A perfect omelet

We are an egg eating family I decided.

For breakfast, for lunch, for dinner - it is always an easy protein.

I believe an omelet is a perfect, satisfying meal when you have nothing else made.

Mexican Omelet

1 tablespoon olive oil

4 whole eggs

4 egg whites

2 tablespoons milk, 1 % is always my choice

1/2 cup onion, chopped fine

1 red pepper, chopped fine

salt and pepper

1 cup grated cheese, cheddar or colby jack

toppings: fresh chopped tomatoes, salsa or corn.

In a medium size bowl, add eggs, egg whites, and milk. Whisk until well mixed.

In a large skillet on medium heat, add olive oil.  Add chopped onion and pepper and saute until vegetables are tender.

Turn heat to low and pour egg mixture over vegetables. 

Place a lid on top of the pan and let cook on low heat until eggs are cooked through. This will take 7-10 minutes.  Once eggs are fluffy, add cheese and cover with lid again for an extra 2 minutes of until cheese is melted.

Top with toppings of your choice.

Enjoy!

Amazing granola

I love granola,

but I also know you have to be careful with what granola you eat.

Some store bought granolas are high in fats & sugar. ( always read your labels)

On top of a sweetened yogurt - you surely are eating a sugary breakfast!

This recipe has been adjusted so that you can actually eat granola - without the guilt.

Ingredients:

8 cups old fashioned whole oats

3/4 cup brown sugar

1 1/2 cup wheat germ

1 cup coconut flakes (sweetened or unsweetened .. your choice :))

1 cup flax seed, ground

8 ounces almonds, chopped coarse

8 ounces cashews, chopped coarse

8 ounces walnuts, chopped coarse

8 ounces sunflower seeds, shelled

1 cup raisins, optional (reduces sugar if not added)

1/2 cup water

1/2 cup canola oil

1/2 cup honey

1/2 cup peanut butter

2 teaspoon vanilla

Preperation:

Preheat oven to 300 degrees.

Mix together oats, sugar, wheat germ, coconut, flax seed, all nuts, and raisins in a LARGE bowl and combine.  You may have to divide this mixture in half into two bowl if you can't find one large enough. You can even add it all into a stock pot. It will be only used for mixing.

In a medium saucepan, add water, oil, honey, peanut butter and vanilla. Bring to a boil. Once it has been brought to a boil, boil for 1 minute, remove from heat and pour over dry mixture. Stir until well combined. 

Spread mixture onto 2 cookie sheets and bake for 1 1/2 hours, stirring about every 30 minutes. 

Cook until granola is done to your "crunch" satisfaction. 

If you like a chewier granola, cook less.

A more crunchy granola, cook longer.

Enjoy over a small bowl of greek yogurt that has been lightly sweetened. 

Always read your labels!!!

Recipe adapted from: abountifulkitchen.com

Healthy banana muffin

My little boy just started preschool,

and at 9 a.m.

Which sadly to say is a rush for us :)
So, this year, I am up for quick and easy breakfasts!

I searched Pinterest, Oh how I love you Pinterest & found this recipe.

I made them ... and ... he loves them!

Yea! A healthy breakfast that is quick!

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Quick and healthy banana muffins

2 1/2 cups whole rolled oats

1 single serving cup of plain greek yogurt

2 eggs ( can substitute 1 tablespoon of ground flax seed for 1 egg)

1/2 cup sweetener

(So, I experimented with sweeteners. I used honey only in one recipe and in the other I cut down the sugar to 1/3 c. and used 2 T honey.  The sugar recipe is definitely a lot tastier. So I would recommend using 1/3 c. brown or white sugar with 2 T. honey)

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

2 ripe bananas

1. Place all ingredients in a food processor or blender. I would advise to put the yogurt & eggs at the bottom of your blender to result in a easy blend. 

Blend until oats are smooth.

2. Line cupcake pan with foil cupcake liners. Because this recipe has no flour, it tends to stick to the paper liners. 

3. Bake at 400 degrees for 20-25 minutes or until your toothpick comes out clean. 

4. Let cool and enjoy!

Adapted from dashingdish.com