Veggies for Breakfast (part 2)

This is part 2 of my ‘Veggies for Breakfast’ recipe series.  Here is Veggies for Breakfast (part 1).


eggs (scrambled)
black beans (organic from can)
crimini mushrooms (diced)
sausage (optional, I use the Applegate Organics brand)
garlic (minced)
shallots (minced)
olive oil
gluten free toast
earth balance (optional spread for toast)


  1. Heat olive oil in a large pan.  Saute garlic and shallots for about 2 minutes.  Add turmeric to create a flavor base.  Stir to make sure garlic and shallots are coated.
  2. In separate pot, heat organic black beans on medium-low.
  3. In pan, add diced mushrooms and sliced sausage.  Stir, add more olive oil if necessary.
  4. Continue heating for about 5 minutes.  When the mushrooms are at a nice consistency, add spinach and heat for no more than 2 minutes (you want to add spinach towards the very end so it doesn’t wilt, but maintains a nice fluffy leaf).
  5. Remove veggies onto a plate and add scrambled eggs into the same pan (so it gets the turmeric,  olive oil and leftover veggie/sausage flavor).  Salt and pepper to taste.
  6. Remove from heat.  Serve hot with black beans and toasted gluten free bread.  For a butter-like spread, you can use Earth Balance (a dairy-free vegan alternative to butter).

*Black beans are a high source of protein and are good for the kidneys. 

**Turmeric has great anti-inflammatory healing properties. Click here to read more about the benefits of turmeric.

***Garlic helps to improve circulation, eliminates toxins and aids in prevention of the common cold.

****Crimini mushrooms have antibiotic properties and helps to rid the body of excess mucus.

*****Spinach is a good “blood builder” and moistens dryness in the body (particularly useful in the treatment of diabetic dryness and thirst). 


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