I seem to be on a roll with recipes. I'm not a chef or trained cook of any sort, but I am creative and I love a challenge. So when I'm faced with a limited list of ingredients in my fridge or cupboard I manage to make my best meals. What I hope to achieve with sharing these ideas with you, is that you will see that healthy eating doesn't require special skills or ingredients. Its all about how you prepare food and your portion sizes.
There's lots of information about food, healthy food, healthy diets etc etc all over the Internet, in magazines, on TV and even at restaurants. (many restaurants have invented their own rating system for "healthy selections") But if you really want to eat healthy, its all about common sense and balance. I don't believe that you need to deny yourself cake, or donuts, or pie or ice cream or whatever your indulgence might be. I do believe that when you do indulge, be sensible. Have a piece of cake, but make the portion reasonable. And have only one piece. And only have cake once every few weeks at most. Foods that are known for their high fat and sugar content should not be banned from your diet, but rather be a very small part of an overall very healthy diet.
Why do I think its okay to have cake occasionally?? Simple. If you deny yourself entirely of these types of foods, eventually you will break down one day and end up eating waaay too much of this stuff and feel incredibly guilty about it.
The trick to enjoying the "forbidden foods" is when you do decide to partake, treat yourself to something that either you bake yourself, or that you get from a local bakery. There are even bakeries that use organic ingredients and low fat alternatives in their goods. You'd be surprised at just how awesome their baked goods are. Make sure your once-in-awhile treat is special, that way you will be satisfied longer and will not be tempted to make these foods a regular part of your everyday diet.
Now on to recipe #3; the omelette. Omelette's are awesome! Its one of those things that anybody can make at any time. I used mushrooms in this one, because I almost always have them on hand and I love mushrooms. But you can use anything you want to fill your omelette.
Mushroom Omelette with Potato Pancake
serves 1 or 2
2 large eggs, beaten
1/3 cup mushrooms (or whatever other veggie you like)
2 tsp Balkan style plain yogurt (or whatever yogurt you have)
1 yellow (Klondike gold) potato (or whatever kind of potato you like)
sea salt and black pepper
1 tbsp canola or olive oil
Grate unpeeled potato with fine side of grater. Heat oil in medium saucepan on medium heat. Drop grated potato into the pan forming a pancake and gently flatten with spatula. When edges turn brown, gently lift the pancake and flip over. Cook until browned on both sides, about 5-7mins. Remove from pan and place on paper towel on a plate to drain off excess oil.
Add mushrooms to pan and saute until slightly browned. Remove from pan and set aside.
Add beaten eggs to pan and swirl slowly until bottom is covered with egg mixture. When eggs are slightly set (still a bit gooey in the middle but dry on the bottom) lay mushrooms onto half of the egg. Add the Balkan style yogurt onto the mushrooms. With a spatula, gently lift the non-mushroom half of the egg and fold over the mushrooms. Cover and turn off the heat. Allow to stand for about 3 mins so that the egg will finish cooking.
Serve with the potato pancake, sliced vegetable or fruit and bread/toast or mini croissants (if desired)
Enjoy!!
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