Turkey Bacon, Veggie Egg Omelet

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Turkey Bacon, Veggie Egg Omelet

Breakfast is one of my favorite meals of the day. The thought of breakfast and my morning coffee instantly cheers me up! 
So for those days when you don’t feel like getting up (like Monday morning), try our simple turkey bacon, veggie egg omelet recipe. It is loaded with healthy ingredients and low in calories too.!

Easy recipe: Serves 1
 2 egg whites, whisked (or 1 egg)
 1 tsp minced garlic
 1/4 bell pepper, core and seed removed, diced (any color)
 4 grape tomatoes, diced (or 1/4 regular size tomato)
 1 cup organic spinach (I usually buy prewash in a bag)
 1 turkey bacon, cooked per package instructions, diced
 1 tsp cilantro, cut (optional)
 Olive or coconut oil spray
 Salt to taste

Cooking instructions
 Spray cooking oil in a cooking pan and set to medium-high heat. Add garlic and stir fry for about 1 minute
 Add bell pepper and stir fry for another minute
 Then stir in tomato, spinach and salt. Cook until spinach is wilted. 
 Turn heat off and add cooked turkey bacon to the mixture. Set aside
 Spray cooking oil in another small cooking pan and set to medium-low heat
 Add a pinch of salt to egg whites if desired. Pour in egg whites and let it cook until it sets
 Using a rubber scraper, gently lift the eggs onto a serving plate
 Scoop the cooked mixture of bell pepper, tomato, spinach and turkey bacon onto egg whites. Then fold the other half of egg whites over
Top the egg omelet with cilantro and serve

Calories: about 100 per serving
Enjoy!

Egg Spinach Cheese Bagel

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Egg Spinach Cheese Bagel Do you sometimes crave a bagel but feel like there are too many carbs or calories? This egg, spinach, cheese and sun-dried tomato on whole wheat thin bagel may be a bagel lover’s dream come true. Each bagel by Thomas brand is only 110 calories. But wait! Instead of using the full bagel, we are only using half a bagel which further reduces the calories. Now, load bagel up with healthy spinach, egg, parmesan cheese and sun-dried tomato!

Easy recipe: Serves 2
 1 100% whole wheat thin bagels (by Thomas brand)
 3 cups organic spinach
 2 tbsp sun-dried tomatoes
 2 tbsp grated parmesan cheese
 2 eggs (or egg whites)
 2 tsp cilantro, roughly cut or chopped
 1 tbsp minced garlic
 Salt to taste
 Olive or coconut oil spray

Preparation instructions
Spray a cooking pan with oil and set to medium-high heat
 Add garlic and cook for one minute or until light brown color
 Add spinach, sun-dried tomatoes and salt to garlic and stir fry until spinach is wilted
 Lightly toast bagel and place each slice inside facing up
 Divide the garlic, spinach and sun-dried tomatoes cooked mixture into 2 portions and scoop onto bagel slices  Sprinkle mixture with grated parmesan cheese
 To cook egg (or egg white), spray a cooking pan with oil and set to medium heat
 Cook egg to your desire doneness. Add salt if desire. Serve on top of bagel with mixture
 Sprinkle egg with cilantro and enjoy!

Calories: about 190 per serving (or 125 replacing egg with egg white, per serving) This recipe loaded up with so much goodness has less calories than a full regular bagel.

Egg and Veggies on Portabella Mushrooms

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Egg and Veggies on Portabella Mushrooms

It’s a Fablicious layer of vegetables between an egg and a portabella cap. Most vegetables have very little calories so eat guilt-free!

