Vegetarian recipes FMD

8 ounces tempeh, cut into ½-inch cubes ½ cup diced red bell pepper ½ cup diced yellow onion ½ cup 1-inch asparagus pieces 2 cups sliced button mushrooms 1 tablespoon balsamic vinegar 3 cups baby spinach Pinch ground nutmeg Freshly ground black pepper Sea salt In a large nonstick skillet over medium-high heat, sauté the tempeh until browned, about 5 minutes. Push the tempeh to the side of the pan. Add the red bell pepper, onion, and asparagus. Sauté for 2 minutes, or until the onions begin to soften. Add the mushrooms and continue to cook the veggies for another 2 minutes (the mushrooms will begin to give up their water). Stir the tempeh back into the mixture. Add the balsamic vinegar, cover and simmer for 1 minute. Stir in the baby spinach. Add nutmeg, salt, and pepper to taste and serve Garden Veggie Omelet SERVES 1 Swap any other Phase 2 veggies in this versatile breakfast.

PREP TIME: 10 minutes n TOTAL TIME: 10 minutes 3⁄4 cup broccoli florets ¼ cup diced zucchini 2 tablespoons diced red onion 2 tablespoons diced red bell pepper Sea salt and freshly ground black pepper to taste 3 egg whites, lightly beaten 1. Heat a nonstick skillet over medium heat. Sauté the broccoli, zucchini, red onion, and red bell pepper until crisp-tender, about 3 minutes. Remove the vegetables to a bowl and season them with salt and pepper. 2. Place the skillet back onto the stove and reduce the heat to medium-low. Add the beaten egg whites. As they start to set, use a spatula to lift the edges, letting uncooked whites flow to the bottom of the skillet. Cook until the center is set but still moist. 3. Spread the vegetables on one side of the omelet. Fold the other side of the omelet over and slide it onto a plate to serve.