• 2 to 3 eggs
• 1 Tbsp of meat, diced (I used ham in todays omelette, but I sometimes use a frozen turkey sausage link)
• 1 Tbsp of salsa
• 1 Tbsp shredded cheese
• olive oil or cooking spray
• salt and pepper
1. Coat your mug with olive oil or cooking spray.
2. Add eggs to mug and whisk together with a fork
3. Add diced meat, salsa, cheese, salt and pepper. Whisk till all ingredients are completely mixed together.
4. Microwave on high for one minute. Stir and break up any large chunks of egg.
5. Cook for another 45 to 60 seconds or until eggs are set.
6. Top with a bit more cheese, salt and pepper
I’ll have to add some vegetables
*photo Scattered Thoughts of a Crafty Mom
Ingredients : • 4 (2-ounce) slices whole-wheat country bread • Cooking spray • 2 cups arugula • 1 tablespoon extra-virgin olive oil, divided • 1 1/2 teaspoons fresh lemon juice • 1/2 teaspoon salt, divided • 1/2 teaspoon freshly ground black pepper, divided • 4 large eggs • 3/4 cup part-skim ricotta cheese • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese • 1 teaspoon chopped fresh thyme How to Make It : 1. Preheat broiler. 2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted. 3. Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently. 4. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat. 5. Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Need a Bite Now! *photo John Autry
o 1 1/2 cups non-fat milk
o 1 1/2 cups water
o 2 1/2 cups quick oats
o 1 15-ounce can pumpkin puree (not pumpkin pie filling)
o 1/2 cup coarsely chopped pecans
o 1/2 cup packed brown sugar
o 1 1/2 teaspoons pumpkin pie spice
o 1 teaspoon cinnamon
o 1 teaspoon vanilla
o 1/2 teaspoon salt
o 3/4 dried cranberries
1. Bring the milk and water to a boil in a saucepan that’s large enough to prevent boil-overs.
2. Reduce the heat to low. Add the oats and then stir in all other ingredients except cranberries.
3. Continue cooking for 2-3 minutes until oats are done and oatmeal is thickened to your liking.
4. Serve with cranberries, either stirred in or sprinkled on top.
*photo Two Healthy Kitchens
12 Ingredients :
• 1 teaspoon nutritional yeast
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1 tablespoon water
• Pinch sea salt
• 1/8 teaspoon black pepper
• Olive oil spray
• 1 scallion, finely diced
• 1 clove garlic, minced
• 1/2 package firm tofu, very well drained
• 1 tablespoon very finely chopped parsley
1. In a small bowl, mix together nutritonal yeast, turmeric, cumin, paprika, water, salt, and pepper. Set aside.
2. Mist a frying pan with olive oil and place it over medium heat. Once hot, add scallion and garlic, and saute until fragrant, about 2 minutes.
3. Crumble tofu into the pan, breaking it up with your fingers. Pour seasoning over tofu and mix well, trying to color as much tofu as possible. Cook for 2 minutes or until tofu is hot throughout.
4. Toss in parsley and continue to stir for another 1 to 2 minutes.
5. Once cooked, serve with favorite sides and toppings, such as sliced avocado, whole-grain crackers or toast, sliced tomato, bacon (regular or meat-free), salsa, and/or hot sauce. ENJOY!
Welcome to July 11! It’s flying by way too quickly.
I spent last week with 17 girls at basketball camp. I lived in the college dorm just like the girls did. It’s not so bad–really. But, then again, I went on wilderness trek–twice–so I always compare things to that journey. Briefly, that’s a week climbing a huge mountain in Colorado with a huge backpack and very little food—with a group of teenagers. So anything short of a tent and hours of pouring rain and a slippery climb to a summit is good.