Top a piece of toast with eggs cooked as desired. Remove stems of leafy greens; flash sauté in one pour hot water. Season options: salt, pepper, paprika, chili powder, habanero salt

Prepare bacon. Use bacon grease to brown and sauté Brussel sprouts. Prepare eggs, as desired. Plate eggs, sprouts, and bacon then season with salt and pepper. Slop up juices with a slice of toast!

Top a slice of toasted bread with tuna fillets, a sliced tomato, sliced radish, and micro-greens. Drizzle EVVO over top; salt and pepper to liking.

A half sandwich of cold cut meats and lettuce with one condiment slathered on (optional) toasted bread (mayo here). Side with raw veggies (carrot, sweet peas, and cauliflower here) that may be easily pre-prepped.

Bacon may be pre-made. This lovely hand-held can meet the full hand-sized portions. A wide-mouth bite!

Load up a slice of bread with layers of meat topped with greens and a slice of tomato. Slather dijon mustard on the topper slice then squeeze it all in to a tight finger-grip. Side of beets to add a pep of energy and color.

Toasted bread layered with Italian sausage, tomato sauce, and hearty leafy greens - kale, spinach, mustard greens, etc. Garnish with an herb if you so desire and/or grated cheese.

Hard boiled eggs on hand makes this a 5-minute meal. Cut open eggs over toasted bread then garnish with microgreens or a green of choice. Side of veggies then voila! A simple meal.

A name for the familiar smothering of sautéed onions and mushrooms with tomato sauce on red meat - vacio in this picture. Pan fry a steak then top with your sautéed mixture, a side of sautéed greens and - with the theme of simplicity, a slice of toast (to sop up those juices!).

A simple way to reduce the size of French toast is to slice bread in to “sticks”. Toss chopped celery, apple, and grapes in a bowl with a spoonful of veganaise (or mayo) for a creamy, crunchy salad on the side.

Much of this may be pre-prepped (significantly reduces time!). Cornbread may be store bought, although simple to make from a dry mix. Cole slaw: half a head of cabbage, a couple of carrots, all tossed in a couple scoops of mayonnaise, 2-pour of apple cider vinegar and one scoop of dijon mustard. Bake your chicken then make your plate. Garnish, as desired (parsley here).

A myicrogreen salad can be as simple as microgreens, tomatoes, EVOO and balsamic vinegar. Keep it simple. Lots of flavors with eggs and toast added in (I like to top each bite of toast with the salad and egg).