19 days into my healthy eating diet. Going strong. It’s not so hard to stick to it with all the bountiful organic vegetable choices from the good earth. Remember my quinoa dish posted last week? Take those vegetables, same technique…and then add a mixture of fresh dill from the class before, 2 egg whites, one egg yolk, freshly ground pepper and if you can, a little coarse kosher salt. Can you say “highly fragrant deeply satisfying Sunday morning brekky”? The accompaniments: utterly delicious tzaziki from the class yesterday and some wonderfully aromatic Mighty Leaf Orange Dulce Tea.
I am following the Canada Food Guide, so eating later on in the morning, it was permissible to consume a whole Bagel House Everything Bagel (normally it would be a half for a serving), dotted with some Canadian Maple Delights Pure Organic Maple Spread from my Quebec City trip. When I say dotted I mean like less than ½ teaspoon. Just to inhale the scent and reminisce about my Quebecois travels.
Watching my beloved Anthony Bourdain, “No Reservations”…catching up on 6 episodes to free up the PVR…a wonderful relaxing good morning to wake up to… ahhhh…this is the life!
Tip: purchase an array of seasonal vegetables. Use them in varied recipe combinations for the week or month. Maybe freeze individual portions to enjoy into the winter. Come to think about it…eggs don’t freeze very well. Although the flavours might still be there….
Multi Veggie Egg Fry
1 teaspoon extra virgin olive oil 1 small onion, chopped 1 large garlic, minced 1 large radish, diced 1/3 cup red bell pepper, diced 3 Brussels sprouts, sliced ¼ cup zucchini, diced 1 large shitake mushroom, sliced coarse kosher salt and freshly ground pepper 1 teaspoon Parmesan cheese, for sprinkling
1 whole egg and 1 egg white 3 tablespoons fresh dill 2 tablespoons skim milk coarse kosher salt and freshly ground pepper
In a non-stick pan on medium heat, add oil and sauté onion and garlic until soft and slightly caramelized.
Add the radish, red bell pepper, brussels sprouts, zucchini, and shitake mushroom. Season with coarse kosher salt and freshly ground pepper. Heat through; add ¼ cup water and cover. When steam comes out the sides of the pan (about 3 minutes), add the egg mixture.
While the veggies steam, in a small bowl, beat the eggs, milk and fresh dill. Season with coarse kosher salt and freshly ground pepper.
Pour over the veggies and stir on medium heat until cooked through.
Sprinkle Parmesan cheese over top.
Serve with bagel and steaming tea of your choice.
Authentic Greek Tzaziki
2 cups Greek or any plain yogurt 1 clove of garlic, minced 1/2 cup grated or finely diced, peeled cucumber 1 teaspoon red wine vinegar or lemon juice 1 tablespoon extra virgin olive oil Salt and pepper
In a small bowl, mix yogurt, garlic, cucumber and vinegar or lemon juice.
Stir in olive oil.
Add salt and pepper to taste.