Breakfast Veggies & Eggs with Tahini

I started doing kettle bells this month. I am not sure what got me inspired to do it, except I had a little extra time and a desire for some more msucle. And I found a nice kettle bell place right by my house. I tried lifting weights one time last year (ha!) - the way where you do very few reps with as much weight as you can do and still actually lift it. I burst into tears each time. Not because it was impossible, but it was like my mind thought I couldn't do it and my mental state just collapsed. So. Kettle bells seemed like a nice way to build up some muscle without the tears. I've gone to 4 classes and already I feel stronger and could do way more than the first couple of times. Holy cow!

My breakfast this morning is based on Modern Times' "Good Morning Healing Earth" breakfast, which is a lovely medly of lots of sauteed veggies topped with scrambled eggs and drizzled with tahini. It seems like an excellent pre-kettle bell breakfast. It's really good, and the version I made at home turned out equally as tasty, if a little simpler. The original dish at Modern Times actually uses onions, beets, carrots, green peppers, mushrooms, kale, zucchini and broccoli. So go for it all if you happen to have all those veggies - but I thought the ones I selected were a good combo that still gave a similar taste. Sub any veggies in for something else, though I do think the kale, beets, and carrots are key. Modern Times uses roasted beets instead of my pan sauteed ones, so if you happen to make a big batch of roasted beets, keep a few out to use in this for breakfast!

Good Morning Breakfast (serves 1 large serving)
1-2 T butter, ghee, coconut oil, bacon fat, etc
1/4 small beet, diced small
1 small carrot, diced small
3 kale leaves, de-stemmed and chopped
1/2 small onion, diced
handful of broccoli florets, trimmed small
salt
1 T. parsley, chopped
2 eggs
tahini (mixed with water - and lemon juice if you have it - to thin it out, plus a pinch of salt)

1. Put a cast iron pan on medium heat. Add fat, and then beets. Cook covered for 3-5 minutes. Add onions and remove lid. After another few minutes, add broccoli and carrots. Cover the pan again for 3-5 minutes. Add kale. Cook a final 5 minutes, until greens are wilted but still bright, and beets are just tender. Stir often to keep things from sticking and add a little more fat if needed.
2. Meanwhile, scramble eggs in another pan so that they finish about the time of the veggies. Mix up some tahini with water to make it drizzle-able (a little less water than tahini ratio).
3. To serve: dish out veggies in a pile on a plate and top with scrambled eggs. Sprinkle parsley and drizzle tahini over everything. Serve!