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Posts Tagged ‘eggs’

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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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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Today was a great clean eating day! Here are my eats:

Breakfast: Three egg white made with fresh salsa served on a 1/2 wrap with avocado and tomato. Yum!

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Lunch: Mayoless tuna salad made with hummus and mustard on celery, tomatoes, peppers, and snap peas. Plus kiwi for dessert!

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Snack : 1/3 c. oats with 1 scoop choc. protein powder and 1/2 a banana. A melty breakfast cookie!

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Dinner: Grilled salmon over quinoa with feta and grilled veggies.

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Brady made some fingerling potatoes to try out! They were great and I am looking forward to having them later this week!

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Cranberry Almond Bread

  • 1/2 stick of butter
  • 1/2 c. brown sugar
  • 1/2 c. sugar
  • 1/2 c. cranberry juice
  • 2 eggs
  • 1 tbsp. pure almond
  • 1 c. cranberries – chopped or whole
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 1/2 c. flour
  • almonds to top
  1. Mix wet ingredients together (butter, eggs, almond, juice, sugars and cranberries)
  2. When blended to a creamy mix, add dry ingredients
  3. Place in a mini bread pan and top with sliced almonds
  4. Bake at 350 for 30 min.
  5. Share with friends and family!!

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For dinner last night, I adapted a recipe I got from Fitness NYC! Thanks Melissa! This fritatta included spaghetti squash which I wanted to use up!! I also used tons of random veggies from the fridge, freezer and cupboard!

Fantastic Veggie Fritatta

  • artichoke hearts- TJ’s frozen
  • 1 bell pepper chopped
  • 1/2 cooked spaghetti squash
  • 1/2 onion
  • 1 tbsp. chopped garlic
  • 2 eggs
  • 6 egg whites
  • 1/2 low fat ricotta
  • 1/4 c. parm
  • salt and pepper

Saute veggies together in an oven proof sauce pan.  Once veggies are slightly cooked add eggs, egg whites, parm and ricotta.  Mix all together and place pan in the oven to cook at 375 for 45 min-60 min.

** I am going to start using www.nutritiondata.com to figure out the stats in each of my recipes.  Let me know what you think!  I will post the stats for the entire recipe and then reasonable portions.

Nutrition Stats for the ENTIRE Fantastic Veggie Fritatta

  • Total Fat: 27g
  • Calories: 617
  • Protein: 61 g
  • Carbs: 40 g
  • Fiber: 12 g

If you divided this by 5 the stats would be about:  130ish calories, 12 grams of protein, 8 grams of carbs, and about 5 grams of fat.

A pretty filling, yummy, veggie filled and healthy dinner!

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Sunday Mornings…

This morning we all woke up early and decided to go run/walking.  We headed to a park near my parents.  Brady and I ran the 1.5 miles to the park and met everyone else there.  The 8 of us took off walking the 3.6 mile loop through the metroparks.  It was a great walk to wake me up and get rid of my wine head.  🙂

When we got home, it was close to 11 am.  My mom made brunch which was wonderful!  We ate outside on the patio.

The table:

Fresh Peaches

Breakfast Burrito condiments: fresh salsa, sausage and onions/peppers

Toaster on the flower bed….classic. 🙂

We also had tons of fresh fruit!  It was a great mid-day meal.  Who doesn’t love going home??

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B, L and S

B = Breakfast

This morning I was planning on going to the gym around 8:30 so I made an “egg mcmuffin” around 7:30.  I heated some fresh broccoli and mushrooms then added 3 egg whites and a pinch of parm.  While that was cooking I toasted a multigrain English muffin.  The end product:  delicious, filling and fresh!

Since Brady had already eaten and headed to work, I shared breakfast with my book, Second Chance by: Jane Green.

L= Lunch

For lunch I made a big bowl of mush.  It consisted:

– 1/2 c. rolled oats

– 1 tbsp. ground flax

– 2 tbsp. wheat bran

– 1 big tbsp. wheatberries

– 1/3 banana sliced

– 1/3c. skim milk – 1/3c. water

– 1 tbsp. Fage 0%

– 1 handful blueberries

– 2 tsp. almond butter

I warmed up the oats, banana, milk and water.  When it was done I added everything else!  It was soo good!

S = Snack

For a snack, around 4:00pm I had a bowl of fruit!  It included: watermelon, 1/2 white peach, blueberries and strawberries.  I thought to hold me over until dinner, around 7, I needed a little more so I added 1 tbsp. of granola.

That worked for a while.  Then around 5:30pm, I was either hungry or most likely bored, so I had the rest of my greek bulgar salad.  There was like 5 spoonfuls left.  Now I am off on a run/walk with a teacher friend!  We are having dinner after but I have no idea what that is going to include yet.  Brady is golfing tonight so I thought we would just see what we felt like!

I will let you know 🙂

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