Veggie Egg White Scramble

What better way to pack veggies into your diet than to start off with some delicious veggies bright and early in the morning? Veggie egg white scrambles are one of my very favorite breakfast meals. They taste great and they're so good for you. Lots of nutrient-rich veggies, protein-packed egg whites, and calcium-packed cheese (which also helps provide the necessary fat and flavor to help make this meal complete). 

This particular recipe is from yesterday morning when I was hungry but hadn't yet made it to the store to do my weekly grocery shopping. I used some vegetables that I had neglected to use over the past week - those last few mushrooms, that yellow squash that I had completely forgotten about, some spinach leaves that were nearing their final days, some red onion (I always have onions on hand), and that last little handful of shredded mozzarella. 

You can use what ever vegetables to like. And don't be shy - use a bunch. Endulge in all those yummy nutrients. Throw in some dried or fresh parsley if you like. 

Remember to also start your morning off with lots of water and to drink water all throughout the day. I keep a big water bottle by my bed and take a huge drink right when I wake up. By noon I've usually drank at least a half gallon. Make water goals for yourself. It will really make all the difference in the way you look, feel, think, and eat. 

But anyway, back to this scramble. I hope that you love it and that you find delicious veggie combinations to use in your own scrambles. You'll notice that I don't specify the amounts of the ingredients. That's because the basic rule is: use lots of veggies. Personally, in the midst of my early morning hunger I'm not going to trouble myself with measuring things. Plus, you can't have too many veggies.

So pour yourself a nice big glass of water (squeeze a lemon in there for extra credit!) and start chopping veggies. 

Veggie Egg White Scramble 

Approximately 4 egg whites

Olive oil

Mushrooms, chopped

Spinach, chopped

Red onion, chopped

Yellow squash, chopped

Mozzarella cheese, shredded

Salt & pepper to taste

Heat olive oil over medium heat and add vegetables. Cook until onion and squash are clear. Pour egg whites over vegetables and allow to sit undisturbed and cook for about 3 minutes before scrambling. Cook until egg whites are done. Add salt and pepper to taste. Serve with cheese sprinkled on top.

Egg White Spinach Omelet

This is a quick, easy (healthy and delicious!) breakfast. Whip this up to satisfy your morning protein needs and taste buds. 

Unless you're on a strict diet, I wouldn't worry about exact measurements. Around breakfast time I'm hungry and I need food in my belly; this is not the time for breaking out the measuring spoons and cups. 

Cooking spray or oil

4 egg whites 

Small handful of shredded cheese

Handful of fresh spinach leaves, washed and dried

Salsa

Spray nonstick pan with cooking spray (or use about a teaspoon of cooking oil). Heat over medium-low heat. Add egg whites. When the edges of the egg whites begin to harden and the omelet appears ready to be flipped, add spinach and cheese on one half of the omelet and fold in half.

Reduce heat to low (to allow omelet to continue cooking but prevent it from burning) and cook until egg whites are no longer runny, cheese is melted, and spinach is wilted. Season with salt and pepper to taste or enjoy your omelet with some flavorful salsa. 

Have a beautiful day!

Strawberry Granola Breakfast Parfait

When it comes to yogurt, fat is my friend. I love me some rich, thick, creamy, tart full fat Greek yogurt. Yum. This simple, healthful, and beautiful recipe is a great way to "break the fast" and start your day. 

I prefer just a 1/2 Cup serving of yogurt because I eat a snack about 2 hours after breakfast. However, if you find that a 1/2 Cup doesn't keep you satisfied until your next meal/snack, try making this with a whole cup of Greek yogurt (and add more sweetener if you like). 

Speaking of sweetener, I use Splenda granules to cut some of the yogurt's tartness and to just add to the overall sweetness of the recipe. In this picture I used frozen strawberries. I made this breakfast last night (minus the granola) and placed it in a sealed container in the refrigerator. So this morning the strawberries were unthawed and my yogurt was ready to eat. I sprinkled the granola on right before eating it.

This is a great breakfast to make at night and take to work with you the next morning.

Strawberry Granola Breakfast Parfait

1/2 Cup Greek yogurt (full fat)

5 Strawberries, chopped

1 Teaspoon Sweetener (I use Splenda granules)

1/4 Cup Granola 

Place strawberries and yogurt in a bowl. Add sweetener (and a swirl of honey just for fun). Top with granola. Savor each creamy bite.

Not sure if your Greek yogurt is full fat? Check the nutrition info on the back of the container. Full fat yogurt will have about 200 calories per 1 cup serving.

What are your favorite fruit & yogurt combinations? What toppings do you like? Please share them in the Comments section below!