Healthy Now: Peanut Butter and Eggs. Really?
Really. Last week a Cross-fit member who belongs to both Truckee-Donner Recreation and Park District’s Fitness and Aquatic Center was extolling the virtue of starting your day with peanut butter and scrambled eggs. This particular member is in top shape. At the top of his game. He is one of the many crossover TDRPD clubbers who supplements his other gym membership with our facility, primarily due to the indoor track, the stretching machines (a rarity in a gym and a decedent of the Medieval “rack”) and the heated pools. In other words, he is a double dipper, in primo condition, and so who were we to argue about the peanut butter and scrambled eggs? To each his own, right? Then actor Scott Foley of “Scandal” fame went viral extolling the virtues of this very combination and so we at TDRPD had to start doing some research. To peanut butter your eggs? That is the question circulating the track.
If you can get past the oddity of this pairing, the addition of peanut butter to your eggs is a healthy way to go. Unlike cheese, peanut butter contains unsaturated fats — the good fats — which lower the levels of harmful cholesterol. Like cheese, peanut butter is high in protein but is also a good source of fiber and high in niacin, potassium, magnesium and antioxidants. And while it is unlikely you are going to swap out Swiss cheese for a mushroom and peanut butter omelet, it is pretty tasty in a scramble. It is the new “sweet and salty” discovery, joining the ranks of prosciutto wrapped melon, pineapple on your pizza and pretzels in your ice cream. Also, considering you have probably at one point in your life had a peanut sauce on your chicken or tofu in a Thai restaurant, it is not too big a stretch.
This recipe, which originates in West Africa, takes Foley’s peanut butter and eggs to a whole new level. It was an instant hit with the TDRPD Fitness Center foodies, but not sure if it will make their Easter Brunch line up. Maybe next year.
Peanut Butter Eggs (No. Not the Reese’s Easter confections.)
2 tbls. creamy peanut butter
2 tsp. fresh ginger, minced
2 tsp. minced garlic
1 / 2 tsp. soy sauce
1 / 2 tsp. Worcestershire sauce
1 tsp. Sriracha sauce
2 tbls. very finely chopped cilantro
Non-stick cooking spray
Preparation: Spray non-stick frying pan with cooking spray. In a large bowl, whisk together all except the cilantro. Heat your pan and pour the egg/peanut butter mixture. Scramble to desired firmness. Serve hot, sprinkled with cilantro.
This column comes courtesy of Truckee Donner Recreation & Park District staff and members, inspiring creative, active lives for a healthy mountain community. For more information on how you can stay in shape this spring, visit tdrpd.org.
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