Energy Foods

Here is a fantastic cookbook, written by Beverly le Blanc, that emphasizes the importance of eating whole foods in order to maintain energy throughout a busy day. The cookbook includes recipes for breakfast, lunch, dinner, and snacks, all filled with foods high in energy that last over time. Some of the recipes include; Fruit and Nut Granola, Spiced Tea-Soaked Fruit Salad, Spicy Red Lentil Soup, Chicken Avocado Salad, Greek-Style Bean and Cheese Dip, along with many more.





Below is a recipe that illustrates a creative twist on a breakfast favorite.



Scrambled Eggs with Leeks:
8 large eggs
1 tbsp sunflower oil
2 tsp butter
1 large leek, trimmed, thinly sliced, rinsed, and patted dry
4 wholewheat muffins, split, toasted, and lightly buttered salt and pepper

Put the eggs in a bowl and use a fork to whisk together until blended, then set aside.
Heat the oil with half of the butter in a large skillet over a medium-high heat until frothy. Reduce heat to medium, add the leeks, and stir around for about 5 minutes until wilted. Use a slotted spoon to remove the leeks from the skillet and set aside.
Add the remaining butter to the oil in the skillet. Season the eggs to taste with salt and pepper, then pour them into the skillet, reduce the heat to medium-low, and cook, stirring, for 1 and 1/2 minutes, or until the eggs begin to set. Return the leeks to the skillet and stir into the eggs until the eggs have reached the desired consistency.



Spoon the egg and leek mixture over the hot muffins and serve.



THEN ENJOY!