Five Ingredient Vegan Butternut Squash Soup

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Five ingredient recipes are my jam. As much as I love cooking, when I see recipes with 20+ ingredients in the list, my eyes start to glaze over and I just can’t.

But five ingredients?? I can do five.
And this recipe is AMAZING – my family (including my kids) all love it.

Here’s what you need:
– 1 Butternut squash soup -or- 2 bags of pre-cubed butternut squash soup (I found some at Trader Joe’s)
– Yellow Onion
– 2 cloves of Garlic
– 1 box of Vegetable Stock
– Raw Cashews

Seasonings:
– Salt
– Nutmeg
– Maple Syrup

Ok, on to the recipe:

Measure out 1 cup of raw cashews and soak in 2 cups of boiling water.

Chop up 1/2 of the yellow onion and 2 cloves of garlic, toss into a dutch oven with some olive oil to soften. Cube the butternut squash (or open the bag if you have the kind that is already cubed) and add it to the dutch oven and sauté for a bit (6 minutes) seasoning with salt.

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Add in 3 cups of vegetable stock and let simmer for 10-15 minutes, until the butternut squash can easily be pierced with a fork.

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Ladle 1/3rd of the squash and stock into a blender and blend until smooth, pour into a new container and add the next 3rd to the blender. Continue with the last bit of the soup and blend till smooth.

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Drain the cashews and add them to a high powered blender or food processor, add 1/2 cup of water and blend until it creates a cream. Pour this creme into the butternut squash soup and season with 1/2 tsp of nutmeg, salt to taste and 2 Tbs. Maple Syrup.

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You can top this with crispy chick peas or pumpkin seeds.

Enjoy!!

Raw Vegan Cheesecake

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So, this past week I did an experiment, I decided to go raw.
It was sort of spur of the moment, and never in my life have I had a desire to go raw. It seemed boring and scary and totally overwhelming. I never saw myself as THAT crunchy. I’m only moderately crunchy.

However, after two weeks of eating badly (like frozen pizza and PB&J badly) I felt like my body was fighting sickness, right on the verge and I knew I needed some LIVING foods in my body. I wanted to feel vibrant and alive again, so I went on Pinterest and decided to find some raw recipes.

It was amazing. I found some super delicious dishes, my body felt so incredible, my brain felt so clear and sharp and even though I have been incorporating some cooked foods back into my diet this week I am still eating vegan and about 50% raw.

This recipe is simple and delicious – the only bummer is the time you have to wait soaking the cashews, but I am the WORST and multiple step, preparation recipes so if I can do it – you totally can too!!

Here is the recipe, adapted from several i found online and what I had in my pantry. Makes 12 muffin tin sized cheesecakes.

THE CRUST

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1/2 Cup Medjool Dates
1 1/2 Cup Walnuts

Place dates and walnuts in a food processor and run until the mixture looks like gravel. With a large, uniform crumb, but if you pinch it, the mixture will stick together.

Season with a pinch of salt and place 1 large spoonful of the mixture in a muffin tin liner. Press the mixture down until it covers the bottom and makes a crust.

THE FILLING

1 1/2 Cup raw cashews
6 Tbs. Coconut oil
Juice of 1 large lemon (about 1/4 Cup)
1/4 Cup maple syrup
2 tsp vanilla extract
frozen or fresh raspberries (optional)

Soak the cashews in water for 4 hours. Drain and place in food processor with the coconut oil, lemon juice, maple syrup, vanilla extract. Blend until silky smooth. Equally distribute the mixture into each tin, spreading smooth. Place 1 raspberry on top as decoration & for added flavor, or mix it to the mixture.

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Freeze for 1-2 hours.
Enjoy!

Less Dishes, Less Stress – My Meal Prep

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I’m constantly evaluating my life. What isn’t working, what is working, what could I do better, where do I need to focus my energy and change?

