+ half avocado
+ 10-minute chard and squash saute
Always always always make extra whenever you cook. Leftovers are the number one secret to having healthy food at your fingertips for easy eating!
I already had the leftover roasted sweet potatoes and tempeh. You can sub in any protein for the tempeh: fried or hard-boiled egg, beans, quinoa, free-range organic chicken/turkey...
Maple Mustard Baked Tempeh recipe here.
How to: Never buy a rotten avocado again.
Saute: Warm skillet over medium-high heat, add oil (coconut oil is my top choice for sautes). Add chopped garlic and sliced squash, cook until beginning to brown. Add roughly chopped chard (or other greens) and cook until tender. Season with salt and pepper. Serve!