I really dislike recipes that only use part of something, like my Chocolate Rochers, for example. (Recipe coming soon!) They only use an egg white. I've tried using the whole egg, and it does make a cookie, but it's not a rocher. I usually just save the egg yolk and eat it with breakfast the next day, but it still bothers me.
I really like finding a way to use all the parts of my ingredients to make recipes that go together, like the two dishes I'm going to share with you today.
These two recipes are amazing by themselves, but they come together quite nicely to create a perfect breakfast duo. And both are made in advance, making my morning meal super simple to throw together if I'm running late (which I almost always am).
The first is savory and full of veggies and protein. The great part is, you can change this up any way you want, using any meats and veggies you happen to have in the fridge.
The second is sweet and full of fruit and healthy fat - plus a good-for-you super food! What's not to love?
What is their common ingredient? Coconut. Most of the can is used for the second recipe, but a bit of the can is essential for the first. It's a wonderful relationship I look forward to each day!
I usually round this duo out with a mug of bone-broth based all-veggie soup, getting my day off to a great start!