It might sound exhausting to some, but for me, it’s fun! I learned a few years ago that anything I’m not doing well isn’t something to shrink back from or feel like a failure over, but an opportunity to grow and change and improve and most importantly to SYSTEMIZE!!

I read this quote today: “Whatever area of your life you are feeling overwhelmed in, is an area you need a system for!”

So, when this past month was a disaster in the food department – meaning we ate frozen pizzas more times than I’d like to admit, and I would get to 7pm and look around and realize – oh, I guess I’d better cook something for my family! I knew what needed my attention – meal planning.

But not just meal planning… meal prep.

Meal prep is where you cook all (or some) of  your food ahead of time. It’s a great way to have quick, easy, healthy meals to eat all throughout the week. I typically do it on a Sunday, but I’ve never done it quite like this. I decided to prep EVERYTHING. From breakfast to dinner to snacks.

First I planned out my meals – I kept things simple, two options for breakfast, two for lunch and three for dinner. That was plenty variety for me!

Next I created a grocery list and went out and got all my stuff! Once I got it back home I went through all the things I needed to prep and organized it in such a way that I could get several things done at once. Multi-tasking and getting the most prep done in the lest amount of time.

So I had my food and I had my game plan all I needed was 2 hours on a Sunday with no kids to COOK. And that’s just what I got.

It was fun, it was a lot of work, a TON of dishes and in the end I had all the meals my little  heart could desire, packaged up and in my refrigerator.

Now, you may be wondering – what about your family? What will they eat? Well, some of the meals (like my taco salad) gave me plenty of leftovers so I could easily re-heat the taco meat, beans and corn and throw it on a plate with shredded cheese, salsa and some tortilla chips and have a great dinner for everyone. Other meals didn’t make enough extras, so I bough some simple foods – like quick cooking shrimp and decided to pair it with some pre-made quinoa and a spinach salad. Or – take one night and totally cop out and do a frozen pizza (because – life with four kids).

It’s been incredible. I’ve been able to focus on my kids and my work and projects and when it’s time to eat, just grab a container, heat it up and go! Less dishes during the week and dinner is being consumed on time! Which means the kids are going to bed on time, which means mama gets a nice quiet night….to blog.

If you are interested in this type of meal prep and feel like it might help you out but aren’t sure where to start, I actually created an e-book that not only gives you a menu and grocery list, but step by step instructions on how to cook, prep and package EVERYTHING for a whole week!!

Get Your FREE Copy of

The Meal Prep intensive!



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Coconut Curry Chicken

Am I the only one who feels the need to shout from the rooftops and do a happy dance every time I find a simple, health, delicious recipe? I mean, there are few things better (maybe the perfect cappuccino and a good book).

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This recipe can either be done in a crock pot -or- traditional oven! I used chicken breasts this time (because that’s all I had) but I actually prefer thighs – just because they are a bit juicier!

You just need three ingredients for this recipe (BOOM!):
– Chicken (2lbs of thighs or breasts)
– Coconut Milk (1 can)
– Curry Powder (as little or as much as you like – I like a lot!! probably 2 Tbs.)
– Salt (I salt the meat before pouring the coconut milk over and also after I put the curry powder)

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This is also a recipe you can spice up and make your own if you like – by adding chili powder, lime juice or fresh basil – but if you are anything like me, just getting the chicken defrosted, opening a can of coconut milk with one hand while holding the baby in the other and sprinkling some curry powder on top is just about all you can handle and it will still be crazy delicious!

And that right there is pretty much it! Put all three ingredients in the dish and cook for 1 hr. at 350 degrees (I like to put aluminum foil over the dish, especially when doing chicken breasts – so it stays juicy). If you are doing crock pot – you can put it on high for 4hrs.

I usually shred or cube the meat and serve it over brown rice and do a quick oriental veg mix (or ditch the rice and double up on veggies). The coconut curry sauce is SO good I smoother it over everything else on the plate.

