Here's another good day starter, and I am all for simplifying my mornings as much as possible!
Egg white & turkey scrambler-
8 egg whites 1 pound of lean ground turkey or tofu 2 cups shredded spinach 2 tomatoes, coarsely chopped 1 clove garlic, minced or pressed through a garlic press (Sea salt & pepper to taste)
1- Cook ground turkey or tofu in medium skillet, until cooked through and lightly browned. Drain excess juiced. Place in a bowl and set aside. 2- Wipe the pan clean with a paper towel. Scramble egg whites until dry. Add scrambled eggs to turkey. 3- In a small skillet coated lightly with your favorite cooking spray, lightly saute tomatoes, spinach and garlic. 4- In original pan combine all ingredients and mix. Season with salt and pepper. Serve.
Serves SIX; 114 calories per serving/ 24g of protein/ 2g carbs/ 1g sugars/ 120mg of sodium (I personally limit my salt)
Pounds lost: 68.0
Fitness Minutes: (0) Posts: 21 2/26/11 3:50 A
4-5 egg whites 1 egg yolk 2 Tbsp skim milk 1 plum tomato, chopped 1 small clove of garlic, passed through a press 1 handful shredded spinach 1 Tbsp minced purple onion
1- Beat egg whites with yolk & skim milk. 2- Quick saute the veggies - just till soft. 3- Pour eggs intoa small frying pan coated with your choice of light oil (I personally put olive oil into a spritzer to really minimalize my usage) Cook until firm. Add vegetables on one half of omelet, and fold.
The great thing about this is that it's so flexible, you can really choose what you add, and I always use it as a way to use up my extra veggies so they don't go bad before they get used! :)
Pounds lost: 68.0
Fitness Minutes: (1,035) Posts: 174 2/13/11 9:14 P
Since tommorow is Valentines day thought I would post a sweet for your sweet. I got this from clean eating magazine website. Going to make these for my honey tommorow. Got a chicken marsala recipe and cleaned it up plus planning on making these into velvet cupcakes Any ways enjoy your valentines day!
flourless sour cream cupcakes
INGREDIENTS: 1 cup unsweetened natural cocoa powder 1 1/4 cup Sucanat, divided 1/4 cup whole-wheat pastry flour 1/4 tsp kosher salt 1/4 tsp baking soda 1 cup organic low-fat sour cream 1/3 cup plus 2 tsp skim milk, divided 1 tbsp olive oil 1/2 tsp pure vanilla extract 1 whole egg plus 2 egg whites 1 oz bittersweet chocolate, chopped, plus more for garnish if desired INSTRUCTIONS: Preheat oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, combine cocoa powder, 1 cup Sucanat, flour, salt and baking soda. In a medium mixing bowl, whisk together sour cream, 1/3 cup milk, oil, vanilla and whole egg. Make a well in the center of the dry ingredients and pour in wet ingredients. Combine everything with a rubber spatula. Add egg whites to a large clean, dry mixing bowl or the bowl of a stand mixer. Whip whites with hand beater or whisk attachment of stand mixer until they begin to get foamy. Add remaining 1/4 cup Sucanat very gradually to whites. Continue whipping whites into medium-stiff peaks. Fold whites in thirds into cake batter, gently but assertively with rubber spatula. Fill each of the 12 cupcake liners 3/4-full with batter. Tap bottom of filled muffin pan on countertop and transfer immediately to oven. Bake for 45 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and let cupcakes cool completely. When cupcakes are completely cool, combine chocolate and remaining 2 tsp milk in a microwave-safe bowl. Microwave on 50% power for 30 seconds. Stir until melted chocolate is completely smooth. Spread a thin layer on top of each cupcake. Sprinkle additional chocolate shavings on top, if desired. TOPPING TAKE-TWO:
Substitute 1/2 cup low-fat sour cream mixed with 1 tbsp honey for the chocolate glaze. Put a 1/2-tsp dollop on each cupcake and top with sliced strawberries.
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