That’s a different story!
When it comes to making a quick and healthy meal, you can’t beat eggs.
I know what you’re thinking. It wasn’t long ago that the medical community told us to avoid eating eggs because they contributed to bad cholesterol. We were to eat them sparingly to avoid heart disease, along with a host of other nasty illnesses.
But have you heard the latest news? Now we can eat as many eggs as we like, even two every day of the week!
Every so often I’m in the mood for a fancy breakfast, so I break out my crepe pan and serve my family a breakfast worth remembering.
I’m sorry, but if you’re looking for an expert crepe maker, you won’t find her here. But you will find someone who has fun making odd shaped, sweet banana pancakes in the guise of “crepes.”
When I served my husband this egg white frittata his immediate response was, “Where are the eggs? Why is this frittata green?”
Suffice it to say, we lived it up this football partying weekend, so a lean and green meal was on the menu for Sunday breakfast, and skipping the egg yolks saved a few precious calories.
Can you guess where I am?
I’m lounging by the pool on the amazing island of Maui. Mike and I are taking a long awaited vacation with friends, but that doesn’t mean I don’t have a few recipes in the hopper to share with you while I’m swimming with the turtles!
I am a breakfast fiend. I wake up at the crack of dawn (5 am), and by the time I arrive at work (7 am), I’m starving! You can see why breakfast recipes are abundant in my cookbook library.
I’m picky about my morning meal, it has to have specific benefits.
- It has to stick to my ribs, so there has to be protein in the mix.
- It has to be portable, because it’s often transported to work to be eaten at my desk.
- It’s nice if it includes fruit, since I’m a veggie lover, and eating fruit is a challenge.
- It has to be reasonable in calories and fat.
People love poached eggs.
There’s something about that tender egg white and creamy yolk that makes a comforting meal.
It’s the perfect protein to top a piece toasty bread with a bit of melted butter, but we like to be more creative in our house.
This holiday season I just can’t seem to pull things together. I’ve become the ultimate procrastinator.
I have yet to finalize our dinner menu, and finally finished shopping. That’s not to say that I’ve wrapped a single gift.
Since procrastination isn’t typically part of my character, I’m going to attribute my lack of holiday focus to the chaos going on at work, due to a particularly large project.
Another victim of my lack of focus is Kretschmer.
This company was kind enough to send me a bottle of wheat germ several weeks ago, hoping that I would review it in a timely manner and develop a recipe for them.
Merriam-Webster Dictionary describes a sandwich as one of the following . . .
- slices of bread with a filling in-between
- a slice of bread covered with food
- “something resembling a sandwich; especially : composite structural material consisting of layers often of high-strength facings bonded to a low strength central core”
I’m not sure about you, but composite structural material doesn’t sound good to me!
This fried egg sandwich recipe probably fits into the composite structural material category, so I’m glad it tastes better than it sounds.
Who says healthy meals have to be boring?