Since Hubby and I started making healthier food choices, breakfast options have been limited to the following: cereal with soy milk or low-fat yogurt, whole wheat oatmeal or a slice of whole wheat toast and low-fat cheese, plus fruits and a cup of coffee for hubby and green tea for me. Hubby proudly told me that during a recent business trip, he skipped the greasy breakfast buffet choices (eggs and bacon or sausages) and stuck it out with our usual breakfast fare. I couldn’t be happier that he embraced this lifestyle change together with me.
On weekends, however, I go the extra mile and do a bit of chopping and quick cooking for what has become a typical Saturday/Sunday breakfast fare, Scrambled Egg Whites…
It’s not as boring or bland as it sounds. It has diced onions, chopped garlic and spinach and sliced mushrooms. For flavor, I sprinkle some dried basil and rosemary (although fresh would be so much better!) plus a dash of sea salt and cayenne pepper. We roll this up in whole wheat flatbreads. ;)
This isn’t greasy at all because it is cooked in a non-stick pan coated with cooking spray. I’ve been meaning to buy a spray bottle for my olive oil so I can avoid using those aerosol cooking sprays. I’ll get around to doing that soon. Promise.
We love this weekend breakfast treat. I specially love the smell of the herbs. Whoever said egg whites are boring?! I always have a lot of egg whites on hand because I make a lot of desserts that only need egg yolks. Funny how things have a way of working out. Hee hee.
Summer break’s just around the corner for us. I’ve already lined up some activities to keep my daughter busy, which include fun cooking/baking adventures, trips to the library and the community pool, some fun activities to keep her mind sharp and when I run out of ideas, she can always keep busy by using the barcode scanners app on her dad’s Iphone and scan everything in our house that has a barcode. Kidding about the last part! Hee hee.
Cheers, y’all! Keep moving! Keep healthy! :)