Avocado Salsa Breakfast Sandwich

This past weekend I had some friends over for drinks, so the next morning I was feeling a little fuzzy and in need of some heavy breakfast food. However, rather than go out and get a greasy bacon egg and cheese on an everything bagel (which I love), I decided to make something for myself at home and save some calories. I had an avocado that I had been meaning to use for something, so I whipped up a Mexican breakfast sandwich that was soooo good!

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Avocado Salsa Breakfast Sandwich

Ingredients:

  • 2 eggs (I used 3, and as you can see only about half fit in the sandwich!)
  • 1/4 avocado, cut into thin slices or cubes
  • Whole wheat English Muffin (or toast if you prefer)
  • 2 tbsp salsa
  • 1 tbsp butter (I use Earth Balance organic)
  • Shredded cheese, if desired
  • Salt and pepper to taste

Directions:

1.) Cut avocado into small cubes or slices.

2.) Scramble eggs (I add a little milk to make them fluffy), adding cheese if desired.

3.) While cooking eggs, toast an English muffin or bread.

4.) Spread 1 tbsp butter on muffin/toast. Layer eggs and avocado onto toast and top with salsa. Enjoy!

Here’s an article about why it’s important to actually EAT the egg yolks!! I rarely make anything with egg whites, because if I’m going to have an egg, I want the healthy cholesterol and protein too!

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Sunday Morning Egg Scramble

Happy Mother’s Day! Unfortunately I don’t live near my mother and I work on Sundays, but I’m excited to see her tomorrow and take her out for the day. Although in reality, I think every day should be Mother’s Day, because my mom is awesome and I hope she knows that! Since I wasn’t there for the family breakfast, I made myself an egg breakfast at home. Eggs are a perfect way to start your day, since all the protein will keep you full and you can add plenty of veggies for more health benefit. Hope everyone enjoys this lovely Sunday!

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Egg Scramble

Ingredients:
3 eggs, scrambled
Veggies! (I used onions and peppers, but use anything you would like)
1 tbsp olive oil
Handful shredded cheese (I used soy)
1 slice 100% whole wheat toast
1 tbsp butter/margarine (I use Earth Balance organic buttery spread)

Heat olive oil on a skillet at medium high heat and add veggies, cook until tender. Lower heat to medium and add eggs; scramble with the veggies until cooked. Top with cheese and mix, then remove from heat. Add a piece of toast with butter and a piece of fruit and you’ve got a balanced, filling breakfast!

Happy Easter and a Breakfast Shake

Yes this post is a little late, but I’ve been busy this week since I am leaving for FRANCE on Sunday!! I cannot wait and have been running around trying to get everything done before I go. Just wanted to share a couple pictures of my Easter outfit…I bought this dress over a year ago for a fancy date and haven’t been able to wear it again, since it’s too white for a wedding and I really haven’t had any other fancy events 😦 However, Easter mass was the perfect place to wear it! [That’s my cat Salem photo-bombing…she’s too cute]

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Dress: Express (old, belt included) | Wedges: Payless (old) | Necklace: Edith Marie Jewelry (on sale!)

I also wanted to share a new breakfast shake I tried…although I guess it’s not really a shake, it’s more of a protein-coffee-milk. I usually have a whole wheat English muffin with natural peanut butter and a banana for breakfast, which is a good protein-fat-carb combo to keep me full all morning. However, since I was home for Easter this weekend, my mother sent me back with some of her delicious raisin bran muffins, which are decently filling but won’t hold me until lunch! Rather than eat two, I usually opt to add in a banana or other fruit, but that still usually isn’t enough to keep the stomach grumbles away. So, inspired by my friend Jess’s recipe for a not-so-chunky-monkey protein shake, I decided to try making a coffee-protein drink to keep me a little more full. I don’t usually make my own coffee (simply because I usually drink tea instead), so all I had was instant coffee; I didn’t realize how AWFUL instant coffee is!! Next time I think I will need to get some real coffee because I think that will make it 100x better! But it kept me full until lunch, so it did what I wanted it to. Success!

Coffee-Protein-Milk (I need a snazzier name for this)

Ingredients:

1 cup brewed coffee (avoid instant at all costs!)

8 oz. almond milk (I use unsweetened original)

1 scoop Optimum Nutrition Vanilla Ice Cream whey protein

1 packet Sweet n’ Low

Directions:

Add all ingredients to a  Blender bottle with ice and shake it all up! Would also be good blended in a blender; I’ll have to try that next time!

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Coffee-protein-milk!

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My mom’s bran muffin! (Half-eaten in the car en route to work…)