Super easy, super simple breakfast for at home or potentially anywhere you can boil water. I absolutely love this idea given to me by a dear friend. This omelet idea is super verstaile and works very well when serving a large group.
Omelet Boil in a Bag in 6 easy steps:
Step 1: Boil water in pot. More bags= larger pot.
Step 2: Gather ingredients. I used cilantro, chopped peppers, diced tomatoes and mozzerella cheese.
Step 3: Place desired ingredients in ziploc bag and seal tight, removing all air.
Step 4: Squish ingredients together to blend
Step 5: Boil bag for approximately 12 minutes. More eggs and ingredients you use, the longer the boil time needs to be.
Step 6: Dig in and enjoy!!!!
The awesome part of this omelet experience is that is customizable. Invite some guests over, set out a variety of omelet goodie, boil some water and BAM!!!! instant breakfast meal!
Enjoy and don’t forget to share your omelet experience!!!
If I am in the kitchen baking, you know I must be pregnant and nesting. I LOVE to cook…the baker, I am not. HOWEVER, when I saw the recipe for these zucchini carrot bars, I had to try it. I am SO happy I did, and so is the bambino.
(click link above for recipe)
I used all organic products (where available) and for the frosting I used 4 drops of Young Living’s Lemon Oil for flavoring.
This pregnancy is so different from my others. In the beginning, I craved sweets, but recently…I can’t get enough of the healthy stuff! My body will appreciate that when it comes time to get rid of the baby weight.
Delicious and easy!!!! I have made the balsamic chickpeas before and put them in a salad, as well as, ate them as a snack.
Preheat oven to 400 degrees
Can of chickpeas…rinsed and drained –> set aside
Whisk together in a small bowl:
2 tbsp of olive oil
2 tsp balsamic vinegar
1/2 tsp basil dried
1/2 tsp oregano dried
1/2 tsp thyme dried
1/2 tsp rosemary dried
1 tsp salt…I use sea salt
Add in chickpeas and toss
Place coated chickpeas on lined baking sheet and cook for 30-40 mins. Stir 1/2 way during cooking.
I put this batch with garlic couscous and feta cheese. Delicious!!!!
I found a delicious recipe that I just had to try tonight. Luckily a trip to the grocery store was in the plan this evening so I was able to grab all that I needed:
– portabella mushroom caps (stem removed, and washed)
– raw spinach leaves
– spaghetti sauce
– shredded cheese (I used mozzarella)
-ground black pepper
I arranged the ingredients in order, as listed above, on a foil lined cookie sheet.
Place in a 400 degrees preheated oven and bake for 10-12 minutes. Because mushrooms hold water, be aware that when cooked they will release the water. I just take them off cookie sheet as soon as I take them out of oven.
MyFitnessPal food diary calculated this to be between 65-100 calories per cap depending on the size!
Please share any variations you do!
Summer break is quickly drawing to a close. At the beginning of this break I realized…in the nine years my hubs and I have been together, this is the first summer that I have had completely off. That means…NO summer school, NO work, NO pregnancy, and NO newborns.
I actually have been able to enjoy the summer with no limitations!!!
We have had such an amazing one. Took the kids to the coast (big big beach) for the first time. Monkey loved the waves and Buggy loved eating the sand!!!
We have made time to have picnics on our boat on the lake (little beach).
The hubs and I have had plenty of date nights just enjoying ourselves and focusing on us. Late night boat cruises, golf games and an occasional night on the town.
One of my favorite things we have done this summer is to make it a point to get together every Sunday for swimming and grilling. Friends and family bring sides and suits and just relax. It is so awesome to try everyone’s different concoctions for the week.
Some of them have been:
Peaches and Cheese
Black bean, avocado, and corn salad
Whole wheat pasta and veggie salad
Mostly served with pork tenderloin or HEB salmon burgers….YUMMY!!!
It has been an incredible summer. It will be bittersweet when it is over. I miss working…I miss the kiddos and adult interaction…HOWEVER, I will miss my children a lot. I was blessed to get to see Buggy start walking and Monkey develop into the epitome of a 3 year old boy!!!
I have a few weeks left and I plan to fill them to the brim!!!
Love and life!!
I recently told you that my hubs and I were going to start juicing…veggies and fruits, that is. We have been doing it for almost two weeks and I have to say….I really LOVE it.
We decided….after watching a late night infomercial, to go with the Nutribullet. It is so incredibly easy and versatile. Clean up is a breeze and the choices are limitless.
I even have my kids drinking juices now.
I have had several requests for juice recipes and I will gladly share; however, I usually just make it up on the fly. I do have a couple of standbys so he you go….
Handful of kale
4 baby carrots
1 naval orange, peeled
1 tbsp of raw shelled hemp seeds
Water and ice
Frog juice (my kids’ fave):
Handful of spinach
Water and ice
The benefits from juicing are incredible.
-reverse aging process
-healthier hair and skin
-helps digestion process
-and much more
As I am starting my Advocare 24 Day Challenge, I find it very easy to stay full on healthy choices while juicing.
I would LOVE to hear your own favorite concoctions. Please comment and share!!!!
Great side dish to take to social summer gatherings! Tasty, healthy and unique. Enjoy!!
3 peaches…pitted and cut into chunks
8 oz. mozzarella balls- halved
Basil…about 1 cup torn in pieces
Mix together in a bowl
Drizzle with about 2 tbsp o olive oil
Pinch of sea salt
Dash of cracked black pepper
MIX and refrigerate to marinate about an hour
Want a healthy twist to breakfast? Try Protein pancakes made with Advocare Muscle Gain protein powder.
