I used to eat out much more frequently, especially breakfast on the weekends. I finally realized how much better I feel when cooking at home with fresher, lighter ingredients.Not to mention, it's nice to avoid the ridiculous waits at popular breakfast spots.
My mom and my massis (a recurring topic on my blog) are emphatic about cooking healthy, and delicious, food for our family. As my personal habits have shifted, I’m spending more money at the grocery store but much less overall. That’s not to say I don’t enjoy eating out occasionally, but it’s amazing how once you break the routine you really don’t miss it. More than that, you realize how much better you feel when you control all of the ingredients in your meals.
Here is an easy organic recipe that is one of my favorites for a weekend breakfast. It’s not mandatory to use all organic ingredients, but you really will notice a difference in freshness and taste if you can.
Organic Omelettas: (for two)
Ingredients: organic eggs (6) - Use one whole egg and two egg whites for each omelette
· 1/4 Cup organic, mild cheddar (you’ll definitely notice a taste difference with organic cheese, which I highly recommend)
· ¼ Organic sweet yellow onion chopped into small pieces
· ¼ Organic fresh cilantro
· Black pepper to taste
Over a medium pan heated with 1 tbs organic cold-pressed olive oil crack/add one whole egg and two egg whites. Use a wire whisk to whip it together in the pan. As it begins to thicken add half of the diced organic onion and half of the cilantro. Add black pepper and half the organic, mild cheddar. Slowly fold over the sides of the omelettes and flip once so that you cook both sides. When cooked thoroughly, flip onto a plate and repeat steps for the second omelette. You can also use all egg whites (in that case, use 4 egg whites) or all whole eggs (in that case, use 2 eggs).
Serve with whole grain toast (
Rudi’s Organic is very good)
You can also serve these with my mom’s easy potato side …
Usha’s Breakfast Potatoes: (for two)
· One organic russet potato
· Olive oil
· Butter
· Salt /pepper
1. Thoroughly clean potato
2. Pierce with fork 5 or six times and place in microwave for 4 ½ minutes
3. Once potato is soft, let it cool for a few minutes
4. Cut into 8 to 10 circular potato pieces
5. Heat up a skillet with 1 tsp olive oil place potato pieces on top and brush with another 2 tbs olive oil on both sides
6. Add salt and pepper to taste
7. Add 2 tbs butter and place that in small chunks over the potatoes
8. Cook by flipping a few times until golden brown on both sides. Serve with omelletas
Enjoy!! I'll follow up soon with simple, natural recipes for your complexion.