Fight Inflammation with Food
The body is constantly defending against unwanted inflammation. Those of us who like to test the body’s limitations may experience periods of increased inflammation. There was a time when I thought I needed to defend against inflammation and injury by resorting to what I now feel was too much over-the-counter anti-inflammatories.
Without the emotional, blinded, do-or-die spirit I had at the time, I now look back and realize I was likely running through far more inflammation than I should have been. The end result was sub-par performances and hard to recover from injury. I’m not sure how much the anti-inflammatories really helped. It may even be safe to say I became dependent on the potential for a quick fix and less in-tuned with the real situation. After a long, hard road back to feeling normal again I decided to switch my mentality to seeking natural ways to fight inflammation on a more regular basis.
Fighting inflammation with food feels much more real and is way more fun!
A natural inflammation reducer is turmeric. The health benefits of turmeric include as a powerful antioxidant and free radical fighter, digestion aid, defender against infection as well as offering anti-inflammatory properties. This deep yellow-orange spice is worth adding to any diet, let alone as specific as a anti-inflammatory aid. Simply put, turmeric (curcumin) is an ingredient many of us could be using more often.
Scrambled eggs are such an easy way to include this wonderful ingredient.
Turmeric Egg Scramble
2 egg whites
1 tbsp. non fat milk
1/4 tsp. turmeric
1 loose cup of green leafy vegetable (I used arugula)
1/3 c. cherry tomatoes, halved
2/3 c. baby bella mushrooms, chopped
1 small garlic clove, minced
1 tsp. olive oil
pinch of salt + additional salt/pepper to taste (optional)
In a small bowl whisk together the egg whites, milk, turmeric, and pinch of salt. Set aside.
Combine olive oil and minced garlic in a medium skillet over medium heat. Sautee the garlic and olive oil in the skillet for 1-2 minutes before adding the tomatoes. Again, sautee the mixture for a few minutes before adding the mushrooms and arugula.
When the mushrooms start to turn soft or brown add the egg mixture. Using a spatula toss the vegetable and egg mixture until the egg is fully cooked and serve. Turmeric scrambled eggs can be served with toast, over rice, or eat them plain.
*Since turmeric offers an intense yellow-orange color, the egg whites will not be brilliant white.
**Turmeric in food is considered safe. This wonderful ingredient can be added to basic cooking. Medicinal doses of turmeric can interfere with some blood thinners, stomach acid reducers, and diabetes medications.
Recipe makes one serving.
Each serving is approximately 110 calories, 4.5 grams of fat, 5 grams of carbohydrate, 1.5 grams of fiber, and 16 grams of protein