Such a simple but delicious low-carb meal! You can easily customize this recipe with whatever toppings you like, here’s my favourite version!
-1 cup liquid egg whites
-1/4 tsp basil
-1/4 tsp oregano
-dash of salt
-15g low-fat cheddar or marble cheese –>shredded
-27g green pepper chopped and steamed for about 1:00min with a little water covered in the microwave (pour off excess water afterwards!)
-50g tomato sliced thinly
-1 tbsp chopped whole or pizza style green olives (15g)
-90mL (just under 1/3 cup) pizza sauce or pasta tomato sauce (I used Unico pizza sauce) (cover and heat in the microwave for 30sec. before topping eggs)
-additional basil/oregano for topping
-Pam cooking spray
Directions: Spray a medium-sized frying pan with pam. Heat over medium-low. Pour in the egg whites and add spices. Cook until egg just starts turning white, sprinkle your toppings over the eggs. Continue to cook over low enough heat as not to brown the egg too much while cooking it almost through. Then carefully flip the eggs like a huge pancake and cook on the other side just until set! Take off the heat and top with your warm pizza or marinara sauce and a few extra spices. Slice with a pizza cutter and dig in! You may not be able to hold this like a regular pizza but it will definitely still taste delicious!
Nutrition: 6g fat, 13g carbs, 34g protein & 5g fibre
Brighten up any cloudy morning with a beautiful breakfast of sunny-side up eggs over fresh avocado lettuce wraps. These little wraps will keep you full for hours with a large serving of healthy fats, fibre and protein. This recipe is also paleo and vegetarian friendly! This perfect breakfast can’t get any better…
-2 large romaine leaves
-2 thick slices of a large tomato chopped (1/2 a small tomato)
-1/2 a large avocado sliced thinly
-1-2 tbsp finely chopped red onion
-1 whole chopped green onion
-1 pinch of garlic powder/onion powder
-1 pinch of chili pepper flakes(optional for added spice)
-salt/pepper to taste
-2 large eggs + extra salt/pepper to taste
Directions: Place the 2 romaine leaves on a large plate and sprinkle tomato, avocado, red onion, green onion, garlic/onion powder and red chili pepper flakes on top. Meanwhile, preheat a frying pan over low-medium heat sprayed with a little olive oil cooking spray. Cook 2 eggs until just set(middle still runny) by cooking gently on each side for about 1-2minutes. (while cooking sprinkle well with salt and pepper).
Take off the hot eggs and top each romaine leaf with one each. Grab a fork and knife & break the yolks of each egg letting the beautiful yolk spill over your lettuce wraps! Enjoy!
I’ve always loved the fact that egg yolks create their own delicious sauce!
Ahh..Summer, the perfect time for swimming, camp fires, long walks and delicious food. Looking for the perfect summer lunch? Try my Open-Faced Avocado Chickpea Sandwich. I love avocado and chickpeas so I thought why not combine them in a beautiful sandwich rather than my typical salad. It turned out super delicious, packed with protein and the perfect meal for vegetarians!
1 piece of thick cut whole wheat bread or crustini (I used vitality country harvest, 90cals/slice)
1/5 of a large avocado
1/4 cup of rinsed and drained chickpeas
1/2 tbsp green onion finely chopped
1/2 tbsp finely chopped red onion
3-4 chopped cherry tomatoes or 1 slice of tomato chopped
juice from 1 small wedge of lime (to taste!)
a few leaves of fresh spinach
1 sliced hardboiled egg
1/4 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp chili pepper flakes
salt/pepper (to taste)
Directions: In a small bowl, mash together the avocado and chickpeas.(optional-I left out a few chickpeas to add back in later for extra texture). Once combined add in the other salad ingredients and finish-off with salt/pepper & lime until it’s seasoned to your liking. Next either toast your bread or leave it as is. Spread the salad mixture on top of the bread then place spinach leaves on top and your egg layer on top of that sprinkled with spices & additional salt/pepper. Now grab a fork and knife or use your hands and dig in! Enjoy!
