Breakfast – Egg white Omelette
3 large egg whites
1 teaspoon water
1/4 cup bell peppers
1/8 teaspoon freshly ground pepper
1/4 cup Asparagus
1 plum tomato, chopped
2 tablespoons shredded nonfat cheddar cheese
Whisk egg whites, water and pepper together in a bowl until soft peaks form. Toss peppers, tomato, asparagus and cheddar together in a small bowl.
Lightly coat an omelet pan or small skillet with cooking spray and heat over medium heat 1 minute. Pour egg mixture into pan and cook until eggs begin to set on bottom. Spread filling over half of omelet, leaving a 1/2-inch border and reserving 1 tablespoon mixture for garnish. Lift up omelet at edge nearest handle and fold in half, slightly off-center, so filling peeks out. Cook 2 minutes. Slide omelet onto a serving plate and garnish with reserved filling.
Lunch – PB & J Protein Shake Smoothie
Ingredients on my one of my previous blogs – so yummy
I had mine made for me today at the BodyFactory – but i do make it at home too – and its just as amazing – just didnt have time to go home today at lunch.
Mid Afternoon Snack – 1 Granny Smith Green Apple
Dinner – Colorful Homemade whole wheat Chicken Wrap
1 medium whole-wheat tortillas
1 40z grilled boneless chicken breasts, diced
¼ cup red and yellow bell peppers, diced
¼ cup carrot, diced
¼ cup tomatoes, diced
¼ cup fresh spinach leaves
¼ cup Feta Cheese
1 tbsp yogurt
black pepper to taste
In a medium bowl, combine feta cheese with yogurt, and chicken. Add black pepper to taste.
Toss coated chicken with peppers, tomatoes, and carrot.
Warm tortillas to prevent cracking, then lay spinach leaves over tortilla.
Place filling on bottom half of tortilla, folding right and left edges toward the center. Fold bottom edge up and roll to wrap filling completely