Enjoy!

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Meal Plan and Grocery List for Week 1 of the 21 Day Fix

IMG_7573I am so excited for this round of the 21 Day Fix. I am doing it in the last 21 days of my pregnancy and honestly this will be a REALLY challenging time for me – husband out of town, my son’s birthday, oh and I’m about to give birth – but I know when I am following this program I feel AMAZING, so instead of letting those things be an excuse for me to slack off, I am actually letting them be a MOTIVATION for me to dial in and make this happen, because if there is ANY time that I need extra energy, stress relief and strength – it’s in these last few weeks!

Here is my meal plan for the first week and when I went shopping at Aldi I came in around $83 for everything, so I am sharing that shopping list as well! If you are interested in this program but feel intimidated to try it, shoot me a message! I’d be happy to encourage you, share meal plans, hook you up with a discount on the IMG_7528program and include you in my private groups on facebook where I offer coaching and daily motivation.

Ok, let’s get to the good stuff! Here is my meal plan for the week! With my pregnancy
weight and not calculating for a “weight loss” (not my goal right now!) I am in the third bracket of the 21 Day Fix eating plan (which is a heck of a lot of food!!!)

Monday
Breakfast: 2 Eggs scrambled with spinach, watermelon, whole wheat toast
Snack 1: Peach & Gluten Free Crackers
Lunch: Tuna on Salad with Quinoa and Cheese
Snack 2: Celery with Peanut Butter
Snack 3: Shakeology with 1/2 Banana
Dinner: Chicken Breasts, green beans, sweet potatoes

Tuesday
Breakfast: Turkey Bacon, Green Juice (spinach or kale blended with 1 fruit), Oatmeal
Snack 1: Sweet Peppers with Hummus
Lunch: 2 Hard boiled eggs, Sandwich thin, Spinach
Snack 2: Shakeology with 1/2 Banana and Kale
Dinner: Turkey Meatballs, red sauce, whole wheat pasta, side salad
Snack 3: Homemade all-fruit popsicles (for those late night sweet cravings!)

Wednesday
Breakfast: 2 Eggs scrambled with spinach, watermelon, whole wheat toast
Snack 1: Peach & Gluten Free Crackers
Lunch: Tuna on Salad with Quinoa and Cheese
Snack 2: Celery with Peanut Butter
Snack 3: Shakeology with 1/2 Banana
Dinner: Thai Turkey, Peppers and Mushroom sauteè, Brown Rice

Thursday
Breakfast: Turkey Bacon, Green Juice (spinach or kale blended with 1 fruit), Oatmeal
Snack 1: Sweet Peppers with Hummus
Lunch: 2 Hard boiled eggs, Sandwich thin, Spinach
Snack 2: Shakeology with 1/2 Banana and Kale
Dinner: Taco Salad (ground turkey over a large green salad), Chips and Salsa

Friday
Breakfast: 2 Eggs scrambled with spinach, watermelon, whole wheat toast
Snack 1: Peach & Gluten Free Crackers
Lunch: Tuna on Salad with Quinoa and Cheese
Snack 2: Celery with Peanut Butter
Snack 3: Shakeology with 1/2 Banana
Dinner: DAY OFF! Kids get pizza and I just have my Shakeology for dinner on this night! (mama needs a break every so often!!)

Saturday
Breakfast: Turkey Bacon, Green Juice (spinach or kale blended with 1 fruit), Oatmeal
Snack 1: Sweet Peppers with Hummus
Lunch: 2 Hard boiled eggs, Sandwich thin, Spinach
Snack 2: Shakeology with 1/2 Banana and Kale
Dinner: Turkey Sausage with peppers and onions and sweet potatoes
Snack 3: Homemade all-fruit popsicles

Sunday
Breakfast: 2 Eggs scrambled with spinach, watermelon, whole wheat toast
Snack 1: Peach & Gluten Free Crackers
Lunch: Tuna on Salad with Quinoa and Cheese
Snack 2: Celery with Peanut Butter
Snack 3: Shakeology with 1/2 Banana
Dinner: Salad with Chicken Breasts and Brown Rice

IMG_7552As you can see, I simply rotate my breakfast, lunch and snacks every other day and my dinners are the only things that stay unique throughout the week. This is just my way of simplifying things!!

