Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘potatoes’

Chicken, Potato, And Bell Pepper Scramble

Posted by terrepruitt on February 10, 2020

Twice in the past few days I have had the conversation about how coming up with dinner ideas is a challenge. I understand this is one reason why people have dinner services deliver. Unless you have a box meal delivered every single day that still doesn’t completely alleviate the having-to-come-up-with-ideas-for-dinner. As you know if you have looked at any of my “recipes” I sometimes just throw stuff together. It doesn’t even always have to “make sense”.  After making Taco Pie and Enchilada Chicken, I used the leftover sauce as sauce for our tortellini . . . . yup, that works. Sometimes you might feel like something particular but you might have to cobble it together using the ingredients on hand. There are a few things that make for easy make-up meals, in my opinion, one is ground turkey – throw anything in with it and you have an entree. Pasta is another easy meal, it can be topped with anything or nothing. And eggs are another thing you can throw anything into to make a meal. Here is an easy breakfast-for-dinner-scramble in case you don’t want to think about what to make for dinner.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaChicken, Potato, And Bell Pepper Scramble

two or three potatoes (depending on size)*
olive oil (3 tablespoons +/-)
season salt
can of chicken
1/2 of an onion
salt
garlic powder
5 or 6 eggs
milk (1/4 c +/-)
butter (2 tablespoons +/-)
one bell pepper

Preheat oven to 450°. Wash the potatoes, if you like your potatoes peeled you can do that. Cut the potatoes into small chunks. Place them on a baking sheet. Sprinkle potatoes with about 2 tablespoons of olive oil and season salt (or whatever seasoning you prefer). Place in the oven to roast. After about 10 minutes take them out and toss them around. Then place back in the oven. Roast the potatoes until done to your liking . . . tossing them around occasionally for even roasting.

You can pan fry/roast the potatoes if you like. Heat the oil in a pan, then add potatoes and seasoning and cooking until done.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaI like to use the oven because while the potatoes are roasting, I can be preparing the chicken and eggs.

Chop the onion. Chop the bell pepper. Heat up 1 tablespoon (+/-) olive oil. Add the onion and cook it.

While the onion is cooking crack the eggs into a bowl, add a little milk, salt, and garlic powder (and, of course, any seasoning you want). Scramble the eggs, mixing until frothy.

When the onion is cooked add the chicken to the pan sprinkle with garlic powder. Warm the chicken up, it doesn’t take long because it is already cooked so you don’t want to let it cook too long because it dries out.

Add butter to your pan – or use another pan, or remove the chicken for adding back later – once the butter is melted pour in your eggs, keeping them separate from the chicken. I like my scrambled eggs WELL COOKED so I let them cook a bit before I mix in the chicken. Once the eggs look almost cooked I add the potatoes. I DO NOT like my bell pepper cooked so I add it at the very last minute . . . cooking it long enough to just warm up.

Mix it all together and serve.

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*I have seen russet potatoes that seem like they are two or three, but then red potatoes are little so you might want to use three or four . . . you want to end up with about 2 cups cooked potato. You decide, if you are not a big potato fan use less, if you LOVE potatoes, use more.

I usually cook this for dinner, but some people might consider it strictly a breakfast item. I sometimes have left overs of it for lunch . . . so if you like it, eat it anytime you would like.

Oooooh, one might even add cheese . . . . .

Do you like scrambles?

Posted in "Recipes", Food | Tagged: , , , , , , , , | 2 Comments »

Nightshade Vegetables So Good, Yet May Be Bad

Posted by terrepruitt on November 3, 2011

When I first started looking into different types of diets (READ:  NUTRITION PLAN/WAY OF EATING), I was curious to always see Nightshade Vegetables mentioned.  One diet that I have talked about is the anti-inflammation diet, this diet does not contain nightshade vegetables. You might know what they are and what that means, but I have mentioned before that I am not a gardener.  I am not a gardener and even more so I have no idea about vegetable families and their classifications and stuff.    I keep having to look it up.  What is a nightshade vegetable?  Nia teacher, Nia classes, Nia dance, Nia cardio, Nia workout, Nia, Nia fitnessNightshade vegetables are from the Solanaceae Family.  Nightshade vegetables contain a group of chemicals found in plants called alkaloids.  There are different types of plant alkaloids, some being toxic.  Plants containing alkaloids have been used for medicinal purposes as well as stimulates and poisons.  Studies have proven that alkaloids can affect some of the functions in the body.  Some people are more susceptible than others.  These vegetables are thought to interfere with digestion, muscles, and joints.  Nightshade vegetables promote inflammation in the body.

