Fake Fried Rice…

This is now a comfort food … 

Serves 1
1 whole egg
3 egg whites
1.5 cups of Frozen stir fry veggies. (this is what I had, you can do fresh)
1/2 cup of cooked Quinoa
1tsp of coconut oil
2tsp Amino Liquids
Use a non stick pan and heat the coconut oil. Wisk the egg and egg whites together and add 1 tsp of the amino liquids. Add to the pan. Do not touch, this is important, you wanna make like an omelet, when you can see that there is little liquid left fold the omelet over on the 3rds. You get like a sausage looking thing. Put omelet on cutting board. Now put Quinoa and veggies into the same pan and add the rest of the Amino Liquids. Let that cook for a couple of minutes to defrost and cook the veggies. Cut the omelet into strips. And put half of it at the bottom of the bowl. Then put the rest in with the veggies, cook for another minute and serve.
418 Calories, 13g fat, 47gr. Carbs, 31g Protein

Brunch aka, gluten free, dairy free bread and Turkey Egg Casserole.

Today we were supposed to have brunch, but so many were sick it got cancelled.

But I still wanted brunch so I made a gluten free, dairy free bread and a Egg Casserole.

Gluten Free/Dairy Free Bread:

1 pack of Bob’s Red Mill Gluten Free homemade wonderful Breakd mix. (you can order it here)
Now on the package it uses milk and oil or butter. I substituted those items with Unsweetened Almond Milk and I used Coconut Oil. And the bread came out delicious.
This loaf makes 16slices.

Nutrition Facts are:
141 cals, 5g fat, 23g Carbs and 3g protein.

Gluten free and Dairy free Turkey Egg Casserole:
1lb of ground Turkey (I use 97/3) 
1 glove garlic
1/2 red bell pepper
1/2 green bell pepper
1cup mushrooms sliced
1cup spinach
salt and pepper to taste
4 Eggs and 8 eggwhites
1/4 Cup of plain so delicious yogurt
Makes 8 servings
Preheat oven to 375F
Brown the Turkey meat until it is cooked all the way then add the onions and garlic, then add the bell peppers cook till softened a bit. Add the mushrooms, let them cook down a bit and then add the spinach and sautee. Fill into a glass pyrex pan mine is I think 9 by 9. Then in a bowl mix the eggs and eggwhites and add the yogurt. until smooth, season with whatever seasonings you desire, I used just salt and pepper.
Pour over the Turkey mix, put in the oven and bake for 45mins. or until you can tell that the eggs are no longer liquid. 
The leftovers can be stored in the fridge for 3-4 days
Nutrition info: 
155calories, 7g fat, 4g carbs, 20g protein

Sunday Breakfast Fritatta…

I love cooking and I love breakfast, so finding yummy healthy breakfast foods is always a plus. I found this recipe years ago when I lost weight the first time. Yeah, I’ve done the yo yo thing.

This is a family favorite at my house and it also great if you serve it at a brunch…

Fritatta Recipe:
8lg eggs (you can do this with egg whites)
2 ripe tomatoes
1/2 cup of Italian Cheese grated
fresh basil, salt & pepper to taste
1tbsp Avocado Oil
1tbsp of milk

Heat the Avocado oil in a frying pan that can go in the oven.
Crack the eggs, season with salt & pepper, mix in the milk and whisk. Slice the tomatoes and basil leaves.
Pour in half of the egg mix into the pan and then layer the tomatoes, basil and cheese, pour the rest of the eggs on top. Then turn on the broiler and put you pan in. A little higher than the middle rack. Leave it for 7mins. Take it out and slice it.

1/4 Fritatta Nutrition:
230 Calories, 17.1gr of fat, 5.5gr. sat fat, 3.7gr carbs, 16.7gr of protein.

On the side I served a bowl of berries, drizzled with raw honey and a dollop of Greek yogurt.

Bon Apetit