Happy Easter!

Yeah, I'm a day late, but I hope you all had a fantastic Easter.. if you celebrate it. If you don't, you can at least enjoy all of the candy that's now on sale. Except if you're hard-core Paleo that is. In which case, go buy yourself a high-quality dark chocolate, like this bar of 75% Cacao Fearless Chocolate that I found on sale at Whole Foods. The two (yes, only two) ingredients in this bar of chocolate are organic cacao and organic cane sugar. Sure, we try to stay away from added sugar, but if you're going to have a bar of chocolate, aim for the stuff with the least amount of sugar, and go for organic. They also have a 85% cacao bar.

Anyways, in honor of Easter, I decided to cook myself a yummy breakfast. Because what's Sunday morning without brunch?

Veal Chorizo and Artichoke Scrambled Eggs

1/4 lb chorizo-flavored ground veal (Click here to find a chorizo seasoning recipe)

1/4 cup artichoke hearts, chopped (you can use frozen or marinated artichokes)

1/4 cup frozen cut leaf spinach, thawed

2 eggs, whisked

1. Heat a pan over medium heat. Break the ground veal into small bites and add to the pan. Heat until thoroughly cooked.

2. Toss in the artichokes and spinach, then add the eggs. Cook for a few minutes until the eggs are done.

Serve with a side of sweet potato hash browns and a small glass of blueberry kombucha. Happy Easter!

And in exciting news for today, I convinced myself to do the Chest and Back P90X workout today after work. I also have finally managed a headstand. I got myself up and held it for 20 seconds without using the wall for support. Huzzah! I'm super excited about it! I never knew I had a goal to do that, but after practicing inversions with my Krav Maga yoga class, that goal just developed. And today was a good start on my way to doing a handstand. I feel productive. And enthused. But now, I'm going to go to bed and get my eight hours of sleep. Sweet dreams, y'all!