Quick Sunday Lunch

I’m getting back into the swing of things since returning home from our trip to Africa. It’s tough! After having every meal cooked for you, for 17 days, I’ve found it challenging to get back into the kitchen, even though I do love it.

I had a massage first thing this morning (YAY alternative, beneficial, health therapies), then I went to the commissary to replenish our food. When I got home, I was starving, but didn’t want a difficult meal, so I could continue with the other things I need to get done. I ended up with an egg white, chicken, garlic stirfry with avocado.

Egg White, Chicken, Garlic, Stirfry with Avocado

  • Whole garlic cloves
  • Tri-color bell peppers
  • Red onion
  • Sliced mushrooms
  • Shredded chicken
  • Kosher salt/pepp
  • Oil
  • Avocado

I started by sautéing loosely chopped whole garlic cloves in oil, with a sprinkle of kosher salt/pepper. Then I added the tri-color peppers and red onion. I added the mushrooms, and sautéed everything for about 5 minutes. Last, I added the shredded chicken (Seth roasted a crockpot full of chicken on Friday evening, nothing but chicken, pepper, salt, garlic cloves and a little oil in the crockpot. Now we have a full container of chicken in the fridge to use at our disposal). Once everything was warm (but not mushy), I added the egg whites. I continued stirring until everything was cooked, and topped with a fresh sliced avocado. The avocado is the perfect addition to replace dairy, and add the creamy texture!

DSC_0004 DSC_0005

Better yet-I have enough leftover for breakfast tomorrow 🙂

Go To Dinner

On the heels of my post yesterday about what to have for dinner last night in light of being pressed for time, I ended up grabbing a coffee while out and waiting to eat a healthy meal until we got home. I ended up with an egg white scramble (avoiding egg yolks, as they cause problems for me and contain anti-nutrients) with mushrooms and pancetta, and topped it with truffle salt. Not only was it easy, but very flavorful and healthy!

Egg White Pancetta Scramble

  • Sliced mushrooms
  • Diced pancetta
  • Egg whites
  • Oil
  • Truffle salt

Saute the mushrooms and pancetta in a little oil until they start to brown:DSC_0674

Add egg whites and continue stirring until no longer runny:DSC_0680

Top with truffle salt (CRACK):DSC_0678