2 CUPS SKIM MILK
1 CUP EGG WHITES
2 TBS HONEY
8-10 SCOOPS OF PROTEIN POWDER
BLEND AND COOK LIKE PANCAKES OR MUFFINS
Inspired by a girlfriend’s creation I decided to create one of my own. I gathered a few things and mixed away.
*whole wheat pasta…spirals (kid friendly)
*basil pesto sauce
All tossed and refrigerated.
This is so easy and makes a great side for many dishes!
So I have heard about spaghetti squash but I had never actually seen it…until I went to HEB and saw a tasty sample kiosk featuring it. I thought what the heck…I’m always up for trying something different.
So tonight was the night to try it and it was REALLY good. I am blessed with a husband who will try anything I cook at least once…he ended up liking it! I promised I wouldn’t completely replace pasta but he was pleased with the outcome.
I was really pleased with how easy it was!
Step one: slice the squash length wise and scope out the seeds and stringy mess in the middle (like a pumpkin)
Step two: brush with olive oil and bake at 350 for 40 mins.
Step three: carefully (it’s hot) use a fork to scrape the meat from the shell…creating the noodle like contents
Step four: add contents to complete meal…tonight we had marinara with black olive and artichoke hearts topped with baked salmon = amazing!!!
A typical serving of whole wheat pasta is about 210 calories…a serving of spaghetti squash is 45 calories!
What is your favorite meal that is low cal?
It’s holiday season…which means an endless season of eating. If done in moderation, and making good choices most of the time, the season can be celebrated without breaking the scale.
Here are some pointers that I have found works well.
First – don’t deprive yourself of the treats offered – WIth that said, don’t have one of everything either. Look for moderation. Eat small portions of your food and taste samples of the dessert. I have found that if I deprive myself of goodies, then I end up bingeing because I can’t resist the temptation any longer.
Second – Don’t forget the H2O – Stay hydrated throughout the holiday season. Egg nog, hot totties and other adult beverages not only dehydrate you, but they are also empty calories, which can add up rather quickly. After every drink and before every meal, drink a large glass of water. You will stay hydrated and reduce the amount of calories you may consume at a meal.
Third – Make wise choices – Many of us can’t wait for the holiday season because it is the only time of the year that Aunt Edna makes her world famous green bean casserole, or Grandma spends all day in the kitchen baking her delicious pies…that doesn’t mean that you have to partake in everything. Choose your selections wisely. Instead of piling your plate up the first round, break up holiday feasts into smaller meals. That way you enjoy the meal all day long.
Fourth – get up and move – Who says you have to veg out on the couch and watch football on TV all day during the holidays? Get your family and friends and start-up your own game of touch football outside. If it’s a snowy holiday season, go sledding. Find ways to burn off those excess calories.
Listed below are some links to yummy healthy choices for holiday dishes.
Baby Mint carrots
Fruit kabob with lemon lime dip
Lemon custards with fresh blueberries
What are ways that you enjoy the holidays without breaking the scale? Please comment below.
Tomorrow will officially mark 3 weeks the hubs and I have been meat free. I have also
given up chose not to eat, for the most part eggs and dairy. I do not scrutinize labels, but if it mostly egg or dairy, count me out. Let me tell ya, I have never felt better. I have lost 7 lbs, sleep great every night, wake up energized and I never hit that 2pm slump. To make it even better, my 3 month old daughter, whom I nurse, has not projectiled spit up since the dietary switch.
It was suggested to me to watch “Forks over Knives” ummmm….if you never want to eat an animal byproduct again…watch this documentary. I highly suggested it for everyone. I had no idea some of the side effects of meat, dairy and eggs. WOW!!!!
What is so fantastic…the food we eat now. So many choices and yummy flavors. My evening cooking is like a fun science experiment. All the new things I have tried. I am so lucky and blessed to have a husband that will try anything I cook at least once. If he doesn’t like it, he kindly requests that I do not make that again. BUT at least he tries it. I can’t wait to see my blood work next time I visit the doctor.
I would love to share my recipes or you share yours!!!! Here’s to a great lifestyle of eating good for you foods!!! now I just need to find the time to workout! That’s a topic for another day!
I am always on the lookout for a better way of eating and fitness. Recently as many of you know I have found my niche in yoga. It truly makes me feel incredible every time I complete a practice. I find myself thinking about it, talking about it and reading about it ALL the time. (see previous posts) now I wish I could find the time to actually do it everyday.
Although I am feeling better with yoga, I am not feeling energized like I should. I am not dropping the ole LBS like I should…something needed to change.
Recently a friend of ours shared with us that he lost 30 lbs. and feels the best he has felt in a long long time. He has changed his eating style to completely vegan. Hmmmm… That got my wheels turning. I was vegetarian for 2 years in the past and that was great. Still not sure why I ever went back. Anyway… I like dairy but I’m not married to it. I could totally give up eggs. So call me crazy if you want but momma is going vegan.
I know this transformation may take a while as I learn what is and is not acceptable but I am so excited about all the amazing recipes I have found and the incredible health benefits that are headed in my direction. Check out this incredible article listing 57 reasons to become vegan. It blew my mind
I hope to share with you my journey. I hope that those in my immediate circle are accepting and understanding. This does not mean that i will stop shaving my arm pits or criticize you for your choices. This is about me. My hubs is incredibly supportive. I believe his words were ” you make it. I’ll eat it” sweet. Thanks babe!!!
So here’s to a new journey!
Any other vegans/vegetarians out there?