Excellent breakfast after a long run. Or brunch with friends. Easily make it a gluten-free breakfast by serving it with this delicious cornbread from 100 Days of Real Food

Green smoothie, eggs, veggies, and berries oh my!

Simple Green Smoothies: Pineapple Smoothie

Veggie-Loaded Egg Bake

Bowl of Berries

Whole-Wheat Baguette or Homemade Cornbread

Day Before

• Prep and chop all the vegetables for the egg bake

Day Of

• Make and serve the smoothie
• If making cornbread, make it first and while it is in the oven, make the Vegge Egg Bake
• Make the Veggie Egg Bake and put into the oven
• Toss berries together with a splash of orange juice, and chopped mint if desired
• Slice the bread

Produce

Green onion, 1 bunch

Red bell pepper 1

Spinach 5 oz

Kale

Cucumber

Garlic

Fresh berries of choice

Pineapple

Orange

Lemon

Refrigerated

Eggs 10

Milk

Butter (optional) for cornbread or baguette

Pantry

Cornmeal

Sun-dried tomatoes

Coconut water (optional for smoothie)