Easy recipe: Serves 4
 4 large portabella mushrooms
 1 large tomato, thickly sliced
 1/2 zucchini, thickly sliced
 1/2 cup spinach
 4 tbsp grated parmesan cheese
 4 tbsp pico de gallo
 4 eggs (or egg whites)
 4 tbsp balsamic vinegar
 Olive or coconut oil spray

Cooking instructions
Preheat oven to 400°F
 Remove stems from mushrooms and cut to bite sized chunks. Scrape gills gently from mushroom caps
 Spray cooking oil on mushrooms caps and place on a baking sheet. Brush inside each cap with balsamic vinegar
 Spread 1/2 tbsp of parmesan cheese on the inside of mushroom cap. Add 1/8 cup of spinach and the cut mushroom stems on top of cheese
 Add one slice of zucchini and tomato on top of spinach, brushing each slice of vegetables with balsamic vinegar
 Top the last layer of vegetable with 1/2 tbsp of cheese
 Bake in oven for 15 to 20 minutes. I like mine just turning tender, so I bake for 15 minutes
 Spray a cooking pan with oil and set to medium-low heat. Add an egg and cook to your desire doneness (for example, over medium or even scrambled)
 Remove baked vegetables portabella mushrooms from oven and top with egg. Serve with pico de gallo

Calories: about 154 per serving
Enjoy!

Pineapple Asparagus Chicken Fried Rice

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Pineapple Asparagus Chicken Fried Rice

Stir things up a bit and say Aloha to this delicious recipe. Pineapple and Asparagus pair up for a healthy Hawaiian holiday from traditional fried rice.Easy recipe: Serves 4
 1 cup uncooked brown rice, cook according to package directions
 1/2 onion, diced
 1 chicken breast, cooked and diced (can cook in boiling water, for 15 minutes)
 3/4 cup pineapple, diced
 3/4 cup asparagus, cut to bite size
 1 egg, whisked (or replaced with 2 egg whites)
 2 tbsp soy sauce
 1 tsp sesame oil
 1 tsp garlic powder
 Olive or coconut oil spray
 Salt to taste

Cooking directions
Spray cooking oil in a cooking pan over medium-high heat. Add onion and stir fry for about 1 minute
 Add bell peppers and cook for 1 minute
 Add asparagus and cook until it starts to get tender (between 3 to 5 minutes depending on the size of asparagus)
 Stir in pineapple, chicken and egg and stir fry until egg is almost cooked
 Add rice, soy sauce, sesame oil and garlic power (and salt if needed) to mixture and cook until egg is cooked and rice is hot
 Remove and enjoy!

Serve as a main course or as a side to your FAB Hawaiian feast!
Calories: about 300 per serving

 

Green Eggs and Bam!

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Green Eggs and Bam!

Even if you know about the famous breakfast fortified with 8 essential vitamins, you’re going to love this version! This easy recipe is packed with powerful nutrients that are proven natural mood boosters, like spinach, which has folic acid, antioxidants and magnesium. This ingredient alone combats anxiety and irritability and is linked to an overall good mood! Make this low calorie dish your most important meal anytime of the day and enjoy the FAB flavor of green eggs and BAM!

Easy Recipe: Serves 2
 1 egg (or substitute with 2 egg whites)
 2 egg whites
 2 cups organic spinach
 1 small tomato, diced
 6 white mushrooms, sliced
 1/2 Italian squash, grated (or zucchini if you prefer)
 2 tbsp fat free crumbled feta cheese, optional (or your favorite cheese)
 2 tbsp salsa, optional (or pico de gallo)
 1 tsp garlic, minced
 1 tbsp onion, diced
 Salt to taste
 Olive or Coconut oil spray

Cooking directions
 Spray cooking oil in a cooking pan over medium-high and add garlic. Cook garlic stirring for about 1 minute or until garlic turns light brown, be careful not to burn or scorch the garlic
 Add mushrooms and stir fry for about 3 minutes. Add tomato to mushrooms and stir fry for 2 minutes. Then add spinach, squash and salt to the mixture and stir fry until spinach begin to wilt. Remove from heat and set aside
 Spray cooking oil in a small skillet (about 6 inches diameter base) over medium-high heat. Add onion and stir fry for about two minutes
 Turn heat to low and spread the onion across the skillet. Whisk eggs and egg whites together in a bowl and then pour into the skillet
 When eggs are half way set, add in the vegetable mixtures. Let the eggs fully set. Remove from heat and top with feta cheese
Top with salsa if desired and serve

Calories: about 120 per serving
Enjoy the FABlicious goodness!