2017 Goals + Healthy Egg Skillet

It’ been a while since my last health post, (which you can read here) and as we are starting a new year, I can’t help but think about the goals I set for myself this year and what they mean. Part of the “problem” and why I feel like I need to write this post is  because there are soooo many diets now a-adays, and I keep asking myself, “Should I be doing that one, or that one?!” Whether it be the Whole 30, Paleo, Keto, dairy free, gluten free, etc. I almost feel a little guilty that I’m not advertising to the world that I’m doing XYZ diet. Anyone else feel the same?

As far as I’ve come on my health journey, for me, 2017 is about practicing what I’ve learned since I started caring about the food I put into my body in 2011. And I truly mean, what’s good for MY body, not someone else’s. I think we are in an era of comparing ourselves to one another, and just because someone is doing a gluten free diet, doesn’t mean that you should be too.

I do think however, that challenging yourself mentally and physically to do a diet like Whole 30, is an absolutely fabulous way to understand what your body needs and how it best functions.

But for me…I’m having a hard time this year saying I’m going to do XYZ for a certain period of time. I think it’s probably because I’ve been there, done that. I was Paleo for a year and really enjoyed seeing how my body worked without dairy or any gluten/grain or legumes, but I also really missed my whole fat dairy products. When re introducing them, I realized my body missed them too. Lucky for me (at this stage in my life- yes our bodies and allergies/needs change), I don’t have an adverse affect to dairy. (yippee!) But I will say, doing that diet made me realize that my body doesn’t need processed carbs to be happy, and in fact, it’s much happier without them.

This topic is always an on going conversation, and an ongoing journey and it always will be. I’m not saying I will never go Paleo again, or never do the Whole30, I’m just saying that I’m going to continue doing what feels good for my own body without consciously comparing myself to others. That’s a huge goal for this year…to listen to my body and continue learning and figuring out what works best for me.

Please feel free to comment below…I’d love to hear your thoughts and what your healthy goals are for 2017!

Also, while we are on the health topic, one thing that really helps me stay on track is eating a great breakfast. I whipped up this egg skillet for busy weekday mornings, and I think you should too!

It can be dairy free, gluten free, paleo…whatever you are into! You can absolutely adjust and modify all ingredients…which is why I love this recipe so much!

Here’s what you’ll need:

Spinach

Aidel’s Sausage (any variety you like, I would suggest the chicken apple or artichoke garlic)

Mushrooms

Tomatoes

Eggs

S+P

Milk (of your choice)

Coconut oil for the pan

To start, preheat your oven to 350 degrees. In a cast iron skillet, brown the sausage to your liking. Then remove from heat and let rest. In the same pan add 2 very large handfuls of spinach to the cast iron skillet with a little water and wilt for 3 minutes. Remove spinach and wipe pan with coconut oil (if you are cooking raw sausage then you can use the fat from the sausage and omit this step). On the side, beat 6 eggs and 1/2C milk of your choice (I used whole) and salt and pepper (I used Nature’s Seasoning). Chop cherry tomatoes and mushrooms so they are bite size pieces. Now that the sausage has cooled a little, cut 3 sausages length wise and then chop them into bite sized pieces. Add everything to the skillet, including the egg mixture, add more s+p to your liking and put in the heated oven for 20 min.

This protein and veggie packed breakfast is the perfect make ahead meal for busy weekday mornings! I also love getting in vegetable servings in the morning as well! Such a plus 🙂 Enjoy!

 

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