I was completely hooked on a small bowl of cereal with blueberries and almond milk. I mean I ate this breakfast EVERY morning for years and years (even packed it when traveling). But one day I decided to go for a lower carb start to my day.
This is my new regular morning start
- very small diced:
- bell peppers
- half of one morning start farms breakfast patty
2. separate pan cook egg whites ( 1/4 to 1/2) cup
3. top cooked veggies with egg white, cover with fresh pico de gallo and hot sauce
Total: 2 WW points (new plan)
From Food 52:
Summer Squash Couscous with Sultanas, Pistachios & Mint.
I made this last night, but replaced the sultanas with dried apricots. I have to say it was absolutely delicious - light, fresh & “summery”
This is soooo good in the summer. Takes about 10 minutes to throw everything into the food processor.
- 1 - 1.5 peeled cucumbers
- a few fresh tomatoes
- sm Can of whole tomatoes, or fire roaster tomatoes
- green bell pepper
- red bell pepper
- 1 fresh jalapeño
- 1 canned chipotle pepper
- splash red wine vinegar (maybe 1 T)
- 1 T good olive oil
- salt & pepper
- 3 cloves garlic
- splash of franks red hot, or texas pete
serve with fresh chevre & avocado, and if you are anything like me, more Franks Red Hot
I got home from work late last night and started cooking this before I even knew what I was making. But I had a new dutch oven and he usual assortment of veggies on hand so I whipped this up. It turned out so yummy I thought I’d share.
- 2 cloves crushed garlic
- 1 med sweet onion (diced)
- 1 yellow pepper (diced)
- 1 med eggplant (diced)
- 1 zuchinni (diced)
- 1 yellow squash (diced)
- 14 oz can crushed tomatoes
- 1 T fresh chopped parsley
- 1 T balsamic dressing
- 1 T olive oil
Heat oil over med heat - add garlic and onions and cook for 5 minutes, add remaining ingredients and cook for 5 - 10 minutes stirring occasionally. Turn heat to low, cover and simmer for 15 more minutes.
I ate mine over 1/2 C couscous. It was really delicious. As a matter of fact it is going to be my lunch today too!
Oh I love you dutch oven!
- gorgonzola cheese
I used frise, romaine and butter lettuce, topped with 1/2 honey crisp apple (diced), and 1/4 C crumbled gorgonzola cheese.
Marinate 1/2 chicken breast in fresh lemon juice, olive oil and salt and pepper, cook in non-stick pan until don - chop into nice sized bites while you cook it and toss onto salad once it has cooled slightly
Toast chopped walnuts (2 T)
- 2 tsp honey
- 2 T cider vinegar
I followed Gina’s recipe that you can get here. I then added fresh blueberries and a banana. Mmm mmm good. It is hard to only eat 2. Oh and I couldn’t resist a bite before I took this photo. I was starving
Morning Star Farms black bean burger with oven baked idaho, and sweet potato fries
Weight Watchers Wedding Soup with turkey meatballs = 2 pts per serving.
Chick Pea Salad - all sorts of veggies (cukes, peppers, carrots, celery), with dijon/vinegar/mayo/dill dressing
Steamed edamame with home-made soy, vinegar, sesame oil, pepper flakes dipping sauce
Curry lentils, with eggplant, peppers, squash, zucchini
Curry sauce - with chicken , baby corn and snow peas
Look at all of these veggies!
Grill zucchini, peppers, onions, veggie sausage. Add to scrambled egg whites and a tortilla, top with picante sauce, greek yogurt and hot sauce.
and the finished product…
These are so delicious and couldn’t be easier to make.
- Wash, and cut off a little bit of the bottom.
- Toss with olive oil, salt and pepper.
- Place in glass/pyrex casserole dish.
- Cook at 375/400 degrees for 35-45 minutes, until tender.
- Remove, and squeeze fresh lemon juice over and toss again.
- Tip - if you cut the sprout first they will cook a bit faster - all depends on the size and how patient you are feeling.