- Half a chicken breast
- Prepared roasted eggplant and red pepper
- Handful hredded Brussels sprouts
- 1 egg
- Coconut oil
- Coconut aminos
- Ground turmeric
- Prepared roasted eggplant and red peppers: coat 1" chunks of eggplant and red peppers with coconut oil, turmeric, cumin, ginger, s&p. roast on baking sheet for 30-45 minutes @ 300 until tender.
- ITS KINDA LIKE FRIED RICE: heat coconut oil in saute pan. dice half of 1 chicken breast and season with s&p, ginger (and cayenne if you like it spicy). add chicken to hot oil and brown on both sides. add shredded Brussels and cook until color brightens. add prepared eggplant and red peppers. add a couple shakes of coconut aminos. crack egg into mix and pan scramble. toss everything into a bowl and sprinkle turmeric and s&p and chow down.