Open Omelette with Cherry Tomatoes, Basil & Olives
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This is a great breakfast to serve when you have guests.  Next time I make this I’m switching out the olives and replacing with bacon.  Olives are ok but bacon is perfection.

per omelette-

3 eggs

2 egg whites

3 tablespoons cottage cheese

1/2 chopped basil

sea salt to taste

ground black pepper to taste

Olive oil

8 kalamata olives, pitted squashed and chopped

8 cherry tomatoes, chopped

2 tablespoons feta cheese

2 cups arugula

Directions:

1. Whisk the egg, egg whites, cottage cheese and basil together. Season to taste.

2. Heat some olive oil in a non-stick small fry pan over medium heat and pour in egg mixture.

3. Cook for 2-3 minutes, sprinkle with olives (bacon),  tomatoes, and cheese. reduce heat to low and move pan under broiler to brown the top.

4. Serve with arugula.

 

 

 

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grilled corn pancakes
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It’s fall (ish) and corn is in season.  Next time you cook up some fresh ears (I like to grill em), make sure you cook a few extra.  That way you can cut the corn off the ears and save it for something good.  Like these grilled corn pancakes!  So delicious.

Ingredients:

2 cups corn kernels (cooked and cooled)

1 cup almond or soy milk

2 large eggs

2 Tbsp butter, melted

1 cup all purpose flour (GF)

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 tsp. sucanat

 

Directions:

1. Whisk together the eggs, almond milk and melted butter in a bowl. In a separate bowl, sift together the flour, baking powder, salt and sugar.

2. Add the liquid into the dry ingredients, stir and fold in cooked corn kernels.

3. Let the batter rest for 15 minutes.

4. Heat a non-stick skillet over medium heat, add some canola oil and drop your pancake mix in 1/4 cup measures onto the heated skillet. Turn when underside is nicely browned and cook other side.

5. These are great with maple syrup but you could also serve with savory toppings!

 

 

 

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one week to healthy- day 5
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I guess I better talk about what I ate at folk fest first!  When I walked in the gates, my favorite coffee shop Phil & Sebastian had a booth, so I had a small soy latte.  Snack!  Next I found the onigiri truck and got myself a yam & salmon onigiri.  Off to a good start! Of course we spent several hours in the beer tent area, so I admit I had a couple Big Rock Ciders.  which explains why I skipped my morning snack.  :)   That’s not so bad right? I was doing good.  Then my husband showed up at the table with a burger and Ship & Anchor fries.  I ate some fries. When Beirut came on to play I headed to the main stage for the show and some dancing.  Probably not enough dancing for french fries but I figure if you count my biking to and from errands that day and biking to and from the folk fest…. well you know.  This eating healthy thing is hard if there is a party going on.

No matter!

I started my day with eggs and avocado.  Rather than plain old boring eggs, I fancied them up with egg whites.  I’ll give you the official French recipe which calls for cheese and cream.  Obviously I left those ingredients out today. Lunch is being prepared shortly.  Just some sardines (packed in water) with lemon and pepper and a salad. Dinner tonight, I don’t know, I checked yesterday and there are quite a few great gluten free healthy choices for me.  I’ll let you know that tomorrow.  As soon as I finish my work, I’m heading out on a run.  I’m planning a 10k today.

 

Egg soufflé recipe

Ingredients-

2 eggs, room temperature with whites and eggs separated

sea salt

fresh ground black pepper

1 Tbsp cream (unless you are avoiding cream like me)

1 Tbsp gruyere cheese grated (again, I skipped this, I know, it would taste way better!)

fresh ground black pepper to taste

butter for greasing ramekin

Directions:

1. Preheat your oven to 400° F. Grease a ramekin with butter

2. Beat eggs whites until becoming stiff.  Add a bit of salt to taste. Continue beating until stiff peaks.

3. Spoon the beaten egg whites into ramekin. Make a little well in the center with the back of a soup spoon.  Carefully drop your yolks into the well. (Add your cream and cheese on top of the yolks). Season with a bit of black pepper. Carefully smooth the beaten eggs back over the hole. Bake for about 7 minutes.The whites should be nicely browned, your yolks and other ingredients will be soft and warm. (if you don’t like runny yolks, you won’t want this breakfast)

4. Serve with toast.  Unless you are me, and skipping bread for the week.

 

 

Todays activity- 10K run

 

 

 

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