I’m not sure I ever posted about my usual breakfast that I make as often as I get the chance to for the past 3 years… I make scrambled eggs with veggie sausage. Well, I recently decided to change it up by adding veggies and although this is sooo not post-worthy, I decided to post about it anyway. I don’t make it the normal way, in fact, I don’t really like eggs unless I make them this way.

I know you’re supposed to put like a tablespoon of milk into your eggs no matter how you end up cooking them, but I put in 2 oz of milk for EACH egg. I usually only eat 1 egg in the morning, and it fills me up and keeps me full for half the day, and I usually lose weight when I’m consistent with eating this… probably because it’s filling and I don’t need to snack the day away. Also, I have high cholesterol, so one egg with yolk provides me with a ton of nutrients but won’t up my cholesterol. Benefits def outweigh the risks when it comes to egg yolk. I don’t care much for egg yolk, but I eat it for the nutrients. Most people avoid it, and I haven’t figured out why. Maybe if you’re eating like 4 eggs, then yes, avoid most yolk, but keep one! It’s like a multivitamin!

Anyway, I recently spiced up my fave morning dish with some fresh veggies, and it really upped the ante on my mornings. And it’s not hard, I do make extra for the following days though.

For each egg, I use 2oz of milk (I use a mini cooking scale every morning and just add milk until it reaches 2 oz.. I can’t promise you that matches any other measuring tool, and something tells me it doesn’t.)

For the sausage, I actually use veggie sausage patties, which I am in the process of trying to find a better option, because I’m not really into all the fake crap that goes into these things. I could go for real sausage on occasion, but not for daily intake. If you have suggestions, let me know. But I use one sausage patty for each egg as well, and i heat it and dice it and toss it in once eggs are almost cooked.

The veggies I use are normal- green and yellow squash, mushrooms, onions, red peppers.

I always melt cheddar cheese on top (1 oz of cheese per egg/serving) and don’t vomit when I say this, but I put ketchup on top too. :)

Like I said, not post-worthy, but just a suggestion for a different way to cook eggs. And yes, keep the yolk!

Ok, ok, I know. This is getting old. But I am obsessed with this Mango Salsa, and I will come up with 400 more ways to eat it. This one was amazing as well, inspired by one of the fish tacos I had in San Diego.

This is pretty self explanatory for the most part. Some lettuce, some fresh avocado, any kind of white fish, some shredded cheese (not really necessary, but good nonetheless), and the infamous fresh mango salsa (that I will have to learn to make on my own if I ever move), and… ANDDDD…. avocado cilantro lime sauce.

I looked up some recipes for cilantro lime sauce and they all called for some crazy stuff that I had not picked up at the store nor did I have laying around, such as sour cream. What?! Who needs sour cream when you have limes and skim milk. So, what could thicken that? Avocado. I was going to put it in the taco anyway. So I made up my own sauce.

Avocado Cilantro Lime Sauce:
1/4 avocado
3 oz skim milk
handful of cilantro (stems and all)
juice from 1/4 of a lime
1/4 tsp miced garlic
1/4 tsp crushed mint

blend in a blender… and let me tell you, since my blender is ghetto, half the chunk of ‘cado I put in there didn’t even blend, and it was still good…. delicious I should say.

I was inspired to make shrimp today, and since I have never cooked shrimp myself, I decided to stick with the flavors I’ve been working with lately and try to make another version of the chicken I last posted. This time it was better. No Far East quinoa here, but real organic quinoa with my own herbs added. I did not post the chicken recipe, but I’ll go ahead and do the best I can with sharing this recipe. I guess this is considered a salad of sorts? Whatever, it’s good and mostly healthy, and that’s all that matters.

Shrimp:
I bought frozen raw shrimp with shell and tail intact and pulled out about 20 of them from the bag to thaw. I put them in plastic ziplocks and placed in a bowl of cold water for like…. the whole day.

Marinade:
-Less sodium soy sauce
-Honey
Mix these two together, I have no idea how much of each. Maybe 1/2 cup each. Sure.
-Add a ton of pepper. I like to count turns on my pepper grinder. I did 30 turns for my age. Yup, this is how I cook.

Once shrimp is thawed, get rid of all the water in the bowl, empty the shrimpies into the bowl and rinse them. Add the marinade. Mix it all up and do weird things like add minced garlic and more pepper as you mix it up.

Quinoa:
-1 cup organic quinoa
-2 cups water
-2 tsp olive oil
-1/2 tsp rosemary
-1/2 tsp minced garlic (I used the dry stuff from McCormick, and I’ll admit I added more lately after the quinoa was cooked)
-1/4 tsp salt
-1/4 tsp crushed mint (I also used the dry stuff from McCormick here too)
-half of a red bell pepper diced
Toss it all in a pot, mix it up, and bring to a boil, then simmer covered for 10 minutes or however long it takes for it to cook (I just keep checking, I never count time)
I actually added the red bell pepper like a few minutes before it was finished, only because I completely forgot to add it… but it worked out because it kept it kind of crispy and fresh.
I added a bit of the leftover marinade from the shrimp to this once cooked for some extra flavor.

Cook:
Lay the shrimpies out onto a cookie sheet and bake/broil at 400 degrees for 8 minutes (I hear Barefoot Contessa says 8 minutes). Once they are cooked, pull them out of the oven and peel them and if you want to, like I wanted to, you can add some leftover marinade to them.

Mango Salsa:
My grocery store makes this fresh, thank goodness, because ain’t nobody got time for that! It has mango, onion, red bell pepper, cilantro, and I think that’s it.

Eat:
Add quinoa to a bowl. Put shrimp on top.
Top with mango salsa.
Cut some avocado up and add that too, just because avocado is delicious.
And because I like saucy things, I drizzled it with even more leftover marinade!

Drink:
Iced green tea is best with this meal. Yummmm.

Chicken breast baked in honey and soy sauce topped with fresh mango salsa served on a bed of rosemary and olive oil quinoa. (quinoa blend courtesy of Near East)

I received a delicious recipe from my friend, Mitzi for honey sesame chicken. I also made this for my coworkers and it was a hit. It was truly delicious! I even left out the garlic, because I thought I had some at home but ended up not having any, and I left out the sesame seeds because I didn’t care enough to find them at the grocery store at 7:30am.

This isn’t the most attractive picture, but I forgot to take one at home, so this one was at work on my phone.

Yum!