4. Potatoes with Eggs and Green Beans

This recipe takes a little time, so it might be a dish to save for the weekend when you’re not as busy. You can use leftover potatoes or fresh, and you can substitute the green beans for peas if you want it to cook quickly.

Ingredients (serves 4):
2 pounds of peeled potatoes diced, or 5 cups of precooked diced potatoes
4 large eggs (organic and free range if possible)
1 cup of cooked or fresh green beans cut into pieces about 1-inch long (or 1 cup of peas)
2 tablespoons olive oil (or oil of your choice)
1 minced clove of garlic
pinch of red chili flakes
Salt and pepper to taste
Pinch of paprika

Method:
Parboil the potatoes until just starting to soften and keep to one side. Cook the green beans for three minutes in salted boiling water then drain and run under cold water to cool off. Heat a large skillet over medium heat and add the olive oil. When the oil is hot enough, add the potatoes and cook until they become crispy. (Stir while cooking to ensure they cook evenly.) Add in the green beans (or peas), garlic and chili and warm through. Using a ramekin or small bowl, crack each of the eggs separately and place evenly on top of the potatoes and beans. Cover the pan with a lid and cook for three to five minutes until the whites of the eggs have set and the yolk is cooked to your preference. Sprinkle with the paprika, salt and pepper and serve.

Source: MultipleScerlosisConnect.com

Pilot study finds fatigue and moods in MS patients improved with a plant-based diet. Read more here.