Happy Wednesday! Yesterday I told myself that I was going to have a positive attitude and a good day right from the start, and it honestly made such a difference! I found myself going out of my way to compliment or talk to strangers, noticing and enjoying little details, and looking on the bright side of things. I smiled more and recognized that amazing things don’t have to necessarily happen for a day to be great, it’s all in your perspective and what you put into it.
Even the fact that a water pipe burst and flooded the lobby of my building last night while I was on call didn’t get me down - of course it was stressful and crazy, but I didn’t let it dampen my day (pun intended)!
Anyways, I want to try to continue this mentality today and every day as much as I can! I encourage you to try it too! Just take a few moments to be present, engaged, and grateful.
I started today with a nice meditative stretch while looking out at my view of Boston. I then made a delicious breakfast of zucchini and carrot noodle egg nests. I enjoyed these while reading Becoming by Michelle Obama - SUCH a great book! I was given it for my birthday!
These veggie noodle egg nests are super easy to make and very tasty and nutritious. They are a great gluten free breakfast option as well. I used frozen, microwaveable zucchini noodles and frozen Trader Joe’s Carrot Noodles (these are one of my FAVES). I have tried buying fresh squash or zucchini noodles sometimes, but they are more expensive and unfortunately always seem to be slimy or spoilt either right away or very quickly, so I prefer frozen.
Recipe for veggie noodle egg nests:
Veggie noodle of choice, cooked
Few tbsp olive oil
Seasoning of choice - I used turmeric and Trader Joe’s Everything But The Bagel (aka EBTB)
Lightly oil a pan and take any veggie noodle and use a fork to swirl the noodles into a little “nest”.
Heat the pan and crack an egg into the nest.
Add seasonings, cover, and cook until the eggs are how you like them - I generally like the yolks a little soft and runny!
I ate these with a slice of toast with Greek yogurt and rosemary, and a chai tea latte with honey. This plus Michelle Obama inspiration made for a perfect breakfast. Now I am off to my first tap class of the semester, for which I am very excited!! I have not had any formal tap training so it’ll be a new experience but should be fun! It’s always good to try something outside your comfort zone!