Tiny Trash Can breakfast skillet

New Year’s breakfast

My first meal of the year: vegetarian breakfast skillet with potatoes, bell peppers, onions and jalapeños 😋

Not only was it delicious, but it also happens to embody three of my new year’s resolutions: 1) eat 100% vegetarian, 2) live as zero waste as possible and 3) when I make a purchase, choose items that are built to last 👍

I’ve been “99% vegetarian” for the last couple years. I’d make exceptions when I was eating at people’s homes or out at restaurants. Well, the pandemic made those “cheat” days practically non-existent 😆 So in 2021, I will cut out meat completely. It’s one of the biggest ways I can reduce my environmental impact 💚

And this breakfast can be made with zero waste! 🙌 I can easily find unpackaged potatoes, bell peppers, onions and jalapeños at regular grocery stores. And this summer, we’ll be growing these vegetables in our garden, so this breakfast will have an even lower carbon footprint 🌎 I love making breakfast skillets, too, because they’re an easy way to use up leftover veggies in the fridge so they don’t go to waste 💡

My Lodge Cast Iron skillet was probably the best purchase I made in 2020. Cast iron adds healthy iron to our meals, is free of harmful chemicals, and is durable enough to last a lifetime 💪 In fact, my son is planning on “inheriting” this pan when he gets his first apartment 😂 I also love that Lodge uses only paper and corrugated packing material (my skillet was sold with just a paper sticker on it 😍).

If you’ve made an eco-friendly new year’s resolution, I’d love to hear about it 😃

Wishing you a healthy and happy new year! 😊

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