S. Eskew - Lean and Green Cookbook for Beginners: Using the Power of Fueling Hacks Meals, here are some lean and green recipes to help you stay healthy and lose weight.

Lean and Green

1. Lean and Green is a program that aims to promote clean transportation by assisting businesses in lowering GHG emissions while raising profits. The program's 'Lean and Green' Award is given to companies who show that they are consciously trying to improve their sustainability. The award recipients' success is tracked, and they are required to report on their pollution reductions twice a year.
2. As a result, Connekt/Lean and Green want to make Lean and Green the norm in logistics chains and versatility in countries where frontrunners are involved. In collaboration with Connekt, Italy, Belgium, Luxembourg, and Germany launched their own Lean and Green initiatives. Other European Lean and Green chapters are being planned by Connekt/Lean and Green. Any business/government agency that wants to improve its competitiveness by improving its mobility processes should use Lean and Green.
3. Connect, a Dutch non-profit network for sustainable mobility is implementing Lean and Green, a stimulus platform for enterprises and governments. Its goal is to enable companies and government agencies to shift to a higher degree of sustainability by implementing policies that not only save money but also help the environment. The Lean and Green Award is given to organizations that will show by a course of action that they will be able to decrease CO2 emissions by 20% in five years. If the plan of action's goal is met, the organization receives it's first Lean and Green Star.

PREP TIME: 5 mins

COOK TIME: 15 mins

TOTAL TIME: 20 mins

SERVINGS: 6 eggs

• 6 slices deli ham (thin sliced)
• 6 eggs
• 6 tbsp heavy cream
• 3 tbsp cheddar or mozzarella cheese, shredded
• salt and pepper

1. Preheat the oven to 400 degrees Fahrenheit.
2. A muffin tin should be well greased. I am using a slice of ham, line each muffin tin.
3. In each muffin well, crack one egg. 1 tbsp heavy cream on top
4. 12 tablespoons finely shredded cheddar cheese Season to taste with salt and pepper.
5. Bake for 13-18 mins, or until the yolks are set to your liking. If necessary, broil for 1-2 mins.

• Be careful not to overcook the eggs, so they will begin to cook in the pan until cool for a few mins.
• Cook until eggs are almost cooked, then broil for 1-2 mins if necessary

Prep:15 mins

Cook:25 mins

Easy

Makes 8 (serves 4)

• 1 tbsp oil
• 150g broccoli, finely chopped
• 1 red pepper, finely chopped
• 2 spring onions , sliced
• 6 large eggs
• 1 tbsp milk
• large pinch of smoked paprika
• 50g cheddar or gruyre, grated
• a small handful of chives, chopped (optional)

1. Pre-heat the stove to 200 degrees Celsius/180 degrees Celsius fan/gas 4. In an 8-hole muffin pan, brush half of the grease. In a frying pan, fire the remaining oil and add the broccoli, pepper, and spring onions. Cook for 5 mins. Allow cooling before serving.
2. In a mixing cup, whisk together the eggs, cream, smoking paprika, and half of the cheese. Toss in the fried vegetables. Fill the muffin holes with the egg mixture, then finish with the remaining cheese and a few chives, if desired. Pre-heat oven to 350F & bake for 15-17 mins, or until golden brown and baked through.

PREP TIME: 3 mins

COOK TIME: 7 mins

TOTAL TIME: 10 mins

• avocado seeded & peeled
• 1 slice whole-grain bread / bread of choice
• Sea salt to taste
• Freshly cracked black pepper to taste

Fried Eggs-

tablespoon butter

1 egg

Scrambled Eggs-

• tablespoon butter
• 2 eggs

Boiled Eggs-

• 2 eggs

Poached Eggs-

• 2 teaspoons white vinegar
• 1 egg

1. Cook the bacon in the toaster until golden and crisp, then put the quarter avocado on top of the toast, slice it, and mash it. Season to perfection with salt & pepper, then finish with your preferred eggs.
2. For fried eggs, use the following ingredients. In a nonstick skillet, melt butter up medium-high heatstill the heat to low as soon as the egg is cracked into the skillet. Cooking, uncovered, for 5-7 mins, or until the whites are fully fixed and the yolks have thickened to your taste.
3. Warmth the butter in a nonstick skillet over medium-high heat for scrambled eggs. In a small cup, whisk the eggs, then gently dump into the middle of the plate. When the edges of the eggs begin to set, gently fold the eggs until they are fully cooked, around 2-3 mins.
4. To make boiled eggs, place the eggs in a saucepan and cover with water. Fill the eggs with cold water until they are fully submerged. Bring the water to a boil, then reduce to a low heat and cook until the chicken is cooked to your liking: SOFT boiled takes 4 mins, MEDIUM takes 6 mins, and HARD boiled takes 12 mins. Make an ice bath in a tub. Remove the cooked eggs from the heat and place them in ice water to cool fully before peeling.
5. Bring a large bowl of water to a boil for poached eggs. In a shallow tub, crack one egg. Stir the vinegar into the bath and use the boiling water to create a vortex. Reduce the heat before the water in the pot comes to a rolling boil at the rim. Then, carefully place the egg in the center of the pot and cook for 3-4 mins, or until finished to your liking. Using a slotted spoon, remove the egg.

Storage: Eat the avocado toast as soon as possible after baking it for the best performance. Place the unused avocado in an airtight jar or plastic bag in the fridge for up to 24 hours with a touch of lime or lemon juice.

Nutrition:

Please keep in mind that the given nutrition label is an approximation based on an online nutrition calculator. It will differ depending on the ingredients you use. It is based on one fried egg serving with 14 avocado and one slice of bread.

CAL/SERV: 110

YIELDS: 8 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 40 MINS

• 3 c. riced broccoli
• 1 large egg
• 1 1/2 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan
• 2 cloves garlic, minced
• 1/2 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• Pinch crushed red pepper flakes (optional)
• 2 tsp. freshly chopped parsley
• Warmed marinara, for serving

1. Pre-heat oven to 425 degrees F and cover a big baking sheet with parchment paper. 1 minute in the microwave to steam riced broccoli Using a paper towel or cheese cloth, gently wring from the excess moisture from the broccoli.
2. In a big mixing bowl, combine broccoli, 1 cup mozzarella, Parmesan, and garlic. Add oregano, cinnamon, and pepper to taste. Place dough on a baking sheet and roll out into a thin, circular crust.
3. Bake for 20 mins, or until golden and drying out. Roof with the remaining 1/2 cup mozzarella and bake for 5 mins, or til the cheese is melted & the crust is crispy.
4. If desired, garnish with parsley and pepper flakes. Hot marinara sauce is served on the side.