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Archive for the ‘Breakfast’ Category

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I needed a super quick and super easy breakfast this morning.  Lately, I’ve been enjoying strawberries with almond milk on top of them, so I took it a bit farther today.  First I sliced four strawberries into a bowl, then I just threw in a handful of walnuts and almonds, then a palmful of raisins, and poured almond milk over it. It’s sweet, creamy, crunchy and very satisfying. Sooooo much better than cereal!!

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There’s nothing quite like a late brunch or an afternoon breakfast.   Today I had a lazy morning, so I decided on a two p.m. brekkie.   My Facebook friends helped me choose a meal and everyone was curious about a nice poached egg and salmon delight.  

I hadn’t poached an egg in quite some time so I first found some good web instructions at WikiHow: Poach an Egg.   I followed the instructions exactly and my egg was just perfect in 4 minutes flat. The egg was firm and shiny, with a nice film over the yolk (which I messed up dabbing to dry it – oops), and the shape couldn’t have been better. According to the article, swirling the water when you poach not only controls the shape of the egg after it’s in the water, but cools the water below boiling, to 160-180F degrees — said to be the perfect range.

I toasted a nice five inch wheat flatbread, slid the egg onto it, and topped it with a roll of smoked salmon. Then I put another roll of salmon to the side — I have to be honest: when the smoked salmon is brought out, I need someone to cut me off after a few pieces.  I have a real “thing” for smoked salmon, which I prefer on a wheat cracker with yellow mustard (one moment while I reflect – ahhhhh).    After placing the smoked salmon, I sprinkled cracked pepper over the entire thing and put some extra pepper around the plate.  I also sprinkled dried thyme over the center.  I initially used so much pepper for the photo, but I ended up dragging every bite through it.  With the saltiness of the salmon, the pepper really added that necessary oomph!  to the flavor. 

I really like these flavor combinations.  The bread had a tiny bit of butter on it (organic of course), which helped keep it from being too dry.  When I make this again for myself, I won’t bother with the bread, however.   If I serve it to guests I would keep the bread, it makes for a nice appearance. 

I’m very happy with this recipe!   I really love the salmon/egg union with the salt, thyme and pepper.

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I’m a big fan of breakfast.  If I had to eat only one meal a day, that’s the one I would choose.   It just gets me going and gives me energy for most of the day, I would say.   So why not do a week of breakfasts?!  Yeah!  

Today I’m starting off with a very easy one:  leftover veggies in scrambled eggs.  This is what I eat almost every morning.  Today I’m having some mushrooms, green onion, and asparagus in my eggs.   I just saute the onion and mushroom in olive oil while the asparagus is microwaved for about a minute, until all are soft.   Then I put the asparagus into the skillet, cracked a couple of eggs over it and scrambled it up a bit.  I like to salt it and pepper it before it’s done cooking, so the flavors are better distributed.    This particular veggie combo was delightful.  (And my coffee isn’t all that bad this morning, either – Mood Mug is happy. ) 

Oh what a beautiful Moooorning! Oh what a beautiful day . . .

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MY VERY FIRST HEALTHY muffin recipe!   I’m happy with these results, the muffin texture is good, the taste is slightly sweet but not too sweet.  The raisins and oatmeal add a nice chewy feel while you eat.  Here’s the recipe:

Healthy Morning Muffins

3/4 c. oatmeal

1/3 c. oil

1 c. vanilla almond milk (or your fav milk, but this adds some sweetness)

1/2 c. raisins

1 egg

1 c. shredded carrots

1/3 c. honey

3/4 c. wheat flour

1/2 c. unbleached all-purpose flour

1 t. baking soda

1 t. nutmeg

Mix the first 7 ingredients, and set aside for 10 minutes.  In a separate bowl, combine the flours, nutmeg and baking soda.  Preheat the oven to 425F, line a muffin tin with cups for 12 muffins.  Make a well in the dry ingredients and pour the wet mixture in, stirring to moisten.  Batter will be lumpy.  Fill each muffin cup 2/3 full, and bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean.  Mine took 15 minutes.  At the 10 minute mark, I sprinkled evaporated cane sugar on the tops of them, lightly, then continued baking. 

I had enough batter left when my cups were full to make two more muffins, so I decided to try a “cake in a mug.”  I spooned the batter into a favorite mug, then microwaved on high for two minutes.  It worked perfectly!  This would be so cute for a breakfast, to microwave a mug for each guest or to bake the batter in oven-safe mugs. 

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juice blends nutrition diet vegetarianFor several weeks I have been enjoying juice blends for one of my snacks.  I will buy three or four bottles of various juices and then I just pour a little of each into my glass for a snack.  No matter what the juices, it always tastes great!

