Egg-cellent!

I have never been a fan of bell peppers.  I really struggle with eating raw bell peppers.  But this recipe has changed my appetite for them, in a big way.

The flavor and texture make an excellent morning (or evening) dish!  This is a power meal, full of good, nutritious ingredients that your body craves...and it is filling and satisfying.  Egg-cellent!

WHAT YOU WILL NEED:

2 eggs (I use fresh organic eggs from our hens, delivered daily!)
1/2 green bell pepper, chopped
1/2 medium tomato, chopped
2 tsp. coconut oil
Kosher salt & pepper to taste.

LET'S BEGIN:

1.  Chop your bell pepper and tomato; heat your coconut oil in a medium pan (I love a good iron skillet) at medium heat.

2.  Cook your chopped bell pepper & tomato, sprinkled with salt & pepper, for about 3 minutes.  In the meantime, whisk your eggs in a bowl.

3.  Pour egg into the pan and mix with the bell pepper and tomato until eggs are cooked; about 2 - 3 minutes.  Enjoy!

Berries & Honey Smoothie

With Spring less than a week away, I have been feeling the desire to drink smoothies.  The weather is much warmer, and a cold, fresh smoothie can really make the perfect morning meal.  Especially when strawberries, blueberries & raspberries are in the mix.  These are also perfect after an early morning workout...which I am still trying to incorporated in my routine (consistently).

WHAT YOU WILL NEED:

1 1/2 cup unsweetened almond milk
1/2 cup fat-free Greek yogurt
1 tablespoon raw honey
2 - 4 Low Carb Protein Mix (preferably vanilla)
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen raspberries
1/2 cup fresh or frozen blueberries

4-5 ice cubes

LET'S BEGIN:

Fill your blender with the first four ingredients (almond milk, Greek yogurt, honey, protein mix) and blend on high for about 30 seconds.  Begin adding your frozen fruit through the center removable measuring cup (in the middle of the lid, aka funnel).

Add ice cubes one at a time until desired thickness...I like it creamy like a milkshake.

Now pour and enjoy!  This is by far my favorite smoothie.

Makes 2 - 3 servings
Nutrition Facts:  420 Calories, 7 grams fat, 60 grams carbohydrates, 13 grams fiber, 40 grams sugar, 33 grams protein (depending on the type/brand or amount of protein mix you use)

Banana Breakfast Cookies

Banana Breakfast Cookie.  You can eat these, guilt-free.  I found this recipe from Isabel De Los Rios' Beyond Diet, which I started following.  She has SO many great recipes.  My daughter made these moist delights...

Here's what you will need: 

2 Ripe Bananas, mashed
1/3 cup Almond Butter
2/3 cup Unsweetened Apple Sauce
1/4 cup Protein Powder (We used Vanilla flavor)
1 teaspoon Vanilla Extract
1 1/2 cups Old Fashioned Oats
1/4 cup Chopped Nuts (Walnuts, Pecans, Almonds...)
1/4 cup Carob or Chocolate Chips

What to Do:

1.  Mix the mashed bananas and almond butter.  Peanut butter will work as well.
Add applesauce, protein powder and vanilla extract.  Mix well.

2.  Add oatmeal, nuts & carobs to the mixture, combining well.

3.  On a parchment lined cookie sheet, drop the cookie dough and flatten with the spoon.  Bake in a 350 degree oven for 20 - 30 minutes or until golden brown.

A Happy & Healthy Breakfast!

These store well, IF, you manage to have any leftovers.   

~ Leftovers ~ Summer Sandwich

Using last nights grilled chicken breast (seasoned only with kosher salt & pepper); sautéed slices zucchini squash, mushrooms, green onions.  Toss in sliced (cooked) chicken breast; set aside.

Whip together eggs, milk, salt & pepper, cook in skillet.  Mix in chicken & vegetables.

Grilled chicken, sautéed zucchini, mushrooms...

I splashed on some chili sauce...because I like spicy foods!  My children placed cheese on top of their "sandwich".  Fresh chilled watermelon on the side.  Voila - Summer Sandwich! 

Great for Breakfast or Lunch.  I used leftover chicken from last nights dinner, and buns from leftover BBQ.  It was actually too much bread for me, next time I will toast a slice and have as an open-faced sandwich, or omit the bread altogether.