Now onto my grocery list!!

Dairy:
3 Dozen large eggs – $2.37 (they were $0.79 each!)
Butter – $2.99
3 32oz containers of yogurt (for the kid’s breakfast) – $0.75 (they were $0.25 each!)
Sharp Cheddar – $1.69
Organic Whole Milk – $2.95

Produce:
Mushrooms – $1.29
Peaches – $2.79
Baby Carrots – $0.99
Celery – $1.39
Yellow Onions – $1.69
Bananas – $1.76
9 Multi-colored Peppers – $4.47
Organic Grape Tomatoes – $1.29
Organic Kale – $3.48
Flat Leaf Spinach – $1.79
Watermelon: $2.99
2 containers Strawberries – $2.60
Red Grapes – $1.78
Blueberries – $1.29

Meat:
2lbs Ground Turkey – $3.78
Boneless Chicken Breasts – $5.49
Turkey Sausage – $4.00
Turkey Bacon – $1.89

Grains:
Gluten Free crackers – $2.98
Brown Rice – $2.79
Granola (for kid’s breakfast) – $1.99
Old Fashioned Oats – $2.39
Wheat Bread – $1.79

Misc:
Frozen Pizzas (for the kids) – $8.00
Hummus – $1.99
Toilet Paper – $1.99
Coffee – $5.29

Total – $82.33

Obviously there were some amazing deals this week (Eggs, Yogurt, Fruit) but beyond that this is what I typically pay for groceries. I try to feed our family of five for under $100 a week! Hope this helps as you are planning your own healthy menu!

If you are interested in following my 21 Day Fix journey you will find every day documented on my facebook page!
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Spinach and Sunflower Seed Pasta

This was one of those “throw everything I have leftover in the pantry” dishes that turned out AMAZING! I had whole wheat pasta and chicken breasts but I wasn’t sure how to make them tasty and it ended up being way better than I could have hoped!
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For this recipe, you will need:
– Chicken Breasts
– Pasta
– Olive Oil
– Chopped spinach (frozen or fresh)
– Lemons
– Sunflower seeds
– Sun-dried tomatoes

Here’s what I did:

Slice the chicken breasts into bite sized pieces and cook on the stovetop in a small amount of olive oil until done. Season with salt and pepper.

While the chicken is going, put a pot of water to boil and add salt to the water. Cook your pasta as directed.

When the chicken is done, use that same pan (with whatever oil and seasonings are left) toIMG_6225 cook frozen chopped spinach. (I used about 1/2 bag of frozen). Season with salt, pepper and fresh lemon juice. Once the spinach is cooked add sunflower seeds and sun-dried tomatoes. Add in a little more olive oil and the chicken. Mix together to combine everything and then add this spinach, sunflower, chicken mixture with your cooked pasta. I used 2 full lemons because I love the lemon flavor, but you can tweak the amount of all the ingredients (sun-dried tomatoes, sun flower seeds, etc.) to your own unique tastes.

You could also use pine nuts instead of sunflower seeds, or fresh tomatoes, it’s a very customizable recipe, but the lemon juice and having some sort of nutty element is what really made this meal so delicious.

EVERYONE went back for seconds!

Quick Meal Round-Up

IMG_5134I don’t know if you are anything like me, but lately I have been so caught up in homeschooling the kids, projects around the house and work that there are more days than not I am looking at the clock and thinking: “It’s already time to eat and I am starving, but cooking is going to take FOREVER!!!” (So sorry if you were hoping this was the blog of a fit, homeschool mom who always has meals perfectly planned out and a crock pot schedule that would make your grandma proud..not so much).

