1 orange, 1/4 pineapple, 1in piece of ginger, 1Tbsp of Chia Seeds (optional)
Juice the pineapple then the ginger and orange last. This will help you with any buildup of fiber in your juicer. As you stir your juice, stir in the chia seeds. This juice will be sweet and refreshing!!
Simple, sweet, filling, healthy!!
Ingredients
1 Lb butternut squash diced
1 red apple
1 tsp Chia Seeds
Juice butternut squash and apple and as you stir add chia seeds….enjoy immediately!!
Ingredients:
1/2 beet
2 carrots
1 celery stalk
1/2 cucumber
1 inch of ginger
1 handful of parsley
2 rounds of pineapple
Juice and enjoy!!!
Ingredients:
3 egg whites
1 tablespoon water
1/2 tsp dried italian seasoning
1/4 tsp Freshly ground black pepper
3/4 cup chopped fresh baby spinach
1 tablespoon reduced-fat shredded sharp cheddar or grated parmesan
Directions:
Combine egg whites, water, seasonings and pepper in a small bowl.
Coat a small nonstick skillet with cooking spray. Heat the skillet on medium to low heat. Add chopped spinach. As it wilts, pour egg white mixture over the spinach and allow to set around the edges.
As the edges set, lift them gently with a spatula and tip the skillet to allow remaining liquid underneath. When the egg whites are set, sprinkle the cheese on top, then fold the omelet in half. Serve immediately
Calories: 81, Calories from Fat 14, Total Fat 1.6g (sat 0.9g), Cholesterol 5mg, Sodium 249mg, Carbohydrate 3.4g, Fiber 1g, Protein 13.4g
1 prebaked 12-inch thin whole wheat pizza crust or Pillsburry refrigerated pizza crust
6 eggs
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup unsweetened DOLE® Pineapple Tidbits in 100% Pineapple Juice, drained
3/4 cup shredded fat free cheddar cheese
1 tablespoon minced fresh parsley
Directions
Prepare crust according to package directions if using Pillsburry.
Whisk eggs and pepper; stir into a large nonstick skillet coated with cooking spray. Cook and stir over medium heat until almost set.
Transfer to pizza crust. Top with ham and pineapple. Sprinkle with cheese.
Bake at 400° for 9-12 minutes or until cheese is melted. Sprinkle with parsley.
Ingredients:
2 large egg whites
1 large egg
3/4 cup low-fat (1-percent) milk
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 teaspoons butter or trans-fat-free margarine
8 slices firm whole-wheat bred
For topping:
Strawberries
Blackberries
2 Tbs of honey
Directions:
Preheat the oven to 200 degrees F.
In a pie plate, beat the egg whites, egg, milk, salt and vanilla with a whisk until blended.
In a 12-inch nonstick skillet, melt 1 teaspoon butter or trans-fat-free margarine on medium heat. Dip the bread slices, one at a time, in the egg mixture, pressing the bread lightly to coat both sides well. Place and cook until lightly browned, 3 to 4 minutes. Flip and cook until lightly browned on the second side, 3 to 4 minutes.
Cut strawberries and blackberries in quarters and toss gently with honey
Transfer the French toast to a cookie sheet; keep warm in the oven. Repeat with remaining butter or margarine, bread slices and egg mixture.
Serve with berries mixture and enjoy!!!
Ingredients:
6 eggs
3 egg whites
1 jalapeno pepper, seeded and minced
Dash pepper
Dash paprika
4 breakfast turkey sausage links, casings removed
3/4 cup shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
6 whole wheat tortillas (8 inches), warmed
6 tablespoons salsa
Directions
In a small bowl, whisk the eggs, egg whites, jalapeño and black pepper. Set aside.
Crumble sausage into a large skillet; cook over medium heat until no longer pink.
Push sausage to the sides of pan. Pour egg mixture into center of pan. Cook and stir until set.
Sprinkle with chilies and paprika. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.
Place 1/3 cup mixture off center on each tortilla. Fold sides and end over filling and roll up. Serve with salsa.
Ingredients:
Pico de gallo:
1 1/2 cups chopped tomato (about 1 large)
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
Burritos:
1/4 teaspoon chopped fresh oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 organic eggs, lightly beaten
Cooking spray
1/4 cup chopped onion
1 (2-ounce) can diced green chiles
4 (6-inch) whole wheat flour tortillas
1/2 cup (2 ounces) shredded fat free cheddar cheese
Directions:
1. To prepare pico de gallo, combine first 6 ingredients in a small bowl.
2. To prepare the burritos, combine chopped fresh oregano and the next 3 ingredients in a small bowl, stirring well with a whisk or fork
3. Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add egg mixture, 1/4 cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently. Remove pan from heat; stir egg mixture well.
4. Heat the corn tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.
Enjoy!! 😋
Eliza's Dishes 