Breakfast salsa with scrambled eggs

Sometimes I feel like something other than the usual scrambled eggs, or eggs and cheese, so I made a delicious and fast salsa. I hope you enjoy it as much as I do.

Ingredients:
three tomatoes, plum or beefsteak, I used plum, diced
half an onion, diced
jalepenos, seeds and pith removed, diced finely
rice wine vinegar
slice fresh ginger, grated
1/2 tsp freshly squeezed lemon juice
1/2 tsp sugar
freshly made scrambled eggs (three eggs, beaten, cooked on low while stirred in a preheated frying pan)

Combine all ingredients in mixing bowl, toss. Serve over scrambled eggs.

Enjoy!

Beets with goat cheese, and steamed beet greens.

Beets are easy to grow, and high in iron. Their greens are edible too.

Beets and goat cheese
Ingredients:
beets, at least three
coconut oil
salt
pepper
goat cheese

Steaned beet greens
Ingredients:
beet greens, trimmed of stems
sliced onion
diced clove of garlic
salt
pepper
bacon fat or peanut oil


Wash your beets, cut the tops and bottoms off, and peel them with a paring knife or peeler. Slice into 1/4 inch slices (give or take, it's not critical to be exact). Toss beet slices with a tablespoon of coconut oil and either grill, or saute over low heat in a frying pan until tender, may take about 20 minutes. While they cook, place beet greens, onion, garlic and oil or fat in a preheated on low frying pan. Cover and let steam, stirring occasionally while the beets cook until tender in your other pan (or on the grill).

When the beet slices are tender, remove from pan, place in serving dish, and spoon some goat cheese (1 tsp or as much as you like) on top, sprinkle salt and pepper to taste.
About the same time your beet greens should also be done, the onions will be soft. Place steamed greens in serving dish, salt and pepper to taste.
Enjoy!