I have practically ZERO patience when I am hungry, but ordering out or going to a restaurant always seems to take much longer than it did in my head and the food is never super healthy (plus, it gets pricy) – so here are some of my EASIEST, quickest meals to literally THROW together, when you are starving and time has gotten away from  you.

IMG_0828Taco Salad – or my lazy version. I almost always have some ground turkey meat in my freezer, defrost that bad boy, cook it up with some cumin, salt, garlic powder, chili powder and throw over some greens and tomatoes. If I’m going to be fancy I’ll throw salsa, shredded cheese and maybe even open a can of black beans and add those too.

If you have some time on the weekend – not a bad idea to cook up some of this “taco turkey” and have it on hand for busy nights.IMG_0574

 

Mediterranean Chicken – wow, that name sounds a lot fancier than this dish actually is. For this meal I just chopped up some rotisserie chicken – or left over chicken breast and topped it with tomatoes, cucumbers and feta cheese. I like to season with fresh lemon juice and salt and pepper. Of course if you REALLY want to get fancy, some fresh mint would be divine, but it’s pretty delicious just as is.

Again – if you have time on the weekends, pick up a rotisserie chicken, or cook a bunch of chicken breasts ahead of time – honestly, protein is the hardest thing to cook quickly, so if you can do it ahead of time and have some pre-cooked options on hand it will save you big time!!

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Bun-less Burger – this may look fancy, but it was one of those, what do I have on hand that is quick and easy and will fill me up because I am HANGRY, meals. I just cooked up a hamburger, we had no buns, so I just topped it with some cheddar cheese and a tomato slice and put a side of lettuce (can’t really call it a true salad because it is literally JUST lettuce, but the crunch was nice and I drizzled it with some Italian dressing and I thought it was tasty!)

The sweet potato fries was just me using up our last sweet potato, I cut it into thin strips, drizzled with olive oil and sprinkled with salt and roasted in the oven for 20 minutes at 400 degrees. Processed with VSCOcam with m3 preset

Shakeology – This is not my clever way to do a little pitch on Shakeology, I HAD to add it to the list, because more often than not, when I am flat out exhausted, hungry and have no time, this is what I have for lunch or dinner (or breakfast). I get a lot of questions about Shakeology – you can read more here if you like. This recipe is one of my VERY favorites: Unsweetened Vanilla Almond Milk + Chocolate Shakeology + 1/2 banana + handful of ice. Fill the blender in THAT order, blend and add 1 tsp of peanut butter. SO. FREAKING.GOOD.

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Fresh Cabbage Salad – Cabbage is one of my all time favorite veggies. This salad comes together super fast, simply slice the cabbage into thin strips and drizzle with a dressing made from mixing: 2 Tbs. Rice Vinegar, 3 Tbs. Olive Oil, 2 Tbs. Honey, salt, pepper, ginger. (If you don’t have Rice Vinegar in your kitchen I am not even going to give you a substitute because it just WON’T be the same, buy some – now! It’s amazing!! You’ll find it with the oriental foods in your grocery store and once you have it you’ll use it ALL the time!) I add chopped almonds and cubed chicken (again, having that protein already cooked is a life-saver) and it’s a pretty incredible little meal. IMG_3215

 

Broccoli & Cheese Pasta – This is pretty much a leftover throw together. Whenever I make pasta I always have just a little leftover, not sure how or why but it’s true. On this lovely day I threw some cubed chicken and then heated up one of those vegetable steamer bags (are those not the greatest invention of all time?) of broccoli. I tossed a ton of broccoli on top of the pasta and chicken and a generous sprinkle of mozzarella cheese and had a super quick delicious meal.

