Scrambled Eggs

But why eat just plain old scrambled eggs? Bor-ing.

I spice mine up by adding vegetable and spices that I like.

I chop up as much onion and garlic as I'm willing to eat.
I saute the onion and garlic in butter or oil that's pre-heated with crushed red peppers.
I add herbs and spices; this morning, as usual, I added cumin and cayenne - don't forget the salt!
As soon as the onions are tender I add my egg.
When the egg is cooked I add chopped mushrooms and parsley.

I made my scrambled eggs into an egg sandwhich by toasting a multigrain english muffin and dumping the egg into it. It was sooooo delicious!

Guess what! You can add cheese, salsa, bell peppers, anything else that sounds good to you. I LOVE cooking!

The english muffins of which I speak I found at Trader Joe's; they're Disraeli and Gladstone multigrain english muffins. They have 160 calories, 5 grams of fiber, and 7 grams of protein.

Parsley Pasta

I wasn't really sure what to call this one but it's super delicious. It's one of my favorite dishes and I have it freqently.

I'm going to write it out as a single serving so if you're feeding more than just yourself, be sure to double, triple, whatever the amounts so you're not starving anyone.

I start by putting a pot of water on to boil for the noodles and putting a fry pan on for the meat and vegetables. Then I get all the ingredients together. I use:

crushed red peppers, rosemary, basil, and salt. You could try other herbs as well such as oregano, thyme, sage, etc - whatever sounds good, really.

1 tbsp olive oil
1 clove garlic
1/3 to 1/2 cup chopped onions (I like lots of onions)
1/4 cup bell pepper
1 portabella mushroom
1/2 cup fresh parsley
1/4 lb extra lean ground beef (you can try any meat or no meat at all if prefered)
1 serving Trader Joe's multigrain w flax spaghetti noodles

Make sure the onions, garlic, bell peppers, and mushroom are chopped. You can chop the parsley or just cut off the stems.

I add the olive oil to the pre-heated pan then add the herbs and spices in whatever amounts I feel like using - about a 1/4 tsp of each. I let everything heat up and make that olive oil tasty. Then I add the garlic, onions, and bell pepper and let them saute for awhile. If the water's boiling, go ahead and add the noodles.

Once everything in the pan is hot I add the ground beef and salt and get it cooking. When it is cooked I add the chopped mushroom, mix it around with the meat and oil for awhile, drain the cooked noodles, dump them on top of the veggies and meat, then add the parsley. Once everything is hot, it's ready.

Enjoy!

Mexi Dip

Here's what I'll be eating for lunch today:

Mexi Dip

1 cup brown rice

1 tbsp olive oil

salt, cinnamon, cumin, crushed red peppers, and cayenne to taste

1 can black beans

1 can corn

as much cheese as you feel comfortable with

ditto on the tortilla chips

Cook rice with spices (2 cups water to boil, add rice and spices, let simmer for 30-40 minutes)For the amounts on the spices, I literally dump them in there and then sniff to see what I think. Maybe a tbsp of each?? If you like sweet, add more cinnamon. If you like spicey, add more cayenne and crushed red peppers

Scoop rice into an 8"x8" pan as a layer.

Add black beans

Add corn

Add cheese

Cover with foil

Bake on 350-ish for 20 minutes-ish

Enjoy with tortilla chips, add to burritos or taco salad, etc

Thank you, Alina, for sharing the basics of this recipe with me!

Yogurt for Breakfast

Today I'm eating delicious Trader Joe's Greek Style nonfat plain yogurt. It has only 100 calories and a whopping 20 grams of protein in a 1 cup serving!

I've "dressed" my yogurt with raspberries, sweetened it with honey, and added a tbsp of ground flax seeds to add fiber and the all-important omega-3 fatty acids. Yum!