Green Eggs & Matzah

Happy Passover, everyone  (and almost Easter to everyone else)!

It’s only 11am and I just got home from kicking some major workout ass.  Starting at 8:30, I took an intense “Power Strike” class (similar to kickboxing) and then immediately after, an hour-long spin class with my favorite instructor.  It was exhausting but I feel great.  I force myself to take a shower, somehow finding the strength to stand for more than five minutes.  Almost right after I hop out… I’m starved!  What to make that’s… a.  Passover-safe (I am “keeping” it this year which for me just means nothing with yeast in it for a week) and b. that won’t “ruin” the amazing workout I just had.

Since I can’t sop it all up with toast… poached eggs are out.  Pancakes, French Toast, out and out.  Knowing that this would be both my breakfast and lunch, I wanted to think big.  I also wanted to give breakfast potatoes another stab… since I normally screw those up.

Green Eggs & Matzah it is!  Oh, and I’ll throw in a small potato’s worth of the BEST Breakfast Potatoes I’ve ever made!

Green Eggs & Matzah

6 pieces Frozen Broccoli (small ones)
1/2 Cup Frozen Chopped Spinach
1 Large Egg
3 Egg Whites
1 Tablespoon Avocado
1 Slice Sargento Deli-Style Reduced-Fat Swiss Cheese
1 Sheet Egg-Whites Only Matzo
1 Tablespooon Light Butter
1 small Yukon Gold Potato
1 Tablespoon Olive Oil
1.  Microwave broccoli and spinach until it’s mostly heated up, about 1 minute.  Spray a saute pan and heat broccoli and spinach.
2.  Stab the small potato with a fork a few times, and microwave it for about 4-5 minutes, depending on size.
3.  Beat Egg, Egg Whites, and a teaspoon of water, then cover the green veggies in the pan with it.  Season if you’d like.  Cook on Medium heat and cover.
4.  Meanwhile, let the potato cool for a few minutes.  You can smash it with the heel of your hand or slice it (it will smush a little bit… don’t worry).  Throw these in a smaller pan with oil already heated up on medium or medium-high.  I seasoned w/ my favorite Montreal Spicy Steak Seasoning and Paprika.  You can do just salt and pepper, or really anything.  Mix up occasionally to avoid burning.
5.  Check on the eggs.  Run a heat-safe rubber spatula around the edges to make sure it’s not sticking.  If it is- cut your losses and just make a scramble!  Once the top is mostly cooked, take the avocado and place it in a few pieces throughout the egg.  Break up the slice of cheese and evenly distribute.  You can fold here  or put the cover back on.  Lower heat to warm/low to avoid burning the bottom of the egg.
6.  Once the egg is fully cooked, and the potato is cooked to your liking (crispy for me!) Serve on a plate.
7.  Where’s the Matzah?  I took one sheet of Matzah and broke it up into three.  Since I’m so indecisive, I had to have it three ways!  (Light Butter and Sea Salt on one… Light Butter and TJ’s Coffee/Chocolate/Sugar Grinder on the second, and homemade strawberry jam on the third).

Results… OMG!  First of all, the potato was fantastic.  It’s my first time making any type of breakfast potato successfully.  YAY!  The eggs turned out humongous, which was perfect for my grumbling post-workout belly.  I should remember for next time, that when I add avocado to my omelets, I don’t need ANY cheese!  The creaminess of the avocado is a great replacement for cheese.   Now, for the Matzah part… I love it but I’m sure most people wouldn’t agree.

This entire meal, cheese… matzah… and even the light butter included… only ran me around 500 calories!!!!  Can you believe that?  A full breakfast and lunch with all of that stuff.  Nice!

Guacamole & Mexican Corn Pasta

After a Diet Week 1 of eating healthy Asian foods… it was time for a change.  The farthest thing from Asian I could think of was MEXICAN!  Mom and I cooked up a do-it-yourself Mexican feast!

No mexican feast could be complete without some homemade guacamole.  This batch happened to be the BEST one I have ever made.  I couldn’t stop eating it!  Although avocados are very healthy, you do have to watch your portion control as they are high in fat and calories.

This batch of guacamole is a modification from a Paula Deen Recipe.  It is so easy.  All you have to do is cut the avocadoes in half and score them, making small squares still in the skin.  Scoop them out with a spoon and combine with the rest of the ingredients.  Stir it and season to taste.  That’s all!

Guacamole Ingredients

4 Ripe Avocadoes (How to Cut an Avocado)

¼ Cup finely diced Onion

¼ Cup diced Tomato or Cherry Tomatoes

1 teaspoon minced Garlic

1 teaspoon Cayenne Pepper

1 teaspoon Salt

½ teaspoon Lime Juice

½ teaspoon Lemon Juice

You don’t even need to measure anything in this recipe… just stir it all together and make changes when you taste it.  The avocado will mush more when you add the citrus juice, but try not to mash it since it’s good to keep some of the pieces in there.

Best Guac ever!!!

These are the healthiest, best tasting tortilla chips out there. They can be more expensive but are totally worth it. 14 = 1 Serving!

see for yourself!

With the guacamole made, we had a nice snack while we cooked.  Mom and I took Extra Lean Ground Turkey and cooked it in a large pan with ½ a packet of Taco Seasoning and ½ a can of Rotel (diced tomatoes with chilies).  She also cooked up one green and one red Bell Pepper, one Poblano Pepper and an Onion which was sauteed on medium heat with just some Cooking Spray.

The ground turkey with Rotel

I also cooked up a pot of Trader Joe’s new Corn Penne Pasta.  This pasta is gluten free, and my best friend Julie (who is not only GF but dairy free among other things…) highly recommended this stuff… so I had to get it!  Julie did mention that you have to make sure you cook it long enough, or else it is very starchy and hard.  I cooked it for about 12-15 minutes or so.  While the pasta and the ground turkey were cooking up, we prepared the rest of the ingredients:  Corn, Pinto Beans, Sautéed Bell Peppers & Onions, and tortilla wraps for everyone else.

Check out that spread!

My meal ended up looking amazing!  I used the corn pasta, ground turkey, beans, corn, a dollop of light sour cream & guacamole (I already ate SO much while cooking), and finished it off with some taco sauce.  MMM!  Delish!

This was a wonderfully hearty and satisfying meal, which was a perfect follow-up to my amazing workout earlier in the evening.  I had to share that I ran THREE MILES for the second time in my life!  I am so proud of myself.

What have you been doing to get in better shape and stick with the January 2012 Healthy Lifestyle Challenge???