Tasty 8 Minute Omelet

If you are even somewhat healthy living minded, I'm sure you've heard that breakfast is the most important meal of the day and it truly is! It's the meal that shoots your metabolism up and gets it revved for the day and one of the easiest ways to keep you from indulging the rest of the day. Wait, say what? Yep. Eat a big healthy breakfast each day and watch it be easier to resist unhealthy temptations the rest of the day!

For my breakfasts I typically alternate between my superfood shake and a big ol breakFEAST like you see in the photo above. Almost always consisting of eggs, a veggie, a fruit and a piece of toast with a little almond butter and touch of honey spread on it! My favorite morning fruit is grapefruit as it works on killing stomach fat, aids in digestion and regulates blood sugar levels. All of which are great things to kick your morning off with, am I right?

Ok, ok, but onto my favorite easy omelet recipe!

2-3 Whole Eggs
1 cup of fresh spinach
1/8 cup of your favorite cheese (I prefer feta or shredded mozzeralla)

Place your pan on medium heat and spray a little olive oil on to keep your eggs from sticking.
Whisk together your eggs and however much paprika you prefer (I just sprinkle it in).
Tear spinach up and fold into your egg mixture.
Once the pan is hot, pour eggs and spinach mixture into pan and let cook for 3-4 minutes, flip and do the same on the other side. Sprinkle cheese either on top of omelet or inside. I like to drizzle with a little natural ketchup and cracked pepper. Voila! Easy, Yummy, Healthy in less then 10 minutes!

Scrumptious Salad

Lately I've been on a salad kick. I'm sure this seems like something that should be a normal thing for a health coach, but it truly is not. I'm not usually a salad kind of girl. So when the mood hits I take advantage of getting all those raw veggies in until I move out of the salad phase again. Because it inevitably drops down to my lowest meal priority eventually.

Whether you love and crave salads on the reg or are just in need of one to throw into your meal rotation. This one is scrumptious and my go-to. It's a complete meal if you make it as described or you leave off the protein cut the portion in half and use it as a side salad. Truly customize-able, as most salads are!

You'll need:

Cup of Lettuce (I like leaf lettuce best)
Cup of mixed veggies (I typically use cucumbers, mushrooms, and diced tomatoes)
1/4 cup Feta Cheese (I like the full fat kind... because our bodies actually like fat, contrary to popular opinion)
2 boiled eggs (peeled and sliced or diced - if you don't like eggs, chicken or turkey is good too)
2 Tbsp Annie's Goddess Dressing (or really whatever you're in the mood for I guess)

Simply throw all of that in a bowl and eat up! I've been eating this nearly every day and it fills you up more than you'd think it would and it's perfectly portioned so you're not eating a salad that has 800 calories packed into it! Win-win!

Fixers: 2Green 1Blue 1Red 1Orange (although Annie's is not fix approved, so sub out for a different dressing)

Autumn Squash Soup

No other soup rivals this one for me, especially during the fall and winter months! Panera's Autumn Squash soup had been my favorite until I tweaked a copycat recipe a friend shared with me. I could have a bowl of this several days a week and probably never grow tired of it! This one is a bit of a labor of love, but really only in your time and it's so worth it!

Autumn Squash Soup
2 Medium Butternut Squash (roasted and peeled)
2 Honeycrisp Apples (peeled, cored, and diced)
1/2 Yellow Onion
2 Tbsp Coconut Oil
2 Tsp Curry Powder
64 oz Vegetable broth
1 cup of Unsweetened Vanilla Almond Milk
2 tsp of salt
1 tsp cinnamon

First take your squash and slice it in half, twice. Scoop out all the seeds and "stringy things" (I use technical terms obviously), poke all four pieces with a fork a few times and then place skin side up on a baking sheet covered in aluminum foil. Bake at 425 for about 45 minutes or until soft.

While this baking is going on, take your apples (peeled, cored, diced) and diced onion and saute it in the bottom of a large pot with your coconut oil and seasonings. Saute this for at least 10 minutes or until apples are tender. Add the broth and almond milk to the pot and set on simmer until your squash is done.

Once the squash is cooked, peel the skin off and dump the squash into the pot. Simmer for about 20 minutes and then dump into a blender and blend until smooth. Pour back into the pot, stir and dish out into bowls and sprinkle a little cinnamon on top. Voila!

Use as a side dish or pair with a big salad! Healthy, yummy and though time consuming, pretty simple! Let me know what you think!
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