Sometimes you know exactly what your body is asking for. Sometimes, that just happens to also taste amazing!
This awesome recipe was created for FreshCap by Chef Teresa Hansen.
½ head cauliflower, cut into florets (about 1 pound)
½ pound broccoli, cut into florets
10 ounces purple potatoes, small dice about ½ inch
4 tablespoons avocado oil, divided
8 ounces baby portabella mushrooms, sliced
2 teaspoons minced garlic
2 teaspoons RECHARGE+ Chaga Extract
5 ounces baby spinach
1 tablespoon coconut aminos
1 teaspoon chili garlic sauce
4 whole eggs, beaten
¾ cup egg whites
2 cups cooked farro or whole grain of your choice
Salt and pepper, to taste
- Preheat oven to 450 F. Toss together cauliflower florets, broccoli florets and purple potatoes, Season with salt and pepper. Drizzle 2 tablespoons over vegetable mixture and toss to combine. Roast for 25 minutes until potatoes are tender. Remove and set aside.
- Meanwhile, heat remaining 1 tablespoon avocado oil in a large non-stick skillet over medium high heat. Add sliced mushrooms and garlic, stirring frequently, about 2 minutes.
- Stir in Recharge mushroom extract, baby spinach, coconut aminos and chili garlic sauce. Season with salt and pepper. Continue to cook over medium heat, stirring frequently until mushrooms are tender, about 5 minutes. Using a spatula, push mushroom mixture to one side of the pan. On the other side of the pan, add the beaten whole eggs and egg whites. Cook for 2-3 minutes until eggs are set and scramble with veggie mixture until combined.
- Portion out ½ cup farro or whole grain in each serving bowl. Top with roasted veggies and sautéed spinach-mushroom egg mixture. Garnish with fresh herbs.
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