DAY 2: Kale Sauté with Egg, Three Bean Salad, Tossed Salad

Kale Sauté with Egg

  • 1 Tbsp olive oil

  • ½ onion, diced

  • 2 Tbsp chives, chopped

  • 2 mushrooms, sliced

  • 1 carrot, diced

  • ½ red bell pepper

  • 1 small head broccoli, chopped

  • ½ bunch kale, chopped

  • ¼ cup flat-leaf parsley, chopped

  • 2 Tbsp butter

  • 4 eggs

Instructions

Heat olive oil in a large skillet. Add onion and sauté until onion is soft. Add chives, red pepper, carrot and broccoli and cook until carrot is tender-crisp. Add parsley, mushrooms and kale and cook until kale is slightly wilted. Remove veggies and keep warm. Add butter to skillet. When melted, add eggs; fry or scramble, as you desire. Serve fried or scrambled egg with veggies.

Serve with tosed salad–1/3 head lettuce, ½ cucumber and 1 carrot. Add salad dressing.

Three Bean Salad

  • 1 can green beans

  • 1 can canellini beans

  • ½ can garbanzo beans, rinsed

  • ½ cup celery, diced

  • ½ red bell pepper, diced

  • ¼ onion, diced

  • 1 Tbsp fennel fronds, minced

  • ¼ cup oil

  • 2 Tbsp agave

  • 6 Tbsp white vinegar

Instructions

Set aside ½ can garbanzo beans for Day 4. Drain juice off all remaining beans and rinse. Add diced celery, red pepper, onion and fennel fronds. Mix oil and agave in blender. Add vinegar and mix until combined. Pour oil mixture over beans. Marinate in refrigerator at least 8 hours, stirring occasionally. Set aside 1/2 of salad for Day 5.

For best results, make this salad on Day 1, or the morning of Day 2 so it can marinate.