A bagel every now and then isn’t that bad…

Happy Veteran’s Day, everyone! I hope you celebrated it with someone who served our country or at least said thank you to someone who did 🙂

As some of you know, I’m training for another half-marathon. One of the many benefits of running an obscene amount of miles each week is that you get to eat a little (lot) more. And I love to eat. I usually make a ridiculously healthy smoothie or chia seed pudding (recipe coming very soon) or almond butter pancake for breakfast, but every now and then… I need a bagel. This morning was one of those days. Before my workout, I stopped off at my local coop and picked up an everything bagel that they make in house. I feel at least a little better about myself if I buy a bagel made from organic and local ingredients. I tried to make this little bad boy as healthy as possible so everything is organic, local and fresh!  You might think I’m being ridiculous by saying this serves 2 with only one bagel… but this bagel is really loaded. You’ll only want 1/2 of it. And even if you are still hungry, just eat the second half! No one has to know!

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Loaded Breakfast Bagel Sandwich

serves 2

Ingredients

1 everything bagel

1 cream cheese packet or about 2 tablespoons of cream cheese (I used an organic one)

2 eggs, scrambled

8 slices of cucumber

1/4 of an avocado, sliced into four thin slices

2 slices of red onion, or about 2 tablespoons finely chopped

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1. Cut the bagel in half, straight down the center, then turn it on it’s side and cut it down the middle forming four equal pieces.

2. Prepare all of your vegetables while you toast your bagel pieces (it’s easier to use a toaster oven for this one. If you only have a regular toaster, don’t cut the bagel in half or it’ll get lost in the toaster!) and cook your eggs.

3. When the bagel is toasted and the eggs are cooked, start to assemble the breakfast sando. First, spread the cream cheese on one side of the bagel. Then add all of the vegetables on this same side. On the other side, layer the egg pieces.

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4. Now comes the tricky part.. hold onto your egg pieces on the bagel and flip it over on top of other half of the bagel. Now you’re ready to eat this masterpiece! Just make sure you hold the insides in while you take bites… it’s a pretty big mouthful.

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Breakfast for dinner: savory eggs over potatoes

It’s been a while since the last time I posted, but to be fair, I was traveling throughout Europe most of the summer and didn’t have the time (or the WiFi) to post. But now I’m back and I have some awesome recipes to start posting again! I’m also just finishing up my personal training class and will be ready to start posting more of those Workout Wednesday videos!

The other day, I got breakfast at a local healthy restaurant in my hometown and it was so tasty that I had to figure out my own version. I decided to make this breakfast my dinner! I mean really, what is better than breakfast for dinner?

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Savory Eggs and Veggies over Potatoes
ingredients
3 eggs
2 artichoke hearts, sliced
2 peppadews, diced
1/4 cup sliced red onion
1 tablespoon and 1 teaspoon olive oil
1 red potato
1 teaspoon chili powder
1/4 teaspoon salt and pepper
Small handful of sunflower sprouts

1. Preheat the oven to 400 degrees.
2. Dice the red potato into small 1/2 inch cubes. Put the on a cookie sheet and coat with 1 tablespoon olive oil, the chili powder, salt and pepper. Put in the oven and bake for 25 minutes.
3. In a pan, put 1 tablespoon olive oil and heat to medium. Add the red onions and a sprinkle of salt and sauté for 3 minutes. Add the peppadews and artichoke hearts and sauté for another
2 minutes.
4. Crack the eggs in a separate bowl and whisk together. Pour into the onion mixture and cook while moving the eggs around until eggs are finished (about 3-4 minutes).
5. First put the potatoes into a bowl and then add the egg mixture. Top it all off with the sunflower sprouts. You can also add some type of salsa to this as well.

Egg and Toast Breakfast

I’m not really a breakfast person, so I have to switch up my breakfast meals often or else I get bored. Lately, I’ve been really digging just plain ol’ eggs and toast with some fruit. But I make my eggs with onions so they pack a lot more flavor than normal scrambled eggs. 

I’m also OBSESSED with this bread from Whole Foods lately. It’s called “seeduction” and it’s one of the breads that Whole Foods bakes in house. The bread is filled with different seeds that makes it really hearty and filling. I toast two slices of this bread and drizzle a little bit of olive oil on top instead of butter. 

For my eggs, I dice some red onion and saute it in a little bit of olive oil. Once the onions were softened (about 4 minutes), I cracked my one egg into the pan with the onions and stirred everything around until the eggs were cooked!

I then just put some melon on the side and spooned out as much as I wanted!

ImageThis meal is perfectly filling and healthy too! I didn’t add any salt or butter while I was cooking the eggs (and they still turned out tasty!).

The whole meal only takes about 7 minutes to make so it was totally do-able for when I have class in the mornings.