Healthy Chicks

I made this omelet for breakfast this morning because I knew I needed lots of energy today – I had planned an extra-hard workout at the gym, my sister is coming to visit, and welp that may include some shopping (hey, shopping takes a lot out of you). Anyway, enjoy this omelet anytime you need that boost to last ya all afternoon. Also, who says you can’t eat breakfast for dinner? I myself am a HUGE fan. 

-2 egg whites, whisked together with a little water

-handful Baby Bella mushrooms, chopped

-handful baby spinach

-1/8 c. red onion, chopped 

-few thin slices cheddar cheese

-1/2 c. leftover turkey burger (cooked) 

-2 TB fresh salsa, optional 

1. Sautee the onions, mushrooms, and spinach in olive oil. Add in the cooked turkey burger crumbles and stir another 30 seconds.

2. Add in the whisked egg whites. Let sit for a minute, flipping the pan to even out the egg mixture. Once cooked, add in your cheese. 

3. Once the cheese is melted, flip the omelet and you have the most delicious breakfast of all! 

~Serve with a cup of fresh juice or a piece of toast, and hot fresh salsa on the side! Add salt & pepper to taste.

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I remember when I was a little kid, having pancakes for breakfast was just as exciting as seeing presents under the tree. Our family made such an event out of it. There were blueberry pancakes, banana pancakes, and my absolute favorite childhood flavor: chocolate chip pancakes. And of course we made a batch or two of plain, only to smother them in butter and Maple syrup. Seriously, there was nothing like pancakes for breakfast. 

Then I developed a gluten/wheat sensitivity two years ago, and haven’t been able to enjoy pancakes ever since. Seriously, I had forgotten what they tasted like. Last year, our roommates hosted a winter day brunch, and all I could eat were the eggs, fruit salad and bacon. The pancakes just sat there staring at me, with all of their ooey gooey goodness. Grr. I cursed them for containing wheat, but then again, I guess it’s not really their fault. 

Well, it wasn’t until this morning that I was brought back to childhood with a bite of some damn good pancakes. Yesterday while strolling my favorite place in the world -Trader Joe’s – I stumbled upon a box of frozen gluten free pancakes, and thought I should give them a try. I didn’t expect them to taste like the real thing by any means, but I thought, why not?

Boy oh boy was I wrong. These babies knocked my expectations out of the ball park. They were heavenly, the perfect texture and extra warm and gooey in the middle. I don’t know if it’s because I’ve been missing pancakes for far too long, but I even dare say they were better than what I remembered. Yup, I went there…better. I topped my three little guys (the perfect serving and 230 calories) with a little Earth Balance butter, sliced bananas and a drizzle of Maple syrup then dove right in. Wow…just wow. 

So next time your friends throw a festive brunch, and you have to sit out with a sad face due to an allergy, just remember…there is always a way! Have a happy Tuesday and make pancakes for dinner if ya want! : ) 

This is one of my favorite go-to breakfasts because it’s quick, tasty and oh so filling! Enjoy with a piece of Ezekiel or whole grain toast and half a grapefruit! 

-1 whole egg plus 1 egg white, whisked with fork 

-1/4 c. sliced portobella mushrooms

-1/4 c. chopped zucchini 

-1/4 c. spinach

-1/4 c. chopped red onion 

-2 TB feta cheese

-1 tsp. oregano 

-1 tsp. parsley

-s & p to taste 

1. Cook the veggies in olive oil on medium heat, adding in spinach last (because it cooks faster and we don’t want to burn it!) 

2. Move veggies to one side, and add in the egg mixture. Cook on medium heat. 

3. Once it starts to bubble, add in the feta cheese and herbs. Flip the plain side over the veggie side to form the “omelet shape.” Enjoy : )