Egg White Frittata

Ugh. Remember when I said it was mild? I take it back. It's hot. But! My new found confidence in my weightloss has allowed me to wear things I wouldn't wear 50lbs ago. Tank tops, shorts, etc. So I'm much cooler. I know, I know. I shouldn't have let anyone else influence my comfort. But I was also ashamed of my eating habits. I had no self control. When I ate something super delicious, I would eat more than seconds (hence the reason I weighed 240). My portions were also huge. Most of what I was eating was high in fat and calories, as I loved to cook. I took no shortcuts either; full fat milk, cheese, etc. But I've discovered a new way to cook; a healthier way to cook. Something can be healthy, and delicious at the same time. It doesn't have to be loaded with cheese and cream! (I know, shocking!) I found a love for vegetables in everything.

A lot of the recipes I come up with now are thrown together from the leftover vegetables I have in the fridge. Kinda like this one. I wanted to make a fritta for dinner, as it was something quick, easy, and delicious to make. I had spinach, half of an avocado, and peppers leftover in the fridge, and viola! Dinner. Now, currently my calorie count is really low, so I used all egg whites. You could subsitute 1 c of the egg beaters for 2 eggs if you wished (the calorie count would change however).

Egg White Frittata
Serves 4

What you'll need:
1 tbsp light butter
1/4 c. diced onion
1 med red pepper, diced
2 c. packed spinach
4 1/2 c. egg substitute 
1/2 avocado, diced
 1/4 c. shredded Parmesan cheese

Calories  267 | Fat 4.17g | Sodium 101.3mg | Carb 5.5g | Sugar 1.5 g | Protein 3g | Fiber 1.4g
Preheat over to 400°
In a large ovenproof skillet, add 1 tbsp butter over medium high heat and melt. Add onion, and saute 2-3 minutes until tender. Add pepper, and continue to saute 2-3 more minutes. Add spinach, and saute until just wilted, pour in egg substitute. Gently fold in avocado and cheese, and lower heat to medium low. Let set until eggs set (2-3 minutes) and transfer to oven. Cook 10-15 minutes, until eggs in the center are done and an inserted knife comes out clean.

Just marvel at it

Isn't it lovely? Except genius me forgot to take a picture of the finished product. Eh, live and learn.

Fruity Popsicles!

This weather has been so weird here in Ohio. Our spring was more like summer, and summer has been pretty mild. Today was a warm one, however! So we got to enjoy all the benefits of summer. I got to wear a summery dress, went thrift shopping for sleeveless tshirts, went swimming, etc. It's nice to be out and about, even in 90 degree weather! Plus I got a communist t-shirt from Goodwill. It's really from China, it seems. Weird huh? This is the same place I found a Marquis de Sade book (and read it...bwahaha). No, I'm not a communist. I just like the whimsical weirdness of the shirt.

Me in my summery dress...I haven't worm a spaghetti strap anything in years

Of course, when it's this hot, you must make popsicles! I went to a close-out store, and found V8 popsicle molds. What better way to celebrate summer? These are made purely from fruit puree, so you get all the added benefits of fresh fruit in a cold summer treat!

Fruity Popsicles
Makes 4 (depending on your mold)

Calories 90 | Fat 2g | Sodium 2.8mg | Carb 23.2g | Sugar 19g | Protein 1g | Fiber 3g

What you'll need:

2 c. Strawberries
2 Fresh Mangoes, separated from skin and diced
The juice from 1 blood orange

In a blended, combine strawberries, mangoes, and juice from the orange. Puree until smooth consistency throughout. Add to molds, and freeze for at least 4 hours (I put empty molds into the freezer to make the freezing time a little shorter). Enjoy!

Spinach and Mushroom Omelet

I'm down 50lbs! Finally! It's taken a while, but it's been worth it. I love being able to fit into a size L, versus an XL or XXL. I'm also down from a pants size 18w to a 16 as well. I use the Lose It! app to keep track of calories, and it's made me make healthier choices. It's also made me realize that the portions don't have to be huge, and if I want to feel full, just load up on the vegetables! Instead of a candy bar, say a Reese's Peanut Butter Cup (200 calories for 2 cups) I could eat a whole nectarine for 62. Tasty, and healthy! Though it was hard to come to that realization...Reese's are delicious as well.

On my days off, I love getting up and making breakfast. On days I work, it's usually a quick bowl of oatmeal before I'm off to work. When I get the chance to cook, I take it! This is one of my favorite things to make! It's quick, and needs very little prep work.

Spinach and Mushroom Omelet
Serves 2

Calories 150 | Fat 0 | Chol 0 | Sodium 615mg | Carb 14g | Protein 24g

What you'll need:
1-8oz package portabella mushrooms
2 c. packed spinach leaves
1 c. egg substitute, divided
1/2c. Fat-free cheddar cheese, divded

In a large pan, add mushrooms and 2 tbsp water. Saute for 2-3 minutes, and add spinach leaves. Continue to saute until leaves are wilted, set aside.

Coat a small frying pan with nonstick spray, and heat over medium heat. Add 1/2 c. of the egg substitute. When it begins to take form, run your spatula through the eggs to allow the wet eggs to run underneath the cooked eggs. You can also tilt the omelet at the edges to let the uncooked drain underneath.

When cooked, add 1/4 c. cheese and removed from heat. Transfer the omelet to a plate, and add spinach and mushrooms. Fold over, and enjoy! (And be like me...add a slice of toast with apple butter!)