Hey ya'll! I know it's been a while since I've checked in, but I'm back with news and a new recipe. I have been out of town, visiting my folks and managed to do some amazing things (at least for me). I found I can comfortably eat out at more than one restaurant. I must admit, one of them is at salad bar buffets, but the other was a 'real' meal at a local steakhouse. If any of you live near a Logan's, I really recommend there Health Nut Menu (on the back of the regular menu). I had a pretty guilt-free, flavorful sirloin and all I had to do was substitute lemon and oil for the lite dressing. Delicious!
I also spent two whole Saturdays judging for a children's creativity competition. I dreaded it, as it's a long day when you have to bring your own food, but I managed much better than expected. I made a few staples that I hoarded, and my wonderful parents provided additional healthy snacks for the whole appraiser team. It was awesome to see normal people happy to have healthy snack alternatives I could enjoy with them. (Not to say they weren't also nomming down on some chocolate. ;) ) I was able to reheat a filling lunch of ground turkey, steamed veggies and brown rice, which helped me avoid the temptation of the provided lunches. Over all, an amazing experience. And the best part of all was I finished my first 90 days on the anti-candida diet.
Since I've been home, however, there's been a bit of a dry spell as far as food goodness has gone. I haven't been recipe browsing as much (mainly because I've actually had the energy to get back to painting) and meals have been pretty simple. I did try reintroducing goat cheese (since it was post 90 days), but even in small amounts, I seem to react poorly to it. It was very discouraging, as regaining any form of cheese was one of my big deferred rewards I was looking forward to. Oh well, I'll try it again some day down the road and see if it's still disagreeable. I still seem to have no problem with yogurt, so I have contented myself to the substitution.
Which leads to today! I've been eating a lot of eggs because they're quick and easy and don't require an actual recipe. But today I found one I will definitely be making again. Full of veggies and flavor, this omelet is very satisfying.
2 eggs (you could use 3, but I find that's too much food for me)
1/4 c onion, diced
1 clove garlic
1/2 jalapeno pepper (I used red), diced
1/2 jarred red bell pepper, diced
Large handful of baby spinach (about 1 1/2 c), chopped
1/8 tsp cumin
1/8 tsp chili powder
Salt to taste
Cayenne pepper to taste
1/2 avocado, diced
1 small tomato, diced (about 1/4 c)
1 - 2 Tbsp Greek yogurt (optional)
Heat your pan over medium and oil it well (our olive oil is in a spray bottle that makes this a lot easier, while requiring less). Saute the onions for 3 - 5 minutes or until they're translucent and just starting to darken. Add the garlic and jalapeno and cook until fragrant (another 2 - 3 minutes). Add the spinach with a bit more oil (you don't want it to burn), bell pepper and some salt if you like. Cook down, stirring occasionally to deter burning.
Whisk eggs, cumin, chili powder, salt and cayenne together and pour over the cooking vegetables. Let the omelet form. You can cook this with whatever technique you prefer, but being an omelet novice myself, I use a plate to aid turning it over. Cook both sides to a light golden brown and remove from heat. Plate, filling the inside of the omelet with avocado, tomatoes and Greek yogurt. Enjoy!
I'm hoping to be back with new recipes soon. Best wishes and good eats!