Trail Running & Southwest Salmon Scramble

After several days of feeling under the weather, yesterday found me itching to get out of the house. We made our way down to Peal Street where we noshed alfresco on a lunch of fresh greens & ahi tuna sashimi at Hapa Sushi. Afterward, we meandered in and out of the Pearl Street shops. We ended up at Boulder Running Company where I picked up these beauties, my first pair of real trail running shoes.

In the month since moving to Boulder, I've taken full advantage of the abundant great outdoors. Trail running is one of my newfound loves. The added challenge of navigating rocky terrain keeps my mind and body engaged in a way that road running doesn't. I smile as I look back at the vision & goals I penned nearly a year ago: I will hike, trail run, or practice yoga for an hour each day by August 2012. This goal is quickly becoming a reality here in Boulder. I am so grateful to live here, a place so aligned with the vibrant, active, healthy lifestyle I'm creating.

A brief but lovely visit from a friend who's road-tripping her way across the country and a dinner of salmon fish tacos rounded out a pretty perfect Sunday.

This morning, I somehow managed to sleep until 9:30, which is super late for me. I guess my body is still in recovery mode. Upon finding leftover salmon and a diced onion-garlic-jalepeno mix in the fridge, I was inspired to create a southwestern-flavored salmon scramble, a twist on my usual breakfast of scrambled eggs n' greens.

Southwest Salmon Scramble (serves 2)

• 3/4 cup cooked flaked salmon seasoned with southwest spices (or any other kind of leftover protein you might have on hand)


• 5 organic eggs, beaten


• 1 tbsp organic butter or ghee


• Handful of spinach or other greens


• 1/2 cup white onion, diced


• 1 clove garlic, minced


• 1 tbsp jalepeno, minced


• Dash of salt, pepper, and southwest spices (we use a pre-made spice blend but you could improvise with a mix of cumin, oregano, cayenne, etc.)


• Slices of lime (optional)


• Corn tortilla (optional)

Heat the butter or ghee in a large pan over medium heat. Sauté the onions, garlic, and jalepeno until slightly translucent. Pour in the eggs and quickly add salt, pepper, and southwest spices as you stir the eggs. Continue stirring the eggs into a scramble until they are cooked through. Serve atop a warm tortilla with slices of lime for garnish. Add a drizzle of hot sauce to taste.

I hope your week is off to a great start. My family is in town through Friday so I'm taking a few days off work to spend time with them. I can't wait to show them my new town! Photos to come...