Quick Scrambled Egg Wrap

We took our dog on a hike yesterday morning, and when we got back I was FAMISHED! It was the afternoon when we were done, however I was not in the mood for lunch type foods- I wanted eggs. So I put together a veggie and scrambled egg wrap that was so good and so easy!

Ingredients-
                   1 Organic Egg
                   2-3 Pieces of Asparagus- rinsed, dried and diced into smaller pieces
                   Broccoli pieces- however much you want
                   Handful of Cherry Tomatoes- diced
                   1 Tablespoon EVOO 
                   Wrap of choice
    Optional- Goat cheese
                    Sriracha Hot Sauce



Add EVOO to cooking pan over medium heat.  Add asparagus and broccoli. After  after a few minutes add the tomato and let saute until veggies are tender.  Add Egg- let sit for no more than a minute- then with wooden spatula, scramble.  Add goat cheese if you like.

      

 In another pan, over low heat- place wrap and let heat.  Add scrambled eggs on top and drizzle sriracha to your liking.

                      Wrap and let sit on pan for about a minute.  Flip wrap and heat other side.

                         Once wrap is heated to your liking, put on plate, cut in half, and enjoy!

If I am craving something, I  do not deprive myself- I find the healthiest way to make what I my body is wanting. Remember- Always eat for your body!

Butternut Squash and Apple Soup

                                                 

April is a beautiful month, however there can still be a chill in the air that goes right to your bones.  I felt this way yesterday morning.  With all the rain we had gotten on Monday night, it left me feeling a little cold when I woke up, so I made soup!

I decided to try something different with ingredients I had, and it is definitely a soup I will be making again.

Ingredients-

                  1 Butternut Squash- skinned, deseeded, and cut in cubes

                  1/2 Onion diced

                  1 Apple diced

                  1/4 Cup Brandy

                  2 Tablespoons Extra Virgin Olive Oil

                  2 Teaspoons Fresh Thyme

                  2.5 Cups Vegetable Broth

                  Salt and Pepper to taste

Roast Butternut squash for 20 minutes. In stock pot, saute onion, apple and thyme over medium heat until soft. Add squash, broth, and brandy.  Bring to a boil, then let simmer for 30 minutes.  Puree in food processor in batches and pour back into pot.  Simmer until ready to serve.

** The longer it simmers, the more flavor it will have.