Sunday, December 2, 2012

Potatoes and Mushrooms

Mmmmm—breakfast!  Or brunch.  I got up late this morning and decided to have leftovers from last night.  I cut up cold, boiled red potatoes, a few white button mushrooms, and added sea salt and freshly ground black pepper.  Cooked until hot in about 1/3 cup water.  I did throw a few shredded parsley leaves on top to make it look better.

This is so simple, but so very good.  The more I eat whole foods, plant-based foods, the more I find myself looking forward to foods like my leftover breakfast here.

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