Following a twelve-week trainer program and having to stick to a strict diet can be very challenging. Eating six to seven times a day is…well…difficult.

Not because one has to eat a lot of food (I love to eat…the more the better) or because cooking may seem like a chore (I love cooking, it relaxes me), but because it’s EXPENSIVE! Especially when you’re eating organic meats, free-range eggs and organic produce.

In my household, we have switched to consuming all organic meats for about 6 months now. It really does make a difference. I can taste the difference. I truly love eating at home…knowing exactly where my ingredients come from, which ingredients are being used in a recipe, how much of an ingredient is being used and knowing that it was all prepared in a clean kitchen, is a wonderful thing. Eating out is not very exciting to me anymore. It almost feels like a punishment sometimes. Except for this one local breakfast place my husband and I frequent on Saturday mornings. We love it. Why? Because I know their ingredients are fresh, because we can be specific about what we want or not want in our menu item selection (adding or subtracting ingredients), and because their coffee is strong and amazing! Our Saturday brunch is the only “cheat” meal we allow ourselves in a week. So I try to always make it worth it!

I get a massive veggie wrap; the wrap has steamed eggs, all sorts of seasonal veggies, breakfast potatoes and lots of avocado. It is paired up with a side of fruit and a side of salsa. Bliss.

It may not seem like a cheat meal to you…but it definitely is to me.

Wheat wraps and breakfast potatoes are NOT Paleo approved. It’s ok to splurge once a week though. Not only can you look forward to something delicious and out of your routine, but also, after eating things that aren’t Paleo approved, one is reminded why Paleo is so great for us! Digesting the wheat wrap and the breakfast potatoes is not an easy chore for my body anymore. I am used to non-processed food items now, things that are created by nature.

Anyway, since my husband and I eat so often, we go through protein extremely fast. I usually keep my refrigerator stocked with chicken breasts, ground beef/chicken/game meats, steak, bacon, and eggs. I love one of these proteins in particular. Eggs!

I eat eggs at least twice a day. Since I eat them so often, I usually try to use egg whites only, not the yolk. I don’t want my cholesterol going up anytime soon, so I always make sure I take the yolk out (except for when I bake, I use the whole egg then). Egg whites are marvelous when combined with lots of fun veggies and other proteins. Check this yummy egg white scramble recipe out…

Egg White Scramble (With a Veggie & Protein Twist)
  • 4 egg whites (if you want to add the yolks, you can)
  • ½ of 1 grilled chicken breast, cubed
  • 1 white mushroom
  • ½ medium zucchini
  • ¼ of a sweet (orange colored) pepper
  • ¼ of an avocado
  • Coconut oil spray
  • Pinch of sea salt
  • Pinch of pepper
  1. Chop mushroom, zucchini, and sweet pepper. Set aside.
  2. Cut chicken breast into small squares. Set aside.
  3. Turn stove on medium heat and spray some coconut oil.
  4. Once skillet is hot, add mushrooms, zucchini, pepper, and grilled chicken cubes in. Cook until golden. Use wooden spoon to move them around, so all sides get a bit fried.
  5. Add egg whites (or full egg, if you choose to do so).
  6. Use wooden spoon to mix all ingredients together; cook until eggs reach your desired consistency.
  7. Add sea salt and pepper to taste when eggs are done.
  8. Place your egg white scramble on a plate and add avocado slices on top. Bon appetit!
Tools you’ll need:
- Cutting board
- Sharp Knife
- Skillet
- Wooden Spoon

Egg White Scramble

Egg White Scramble

Egg White Scramble

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