Life lesson #487 – The struggles you’re having
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Although you think you’re the only one. You’re not
A theme I came back to this week, over and over in my mind
Week one of a 9-week challenge at Goals in Motion. A wonderful group of people who have chosen to take the journey of improving their health. Some are just starting, and others are picking back up after that left turn at Albuquerque, and so many of the feelings are the same
As a coach, I often feel awkward when someone looks to me to guidance, like I have a lock on this. I don’t
I’m just one woman, trying her best, who knows how they feel, quite intimately.
During my life I’ve been fat (100+ pounds heavier than I am now, not once. But I had to learn the lesson, twice!) thin, and every jeans size in between. You’d think one would forget, but really, you can’t. In my mind’s eye looking at myself in the mirror all those lifetimes ago
Truth be told, I’m not sure I want to forget. Somehow it keeps me honest in my today. Never wanting to go back.
So this week, as I gave ideas for balanced meals, I couldn’t help but remember one of my favorites. The humble egg bake. If you think about it, it’s really a beautiful idea
Easily scalable for college-age people or those that live alone. The recipe is easily halved. For those with more tummies to feed at their dinner table, doubled
Eggs are inexpensive, not to mention a wonderful source of protein. If you’re someone who shoots for balance in their meal ratios, my go-to is one egg to three egg whites. If you’re not, it’s all good, simply use regular eggs
(Philosophy, the yolk provides the fat and calories. While the whites are all about protein and low in calories. If you use all eggs, the dish would be heavier in its fat content)
Any veggie combination can be added. The complexity of flavor can come either from roasting or sautéing them ahead of time or from your favorite spices added to the mix.
Remember your greens; they can easily be folded in
A bake lasts well in your fridge and is extremely versatile for putting meals together that feel fresh and different.
Some ideas? If you’re feeling fancy, on your dinner plate, have a square along with a beautiful side salad. Headed out the door for work? Warm some up in the micro and crumble it into a whole wheat wrap.
A note on cheese. Lots of egg-bake recipes out there call for a variety of orange cheese, in fairly high quantities, producing a beautiful gooey texture for sure, but one can do better.
A couple of tricks I’ve found. Don’t add it to the bake ahead of time, instead, sprinkling it on with your meal, in small quantities. Just a kiss will give you the taste you’re searching for.
Another idea? Choose some wedges of flavored light laughing cow cheese, crumble them up and add them to the mix. They bring great flavor without all of the fat and calories. Giving your mouth a burst in each bite.
xoxo ps: If you’re shooting for a balanced meal, the recipe itself is a little shy on carbs. If you crumble it up in a wrap or include a side salad or a piece of whole-wheat toast, you’ll be good
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~ Adapted from Kalyn’s Kitchen
Egg Bake With Spinach, Mushrooms, and Herbed Cheese
- 10 eggs
- 2 cups fresh spinach, chopped
- 1 medium onion, chopped
- 1 - 2 heads roasted garlic (or 2-3 tsp regular garlic)
- 1 cup mushrooms, chopped
- ¾ cup cottage cheese
- 3 Laughing cow Herbed cheese wedges
- salt and pepper, to taste
- Preheat oven to 375° F
- Warm a tablespoon or two of olive oil. Sauté onions, garlic, and mushrooms for 3-5 minutes until the onions are soft.
- Add spinach to the pan, cover for a minute or so to let it wilt.
- In the meantime lightly beat the eggs and whites with salt and pepper to taste.
- In a separate bowl, crumble or cut up the cheese triangles. Mix with the cottage cheese.
- Prepare an 8 x 8" baking dish, or a 12" cast-iron skillet. Spread mushroom, spinach, onion mix along the bottom. The layer of cottage cheese and cheese comes next. Pour the eggs mix over the top.
- Bake 20-25 minutes or until the eggs are lightly browned.