An Anti-Inflammatory Diet is all the rage right now. Everywhere you turn there’s new information about eating foods that decrease inflammation. Let’s be real – when it comes to my ability to execute a “meal planning schedule” my report card would state something like NEEDS IMPROVEMENT. I just don’t enjoy cooking, I don’t like the mess involved with cooking, and I end up eating while I’m cooking and therefore when I sit down to eat with the family I’m full. It’s just not my jam. BUT I’m not giving up. I’m going to try incorporating one new recipe a week. This week’s recipe is from Arbonne, a health and wellness company I used to work for and all of their recipes are so delicious and include anti-inflammatory ingredients. This week join me, as I try again at meal planning, by committing to making this breakfast recipe at least once this week. #babysteps

Veggie Eggs Scramble
1 Serving | 388 Calories | 15g Carbs | 28g Fat | 18g Protein

INGREDIENTS
• 2 eggs
• ¼ cup onion
• ½ cup spinach
• ¼ cup mushrooms
• 1 clove garlic
• 1 tbsp nutritional yeast
• 2 tsp olive oil or
coconut oil
• Salt and pepper
• 1/4 cup avocado, sliced
• 2 tbsp fresh pico de gallo

DIRECTIONS
Sauté veggies in olive oil or coconut oil. Add two
beaten eggs, nutritional yeast, no-salt seasoning or
salt, and pepper. Scramble and top with avocado
slices and fresh pico de gallo.