A Newly Discovered Omelet Technique

I think I’ve discovered my own successful omelet technique. It may not be the traditional way to make an omelet, but it worked beautifully well tonight!

I started by heating a skillet over medium heat, spraying it with cooking spray, and adding 1/2 of a zucchini, sliced into thin discs + some ground black pepper. I added a piece of chopped tempeh bacon to the pan, and let the mixture cook for a few minutes. Meanwhile, I whisked two egg whites in a bowl.

Here are my tips:

• pour in just enough egg whites (or whole eggs) to cover the bottom of the pan and the veggies/bacon. In this case, two egg whites worked perfectly
• without stirring, let the egg whites cook until almost set through; sprinkle with ground black pepper
• layer on preferred fillings (I used 1/4 of an avocado and some goat cheese) to half of the omelet
• when egg whites are fully set, flip the non-filled side of the omelet over the fillings and transfer to a plate

If you like it when egg whites get slightly crispy, you’ll love the end result of using these omelet tips! The omelet held together perfectly well, which means a smooth transfer from skillet to plate.

The zucchini and tempeh bacon cooked right into the egg whites, which became lightly browned on the outside while remaining fluffy and white on the inside. The goat cheese melted and the avocado pieces were nice and warm. Really tasty!

So, again, I know this is not the textbook way to make an omelet, but it worked tonight and I’m sticking with it

I fulfilled exceeded my fruit quota for the day with a monstrous smoothie:

• about 1/4 of a honeydew melon, minus the rind
• 1 mango, pitted and peeled
• 1/2 of a frozen banana
• juice from 1 orange
• about 1/3 cup vanilla almond milk
• a few drops of coconut extract

Thanks to the borderline overripe fruit and regular vanilla almond milk ,(I couldn’t find unsweetened during my last trip to TJ’s), this smoothie was super sweet! The banana and mango made the smoothie ultra thick and bright orangey-yellow. The hint of coconut was a welcomed flavor addition.

I love meals that are simultaneously voluminous and light. This unbeatable equation results in a satisfied but not overly full tummy.

Do you have a favorite voluminous and light meal?

Voskos Yogurt & a Packed Lunch

As lovely and tasty as my breakfast parfait was, it didn’t do a great job of tiding my hunger. Perhaps due to the lack of my almost-daily morning nut butter consumption, or the fact that the yogurt parfait looked like a larger breakfast than it actually was, I was legitimately hungry three hours later. I prematurely broke into my packed lunch, and snacked on this yogurt around 9:00.

Typically a bit pricier than other greek yogurts, Voskos was on sale at Whole Foods the other day – a perfect reason to give it a try. The blended blueberry flavor was delicious! It rivals my beloved blueberry Chobani in great taste and creamy consistency, but surpasses it in nutritional information; Voskos sweetens their flavored yogurts with evaporated cane juice, whereas Chobani relies on sugar.

Per 5.3 oz serving, Voskos Wild Blueberry Greek Yogurt has the following nutritional profile:

• 120 calories
• o grams fat
• 14 grams sugar
• 13 grams protein

I should have snagged the Exotic Fig flavor while the sale was going on – next time!

For lunch, I packed Goddess Garbanzos from Eat, Drink & Be Vegan on TJ’s whole wheat fiber bread. I added a bit of nutritional yeast to the mix for a mild cheesy flavor. We are all out of carrots, but I recommend adding them in for an added crunch if, like me, you’re not a fan of celery.

Lunch ended on a sweet note with the last Kashi Pumpkin Pie TLC bar.

For an afternoon bite, I packed shelled edamame.

The loot, all together:

“See” you again around dinnertime!

Parfait Day…

… well,  not officially – but today is as good a day as any for this luscious breakfast parfait.

The layers:

• Pumpkin Pie Flax Pudding
• Fage 0% plain nonfat greek yogurt
• 1 banana, sliced
• Nature’s Path Agave Plus granola

This tumbler is the closest container to a parfait glass that we have, and it did just fine. The layers tasted awesome together, and I fully enjoyed eating what could have been a regular ol’ yogurt bowl out of a tall glass!

Of course, I sipped a mug of coffee alongside.

Have a nice Monday!