I have a pretty busy week with an internship, night classes and pretty soon a part-time tutoring gig. Therefore, I find it helps to plan ahead when living a salubrious lifestyle. The one major thing I learned about changing my diet was the inclusion of breakfast. I know some only consider a cup of coffee as their breakfast, but in order to wake up and feel nourished, that doesn't really suffice as the caffeine will just wear off in about a couple hours. It was my mother who introduced me to this quick and simple way to have a protein-packed breakfast that you spend less than 5 minutes cooking, and you can make it the night before and either reheat it in the morning or just bring it with your lunch like I do, because I don't really mind eating it cold. This will keep you going for at least 2-3 hours until your mid-morning snack (it's always good to recharge with a small snack in between meals so you don't end up binging on a big meal for lunch and dinner).
Mini Egg Souffle To Go
Makes 1 serving
1 egg with a splash of unsweetened almond milk OR 4 oz. of Egg Beaters
1 wedge of Reduced-Fat Laughing Cow Cheese (I like them all and have used the Blue Cheese, Swiss Cheese, the Queso Fresco Con Chipotle, Mozzarella with Sundried Tomato and Basil, Garlic and Herb, etc.)
1 handful of broccoli slaw or chopped red peppers, frozen spinach, etc--some veggie that you like.
2 dashes black pepper
2 dashes salt
2 dashes sage
2 dashes dill
2 dashes of garlic powder
2 dashes onion powder
1) Whisk egg with the almond milk, Egg Beater or silken tofu with the spice mix and veggies in a small container the size of a teacup
2) Place cheese wedge in the center, making sure the egg mixture covers it.
3) Bake in the microwave on high for about 1 to 1 1/2 minutes.
4) Cover container and place in refrigerator for the next day, or take it on the go with you--make sure you bring a spoon or fork!
Enjoy and Bon Appetit!