Another holiday season is in the books. Today it’s official—winter vacation is over.
Despite that, I popped right out of bed when my alarm went off this morning. Not even a smidge of work-itis was in my system. Bring on 2016!
I love the fresh start and optimism of a new year. It’s time to hit the reset button and improve on 2015, but not forget about all the good things that happened in in the last 12 months.
As challenging as it can be, I like to approach goals with something positive. How can I do better on what already went well?
I find starting with a glass half full outlook gets me going with the right attitude.
There’s nothing wrong with those from-scratch resolutions, but it’s a good idea to combine them with what’s in progress. Why not set yourself up for success? No matter how small the achievements, they count.
Also, there’s a lot of pressure to change at the beginning of the year. If it doesn’t happen right away that’s OK. Just don’t lose track of what you want to do. Write down a list and read it every so often.
I have a few resolutions in mind that I hope will stick and become part of my regular routine. Of course they have to do with food.
I generally consider myself a pretty healthy eater even though we have a tendency to carb-out on pasta at our house.
Swearing off my my beloved bread products will never happen, but I am trying not to make them the feature ingredient for every meal.
This tomatillo salsa scramble was inspired by one of my favorite neighborhood brunch spots. Jarred salsa and roast chicken leftovers and this anytime meal was ready in minutes.
For vegetarians, you can skip the chicken and add in leftover veggies or tofu.
Even though I am trying to watch my bread consumption, I still like to eat this tomatillo salsa scramble with or on a slice of toast.
Tomatillo Salsa Scramble
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Serves 1
Non-stick cooking spray
2 large eggs
1/4 cup tomatillo salsa plus more for serving
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces cooked chicken, thinly sliced
1/2 ounce spinach, roughly chopped
Chopped cilantro for serving
Coat a small skillet with non-stick cooking spray and place on the stove over medium high heat.
Whisk together the eggs, salsa, salt and pepper and pour into the preheated skillet. Using a spatula, scramble the eggs. When curds start to form, add the chicken and spinach. Continue until cooked through, about 2 to 3 minutes. Top with cilantro and salsa before serving.
If you are a vegetarian, you can use vegetables or tofu in the scramble instead of chicken.