Breakfast for the win.

November 30, 2016

 For the Egg:

Non-stick pan, on LOW heat, covered.

1 tsp Coconut oil

3-4 minute cook time.

 

For the Sweet Potatoes:

Chop one in half, cut into pieces.

Small pot, on medium heat.

1.5 tbsp Coconut oil.

Chopped Rosemary (I used about 2 tbsp)

Pinch Sea Salt.

Continue to toss.

13 minute cook time.

 

For the Kale:

Chopped and cleaned.

Non-stick pan, on medium.

1 tbsp Coconut Oil.

3-4 minute cook time.

 

These simple flavors were SO delicious.  Bon Apetit!

 

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