Receta Recipe: Scrambled eggs with kale and provolone
Recipe: Scrambled eggs with kale and provolone
I am one of those unfortunate people who has struggled with her weight since the dawn of time.
I am not a woman of excess. I have friends (you know who you are) who make resolutions to eat 28 desserts in 28 hours. I have non-blood relatives (you know who you are, too) who believe that pate is a food group and no meal, including breakfast, is truly over without something sweet, and I don't mean fruit.
Of these extremes I fall far short. I like vegetables. I'm not much for dessert. Balance in all things, that's my mantra.
Unfortunately, some idiot invented french fries. And bread. And polenta, and pasta, and pretty much any other starchy, salty, fiberless fare you can imagine. These are my binge foods, my comfort foods, my one-bite-and-I-gain-10-pounds foods. I'll never give them up. But I'm constantly looking for ways to trick myself into forgetting, however temporarily, that they exist.
Thus was born my current experiment, which I'm calling 5 by 5. Simply put, I am trying to get five servings of fruit and vegetables in before 5pm. I see lots of potential benefits:
It's simple.
It keeps me focused on eating the "right" things instead of denying myself the "wrong" things.
It's good for me.
It distracts me through the witching hours, which for me are 2pm to 5pm, the long afternoons at my desk at work, a little sleepy, a little cranky, and jonesing for a carb fix.
My cravings may not be gone, but my stomach is just too full for anything else.
If I feel like having cereal or pasta for dinner, when I'm even more tired and cranky and craving, at least I feel less guilty about it. And I eat less, because I'm still full of vegetables.
Am I doing this to lose weight? Maybe. But if I don't lose weight and still end up eating more fruits and vegetables and fewer starches, I'll end up healthier, and I'll consider that a positive outcome.
One key to success in getting in five servings: Breakfast. Which is how I ended up with this delicious, healthy scramble. One serving of veg down, four more to go by 5pm.
- Scrambled eggs with kale and provolone
- 1 tsp olive oil
- 8 leaves kale, washed, de-stemmed, and chopped
- 1 clove garlic, chopped
- 3 eggs, beaten
- 1 slice provolone cheese, torn into small pieces (or cheese of your choice)
- salt and pepper to taste
Heat the olive oil in a nonstick skillet over medium-high heat. Add the kale and garlic and saute about 2 minutes, until the kale is wilted but not limp. Pour the eggs over the kale and sprinkle the cheese over the top. Scramble with a spatula until the eggs are cooked through and the cheese is melted. Turn the eggs onto a plate, season to taste with salt and pepper, and serve immediately.