I‘d like to bust one of the greatest health myths out there: Eating healthy takes a lot more work than eating poorly!
I’ll admit that making an elaborate meal can be more time consuming compared to a trip to the take-out window. That said, in the ten minutes it takes you to drive to that fast food joint, you could have a meal that’s doubly good – one that tastes better and happens to be better for you! And this is the premise for my latest cookbook, Secrets of a Skinny Chef (Rodale, 2010).
No need to confine eggs to just breakfast – these little wonders are a gift from heaven that cook up quick, are extremely nutritious, and are inexpensive. They can make a beautiful base that you can fill out with delicious add-ins. Try mixing and matching with vitamin rich ingredients like chopped arugula or spinach, cubed zucchini and sliced mushrooms, fresh goat cheese or grated parmesan, and sliced cilantro or basil. Start with the egg base by mixing 1 whole egg whisked with 2 egg whites, a pinch of salt and freshly ground black pepper. The base is only 104 calories and 4.5 grams of fat, a smart and delicious protein start to a fast meal.
South of the Border
Craving a hot meal? Many Mexican inspired foods, like tacos and quesadillas, can be put together and flavored with healthy store-bought items like jarred tomato salsa, canned beans, and part skim mozzarella. Make a fast and filling quesadilla with a soft whole wheat tortilla. Fill with a little grated mozzarella, thinly sliced red pepper, and a half cup of canned black beans, and fold. Heat in a toasted oven for 4 minutes and enjoy.
Read more at KitchenDaily.com »