Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘egg’

The Most Important Meal of the Day…

In high school, I never ate breakfast.  In fact, I never really ate lunch either (well, if boys were around…I was so weird). It would always really annoy me when adults would gasp in horror after I revealed that I hadn’t eaten breakfast, and, as if on cue, they would say, “but breakfast is the most important meal of the day!” I would probably roll my eyes, and then when 4 o’clock rolled around, go stuff my face with Ramen noodles and Bagel Bites.

Now that I’m much older and wiser ;), I agree with those nagging words- breakfast truly is important, for so many reasons!  Without breakfast, your metabolism is at a halt from the night before, and basically, the first thing you put in your mouth later in the day is stored as fat.  Secondly, it is a proven fact that people who eat breakfast are able to curb their cravings for bad foods at lunchtime, and they are more alert and more satisfied throughout the day.  You don’t have to eat as soon as you wake up- I never eat in the morning before going to the gym because I get cramps easily, so I wait until I get home.  The best way to ensure you will eat that morning meal is to have healthy and easy recipes on hand, ready to go!

I have to give full credit to my favorite blogger of all time, Julie at Peanut Butter Fingers, for the inspiration for my new favorite breakfast- a simple egg sandwich!  Julie can often be found blogging about these delicious little sandwich creations of hers, and they really are the perfect breakfast.  Thanks, Julie!

Breakfast Sandwich

Servings: 1

Ingredients:


1 egg, or 2 egg whites

1 Nature’s Own Whole Wheat Sandwich Thin

1 Laughing Cow Light Cheese Wedge

Directions:

 

Bye bye, evil yolk!

Cook the egg.  It’s always better to eat just the eggwhite, but sometimes I really miss the flavor the yolk brings.  Corey taught me this trick this morning: halfway through cooking sunny side up, you pop the yolk and separate half of it from the eggwhite and throw it away.  That way you still get some flavor, but half the cholesterol and calories!

Toast the sandwich thin and spread each side with the cheese.

Put the egg inside and enjoy your breakfast sandwich!

 

Date Night Dinner: Beef Bourguignon

Ok, so I know the name of this dish is enough to send any first-time cook running in the other direction, but don’t worry- the name is just a cover-up for how simple this dish is! This is actually my mom’s recipe. She made it for my dad first, then she made it for my uncle when they were staying up in the mountains at our house in Boone, NC.  It was quite a hit. She convinced me to give it a try, and now it is one of our favorites!  Just follow each step to a T, and you’ll be amazed at how good it turns out! The most fun part about making this was watching my fiance drink glass after glass of the burgundy…lol. He said it felt sophisticated because it “comes in a jug”.  I have to warn you, this doesn’t fall under the category of “healthy”…but it’s so worth the splurge!

Mom’s Beef Bourguignon


Servings: 8

Ingredients:

4 tablespoons butter

8 oz. mushrooms, sliced

3 slices bacon, diced

2 lbs. boneless beef stew meat, cubed

2 tablespoons all purpose flour

2 cloves garlic, crushed

1 tablespoon tomato paste

1 1/4 cup burgundy, plus more as needed

1/2 cup water, plus more as needed

2 beef boullion cubes

2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon black pepper

1 small bay leaf

1 cup frozen pearl onions

1 package whole wheat egg noodles

Directions:

Melt butter over medium high heat in large saucepan with lid.

Saute mushrooms 3 minutes. Remove mushrooms; set aside.

Add bacon to pan, cook, stirring for 3 minutes, until crisp.  Remove to paper towels; set aside.

Add meat to drippings in pan, brown well.

Stir in flour, garlic, tomato paste, wine, water, bouillon cubes, sugar, salt, thyme, bay leaf and pepper.  Cover and simmer, stirring occassionally 2 hours (if liquid evaporates too much add more water or wine).

Add onions, reserved mushrooms and bacon.  Simmer 1 hour longer.

Cook egg noodles according to package directions.  Serve over the cooked noodles.

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