Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.
Active time: 20 min Start to finish: 30 min
Servings: Makes 2 servings
If you like these recipes...you will LOVE the book! Tri for Life recipes have been compiled over years of finding and creating great healthy foods that will provide great nutrition and keep you lean! We change the recipes often, so check back often and if you have any questions, email me...Bonne Apitito! Dr. Dean
The best way to kick start your metabolism is with a good, healthy breakfast. Without breakfast, you are setting yourself up for fat storage. I've included a few options for a great start to the day. Try them and let me know what you think.... Bon Appetite!!.......Dr Dean __________________________________________________________________________________________________ Cauliflower and Feta Omelet Ingredients5 large egg whites and 2 yolks (or
use an egg substitute) PreparationBeat eggs with 1/4 teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley. Nutritional InformationPer serving: 268 calories, 3 g fat (12 g saturated), 11 g carbs, 4 g fiber, 24 g protein ____________________________________________________________________________________________________ Breakfast Fruit Salad
Made in Mexico: This dish,
created by food editor
Shelley Wiseman's friend
Aurelia, will start your day
with a cayenne kick. It also
doubles as a sweet and spicy
dessert.
Active time: 30 min Servings: Makes 6 to 8 servings. Ingredients1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks 2 cups fresh orange juice 1/4 to 1/2 teaspoon cayenne, or to taste 2 1/2 oz crumbled queso añejado (also called cotija) or queso fresco (1/2 cup) PreparationStir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
This is an outline of a successful plan for nutrition. You will feel satisfied. Get the proper balance of carbs, protein and vegetables, and fuel your body for weight loss! This type of plan, combined with the correct type and amount of exercise will lead to success. Just remember that "Rome wasn't built in a day", and that it didn't take 4 weeks to gain the weight, so don't expect it to come off in a week. It's about consistency and persistency. If you need help, drop me an email....Dr Dean |