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I suppose, if there is one reccuring theme in all my meals it’s: cook your protein ahead of time!! It really is probably the biggest obstacle to health eating. Veggies can be eaten raw, carbs are quick to cook but protein is it’s own little beast. I don’t have many fish dishes here, but fish is another great protein to have on hand because it does cook super fast, and also eggs – mmmmm I could do an entire post on eggs!

Hope these meals inspired you and that you continue to make your health a priority – no matter how crazy or busy life is – don’t get caught up in culinary perfection and let that keep you from doing what you need to to fuel your body right!!

 

 

Cafe Latte Shakeology Ten Different Ways

I’ve been drinking coffee since I was ten years old. My dad would drink it every morning – black – and I wanted to be just like him, so one morning I asked for a cup. I remember I didn’t like it much at first, but I felt so proud and grown up to have my own cup of coffee that I just pretended to like it and kept drinking it until one day I realized I actually did.

Fast forward to my first pregnancy and I stopped drinking it cold turkey (like the paranoid first time mom I was) and the withdraw was AWFUL! I started going down this rabbit hole of thought, asking myself what would happen if a catastrophe hit and there was no coffee and I couldn’t protect or take care of my child because I was addicted to coffee and I just decided I didn’t want to be addicted to it any more (Yes, sometimes I make decisions based on imaginary scenarios I’ve created in my mind). Since then I’ve had the occasional cup here and there, but now that I’m not a regular drinker it REALLY affects me when I do.

IMG_3772I love the jolt of energy and the taste and experience, but I don’t love the way my heart races, my breath smells and I start to sweat in a very non-attractive way.

I’ve often thought, if only I could still enjoy the taste and benefits of coffee without the side-effects and addiction.
The Beachbody gods must have heard me, because lo and behold, the newest Shakeology flavor is: Cafe Latte.

This flavor has no more caffeine than the regular Shakeology formulas, but has the rich flavor of coffee and the amazing health benefits found in the entire coffee fruit. To say I’m obsessed with this newest flavor would be an understatement. I only ordered one box of it and my husband and I have been neglecting our previous favorite chocolate flavor the whole month!!

I’ve compiled some of my favorite Cafe Latte flavors, but to be perfectly honest, I LOVE it with 10oz of unsweetened vanilla almond milk and Ice, just shaken in a shaker cup. However, on those days I like to be fancy, here are my top ten recipes.

– VANILLA LATTE: Cafe Latte Shakeology, unsweetened vanilla almond milk, vanilla extract, ice
 
– THAI ICED COFFEE: Cafe Latte Shakeology, strong coffee, cold, 1/2 tsp ground cardamom, 1/2 tsp almond extract, ice
 
– BANANA MOCHA: Cafe Latte Shakeology, unsweetened vanilla almond milk, 1/2 banana, 1 tbs. cocoa powder, ice
 
– PEANUTY BUTTER COFFEE: Cafe Latte Shakeology, unsweetened vanilla almond milk, 1 Tbs. peanut butter, ice
 
– COCOA MOCHA: Cafe Latte Shakeology, 1/2 cup unsweetened almond milk, 1/2 cup coconut water, 2 tsp unsweetened shredded coconut, ice
 
– SALTED CARAMEL: Cafe Latte Shakeology, unsweetened vanilla almond milk, caramel extract, a pinch of pink himalayan salt, ice
 
– TIRAMISU LATTE: Cafe Latte Shakeology, unsweetened almond milk, almond extract, rum extract, cinnamon, ice
 
– PEPPERMINT MOCHA: Cafe Latte Shakeology, unsweetened almond milk, peppermint extract, 2 Tbs. peanut butter, ice
 
– HONEY NUTTY LATTE: Cafe Latte Shakeology, unsweetened almond milk, cashew butter, honey, ice

– TROPICAL COFFEE: Cafe Latte Shakeology, coconut milk, 1/2 banana, 1 tsp cocoa powder, ice

If you would like to order your own supply of Shakeology or have questions about it’s health benefits, safety for pregnant or breastfeeding moms and how as a coach I can get you the best price SEND ME A MESSAGE

The 100g Protein Challenge

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If you have been following me on social media, you know I have been struggling with EXTREME nausea this pregnancy – which has thrown me for a loop because I barely had any with my other three pregnancies. After trying all sorts of things and just suffering through it, I finally decided to take a closer look at my nutrition. I’ve been eating fairly healthy, but not a LOT of food because of the nausea.

