For me, it doesn’t need to be a new year to start a new resolution or goal. But since we’re in the mindset of resolutions after just turning over the calendar, it is a good time to start one. Whether that is for your health, for fun or for your community, now is as good of a time as ever.
As a lot of people have diet and exercise in mind for their New Year’s resolutions, I have a continuous goal of eating healthy and incorporating exercise into my daily routine. Especially after just having a baby a few short months ago, this New Year is a good reminder to put that at the top of my plate.
Thanks to American agriculture and the availability of imported food, we can enjoy real, fresh foods year-round. So when I’m wanting a bowl of fresh strawberries or a banana right now in the dead of winter, I can thank a farmer – probably from a Central American country.
Eggs are another food that is real and fresh to enjoy. Most importantly to me, they are a great nutritional, power-food to enjoy after I work out. They are all-natural and provide one of the highest quality proteins of any food available. One egg provides more than six grams of protein, or 13 percent of the recommended Daily Value (DV), and nearly half is found in the yolk. They are an excellent source of choline and selenium, and a good source of high-quality protein, vitamin B12, phosphorus and riboflavin.
The best part? I get all of these nutrients packed in a filling snack or meal for only 70 calories. I also love that I can make eggs for breakfast or dinner. (Whereas when I tell my husband, “it’s a cereal-for-dinner night”, I get a sideways look!) An easy recipe (with a fancy name) that I like are Frittata’s. I can fill them with leftover veggies and ham or beef from the supper the night before.
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Servings: 2 to 4 servings
1/4 cup liquid, such as milk, tomato juice, broth
1/4 tsp. dried thyme leaves OR herb of your choice
Salt and pepper
1 cup filling (see below)
2 tsp. butter OR vegetable oil
Step 1 BEAT eggs, liquid, herb and salt and pepper in medium bowl until blended. ADD filling; mix well.
Step 2 HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat until melted. POUR IN egg mixture; cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
Step 3 REMOVE from heat. COVER and LET STAND until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. CUT into wedges.
I lastly want to mention how important it is to me that farmers of all kinds are committed to their work: growing food and taking care of their land and livestock. America’s egg farmers are no different in their commitment to delivering high-quality eggs. Learn more about where eggs come from and how to help fight childhood hunger by reading more on the Good Egg Project.
Who will join me in making a commitment to eating more real, fresh foods in the coming months?