Greens for Breaky

Photo from Crossfit Cedar City

Here’s a pic of the 6 am class doing pull ups. I am using one band because we had to do something insane like 100 pull ups, but (drum roll, please) I can do three pull ups with no bands. I think I could do more if I could just hold on. That’s half the problem. But I’ll talk about that another time.

What I really want to talk about is breakfast. I took a baby step to eating “eggs and greens” for breakfast. This week I threw onions, spinach, and sweet peppers into my eggs. I know that’s not “2 cups of broccoli” but like I said, baby steps. I congratulate myself for not eating jelly donuts at least. (Not that I ever did, but there was a lot of Life and Quaker Oat Squares cereal—basically simple carbs—going on.)

I did some prep on Saturday and that helped me eat healthier. I hit Costco and got fruit and veggies, including the small sweet peppers, the big tub of spinach, and onions. I love that Earthbound spinach. It’s cheap, fresh, organic, and already washed. I love the little peppers, too. I put them in everything: chili, tomato sauce, salads. They are a bit milder than green peppers, so my kids like them more. On Saturday night I made fajitas, and I fried up a lot of extra onions and peppers in just a bit of olive oil. I prefer them sautéed to raw. Then I put the spinach in individual servings in little baggies. It’s a lot of spinach so I froze some and put the rest in the fridge. Then on Sunday morning I just grabbed a baggy of spinach, and a scoop of onions and peppers and threw that in my eggs. Voila—a veggie scramble with greens in it. I’ll also use the spinach for shakes. If you throw a little in you can’t even tell it’s there. I just have to make sure my kids aren’t looking when I throw it in!