by Megan Winfrey

We are big breakfast fans in my house, like huge. It's my husband's favorite meal. He wanted our wedding food to be a breakfast buffet, which I wasn't exactly against! With that being said, breakfast can become monotonous. When you compare it to lunch and dinner, there are significantly less options when it comes to ingredients (which is my rebuttal when having the best-meal-of-the-day argument). What I have for you this week isn't so much of a recipe as it is a lifestyle suggestion. THE GRITS BOWL.

I have two of my cajun-belle gal pals to thank for introducing me to the wonderful world of grits. My college roomie, Ada, taught me how to make them (with butter and Tony's, always) and my childhood friend, Kathryn, taught me that you can, literally, put anything on top of them. What a perfect way to enjoy our JBG produce!



My grits bowl consists of:

• 1 serving of grits, prepared, stir in 1 tbs. butter and 1 tbs. Tony's Creole Seasoning
• Scoop of prepared black beans
• Half an avocado
• 1/4 c. shredded cabbage
• 1/4 c. chopped arugula
• 1 egg, sunny side up