ARE YOU HUNGRY??
Waking up at a hotel, you wonder Am I hungry? They offer free continental breakfast. Well I'm not really hungry but passing up something free... hmm I'll just have a small cup of oatmeal. Oh wait, they have those waffle makers that make those great tasting waffles. Ok I guess I'll have one of those too. But was I hungry?
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Goodie day at work... Did you see that Ashley brought her famous cheesecake? Oh and wait.. Bill brought his meatballs. I'd better have a little so they don't feel bad. Now I probably won't be hungry for lunch with the girls. That's ok, I'll just have a drink. Unless they have they great lunch special. But am I hungry?
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Dinner time... glad I didn't have to cook since I am so tired from everything I ate today. What? You made my favorite loaded mac & cheese. Ok I'll just have a little then. Ok maybe a little more since it's so yummy. But Am I Hungry?
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Most of the time, we are not hungry. We eat for many reasons with the exception of being HUNGRY. So how do we change this? We must focus on our reasons instead of habits. Pay attention to when and why you eat something. Stop and think before you put something in your mouth. Many times a large glass of water will do. And think to yourself. .. AM I HUNGRY? If your not really hungry then pass it up.
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ALMOND FLOUR PANCAKES
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Ingredients
1 cup almond flour
1/2 cup unsweetened applesauce
1 Tbs coconut flour
2 eggs
1/4 cup water (consider soda water for slightly fluffier pancakes)
1/4 tsp freshly grated nutmeg
1/4 tsp sea salt
coconut oil
fresh berries
Instructions
1- Combine almond flour, applesauce, coconut flour, eggs, water, nut meg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than normal mix.
2- Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
3- Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
4- Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
5- Add more oil to the pan and repeat with remaining batter.
6- Top with fresh berries.
Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.
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Breakfast Bake
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Ingredients:
1/4 cup milk
5 eggs whisked
1 can refrigerated biscuits
6 green onions sliced
4 to 6 strips of bacon crumbled
1 cup cheddar cheese shredded
Directions:
Combine whisked eggs and milk in a large bowl. Cut biscuits into quarters (using scissors) and stir into egg mixture. Let the biscuits soak in the egg mixture while you cook and crumble the bacon, slice the green onions, and shred the cheddar cheese. Add everything into the large bowl. Mix everything up and pour into a greased 9x13 baking dish. Bake at 350 degrees for 25 minutes. (make sure the eggs are no longer runny as each oven varies) Serve warm!
Enjoy!
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When dealing with headaches, it's become so easy to pop some pills. If you're trying to steer clear of pain relievers, some of the best help can come from the produce aisle.
Potato: After a night out, you may think that a plate of greasy fries is the way to go; forget the french fries and go for a baked potato instead. Foods high in potassium have proven to help alleviate bad headaches, and a baked potato with its skin offers up to a whopping 600 mg.
Bananas: The dynamic duo of potassium and magnesium come to the rescue in one tasty piece of fruit. Magnesium's calming effects are a huge help when trying to alleviate an achy head.
Watermelon: A lot of the time when dealing with a headache, chances are you may be dehydrated. A water-rich fruit like watermelon can give you a huge boost and also serves as a solid source of potassium and magnesium!
Pineapple: Fresh pineapple can also help soothe your headache woes. The natural enzyme bromelain has been linked for centuries as a form of natural pain relief. It also boasts anti-inflammatory properties that can help get your head right as well.
Cucumber: In the same vein as watermelon, cucumber can help cut dehydration out of the picture. Composed of 95 percent water, the highly hydrating cucumber is a perfect option for a fresh, headache-fighting snack.
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BREAKFAST is your most important meal of the day. Start your day with this fat burning breakfast, full of fiber, protein and good carbohydrates.
Try this . . .
1/2 cup of oatmeal
1/4 cup of walnuts
1/4 cup raisins
2 boiled eggs
1/2 cup of seasonal fruits
DELICIOUS!
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PUFFY MUSHROOM OMELET
Ingredients:
Olive Oil or Olive Oil Cooking Spray
1/2 tsp. olive oil
1 cup sliced, cleaned, and stemmed mushrooms
1 garlic clove, minced
1/2 tsp Italian Seasoning
1 egg
1 Tbsp fat free milk
Dash hot sauce . . . if you like spicy
Freshly ground pepper
3 egg whites
1/4 tsp cream of tartar
1 tsp grated Parmesan Cheese (optional)
Directions:
1. Coat a medium skillet with oil heat the pan over medium high heat. Add Mushrooms, garlic, and seasonings. Saute' for 2 minutes until mushrooms are browned.
2. In large bowl beat whole egg, milk, hot sauce and black pepper together. In separate bowl combine egg whites and cream of tartar. Beat egg whites until stiff peaks form. Gently fold egg whites into egg mixture.
3.Add combined mixture to skillet cooking for 2 to 3 minutes.
Drain any excess fluid.
Add seasonal fruit and a healthy beverage.
ENJOY!
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