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Posts Tagged ‘egg whites’

Yesterday I made the perfect omelette. It was restaurant quality. Here is the super simple recipe:

  • 3 egg whites
  • handful of spinach
  • sliced tomato
  • a tablespoon or 2 of feta
  1. Spray a frying pan with non stick spray.
  2. Crack the egg whites into the pan so they cover the bottom of a large pan.
  3. Let the egg whites cook and crackle until they are almost cooked through, add salt and pepper before the egg is all the way cooked.
  4. Once the egg white is just about cooked, flip it like a pancake so the other side can be sure to get cooked it there were any raw parts left.
  5. Place the spinach, feta and tomatoes on one side of the flat egg white and fold in half.
  6. Serve with whole wheat toast or on it’s own! Sometimes I add salsa to this and it’s delicious!

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Yesterday included a trip to spinning at 6am, school, and a staff meeting after school. I then came home and whipped up a simple dinner of broccoli, mushrooms, baked tofu and whole wheat cous cous. Then Brady and I did laundry and stuff while watching the Biggest Loser Finale and Jersey Shore.

Has anyone seen Jersey Shore? A lot of people at his office and on the radio were talking about it so we had to see what we were missing out on. Talk about crazy!

🙂 I just missed my morning trip to the gym because it’s rainy/snowy and freezing so I am hoping to force myself to go after school. We’ll see.

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So sorry I have MIA most nights this week! I don’t know what happened. Some weeks are just busier than others and this was one of those weeks. With my parents coming in town this weekend for my birthday and a shortened week at school it seemed to fly! That is always a good thing!

Tonight I was supposed to walk with my girlfriend (Hi B!) but it was 40 degrees and raining so we decided chatting on the phone would be good enough exercise for today. I got off the phone and made dinner while also making cookie dough for 4 dozen apple cookies someone ordered from our cookie business – Tied with a Bow!

My kitchen a zoo and I was actually getting a good workout juggling everything. I didn’t cut out or bake the cookies until everything from dinner was cleaned up and put away but the kitchen aid was working while the stove and oven were too!

Our dinner from the past three nights were very different from one another but not too original. I would like to plan some fun new recipe dinners for next week so I plan on breaking out the cookbooks this weekend for inspiration.

Wed:

Portobella Pizza:

  • Portobella mushroom baked at 450 with organic tomato sauce, artichokes and feta on top!

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Spaghetti Squash Egg White Fritatta

  • Cook a spaghetti squash until done – I use the microwave
  • Mix squash (after drying it off with a dish towel) with 5 egg whites, big handful of spinach. 1/2 can of artichoke hearts, chopped and feta cheese.
  • Stir until mixed
  • Add salt and pepper
  • Bake at 450 until egg is not longer runny at all

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Tues:

Teryaki Veggie Stir-fry with Chickpeas and Mushrooms

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Monday:

Baked Tofu with Salad (almonds, pears, avocado, etc) and Acorn Squash

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Sorry that was so brief and boring. Everything I ate for dinner I also ate for lunch the following day! It made for great school lunches!

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Today was a good day. I ran about 6 miles with Katie this morning, after a delicious mug of iced coffee.

Then I …

  • watered the plants, especially the garden
  • weeded
  • vacuumed the whole house
  • dusted the down stairs
  • cleaned out my hair stuff – headbands and ribbons I don’t use anymore
  • folded laundry and put it away
  • washed the kitchen floor
  • cleaned the bathrooms
  • wrote a few belated thank you notes
  • unloaded the dishwasher
  • painted the mudroom
  • wrote a grad school paper on Increasing Reading Comprehension

I didn’t really leave the house today because I had a ton to do and if I went anywhere, chances are, I would have ended up shopping!

Somewhere in the middle of the list of things I was doing, I stopped for lunch. The perfect lunch. A repeat from last night’s dinner with the addition of some sprialized beets.

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In the collard greens:

  • hummus
  • guac
  • refried beans
  • spiralized beets
  • mango salsa
  • a spoonful of rice
  • spicy taco sauce

Lunch Dessert:

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Cherries, Strawberries and AB

Then I had a purple monster(blueberries, banana, Vega Smoothie Infusion, almond milk) around 3:30pm, while I was working on the paper. It was the perfect day to sit outside on the deck and write, warm and sunny but not hot and sweaty.

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Then Janelle, Brady’s sister, and I rode on the bike path for about an hour. When we got home, we were hungry!

