Last night, I made some quinoa. I stir fried purple cabbage, green onions, spinach, and carrots with olive oil, salt, pepper, ginger, and garlic. I layered it all in a mason jar and set it in the fridge. This morning, I fried an egg and put it over the top. Layering all of the ingredients made it easy to get a bite of everything at once. It was a great way to transport an awesome meal for lunch before my cross country meet.
For breakfast, I tried the sweet potato flavored yogurt. It was just as yummy as the butternut squash flavor! I served it the same way, with granola and frozen blueberries. It was delicious and very satisfying.