Scrambled Eggs with Green Beans and Apricots – EverFit Training Studio 810-225-4529

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Scrambled Eggs with Green Beans and Apricots – EverFit Training Studio 810-225-4529

EverFit Scrambled Eggs with Green Beans and Apricots - EverFit Training Studio 810-225-4529Whenever you are cooking with veggies and eggs try your best to go Organic (Mayo Clinic-organic). Your body will do better breaking down these foods as it will not have to deal with all the foreign toxins (huffington post explains) and then those toxins will not get trapped in the fat cells which makes the fat cell harder to metabolize later. Pasture raised organic eggs or any meat products are great to use because their fat profile will be of a healthier kind your body needs as they will be raised on foods they are meant to eat naturally.

Garnish with a nice fruit of apricots

Green Beans –

2 Tsp Olive Oil

1 Handful of green beans – Maybe 25 in number

2 Cloves of Minced Garlic – Penzy’s has dehydrated Minced garlic super easy to cook with

Sprinkle of sea-salt

  1. Soak dried minced garlic in a tablespoon or two of warm water – Mince full cloves of fresh garlic
  2. Place Olive Oil in a pan and heat to medium – medium/high
  3. Place Green Beans in pan – do not stir right away
  4. Meanwhile while the beans start to simmer start preparing scrambled ingredients
  5. Once green beans are al dente add GARLIC with water
  6. Simmer for about 45 sec to 1 minute until garlic is nice a fragrant do not allow the water to evaporate
  7. Place on the side on a plate – cover with a pan top

If you wish to use two pans and speed things up a bit and start the zucchini for scramble right after the beans cooking simultaneously you might have to add a bit of more oil for this option(I don’t because I don’t like to create dishes to wash)

 

Scrambled Eggs

¼ of a Large Zucchini – If you like zucchini add more

2 Small Yellow Tomatoes

2 Organic Eggs

Garlic powder onion powder to taste

(any spices you like – try some spice and add some cayenne)

 

Optional – Add some baby spinach towards end of cooking to just wilt it

  1. No need to oil pan as long as it is non-stick and you still have oil and a bit of liquid left from beans
  2. Add chopped zucchini to pan
  3. Cut up tomatoes while zucchini starts to cook
  4. Stir up zucchini it should be slightly browned by the time you cut tomatoes
  5. Add tomatoes
  6. Add 2 eggs no need to pre-whisk just crack and add to pan
  7. Add a scant of sea salt
  8. Stir and cook
  9. Add dry or fresh basil and other spices
  10. Add any greens you would like at the end

 

 

 

 

 

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