Saturday, September 22, 2012

Scrambled deliciousness and Roasted roots

Welcome autumn!

Mr. PT and I joined a friend for a 5 mile trail run this morning, enjoying the crisp fall air and the last of the green leaves.  Autumn is Roanoke is breathtaking!

We worked up quite the appetite, so after picking up some of our favorite bread, we enjoyed some vegetable scrambled eggs.

Have people always told you eggs are too fatty and loaded with cholesterol?  Not if you eat them in moderation (we eat eggs about once a week) and pair them with vitamin-rich vegetables.  For this scrambled mix, I whisked 2 eggs with chopped pepper, onion, tomato, grated cheese, and fresh dill.  YUM.

People might also tell you potatoes are too starchy and loaded with carbs.  Again, eat them in moderation (once a week or so) and be sure to include some other greens with your carbs.  Earlier this week, to empty out the crisper, I sliced my potatoes and tossed them with sliced radishes, sliced green peppers, olive oil, fresh dill, salt/pepper, and lemon juice.  I then roasted this mix on a baking sheet at 400 for about 30 minutes, or until they were cooked and crispy.  

Again, YUM.

Don't be afraid to push yourself out of your comfort zone.  If a friend calls you up to climb a mountain, don't automatically assume you can't do it.  Forewarn your friend you might be slow and get out there and try.  

No comments: