I have never been one to make resolutions. Promising yourself to achieve something in a year’s time is just too much pressure for me. I can’t make a commitment to what I want for 365 days when my dreams and wants change every few moments. So instead of setting myself up for a major letdown of willpower, I have decided to take an analysis of my life and use that to move forward in the new year.
By understanding what actions, habits or things bring value to my day, I can readjust my priorities to experience more satisfaction through out the year. That way I can look at each new year as a discovery of myself, rather than an “improvement” to my character. Completely avoiding any extra pressure to meet high expectations; and instead, starting to feel content with my current self.
One of the habits that brought a lot joy to my life in the last year was a simple decision to eat more raw vegetables. In the last twelve months, I have eaten more kale, romaine, spinach and arugula than ever before, and it’s resulted in an incredibly positive effect. I think most would be surprised how much a little more raw greens in your diet can do. Not only did I gain more energy to power through out the day, but I also feel a sense of mental clarity. I have an easier time focusing without getting distracted.
To up my consumption of raw greens, I had to find ways to tastefully integrate them into breakfast. This white chedder scramble with arugula hits all the right notes while boosting your vitamin K. A win-win. The eggs are fluffy and slightly buttery. Flavored with peppery arugula and spiced with nutmeg, this breakfast does not disappoint. I enjoyed mine with toasted bread and hot coffee. A perfect start to my day and my new year.
- 4 eggs
- 2 tablespoon half and half
- ½ teaspoon kosher salt
- lots of fresh cracked pepper
- ⅛ teaspoon freshly grated nutmeg
- a pinch of cayenne pepper
- ½ tablespoon butter
- ⅓ cup white sharp cheddar, freshly grated.
- 1 handful fresh arugula, roughly chopped
- In a medium bowl, add eggs and half and half. Whisk until pale yellow in color. Add salt, pepper, nutmeg and cayenne pepper. Whisk until combined. Set aside.
- Place a large saute pan over medium-low heat and add butter. Once foaming, add eggs and let sit for 30 seconds-1 minute or until the bottom of eggs begins to cook. Using a figure eight motion, continue to mix the eggs until just slightly wet. Mix in arugula and continue to stir and cook until eggs are done. Remove from heat and mix in cheese.
- Serve alongside toasted, crusty bread and creamy, hot coffee.