The February Fitness Challenge of adding one new move a day went extremely well.  I was happy to see people sharing the moves, trying them and making positive comments.  When asked what you would like to see for a next challenge, many suggested some type of food challenge.  I am still planning a schedule as to how to break down the challenge, so be patient.  It will be ready soon!

In the meantime, I found a great site called Buzzfeed Clean Eating Challenge.  It has step by step instructions and recipes for breakfast, lunch dinner and snacks.  Many of the recipes look and sound delicious.  Prepping ahead of time seems key as for most programs.  I wanted to share this recipe because it looked so good that it is my pick of the week.  I may have to use brown rice and make it ahead of time for some of my kids.  Two out of the four are not crazy about quinoa, so if I make brown rice with dinner on a different night it will be easy to save and use for them.  I do not like to cater to different likes or dislikes, but this is an easy swap!

FRIED QUINOA WITH SNAP PEAS, MUSHROOMS, AND SCRAMBLED EGGS
Serves 1

Ingredients
2 scallions, greens and whites divided
1 tablespoon extra virgin olive oil, divided
1 cup snap peas, trimmed and cut in 1-inch pieces
1/8 teaspoon kosher salt
freshly ground pepper
1 clove garlic, minced
1 shallot, minced
1 cup cremini mushrooms, thinly sliced
1 large egg for women; 2 large eggs for men
1 teaspoon apple cider vinegar
1/2 cup Big Batch Cooked Quinoa (recipe below)
1 teaspoon tamari

Procedure
Thinly slice scallion whites, and cut scallion greens into 1/2-inch pieces.

In a large skillet, heat 1 teaspoon olive oil, then add snap peas. Cook 1-2 minutes, shaking the pan occasionally, until the snap peas are slightly blistered and getting soft. Transfer snap peas to a bowl and set aside. Wipe out the pan, discarding any remaining water.

Return skillet to medium heat and add 1 teaspoon oil. When oil is hot, add the scallions whites, garlic, and shallot, and cook until starting to soften, about 30 seconds. Add mushrooms, scallions greens, and 1 tablespoon water and cook an additional 2 minutes, shaking the vegetables around the pan occasionally, until mushrooms are soft and the scallion greens are wilted.

Meanwhile, crack the egg into a small mixing bowl, with kosher salt, freshly ground pepper, and 1/4 teaspoon water and a pinch of salt, and whisk vigorously until the white and the yolk are thoroughly combined. In a medium nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add egg and scramble it by moving the raw egg around the pan with a rubber spatula for about a minute, scraping the bottom of the pan as the egg cooks. When egg is cooked, remove the pan from the heat.

When mushrooms are cooked, add vinegar and scrape any browned bits off the bottom of the pan. Add quinoa, snap peas, tamari, and scrambled egg and toss together until the egg is broken up and the mixture is heated through.

423 calories, 17.5 g fat (1.8 g saturated fat), 55.8 g carbohydrate (7 g fiber, 3.2 g sugars), 14.1 g protein, 923 mg sodium, 0 mg cholesterol

Enjoy!  

Stay tuned for the food challenge coming soon!!!

Best,

Donna