Dinner! Tonight I had a delicious stuffed pepper. My Mom made them and as she was serving mine it kind of fell apart…lol. But it still tasted so good! I was full so I didn’t finish all of it but still made room for a little piece of my healthy banana bread for dessert :).
This salad is such a wonderful light and filling but not stuffing dinner. I loved how it had no mayo so it lets the other flavours really shine! Perfect for a summer picnic :).
Serves 2 Ingredients:
-20-30 large shrimp frozen, thawed under cold running water & chopped (pre-cooked kind, but you could cook/peel/devein your own if you’d like, just let them chill for a bit afterwards.)
-1 ripe avocado cut in chunks
-2 tbsp chopped red onion
-1-2 cups romaine lettuce chopped
-1/2 a large tomato or 1 small, chopped
-1/8 tsp garlic powder
-1/8 tsp onion powder
-1/4-1/2 tsp dried basil
-1/4-1/2 tsp dried oregano
-1/4 tsp red pepper flakes or to taste
-salt/pepper to taste
-1 tbsp chopped pecans
-2 tsp olive oil
-juice of one lime
optional:-chopped cucumber, pinch of coriander
Directions: Combine the olive oil and lime juice in a bowl along with some salt/pepper and the red onion and allow to marinate for about 4-5 minutes. Then throw in the rest of your ingredients and add your spices/pecans & possibly additional salt/pepper. Toss to coat everything with dressing. Chill in the fridge for a few hours or serve immediately! Enjoy! 🙂
I absolutely love campbell’s vegetable soup. My favourite memory is coming in from a cold winter day at my grandparent’s farm and getting to eat a huge bowl of this soup along with the typical grilled cheese sandwich. But I stopped eating canned soups when I realized how easy it is to make soup at home! Of course though, I still missed my favourite Campbell’s vegetable soup. So.. of course, I went on a mission to replicate the flavours at home and I think I pretty much nailed it! If you love campbell’s soup, you will love this recipe. 🙂 Take me to the recipe!
This was my lunch today, a crispy warm pizza…that’s 100% guilt-free. This tasted like a cross between a thin crust pizza and nachos! I loved the crispy edges. It was a little messy to eat but completely worth it!
It’s only about 250 calories for the whole thing and is super fast and easy to make! Take me to the recipe!
My lunch for today was again pretty simple, I like things I can prepare fast and just throw in what ever I feel like! This salad included 1/2 an avocado, 1/2 a hard boiled egg, romaine lettuce, handful of kidney beans and cooked corn, tomato, red onion, hot pepper chopped, chili powder, onion/garlic powder, paprika, cayenne salt & pepper and a sprinkle of stevia for a bit of sweetness. I would have added lime juice if I had any on hand and I think it would have made it even better!
I made this lunch up completely on the spot with whatever I had in my fridge and actually it turned out tasting way better than I had hoped! Here’s the ingredients :)…
-2 Large leaves of romaine
-1-1.5 tbsp spicy hummus
-1/4 of a large avocado
-20g fig goat cheese(or any you have available!)
-1/2 a small tomato
-1/8 cup chopped red onion
-1 small piece of chicken chopped (I just used left over dijon chicken!)
-sprinkle of walnuts
-1/4 tsp red pepper flakes(or to taste, I like things spicy!)
-1/8 tsp garlic/onion powder
-sprinkle of basil/oregano
-salt/pepper to taste
-drizzle of balsamic vinegar
Spread hummus onto leaves, throw on the avocado and sprinkle lightly with garlic/onion powder, add goat cheese, tomato, onion, chicken, walnuts, then sprinkle basil/oregano(more oregano then basil)/salt/pepper to taste. Then drizzle balsamic to your liking. Enjoy! 🙂
Simple, fast and delicious..Those are the kind of lunches I like!