basic breakfast bowl

makes 1 serving

ingredients

1 serving (¼-1 cup) short grain brown rice, cooked according to package directions*

vegetable broth (favorite)

1 ½ cups cabbage, shredded or chopped

1 ½ cups baby spinach

1 clove garlic or garlic granules

1-2 eggs, boiled

1 serving (1-2 teaspoons) olive or hemp oil or avocado (or your choice of fat)

nutritional yeast

maldon salt

1 tablespoon kimchi

instructions

*i recommend cooking a few servings of rice, so you can use across meals. portion out your servings and store in freezer what you’re not eating for a few days.

cook the rice in vegetable broth (homemade or whatever you’ve got!). in an instapot, add 1:1 rice:broth and cook on high for 22 minutes.

meanwhile, boil the egg/s. 

water/broth sautée the greens (you can use whatever you like or have on hand here). add a bit of broth (or filtered water) to a pan and let it simmer. add in the cabbage. aff more water as needed to keep it from sticking

when it begins to soften, add the garlic/granules. at the end, add the spinach and cook until wilted. season with nutritional yeast for an umami flavor (esp. if you used water to cook). 

to assemble, place your proper portion of rice in a bowl, add the greens and the egg. drizzle the olive oil on top and sprinkle a bit of maldon salt. chew thoroughly and savor every bite!