The options are endless when it comes to takeout, which makes it easy to rely on restaurants for your daily grub. Hey, sometimes you just need some hot, comforting noodles conveniently packed up in one of those cute cardboard containers. But if takeout becomes a daily habit, you could be heading for some problems.
During fall, it seems that right along with all the yummy warming foods and chilly outdoor celebrations come the colds and the flus, without fail. Unfortunately, because our schedules don’t usually shift to accommodate the seasons, sometimes we can feel like we’re taken a bit off-guard when we’re adjusting sleep patterns, driving home from work in the dark, and needing to bundle up every time we go outside.
Mushrooms are a delicious superfood fungi used to serve many purposes. They contain a low amount of calories and are often packed with protein, nutrients, and fiber. Growing your own can be better, safer, and cheaper. So, why not try and grow your own organic edible mushrooms? They are actually a lot easier to grow than you think. Follow these 8 steps and learn how to grow your own organic edible mushrooms.
Things you will need:
What I love about this recipe is how flexible it is. Whatever it is you want to add to your scrambler you can simply add and make adjustments. A meat lover could add meat to the equation and the dish would work the same. Sometimes I only use salt and pepper while other times I spice it up. It truly makes a great campfire breakfast!
This one pan veggie breakfast scrambler is incredible -- it’s a hearty meal perfect for an autumn morning.
6 Large Brown Eggs
6 Medium Potatoes
1 Sweet Onion
1 Clove Garlic
