Healthy Eating – Making Choices
Since Thanksgiving I have consumed more carbohydrates than I want to admit. Not the good carbs, but the chocolate pies, breads, cakes, cookies, and the list goes on! I didn’t mention pecan pie, did I??? Yesterday I made up my mind to make better choices in what I eat.
I can’t change yesterday but I can make better choices today.
I don’t use the scales for my weight. I can tell by the way I feel and the way my clothes fit if I have gained weight. But the more important issue is not how much I weigh, but my overall health. The status of my health today and my risk of diseases in the future depends on several things. Better food choices is definitely a key factor in my ability to live a healthy lifestyle.
If I eat a healthy breakfast, I find that I am satisfied, energized, and equipped with the nutrients my body needs to start my day. Throughout the morning, my thoughts are not on food but activities. I am not craving carbohydrates. My mind is clearer and I accomplish so much more!
What I do is not a diet but a lifestyle change. And it may work today but tomorrow may be a greater challenge. If I struggle to meet the challenge and am not successful, I don’t give up. I do my best to discover the reason why so I can change whatever the cause may be. And I keep things as simple as possible.
This breakfast was totally satisfying to me. So much so that I had to remind myself to eat lunch (around 2pm!). I hope you will give it a try and let me know how it works for you! If you make changes to the recipe, please comment and let everyone learn from one another. Recipe is for one serving.
Loaded Egg Breakfast Pancake
1 Tbsp. Olive Oil
1/4 cup chopped red bell pepper
1/8 cup chopped sweet yellow onion (more if desired)
1/4 cup chopped mushrooms
1 whole egg, slightly beaten with a fork
1/4 cup shredded Colby cheese
Salt and Pepper to taste
1/4 tsp. Morton Nature’s Seasons Seasoning Blend (Reduced Sodium)
In a cast iron skillet (you can use any type of skillet, your preference) on medium heat sauté the bell pepper and onion until onions are transparent. Add chopped garlic and mushrooms. Saute until garlic is heated using caution to not over cook. Garlic cooks quickly.
Evenly distribute your sauteed vegetables in the skillet. Keeping your heat on medium, pour beaten egg over the vegetables. Tilt your skillet from side to side to cook the egg evenly. When egg is done, place the egg pancake on a plate and immediately sprinkle shredded cheese evenly over top.
Serve with a dollop of low-fat sour cream if desired. (I don’t do this since I prefer regular sour cream if I am going to eat it!)
Serve with fresh orange slices and turkey bacon for a hearty breakfast. This is an excellent choice to start your day healthy!
*Note: Today was my first day to eat turkey bacon. I am not a fan due to the sodium content. A little too much for me. I will try to make my own turkey sausage using ground turkey and spices. Will let you know how that works!
Sandi, love your article and the pictures. As for the turkey bacon being salty, try the low sodium bacon. That is what I buy and it is not salty at all.