I have an obsession with cookbooks and cooking magazines, as I assume many people who read food blogs do, and Brady called me out on it this weekend. We were driving to the lake and as always, I was looking through a magazine ripping out recipes I want to try. Brady looked over at what I was doing and said “why don’t you every make any of the those recipes, you are always finding them.” True. Very True.

So tonight I made my own adaptation of Cous Cous Cakes from this month’s Cooking Light. We enjoyed these little cakes/piles of whole grain goodness, with salmon.

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Balsamic Honey Salmon

  • balsamic vinegar
  • honey dijon mustard
  • honey
  • salt and pepper

Cover salmon with the listed ingredients and marinate all day!

Quinoa Cakes – adapted from Cooking Light’s CousCous Cakes

  • 1 c. quinoa cooked in 2 c. water
  • 4 fresh basil leaves chopped into little pieces
  • 3 small peppers, chopped into little pieces
  • 2 egg whites
  • 2 laughing cow light cheese wedges
  • salt and pepper
  1. Mix cooked quinoa with above ingredients.
  2. Spoon quinoa mixture into a sprayed frying pan.
  3. Let quinoa cook until golden brown on one side and the egg white is cooked.
  4. Serve warm!

* I believe these should be fried a little bit, but I didn’t want to do that so they fell apart. Next time, I will put them on for longer before flipping them!

Yum!

This recipe was great and I am excited to try some of the other 4083508243 recipes I have ripped out over the past few years!

I am off to do an online grad school chat and visit our neighbors new baby!

🙂

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Eggcellent Day

What a great day! My cousin and her husband had their baby! It was a baby girl! After a few days of holding her, my mom and I headed up to Chautauqua to hang out with my Papa and Aunt Trudy and Uncle Floyd!

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When we got there, around 8, we were pretty hungry. We wanted something light and filling so we decided on eggs!

This was the process:

  1. Chop mushrooms, kale, broccoli, peppers and onions.
  2. Stir fry veggies in the pan until soft, but not mushy.
  3. Add egg whites and egg beaters.
  4. Cook until done.
  5. Toss on some fresh cut tomatoes and fresh basil. Add some grated parm.
  6. Enjoy!

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This was a great late night dinner because it was low in carbs and full of fiber and protein.   

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After a busy, fun weekend, and before a draining paper, we had a cookout! John and Ash, came over for some classic cookout food! We had the regulars: corn on the cob, salad, burgers and the fixins. We also had a new experiment – veggie burgers!

Veggie Burgers:

  • 1 c. brown rice
  • 1 green pepper
  • 1/2 c. egg whites
  • 1/2 c. bread crumbs
  • 1/2 can of chickpeas
  • salt and pepper

Process together until blended. Cook in a pan with non-stick spray.

**Next time, I would add other veggies – mushrooms, zucchini, squash, broccoli or onions.

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They were really good but would be better with more veggies!

Carmelized onions:


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John and Ashley’s Amazing Salad:


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Grilled Squash:


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My plate:


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Plus lots of salad!

Yay for great friends and great cookouts!


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This meal makes the top ten list for sure! It was a mix of everything in the cupboard but it came out great! I would gladly make it to share with company or for a quick weeknight meal!

Here is what went into it:

Coconut Infused Brown Fried Rice

  • 2 packs of boil in a bag brown rice
  • 1/2 can of light coconut milk
  • 1 c. water

Mix water and coconut milk and bring to a boil. Cook rice in the mixture until done. Turn off heat and set aside. Keep rice warm.

  • 1/2 tsp. garlic powder
  • 2 tbsp. crushed ginger
  • soy sauce
  • splash of coconut milk
  • salt and pepper
  • 1/2 c. egg whites

Heat in a pan so egg whites are cooked, before adding veggies:

  • sugar snap peas
  • water chesnuts
  • string bean – frozen from Trader Joe’s
  • peanuts
  • fresh broccoli

Add veggies to the stir fry pan and simmer until cooked!

His: served with chicken

Hers: served with tofu


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I can’t wait to make this again – the possibilities are endless!

Tomorrow is another long day with conferences after school until 8pm, but I will be getting Subway delivered to school, so there is something to look forward to!

🙂

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This morning, we woke up and spotted the panini maker sitting on the counter from last.  We immediately wanted another panini, so that’s what we made for breakfast!

Hers:

  • egg whites
  • slice of smoked turkey
  • feta
  • spinach
  • tomato
  • sprouted wheat bread

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His:

  • eggs
  • smoked turkey
  • tomato
  • spinach
  • Colby-Jack cheese

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