Monday, October 13th, 2008

Meal One
Zucchini omelette (1 1/2 eggs)
Red bell pepper sliced
6 cashew nuts

Meal Two
1 slice E. bread
2 oz tuna salad
1/2 orange bell pepper
1 green olive (large)

Meal Three
Blueberry smoothie w/protein powder and milk and frozen blueberries

Meal four
3 oz homemade burger
1 slice E. bread
1/2 teaspoon mayo
Lettuce, tomato, pickles
1 teaspoon ketchup



Yummy recipe for omelette, for 3 or 4 people:
Heat on low: 2 tablespoons olive oil, 2 teaspoons coconut oil
Lightly dash these spices over the hot oil: course salt, garlic powder or fresh, pepper, paprika
Dice one medium zucchini into thin slices
Dice three scallions thinly
Heat scallions with oil and spices until well mixed
Place slices of zucchini into pan creating single layer of zucchinis covering the whole pan
Heat zucchini for 30 seconds then gently turn each one over with spatula and rearrange to cover pan again in single layer.
Scramble 5- 6 eggs
Slowly pour egg mixture into pan and cover with lid
Cook on med-low heat for about 6 to 8 minutes. Keep an eye on moisture build up on lid and drain water in sink periodically to prevent from dripping into omelette.
After omelette is cooked fully on the sides and bubbles are building up from center, cut omelette into four slices. (If you can't "cut" omelette, it needs to cook longer.) Place spatula inside cut slices to turn over each quarter individually, (this will help keep the zucchinis flat and in their place).
Cook another 5 minutes, uncovered.
Watch not to under or over cook omelette, as your stove will determine the time it takes within a few minutes positive or negative the time I give.

Serve with sliced tomatoes and red bell peppers! My kids gobbled this up :-)