My Favorite Breakfast

One thing that really keeps people from eating healthy is forgetting to eat breakfast. I know we have all heard it a million times, but it is really important to eat not only a breakfast in the morning, but a healthy breakfast that will also keep you satiated until it is time to eat again.

I for one, find that if I only eat fruit in the morning, I will be hungry again in a really sort amount of time. And when it comes to breakfast bars and breakfast substitutes you can just forget it.

This is the ingredient list from a Nutrigrain bar.

Another thing I hear a lot is that people are not hungry, or even disgusted by food, when they first wake up. I don't really see this as an issue because there are ways (like the recipe I am about to share with you) to bring an easy breakfast with you that make it possible for you to eat whenever you feel ready.

So here is a sweet potato quiche that you can make on a Sunday, cut it up, and freeze it for the week!

This is you cooking up your great breakfast

I got the original recipe from the Weight and Wellness website but I tweaked it a bit so this is how I make it.......

What you will need for 6 portions:
12 eggs
1 of the little cartons of whipping cream
1 large Sweet Potato
1/2 a chopped onion
1 bag of frozen spinach (you can use fresh too)
Olive Oil or Butter
Another veggie like Broccoli or Cauliflower, or some healthy sausage (whatever you like in your quiche, I like the Applegate farm sausage with apple!)
Some Cheese to sprinkle on top
Salt, Pepper, hot sauce and Garlic to taste

9X13 pan for the oven, and a big pan for the stove

1) So first what I do is I peel the entire sweet potato until you just have a big pile of peels.

Just keep going!

2) then I take the onion and begin to saute them in a big pan with olive oil and some garlic.
3)After a few minutes I add the potatoes and fry them until I basically have a big pan of home made sweet potato hash browns
4) While your potatoes are frying crack all of the eggs in a bowl and whisk them a little to break the yolks.
5) Add the cream and mix it in fully.
6) Take the 9X13 pan and grease it either with butter or oil.
7)Take the hash browns and spread them through the bottom of the pan. Try to make it even but it's okay if you have a few bald spots.
8)Take the Spinach and defrost it a little so you can work with it. You might also want to get any excess water out of it with a strainer. Then spread the spinach on top of the sweet potatoes.
9)add the eggs mixture, and then put in the sausage and other veggies you want to add.

Here are some fall veggie ideas that might be good ideas for add- ins

Bake at 350 degrees for about 35-45 mintutes or it looks golden(ish)on top.  When there are 5 minutes left you can add cheese to the top if you want to. This is a really great breakfast because it is healthy and also has a good amount of fat and protein to start your day and feel full for quite a few hours!

Enjoy!

OH MY GOODNESS OH MY GOODNESS!

So I was listening to my favorite show on the Radio, Dishing up Nutrition which I listen though a podcast. And I was listening to the menopause episode which I had missed a few weeks ago and all of a sudden I hear that they are making a shot out to my blog on the radio!!!!!!! I was so excited I started jumping up and down in my living room shouting! It was so unexpected!

So thanks to Dishing Up Nutrition! I find them so motivating to try to eat healthy and even though everyone slips up, they have been a HUGE part of my weight loss thus far. I love them and I can't wait to eventually have a phone consultation with them!

Now I am really motivated to keep this blog up since I might have people in the St Paul area looking at it! WOAH!

Busy Schedule Solutions

So I haven't updated in over a month! It's so sad but I just haven't had much free time since school started to keep up the blog. However, I have been trying to keep up with developing healthy eating habits, which in the end is what it's supposed to be about. It's not always easy, and requires a lot of planning.

A lot of people complain that they, like me, are too busy to make lunch and bring it to school/work. I think that this is one of the pitfalls for people trying to eat healthy, because they either end up not eating, or eating out which is very hard to control.

Healthy *LOOKING* muffins and the like start to look pretty good when you are on the run, hungry, and didn't pack a lunch. However, this really isn't what you want to be eating through the day (you can just ask my friend Martha, she was a witness and occasional causality to my former muffin addiction)

One thing that I find a real life saver is to make big batches of food, pre-package it into Tupperware and freeze it. Then I just pull it out through the week and everyone I eat with is jealous of me. It's great!

Tonight for dinner I came home (after a full day of school, just like you!) and made asparagus soup!

This is not the soup I made! But it looks just like it and I forgot to take a picture!

 

Here is what I did:

Ingredients: Asparagus, cauliflower, a can of chick peas (I think mine was around 10 oz), some butter, water, salt, pepper, garlic, and thyme

IMPORTANT SIDE NOTE: I originally was going to use a broth for the base, but obviously I didn't have time to make a broth at home. So I went to the deli under me and looked at the broth they had. College Inn was the only brand they had and it was FULL of chemicals including autolyzed yeast extract, which is actually a re-branded version of MSG. So be careful that you don't turn your healthy soup into a pot of chemicals!

NO NO NO NO NO NO NO

1) I took a bunch of asparagus and cut off the white part at the end because I thought it would be too tough.
2) I took about 1/4 of a head of cauliflower and chopped it.
3) I boiled the two together in a pot of water for about 7 minutes with garlic, thyme, salt, pepper, and some REAL butter (This is all I had, but onions and other stuff would be good too)
4) I took out the veggies and put it in the blender with some of the water that I originally boiled it in (but not ALL of it, you sort of have to eyeball it to see how much is enough)
5) I added a whole can of chickpeas to add protein and thicken the texture
6) I blended it all and added more salt and pepper to taste, then sprinkled some Parmesan cheese on top

This was super super easy and I made enough for three meals. It probably doesn't really have enough protein to be an ideal dinner but I ate a lot of protein through the day today so I wasn't too worried.

So if you have time for Facebook and  showering and watching TV, you have time to make your meals most of the time. I'll admit that I don't ALWAYS have a lunch packed, but I try to do it at least four times a week or so. Now I need to follow my own advice and start blogging more regularly!