Melissa and Dallas during last year’s Whole 9 Nutrition Seminar. They will be here this year on April 16th for another round.
Tuesday
15 rounds for time
- 1 Deadlift at 75% of 1RM
- 100 ft Farmers Carry
Whole 9 Foundations of Nutrition
Hey everyone. Melissa and Dallas will be here on the 16th of April for the Foundations of Nutrition Seminar. Tell your friends and family and sign up for the event. For those who attended the previous seminar, you will get a discount on your registration for this event. There is no doubt that you will enjoy and learn throughout the day and who wouldn’t want to be in the company of Melissa and Dallas. See events at Whole 9′s Website for for registration and further information
Eggs Scrambled with Olives and Onion – Courtesy of Ted Denham from Whole Life Eating
Eggs Scrambled with Olives and Onion (Serves 1)
Fat is not the enemy! Good fats are good for us, so keep olives in your refrigerator for snacking and add a touch of fat to meals that don’t have much from other sources.
Prep and Cook Time: 10 minutes
Ingredient list:
Three fresh eggs
Sweet yellow onion
Green olives
Extra virgin olive oil
Garlic powder
Black pepper
Turmeric
Salt
Directions:
Chop enough onion to cover the bottom of a small frying pan. Slice about 10 olives into halves or thirds. Crack three eggs into a coffee cup. Add salt, black pepper, and garlic powder to taste. Add a dusting of turmeric, which I like with eggs. Stir with a fork or whisk to mix well.
Cover the bottom of a small frying pan with olive oil and place over medium-low heat. Don’t skimp on the oil. Add onion and let cook 1-2 minutes. Scatter sliced olives among onions. Pour egg mixture over the vegetables and let it cook undisturbed for about 1 minute. Scrape the eggs off the bottom of the pan almost continuously over the next few minutes until the eggs are as dry as you like them. Transfer to a plate and eat!
