Terre Pruitt's Blog

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

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yin Yoga: Mons at 11:30 am

    Gentle Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

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    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘roasted 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?

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Purple Potatoes

Posted by terrepruitt on January 18, 2011

The Prime Rib potluck had purple potatoes.  The hostess made purple potatoes or maybe they were blue.  She roasted yellow and purple fingerling potatoes.  I have seen purple potatoes in the store, but not purple fingerlings.  I have never had a purple potato.  The way they were cooked was incredible—they were perfect.  The seasoning was perfect and they way they were cooked was perfect.  The purple ones did not taste different from the regular ones.  But they were so pretty.  I was mesmerized by the deep purple color. There is an idea out there that it is important to eat the color of the rainbow.  There is a lot of nutrients in the different colors of fruits and vegetables.  Research is proving that there are antioxidants found in the different colors.

Anthocyanin is responsible for the purple and blue colors of fruits and vegetables.  This particular flavonoid is proving to have anti-cancer and heart-protective effects.  Research is also discovering this antioxidant has benefits shown to boost the immune system and protect against age-related memory loss.

Potatoes with the darkest color are proving to have almost four times the amount of antioxidants . . . AND they hold up to 75% of their nutrients after being cooked.  As you know a lot of vegetables lose a large amount of their nutrients when cooked.

According to the USDA’s website: “All potatoes are a good source of complex carbohydrates, potassium, vitamin C, folic acid, and iron.”  So with the purple variety you would be getting all of that plus the added benefits of antioxidants.  PLUS . . . you can’t overlook the beautiful color they add to any plate!

Have you had a purple potato?

Posted in Food | Tagged: , , , , , , , , , , , , , | 8 Comments »

Sweet Potatoes

Posted by terrepruitt on December 4, 2010

I know sweet potatoes are full of good stuff.  They are good for you to eat, but I didn’t think I liked them.  I mean they are SWEET right?  Well, recently I saw a recipe for roasted sweet potatoes.  You know how I love roasted veggies.  So I thought I would give it a try one day.  While my hubby and I were buying veggies today we bought some sweet potatoes.  Today was the day!  By the time we got home from our Christmas Tree excursion, I didn’t want to look for the recipe.  I figured that just knowing you can roast them was good enough for me.

Since I am not familiar with sweet potatoes I didn’t know what flavor to give them.  My plan was onions and shallots, but my hubby was saying that they ARE sweet so I thought maybe a more sweet flavor would be better.  Hmmmm?  So I decided on both.

I cooked a pan of “sweet” sweet potatoes and a pan of savory sweet potatoes.  Now I know why I didn’t think I liked sweet potatoes . . . . they ARE sweet.  So to me they don’t need to be cooked with sweet flavors.

In my “sweet” pan I used lemon olive oil, lavender salt, and salt.  In the savory pan, I used garlic olive oil, shallots, white onions, smoked garlic salt, and salt.  I decided I liked the savory ones better.  The potatoes themselves are sweet enough, to me they don’t need additional sweet flavoring. As you may remember sweet potatoes were on the list of anti-inflammatory foods.  Yay!  So that is one of the health benefits.  They are also a great source of complex carbs and antioxidants!  Here is some nutrient information about sweet potatoes:

(a cup of baked sweet potato with skin has about:)

—-180 Calories
—-72 mgs of sodium
—-41 grams of carbohydrates
—-7 grams of dietary fiber
—-4 grams of protein

—-769% of the RDA’s Daily Value of Vitamin A  (WHOA!)
—-8 % Calcium
—-65% Vitamin C
—-8% of Iron

Eating a little “good” fat with this (like the olive oil) helps your body absorb that vitamin A (beta-carotene).

This veggie really packs a punch.  I am going to try cooking it different ways.  Do you eat sweet potatoes?  How do you cook them?

Posted in Food, Vegetables | Tagged: , , , , , , , , , , | 13 Comments »