I was at a loss tonight with what to have for dinner. On most occasions I’m organized, as far as being prepared for dinner. If there’s something I have to take out of the freezer, I make sure I put it in the fridge the night before or that morning to defrost. I also make sure I have all the ingredients to prepare a healthy meal so there’s no room for, “I guess I have to have takeout since there’s no food in the house,” dialogue to begin in my head.
Well tonight was an exception. I had made no plan for dinner and had no ideas….until……I remembered that I had just purchased a nice 2-pack of whole grain bread from COSTCO the day before. I also realized I had a can of tuna in the pantry, so my classic tuna sandwich dinner was borne. By the way, me wanting tuna on any given day is also another rare occasions. I’m not a huge fan of it, but tonight I felt a little excitement at having it on that yummy toasted whole grain bread. I also remembered I had cold pickles in the fridge to go along side. Now, that sounded like a meal! Oh yeah, and I served it on a paper plate too!
It’s a beautiful day on Long Island’s North Fork at my husband and I are headed to lunch at one of our favorite places in Jamesport. Jedediah Hawkins Luce is a beautiful restaurant/bed and breakfast at the east end of Long Island.
They always serve fresh dishes using local ingredients and my husband and I always find something new and yummy to try. Today I started with their Corn Soup. It was made with locally grown corn and buttery lobster added to make it even more decadent.
My husband ordered the tuna tartare – raw tuna served on a round of watermelon with a drizzle of sesame oil sauce. Heavenly!
We also indulged in a cocktail, called a Watermelon Mojito – yummy! We were served fresh baked, warm bread with freshly churned, herbed butter. It was so delicious I think I could make a meal of just the bread.
After enjoying such a great meal we drove to our favorite winery, Laurel Lake, to enjoy some music and a glass of Moscato Sparkling Wine.
We toasted to us and how lucky we are to be able to indulge in such great food and great wine, all in “our backyard.”
This is a photo of my typical Saturday morning breakfast. It’s so easy to make and very healthy. It’s also extremely versatile – you can create an endless number of variations of this egg white omelette. Here’s my recipe for my favorite version:
Start with two egg whites (sometimes I use egg whites in a carton too) whip them until slightly fluffy. Heat a small non-stick skillet with about 1 tsp. canola oil, on medium low heat. Saute a handful of baby spinach and about 2 Tbsp. diced red pepper. Cook until peppers are slightly softened. Add a pinch of salt and a couple of grinds of fresh black pepper – to taste. Slowly add the egg whites. Let them set-up for a few seconds then twirl the pan the distribute the egg whites. Continue to cook on medium low heat until egg is just set. Then, add 1 Tbsp. of crumbled feta cheese to one side of the circle of eggs. Turn off the heat and, using a soft spatula, carefully flip one side of the egg mixture over the other, creating a half-moon. Ta da… – a beautiful, quick omelette. Carefully slide onto a plate. I like to serve it with halved cherry tomatoes (or sliced homegrown tomatoes when they are in season). Sometimes I serve it with 2 slices of canadian bacon (as in the photograph) or even a slice of whole grain toast.
Suggestions of variations to this omelette:
thin sliced zucchini
chopped green peppers
thin sliced onions or scallions
leftover roasted vegetables (I love roasted eggplant and red onion)
diced up canned artichoke hearts, drained and patted dry
leftover steamed broccoli
shredded cheddar cheese
I usually chop up extra veggies when I’m preparing dinner and set them aside in the fridge for when I make this dish. I also, sometimes, make an omelette the night before work and then cool it down, place it in a storage container with my sliced tomato. When I get to work, I re-heat the omelette on a paper plate for 1 minute in the microwave. Yum! For anyone interested in making my version, you’ll be happy to know that the version shown above comes in at a mere 150 calories (not including the tomatoes and canadian bacon on the side). Yet another reason to try this recipe – and a really yummy way to get some extra vegetables and protein into your diet.
The choices are endless. I hope you try this easy omelette and please let me know what new combinations you create.
I made this yummy, healthy pumpkin bread after seeing Daphne Oz on The Chew make it. I was surprised that she was using JUST whole wheat flour. I find, often, that in baked goods using whole wheat flour, the recipe also calls for regular flour. So, I was excited to try it.
I added a sprinkle of pumpkin seeds on top, before baking, after eating a healthy pumpkin muffin in the city that had the pumpkin seeds on top.
I also used 6 Tbsps. of Splenda in place of the 6 Tbsps. of sugar in the recipe.
This bread was so tasty and not too sweet. I cut the loaf in 10 even slices and wrapped them in plastic wrap, placed the slices in a zip top bag so I can pull out one slice at a time when ever I’d like. It’s also a good way to maintain portion control.
If you’d like this recipe, go the The Chew website and click on Daphne Oz and print out her Pumpkin Power Bread recipe.
By-the-way, according to a calorie counting site I entered this recipe into, each slice has about 264 calories. Enjoy with a nice cup of pumpkin spiced coffee.