When I looked at my protein numbers I KNEW that’s where I needed to put my energy. My midwife recommended at least 100g of protein each day and I was at about half that. So I took a few days and started pushing myself to eat 100g (or as close to it as possible). I don’t know if this ALONE has been the game changer, or the fact that I am now 16 weeks and well into my second trimester, but it has been like night and day!

I am finally feeling energy and WAY less nausea! I will never take feeling “normal” for granted again. It hasn’t been easy, I almost feel like I have another job now, eating every 2 hours is harder than it sounds, but it is completely worth it to be feeling so much better!

Because I love my meal plans, I have decided to share with you this week’s high protein meal plan. If you are pregnant, I strongly suggest you take a look at your protein intake. This meal plan is for you to enjoy and to use. Obviously, feel free to make tweaks per your own tastes and likes. Also, MOST of the recipes in this meal plan can be found on my website.

I am using Shakeology daily in this meal plan. Shakeology is a super-food meal replacement shake that I have used throughout my months breastfeeding and now as I am pregnant. It is safe, full of nutrients my body needs, replaces my pre-natal vitamins and was one of the few things I was able to stomach during my most nauseous days. If you would be interested in trying a sample or have more questions about Shakeology shoot me a message (I read every single one!) and I’d love to hook you up with the flavor of your choice.

Click here to download the printable meal plan.

Click here to download a printable grocery list.

**This meal plan has a variety of dinners and protein options, if you are looking to make this a more budget friendly meal plan, I would suggest making a larger batch of dinners like Turkey Chili, Pork Roast or Baked Chicken Thighs.

Soufflé Mushroom Omelet

mushroom omeletI am a HUGE lover of cooking shows. America’s Test Kitchen is one of my very favorites. When they go into the science of food and why certain techniques work to give more flavor or texture to foods I am in my own little foodie heaven (I know – total nerd alert). Usually I tuck all of these tricks and tips away for later when I have the luxury to spend more time preparing food, but there was one little “trick” that I decided to give a try and it’s SO great I just have to share.

Because I eat eggs almost every single morning, this was really exciting to me to give me a little change of pace and texture. So, here’s how it works – this is a technique that makes the fluffiest, lightest omelet you could imagine and it is as simple as separating the egg whites from the yolks and whipping the whites until they are light and frothy.

Let’s get into the recipe.

First, the filling.
Because these eggs are so light I do not recommend something heavy, like ham or bacon. I decided to go with mushrooms because they still have a meaty flavor. I sliced up 5-6 mushrooms and sautéed them into 1 tsp of olive oil until tender. Then I added 1 tsp of soy sauce and cooked another 2 minutes or so and then removed from the heat.

While the mushrooms are cooking, separate three eggs and put the whites into a miegg whitesxer. Mix the whites until white and frothy, then gently fold in the yolks (which you can scramble up with a fork separately). Pour this egg mixture
onto a non-stick (I recommend using a generous amount of spray) pan that is at med heat. Cover the skillet with a lid so the top can cook as well as the bottom, and cook for 3 minutes. Remove the lid and add in the mushrooms along with some mozzarella cheese. Turn off the heat, cover once more and cook for about a minute. Gently remove from the pan and fold the omelet. (Even if it’s not perfectly pretty, like mine, I promise you will LOVE this light and fluffy breakfast!).

I know it’s extra work, but if you have some time on the weekend or just want a change of pace to your every day egg breakfast – this really was way too delicious not to share!