Happy day four! Hopefully you are feeling more balanced and properly nourished from three days of clean eating goodness. Today continues with very veggie turmeric scrambled eggs, followed by immune boosting, anti-inflammatory rich curry ginger carrot soup, and protein-filled adzuki bean stew.

very veggie turmeric scramble

This veg scramble is the prefect way to get in some veggies first thing. Still not sold on eating your yolks? One whole egg provides about 70 calories, depending the size, and about six grams of highly bioavailable protein. Eggs are a good source of choline, which has been linked with preserving memory, and contain lutein and zeaxanthin, which have been show to promote eye health. Biotin, selenium, phosphorus, and vitamins A and D are also found in eggs. Some eggs are rich in omega-3s, depending on the hen's diet. In addition, when you consume the whole egg, you reduce your food waste.

two serving

1 tablespoon olive oil or coconut oil
1/2 cup broccoli florets, minced
1/2 cup baby bella mushrooms, thinly sliced
1 cup spinach, chopped
2 scallions, thinly sliced
2 teaspoons butter, ghee, or coconut oil
4 pasture raised eggs
1/8 tsp ground turmeric or freshly grated turmeric root
black pepper + pinch of salt

Whisk the eggs, turmeric, salt, and a few grinds of pepper in a bowl and set aside.
Warm the olive or coconut oil in an 10-inch pan over medium heat. Add the broccoli, mushrooms, and a pinch of salt, and sauté until tender, about 3-4 minutes. Add the spinach and scallions and sauté until spinach starts to wilt, about another minute. Transfer the vegetables to a bowl. Wipe away any residue from the pan.
Warm the butter, ghee, or coconut oil over medium-low heat and pour in eggs. Tilt the pan so the eggs coat the entire bottom. The eggs should sizzle once they hit the pan, if not, turn up the heat. Use a spatula to gently push the eggs from the edges to the center of the pan. Tilt the skillet so that the uncooked eggs flow into the open spaces. Cook for 1 to 2 minutes. Once the eggs look almost set, add the filling into the enter of the omelet. Fold the bottom third of the omelette over the center, and then fold the top third down for a French style omelet. Fold in half, for American style.
Slide the omelette onto a large plate and split in halt.

pistachios

For a mid-morning snack, munch on 40 pistachios. Activity foods, like pistachios, are great for pacing your eating and allow you to focus on your hunger cues.

curry ginger carrot soup

Not only is this soup super simple to make, it is loaded with immunity boosters from ginger, turmeric, and the spices in curry powder. Carrots contain anti-oxidant rich Vitamin A, which helps fend off free radicals and promotes eye health. They also contain biotin, which helps support supple and glowy skin.

4 servings

1 tablespoon coconut oil or olive oil
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons ginger, peeled and minced
1 tablespoon red pepper flakes
2 teaspoons curry powder
1 teaspoon turmeric
Pinch salt and black pepper
8 large carrots, peeled and chopped
6 cups vegetable stock
Cilantro, sesame seeds, and lime juice for garnish

In a large pot, warm the oil over medium heat. Add the onion and sauté for 5 minutes or until translucent and golden. Add the garlic, ginger, red pepper flakes, curry powder, turmeric, and salt and pepper and cook for 2 minutes more, making sure the spices coat the aromatics. Add the carrots and the stock, bring to a boil. Reduce to a simmer. Cover and cook for 30 minutes or until carrots are fork tender. Turn off heat and let cool slightly. In batches, blend the soup in a high speed blender until smooth and creamy. Transfer back to the pot, taste, and adjust seasoning, if needed. Serve in bowls topped with sesame seeds, cilantro, lime juice, and a drizzle of olive oil.

endive + red bell pepper dip

Looking for a mid-afternoon slump bump? Keep crunching with endive leaves dipped in 2 tablespoons red pepper dip from day two. Don't like endive, try celery, carrots, or cucumber.

adzuki bean stew

For dinner tonight enjoy your adzuki bean stew leftovers with 1/2 cup brown rice. Need more sustenance? Add a green salad, with shredded purple cabbage, carrots, and cucumber with apple cider vinegar, dijon mustard, and olive oil dressing.