I tried to fight the truth but Dr. Oz was right…metabolism really does slow down after 40 (for most people). Consuming fewer calories and working out consistently is no longer an option – it’s a must – in order for me to maintain my regular weight.
I don’t know about you, but the working out part is easier for me. I can do it in the morning and not have to think about it for the rest of the day. Food is the greater challenge, because I enjoy experiencing new flavors and tastes…and I do have a food blog. I came up with a health plan for 2014 though. I think that it will work, but I’ll let you know for sure at the end of March. Because I tend to be a creature of habit, I’m going to eat the same healthy breakfasts (omelets) and lunches (soups, stews or chilies) for a week at a time. For dinner, I will eat whatever I cook for the rest of my family. We eat healthy(ish) anyway, so that should be sufficient. When I eat out for celebrations or work events, “all bets are off”. Life is too short to be consumed by something like food. I have had ultra healthy friends who have gotten diseases or died unexpectedly just like everyone else, so I try to avoid extremes!
For my first week, I was intending on eating avocado with my eggs for breakfast. I ran that idea by one of my health professional friends and she suggested that I add a vegetable to the mix. As such, I ended up with a Greek omelet for my first omelet of the year. It’s easy to make, healthy and tasty. Enjoy!
Greek Omelet Recipe
Yield: 1 omelet
- No-stick cooking spray
- 2 large eggs (1 whole egg and 1 egg white)
- 2 tbsp crumbled feta cheese
- 1/4 cup cooked spinach
- 1/8 cup chopped tomatoes
- Freshly ground sea salt and pepper, to taste
1. In a small bowl, whisk together one whole egg plus the additional egg white. Add salt and pepper to the eggs.
2. Cover a medium skillet with no-stick cooking spray and place the skillet over a medium heat.
3. When the skillet is heated, pour the eggs into the pan. Cook the eggs over a medium heat for approximately 2 minutes until the bottom is a light golden brown. Spoon the spinach, tomato and feta across half of the omelet.
4. Fold the uncovered half of the omelet over the filled half. Let the omelet cook for 2 minutes on each side before removing it from the skillet.
-You can use a tablespoon of extra virgin olive oil instead of non-stick cooking spray to cook the eggs if you prefer.
-I like to use fresh spinach but frozen works just fine.
-You can add other fresh spices (i.e. garlic, dill, or scallions) if desired, but I like to keep my ingredients minimal so that I can enjoy their various flavors.
That’s it. The great thing about omelets is that you can experiment by adding various amounts of ingredients until you get them to your/your family’s desired taste. If you are an omelet fan, please share your favorite combos so that I can mix my breakfasts up this year. Thanks!
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