (they're little). Put it in the pan, spread all over the bottom, and start cooking while slicing up a summer squash. Put the squash pieces on top of the potato and keep cooking, covered. Then maybe chop a third veg, something quick-cooking like bok choy or chard or sweet pepper, or a tomato. Add to the top of the mix, with a pat of butter. Cook till the water is gone and you hear the butter sizzling. Remove cover, check that the potato is done, stir a few times and cook till some browning occurs. Replace lid, turn off the fire, and wait a minute, so that the remaining moisture loosens the browned pieces from the pan. Dump on plate, with salt if you need it. No spices, just good real-food vegetable flavors. Probably won't work with pallid winter grocery-store vegetables.