During the week, when I am working full-time, as part of my morning routine, I start off by drinking a cup of orange juice and eating two Brazil nuts. Then, I usually eat a Cliff Bar within an hour of that. Within an hour and a half after that, I refuel with a breakfast sandwich.
The weekends are different. I still start off with the orange juice and two Brazil nuts. My need for orange juice in the morning as a wake-me-up is equivalent to other people’s necessity for coffee. My meals vary on the weekends. Why? Weekends are my times to loosen up from a super structure when it comes to eating. I believe in eating healthy. I just try to have a little bit more fun during this time.
One Saturday morning I made an Egg White with Asparagus Breakfast Sandwich. Here’s the recipe:
Cut the bagel in half and place in the oven to toast.
Place five to eight asparagus stalks on a cookie sheet with olive oil and black pepper on a cookie sheet to roast in the oven.
Put oil in a skillet and add the egg whites.
Once everything is ready, place ingredients on the bagel, sprinkle the egg whites with parsley, and enjoy!
Optional: Add cheese, mushrooms, or diced tomatoes to the egg whites.
This past Friday was Valentine’s Day, and so I decided to treat myself with an aloe vera plant, and a meal. Then, on Saturday morning, I made some oatmeal chocolate chip raisin w/pecan cookies. One thing that I hadn’t done in a while, was to dunk my cookies in milk. Let me tell you, I wasn’t disappointed.
A few days ago, I decided that I had better quick make something from the ground turkey that I had let thaw out. The end result: spaghetti with turkey meatballs. The meal came out pretty good, and I realized later that the spices that I used made all the difference. I made the turkey meatballs the first night, and then the spaghetti the second night.
Here is the recipe:
1 16 oz. pound of ground turkey meat
3 tablespoons of parsley, chili powder, garlic powder, onion powder, curry, cumin, turmeric
1/3 cup of Panko bread crumbs
1/3 cup of oatmeal
3 tablespoons of flaxseed meal
(1) 1 lb. box of spaghetti
1/2 cup of olive oil
(2) 16 oz. cans of garlic and herb pasta sauce
Dump the panko, oatmeal, flaxseed meal, and all the seasonings into a mixing bowl.
Mix and stir this concoction.
Use a cookie scoop to make the balls, and then your hands if necessary.
Place the balls in a wok or skillet with olive oil.
Cook for about 20 minutes.
While the turkey meatballs are cooking, bowl 5 cups of water with olive oil to prevent the pasta from sticking.
Add the pasta and then drain when done cooking.
Dump the pasta back into the pot and add all of the above seasonings into the pot.