. pumpkin chili mexican scramble .

The beans and egg whites in this dish give it a filling protein punch, while the addition of salsa and avocado provide a Mexican twist to an other wise earthy chilli.

Ingredients (serves one)

• ½cup mixed, frozen vegetables (corn, peas, carrots, green beans)
• 1 tsp. coconut oil
• ½ cup canned pumpkin puree
• ½ cup kidney beans
• ½ tsp. curry powder
• ½ tsp. cumin
• ¼ tsp. turmeric
• ¼ tsp. cinnamon
• 2 egg whites
• handful of spinach
• salsa
• ¼ avocado, sliced

Instructions

1. Defrost frozen veggies.
2. Over medium heat, saute the frozen veggies in coconut oil for 2-3 minutes.
3. Add pumpkin puree, beans, and spices, mixing until fully combined.
4. Cover and let cook for 2 minutes.
5. Pour egg whites over the pumpkin mixture, incorporating slightly. Toss in a handful of spinach, cover, and let cook for an additional 3 minutes.
6. When egg whites begin to set and spinach has wilted, stir entire mixture to combine evenly, letting cook a few more minutes.
7. When slightly cooled, transfer to a bowl, top with a dollop of salsa, the sliced avocado, and enjoy!

Happy Eating!