I’ve been pretty active these last couple weeks between skiing and keeping up with regular Barre classes. The increase in exercise has made me think a bit more about what I’m putting into my body. I’ll be honest, I’m pretty lucky I don’t have any food related allergies, nor do I really have to avoid any food groups. I know this is a real luxury, but I still want to make sure I am feeding it things that make it feel good.
I’m a firm believer in eating what you love and loving what you eat. I don't follow a super strict diet, and I’m not usually one to substitute. If my body says veggies, then that’s what I’m going to eat. If it says frozen pizza and Coors Light, well then that’s what I eat.
I did a lot self -criticizing earlier in my life about what and how I ate. It brought me no sense of joy. In fact, it led me down a very negative and self-destructive path. I am still not immune to it but I try to remind myself to eat what I love and to love what I eat. Listen to my body and how certain foods make me feel and go from there. It’s all about finding a balance and what works for you.
Right now my body is telling me that between the exercise, cold days, and busy schedules that it needs veggies. So, I went ahead and stocked my fridge with a crazy assortment of the freshest vegetables I could find.
I’ve been eating this veggie scramble at least once a week. It’s been an energizing and satisfying way to start my day. I love how it helps me recharge post-work, but is also very comforting on those chilly Saturday mornings when I don’t feel like leaving home. This scramble has great flavor from the assortment of ingredients. It’s simple to make and has certainly given me fill of greens.
Fresh Vegetable ScrambleMakes 2 large servings or 4 small servings
1 medium sized sweet potato, chopped into bite-sized pieces
¼ head of broccoli, chopped into bite sized pieces
¼ green bell pepper, chopped
1 clove garlic, pressed or minced
4 button mushrooms, sliced
¼ red onion, chopped
10 asparagus spears, quartered
1 heaping handful spinach, about 1 cup
3-4 tsp. olive oil
1/4 cup skim milk
Salt and pepper
Dash of cayenne
1 avocado, sliced
To Make Fresh Vegetable Scramble
In a large non-stick sauté pan, heat 2 teaspoons of olive oil over medium-high heat. Add garlic, potatoes, broccoli and green peppers. Add a pinch of salt, cracked pepper and a dash of cayenne. Stir vegetables and cover pan. Allow vegetables to cook for 8-10 minutes. Stir several times throughout. Potatoes and broccoli should become tender and slightly browned.
Meanwhile, in a small bowl mix eggs and milk and beat lightly. Add salt and pepper, if desired.
Next, add mushrooms, asparagus red onions and 1-teaspoon olive oil. Mix in with other vegetables. Cook, covered, for another 4-5 minutes, stirring once or twice.
Stir in spinach and cook until lightly wilted, about a minute. You may add more olive oil, if needed.
Make a hole in the center of the vegetables. Pour in egg mixture and scramble with vegetables until eggs are cooked about 2-3 minutes.
Remove from heat. Plate. Top with fresh avocado. Devour!