Happy Wednesday!!
It’s the middle of the week and I couldn’t be more excited. Only two more work days and a long weekend!! I am beginning to like my weekends more and more, especially when Marc doesn’t have to work. We get to spend some quality time with each other and I have time to catch up on my Master’s courses.
Oh and did I mention it’s a heat wave here. We went from 14 degrees over the weekend to 49 degrees today!! Talk about slushy, muddy mess outside now. Can’t complain about the warmer temps though and the melting snow. Let’s hope it sticks.
Marc made a great Greek omelet Sunday morning that was worth sharing. He loves his eggs. I am not an egg fan, so I am not much for making omelets, but I know some people love them, and they are a great source of protein. I thought I would share his recipe for those of you who love eggs. I tried a bite and thought it was good for an omelet.
He did good at including the greens and healthy fats, by adding spinach, kalamata olives, artichokes, avocado and feta cheese. I would say it was fit for a restaurant.
Prep: 1-2 minutes Cook Time: 5 minutes
Ingredients:
- 3 eggs (I suggest grass fed, free range organic)
- splash of milk (we use almond)
- handful of spinach + more for topping
- 6 Kalamata olives
- 2 slices of avocados + more for topping (about 1/2 an avocado)
- chunk of artichoke (from jar), cut up
- Salt and pepper to taste
- Dash of cayenne pepper
- Feta Cheese, for sprinkling
Directions: 1. In small bowl whisk together eggs and milk, until yolk is broken. 2. Heat oil over medium heat in medium sized skillet or frying pan. 3. Add milk and egg mixture to pan, spreading mixture across pan and sprinkle with salt, pepper and a dash of cayenne pepper (or you can mix these into the egg mixture). 4. Once eggs begin to firm up on the bottom, still slightly runny on top (1-2 minutes), add the handful of spinach, kalamata olives, 2 slices of avocado, and artichoke on top. 5. Once the eggs begin to bubble and firm up more on the top, fold one side of the omelet to form a taco shape. 6. Remove from pan and place on plate, top with a little spinach, feta cheese and avocado. Enjoy!!
Marc also loves his hot sauce on top too 🙂
Servings: 1 protein, healthy fats packed omelet
Today after work I was in the mood for baking. I had an opened container of applesauce to use up, some bananas and left over cream cheese frosting from my birthday cake, so I decided to make my Banana Bars but with some slight modifications.
These are completely vegan and completely good!! I love the moistness of them. I decided to give some away for Valentines Day. The twins I used to nanny love them, so I plan on dropping some off to them tomorrow after work. I have to be honest and say they taste better than my original recipe and with less sugar!!
Prep Time: 5 minutes Bake Time: 20-23 minutes
Ingredients:
- 1 c raw organic sugar
- 1/4 c coconut oil, melted or softened
- 2 Tbs ground flaxseed + 6 Tbs warm water
- 1/2 c applesauce, unsweetened
- 3 ripe bananas
- 1 tsp vanilla
- 2 c whole wheat flour
- 1 tsp baking soda
- pinch of salt
Cream Cheese Frosting
Prep time: 5 minutes
- 1/4 c coconut oil (or if you don’t want it vegan, butter)
- 4 oz vegan cream cheese (half package of cream cheese)
- 1/2 tsp vanilla extract
- 1 1/2 – 2 c powdered sugar
- Splash of Maple Syrup (optional)*
- 1 tsp lemon juice (optional)*
*I use these ingredients to offset the taste of the vegan cream cheese.
Cream together butter, cream cheese, and vanilla. Add powdered sugar in batches, and mix until smooth. Spread over bars once they have cooled and Enjoy.
Servings: 16-20 (depending on how big you like your slices)
If you want to make your special someone breakfast in bed on Valentines now you have a healthy omelet to try. 😉 Or if need some treats for a Valentines day party make the simple Vegan Banana Bars.
Hope you have an amazing rest of the week.
Until Next time Be Wholesome and Be Fit!!