This week I’m using Naked Blue Machine, Naked Green Machine, Market Pantry Cranberry and Welch’s Grape.  I haven’t yet been too concerned with the organics of the juices, but that is just around the corner.  I’ll get to that.

The Naked Blue Machine says it’s 100% juice, and has apple, banana, blueberry and blackberry in it.  Looking at the ingredients though I’m a little concerned about “natural flavors” — do those need to be added?   So, I don’t know what those are.  The label also says that fruit and vegetable juice were added for color, but what vegetables?  So this is a little confusing, and I’ll have to sort out juices one day. 

The Naked Green Machine contains apple, banana, kiwi fruit, mango and “a hint of pineapple.”  Other ingredients are (won’t list them all)  spirulina, broccoli, spinach, algae, garlic, barley and wheat grass, ginger.  So, for my money, I think the Green Machine is the one to re-purchase; I probably can live without the Blue Machine.  

Today my drink is one part each of the four juices mentioned above and it’s pretty darn good!   I think to figure out cost on this one, I’ll just wait to see how many glasses I end up with after the juice is gone.   The whole fluid ounce measurement thang seems like way too much trouble to me.

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Nutrition Diet Organic RawOne of the recipes from the Windsor Pilates Win-in-10 pages is a Shrimp & Tomato Omelet.  They make theirs with 1/2 cup egg substitute, 2 ounces chopped cook shrimp, and 1 chopped tomato.    I used 1 whole egg, 2 egg whites, 3 jumbo shrimp (2 oz.)  and didn’t have a fresh tomato on hand, so substituted 3 tablespoons of canned organic diced tomatoes.   It was very satisfying and the shrimp made it more filling than my usual egg combos. 

I’ll be eating these eggs for three breakfasts until the shrimp is gone.   And as soon as I can find my receipt from buying groceries (grrrr!), I’ll let you know the cost of this meal.  My photography is getting worse rather than better, so I don’t have a photo of this dish.  I realized this morning that we have not had sunshine here even one time while I was taking food photos.  It’s so dark and dreary, I’ll be glad when this winter is over.

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I’m being very naughty with my snack today – having a piece of raisin bread with light cream cheese.  Yes it’s “light”, but, yes, it’s cream cheese.  Translation:  6g of fat per tablespoon.  Not good.   But I made a nice piece of raisin toast, put one tablespoon of cream cheese on it and topped it with walnut halves.   My other latest new thing is slicing up an apple and dusting it with cinnamon, which I had with this toast today.  

I have to get this cream cheese out of my house, so the next person who shows up at my door and says “Dahling, you look mahvelous!”  gets to take home a 2/3 full tub of light cream cheese.   I know!   That’s just how I am.   Healhty low-fat snacks for diet and nutrition

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After shopping I was really hungry, so I threw my omelet together with some Healthy Omelet bell pepper, red onion, and mushrooms.   I had a new coffee mug to try out, and some new fresh coffee beans in my favorite cinnamon hazelnut roast.   I usually do eat at the computer these days — don’t worry, I’ve learned my lesson about liquids on keyboards, which is why I now use a cordless keyboard with my laptop (it was soup, if you must know).   Here’s a shot of today’s breakfast then I have to run — going to my dad’s farm today.

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I had serious issues with waking up this morning.  I didn’t even have enough energy to make coffee until I was awake for an hour. 

Today’s omelet was ok — made with green bell pepper, mushrooms, red onion, three eggs whites and one yolk.   I think I used a little bit too much olive oil to saute the vegetables, and that seemed to be a dominant flavor (frown).   I also had two cups of coffee with a bit of skim milk and a tablespoon of raw sugar per cup. And that java was yummy, as always.

Probably my toughest challenge so far in this diet revitalization has been what to do about sugar.  I don’t eat much sugar anyway, unless I’m also eating a very fattening food that contains it, but I wasn’t sure if I could eliminate it altogether.   I decided to err on the side of moderation rather than abstinence.   I also decided to eliminate the artificial sweeteners in my life.  I’m still working on that one, as I have a glass or two of diet coke each day.  The plan is that next week I will switch to iced tea, and that I can drink unsweetened. 

I also read a bit about sweeteners and bought some agave nectar.  I just put a dab on my finger and even though it is purported to be sweeter than sugar, it seemed only mildly sweet to me.  Maybe brands differ.  I haven’t discovered a use for the agave nectar yet – do I have the nerve to put it in my coffee?  Eep!  Maybe I will try that this week, maybe tomorrow.  Not today.  I am loving my coffee far too much today.  

All of the sweeteners I have on hand now are honey, molasses (waves to my dad’s family LOL – omg don’t get me started), agave nectar, and raw sugar.  Has anyone used agave nectar?

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