Greetings and happy Tuesday! I'm shifting the focus of this week's post from salads to breakfast, mostly because the salad I prepped this week was a Greek salad, which is such a basic, easy salad. I picked it as it isn't labor-intensive, which is good since my hands are still stiff/tender from my RA flare so I'm trying to not overuse them. I did make a good, refreshing dressing that I wanted to share, though, as I know some of you have been enjoying the salad dressing recipes. So here are the ingredients for the Greek vinaigrette I made. I doubled it so that it would yield a little over 1 cup of dressing. Similar to other dressing recipes I've made, I only had to buy 1 ingredient (lemon) so it was low cost:
- 1/4 c. EVOO
- 2 T. red wine vingear
- 1/2 of a lemon, juiced (recipe calls for 1 lemon but I found it to be a bit too lemony)
- 2 cloves of garlic, minced
- 1 t. dried oregano leaves
- 3 pinches of salt
- 10-15 grinds of black pepper
This week I wanted to share the new breakfast that I've been eating this month. For the last 3+ years, I have been eating GF oatmeal with a banana for breakfast nearly every day of the week. What can I say - I am truly a creature of habit! However, lately I was feeling a need for a change but it needed to be something that is as quick and easy as oatmeal. Then I saw this recipe for Petite Crust-less Quiche on Skinny Taste's most popular recipes of 2015 post. I tried them for the first week of January and they were excellent so this is my new go-to breakfast at least for the time being.
What I like about this recipe is:
- they refrigerate/freeze well and taste great when re-heated.
- they are versatile. The recipe calls for onions and green peppers, but you could substitute whatever vegetable you would prefer or have on hand. Some things I'll be trying in the future will be broccoli and asparagus.
- they are very filling. It helps that they are packed with protein (18 g). I eat them with a little salsa on top and have been able to push back how early I have my mid-morning snack of yogurt and granola, so these are definitely more filling than the oatmeal + banana I was eating.
If you make these, one tip I have is to buy liquid egg whites instead of separating eggs yourself. The recipe calls for 4 egg whites and I think it's hard to find a use for 4 egg yolks (at least for me). So it's much less wasteful if you just buy liquid egg whites, which can be found near the egg beaters in the grocery store. According to my carton, 3/4 c. of eggs whites = 4 large egg whites.
Do you have a breakfast regimen or do you change up what you eat each day/week? For me, I value something that is fast, easy and healthy versus full of variety. But I'm all about making it easy to eat healthy.