Simple Omelette

     Need a new breakfast idea? 

How about a simple omelette. I usually do just 2 eggs, although it appears 3 seems to be the norm. 

Whip the eggs as you would for scrambled eggs adding a little salt and pepper, plus add a little water, 

which will help as it cooks. 

Pour the mixture into a warmed and buttered pan. 

As the eggs begin to cook, use a spatula to pull the cooked parts towards the center. 

When the center is mostly cooked, put the toppings on. 

I added chopped tomatoes, avocados, and a little shredded cheese. 

Let the eggs continue to cook until the edges look mostly done, and then fold the sides up like a burrito. Slide it onto your plate and enjoy!

The Truth About Supplements

   A great article discussing recent studies on supplements and how the FDA is taking more actions against products that are making false claims. This is a reminder that our society as a whole still believes that taking supplements is a way to become healthy or lose weight. Time to start rethinking food and daily diets people...

Americans are ignoring the science and spending billions on dietary supplements

Pumpkin Banana Muffins

     Wow- these muffins are some delicious! I used a favorite pumpkin bread recipe and added the overly-ripe banana wondering how it would come out. I was happily surprised at how the banana accentuated the pumpkin flavor and I had to hold back from eating way more than I should've in one sitting! Excuse the random measurements, I've halved an original recipe and then altered some ingredients slightly to account for the mashed banana. Makes about 1/2 dozen large muffins.

Ingredients:
     1/2 Cup pumpkin puree
     1 Small, overly-ripe banana, mashed
     1 Egg
     1 TBSP vegetable oil
     2 TBSP water
     3/4 Cup white sugar
     3/4 Cup plus 2 TBSP all-purpose flour
     1/2 TSP baking soda
     1/2 TSP salt
     1/4 TSP ground cinnamon
     1/4 TSP ground nutmeg
     Pinch ground ginger

Directions:
     1. Preheat oven to 350 degrees. Prepare muffin tin with papers or lightly grease. 

     2. In a small bowl combine the wet ingredients until blended. In another bowl, whisk together the dry ingredients. Add the wet ingredients to the dry, and mix until just blended. Pour into cupcake tin, filling each cup at least 3/4 full. 

     3. Bake for about 35 minutes, until a toothpick inserted in the center comes out clean. 

Chewy Oatmeal Chocolate Chip Coconut Cookies

     It may be a mouthful to say, but it sure is a delicious cookie recipe! 

Makes one dozen cookies.

Ingredients:
     1/2 Cup butter, softened
     1/2 Cup plus 2 TBSP packed brown sugar
     1/4 Cup white sugar
     1 Egg
     1 TBSP milk
     1 TSP vanilla extract
     3/4 Cup plus 2 TBSP all-purpose flour
     1/2 TSP baking soda
     1/4 TSP salt
     1 1/2 Cups rolled oats
     1 Cup chocolate chips
     1/2 Cup shredded coconut


Directions:
     1. Preheat oven to 375 Degrees. Prepare a cookie sheet, or cover a baking sheet with parchment paper. 

     2. In a large bowl, cream together the butter and sugars until smooth. Beat in the egg, and then stir in milk and vanilla.

     3. In a separate bowl combine the flour, baking soda and salt. Stir into the sugar mixture until well blended. Stir in oats, chocolate chips and coconut. Drop by rounded tablespoons onto cookie sheet or parchment paper. 

     4. Bake 11-13 minutes for a chewier cookie, or 2-3 minutes longer for a firmer cookie. Cool for 1 minute, and then transfer to wire rack to cool. Store in a tightly sealed container, if there are any leftovers!

You Ate It... Now Negate It!

     

     A friend shared this on FB. I'm not sure who made it but I love it! Even if I don't do exactly as it says, it helps to remind me what all that Halloween candy does to the body...

Cheesy Tortellini

     A very simple slow cooker recipe that tastes great! Also makes a great leftover hot lunch. Add more or less cheese based on your preferences, or exchange the ground beef for turkey or sausage. 

Ingredients:
     1/2 Pound ground beef
     1 Jar marinara sauce
     1 Can italian-style diced tomatoes
     2 Carrots, diced
     1 package refrigerated or frozen cheese tortellini
     1/2 Cup shredded cheddar cheese
     1/2 Cup shredded mozzarella cheese

Directions: 
     1. Brown ground beef in large skillet.

     2. Add all ingredients EXCEPT the tortellini in a slow cooker. Cook on low for 4-5 hours. 

     3. Add tortellini to slow cooker about 30minutes- 1hour (based on it being refrigerated or frozen) before you are ready to eat. When tortellini is cooked through- do not overcook!- add cheeses and stir well. Serve or refrigerate leftovers immediately.

Roasted Asparagus

     A simple, fast way to cook and enjoy asparagus. 

Ingredients:
     Asparagus
     1-2 cloves minced garlic
     Seasoning Salt (or spice of your choice)

Directions:
     1. Preheat oven to 425 degrees. 

     2. Clean asparagus, breaking tops just slightly at the bend. Chop off any white on the bottoms. After drying, lay in a shallow pan and spray with cooking oil. Sprinkle with seasoning salt (I prefer TJ's garlic salt) and garlic. 

     3. Cook in preheated oven about 10-15minutes, until asparagus has softened.