If you are susceptible to them it might be beneficial to limit consumption of these types of veggies.  As I mentioned if you are on an anti-inflammation diet they might be forbidden all together.  Again this could only be if you are sensitive to them.  Or if you are interested in trying to reduce the amount of chronic inflammation in the body.  If you have arthritis or any other disease associated with chronic inflammation it might be something to try. Or if you experience pain caused by sensitive nerves.

Nightshade vegetables are very common.  They are so common it kind of makes sense that chronic inflammation is more prevalent and being study by the medical profession.  I think the most common nightshade veggies are potatoes, tomatoes, and bell peppers.  You know I LOVE bell peppers and I was just learning to like tomatoes.  And the issue with potatoes is they are yummy in so many forms; mashed, fried, baked, roasted.  In addition to my beloved bell pepper ALL peppers are lumped in this family.  So even the hot ones that might aid in digestion could be causing inflammation issues.

In addition to inflammation there is research has proved that the alkaloid in potatoes interrupt signals from nerves to muscles and might contribute to muscle twitches.  Next time you have a twitch try to remember if you had any potatoes.  In addition to signal interruption, the chemicals contained in some nightshade vegetables might even cause pain  Also some research has shown that the alkaloids leech calcium out of bones and deposit it into soft tissue.

Eggplant is also a nightshade vegetable.  I love roasted eggplant.  Eggplant along with tomatoes contain nicotine.  Yup, tobacco is a nightshade plant and nicotine is an alkaloid.  It is fortunate that both tomatoes and eggplant contain a lot less nicotine then tobacco, it is still interesting to know.

Cooking reduces the level of alkaloids in our veggies by about 40-50%.

Please note that I am not saying that any health issue or discomfort you are experiencing is caused by nightshade vegetables/food.  What I am saying is that some research has either proved or associated the alkaloids in nightshade vegetables/foods to be connected to certain things; inflammation, digestive issues, nervous system malfunctions, pain, muscle twitching, etc. and it is interesting to know.  And it might be beneficial to do some experimenting with your diet if you think you might be sensitive to the chemicals found in some of the vegetables and/or spices considered nightshade foods.

Did you know what veggies were considered nightshade?  I am glad that I now have this list.

Posted in Food, Vegetables | Tagged: , , , , , , , , , , , , , , | 4 Comments »

Parsnips

Posted by terrepruitt on May 26, 2011

When my friend posted a celery soup recipe in my comments of my celery post she mentioned she puts parsnips in soups as thickening agents because potatoes were bland so she uses the parsnips for a little additional flavor. I didn’t know what a parsnip was. I had heard of them, and I knew it was a root vegetable but I had never used one. As we were “talking” on my blog back and forth, I was thinking, “I’m going to stick to using a potato.” But as I was shopping  I decided to try making my celery soup with parsnips. So I bought two parsnips.

I realized I didn’t know if I should peel it or not. So I just decided to use my produce brush on it, which has really stiff bristles so it somewhat peels it. When I started to cut it up, I realized it was very firm, not as soft as a potato. As I was chopping it occured to me that it smelled like a carrot. While I was chopping it I realized I needed to look it up and learn about what parsnips are.

I laughed when I read what Wiki had to say because it is obvious parsnips are related to the carrot. They even slightly resemble carrots except they are lighter and larger. Although cited information states:

“The parsnip originated in the Mediterranean region and originally was the size of a baby carrot when fully grown. When the Roman Empire expanded north through Europe, the Romans brought the parsnip with them. They found that the parsnip grew bigger the farther north they went.”

In a serving (about a cup sliced) there is about:

100 calories
24 grams of carbohydrates with 6.5 grams of dietary fiber.

Parsnips are a great source of vitamin C and seven different vitamin Bs. They also contain the essential mineral manganese and also Potassium, which is crucial to heart function. This really is a nutritional power punch, because they also contain magnesium, calcium, iron, zinc, and copper. WOW!

I am seeing information that says you can roast them as you would potatoes, but I wonder how good that would be. Have you tried that? I am sure you will read about it when I do. I really love roasted sweet potatoes now that I have finally found them. Parsnips might be my new love.

Posted in Food, Vegetables | Tagged: , , , , , , | 2 Comments »