You can’t live with it, you can’t live without it! Sometimes we think of food as something we simply purchase, prepare, and consume. But we forget that the meal on our plate is there because of a complex intertwining of relationships. From seed companies and fertilizers to farmers and ranchers to producers and processors to packagers and grocers. And more importantly, each bite at the end of that fork forms a relationship with your body! Whether it’s comfort food after a long day, an energetic bite to fuel a workout, or simply something your kids will actually like- the food you eat matters… to you!
On WIBW this morning, we met with Registered Dietitian, Cara Harbstreet (Street Smart Nutrition). I had a great time with her earlier this year on the Farm Food Tour and always enjoy any opportunity to talk food and health. As a Registered Dietitian, Cara’s heart is to help her clients understand the food that comes to their table and the way it works in their body to best benefit their overall health. As she says on our segment below, her advice is rarely motivated by fad diets or strict nutrient or caloric intake, it’s based on each body’s personal needs. What may be best for you may not be best for me!
And I think that’s what makes food such an incredible conversation. Because no matter what your convictions or family history or personal needs are, at the end of the day we all come around the plate (which is where we all want to be!) and we meet together to EAT. I don’t know about you, but at MY table, there’s room for everybody! (You can read Cara’s takeaway from our Farm Food Tour to Monsanto in the May issue of Kansas Living Magazine)
So today, in honor of Cara and Registered Dietitians everywhere, I’m sharing a yummy breakfast skillet that is fairly simple, and a lot healthy. Enjoy!
The Geeky-Greek Scrambled Egg Skillet
12 eggs, beaten
1/2 cup plain Greek
1 tsp. granulated onion
2 cloves minced garlic
Kosher salt and freshly ground black pepper, to taste
1 cup pepperoni slices, sliced
3 cups baby spinach, roughly chopped
1 pint grape tomatoes, halved
2 cups cooked quinoa
1 cup Feta cheese crumbles
1/2 cup chopped fresh basil leaves
In a large bowl whisk together eggs, greek yogurt, onion powder, and garlic; season to taste with salt and pepper, then set aside.
Meanwhile, in a large skillet over medium heat, add a bit of olive oil. When oil is hot, add pepperoni to skillet and cook until pepperoni is beginning to brown.
Add prepared egg mixture to the pepperoni in the skillet, cooking until eggs are nearly set; stir in tomatoes, spinach, and quinoa, cooking just until heated through. Top with feta and basil and serve.
If you want a healthy grain available at a moment’s notice, whip up a big batch of quinoa! It can be stirred into skillets (like above) or served with almonds, berries, honey, and milk as part of a healthy breakfast bowl!
Now You’re Cookin’,