#Turkey omelet recipe

[simplyfoz19]

Try tasty turkey omelet with veggies

Table of Contents Power your morning with nutritious turkey omelet If you are bored of your usual omelet, you have come to the right place. In today’s recipe, I’m going to share with you how to make a yummy, delicious omelet egg with some vegetables—easy ingredients that will not take a time to be prepared. It is a great way to start your morning with a healthy, easy meal because of the…

[mama-cloud-goddess]

Baked Egg Cups

I wanted to come up with more savory breakfast prepping instead of relying solely on overnight oats and cooked-and-frozen pancakes.

Baked egg/omelet cups. All of the ingredients I would personally cook in an omelet but combined in a muffin pan and baked in the oven.

Eggs You can whisk your egg beforehand for a more omelet-like consistency, but I love my egg yolks and soft-boiled eggs so I just cracked them.

Lunch meat

Shredded cheese

Spinach

Tomatoes I pre-diced them so they're easier to add to recipes.

You can either grease your muffin pan or use cupcake liners. In hindsight, I'd vote for the liners. I don't enjoy scrubbing baked cheese off of muffin pans.

The order of ingredients is up to you, but here's how I stacked mine (per cup): One slice of lunch meat, two large spinach leaves, one egg, a handful of tomato pieces, a handful of shredded cheese.

Bake at 350 for 10-15 minutes, depending on how cooked you want your egg. I wanted the yolk a little less done, but ended up having to do 15 minutes to ensure my whites were fully cooked.

I forgot to get a photo of the pan before I stuck it in the oven, but this is the final result. I know the pictures aren't food blog-pretty, but I was focused on eating.

Let me know what you think! What ingredients did you use?

[becomingthatgirl111]

healthy lunch and dinner ideas

I thought I would share what I usually eat for lunch or dinner, it's easy and quick to make as well as healthy, you don't need many ingredients. If you like this post in the future I can do more about recipes.

1. TOAST

bread: bagel, seeded or protein bread ideas of ingredients to combine: avocado, light turkey, salmon, eggs (scrambled too) goat cheese, tomato, spinach, cucumber slices, chia seeds and a dash of olive oil.

2. BOWLS/SALADS

base: quinoa, rice or spinach ingredients to add: avocado, broccoli, tuna, chicken strips, tomato, cucumber slices, feta or goat cheese, tofu, chickpeas, boiled eggs, shrimps, olive oil and chia seeds (or the seeds that you like the most)

3. OMELETS

ingredients to add: turkey, spinach, mushrooms, goat cheese (or your choice)

spinach and feta omelet recipe

4. MORE IDEAS

sweet potato, pumpkin or oven-roasted eggplant to accompany any dish

pasta salad with tomato, rocket, spinach, cherry tomatoes, cheese, cheese and seeds of your choice

bowl of boiled vegetables (carrot, cauliflower, broccoli, peas, mushrooms)

chicken with boiled egg and rice garnish

(I clarify that the ingredients are ideas, not all are added, you can choose them.)

(all pictures are from pinterest to inspire the recipes but in the future I might share my own)

[mariacallous]

Offal, aka organ meats, are about to make a comeback. Yes, I predict that brains, livers, spleens, tongues and testicles will feature heavily on the menus of Israel’s (and the diaspora’s Jewish/Israeli-style) hottest eateries by this time next year — if they aren’t already. Why? Because young chefs are increasingly inspired by traditional Jewish dishes, driving a return-to-roots style of cooking. And these old-school classics are notably innard-heavy.

Offal is an oxymoron; it’s both a poor-person food, which is why it was so popular in the shtetl, and a celebratory food, eaten on Shabbat and festivals. Many Sephardic cultures consider it a delicacy. Read on and decide for yourself.

Let’s start with an old Ashkenazi classic: chopped liver. While for me, it will always be in style, many of my contemporaries don’t feel the same. Luckily, young Jewish chefs have already set their sights on it, and may well have the power to convert millennial diners. Take Anthony Rose’s recipe in “The Last Schmaltz,” which sears the livers, then deglazes the pan with arak before blending, serving the chopped liver with thyme-scented caramelized onions.

Another well-known offal dish is the Jerusalem mixed grill. Made with chicken giblets and lamb parts, and seasoned with onion, garlic, black pepper, cumin, turmeric and coriander, this classic street food is believed to have originated sometime between 1960-1970 at one of two (now feuding) restaurants in Jerusalem’s Machaneh Yehuda Market. While the Jerusalem grill is far younger than most Jewish offal dishes, it originated in a similar way: Butchers had a surplus of unwanted offal so they sold it off cheaply, then some savvy chefs turned the offal into a desirable dish. The mixed grill was one of the first offal dishes to receive multiple modern makeovers. At his restaurant Rovi, Yotam Ottolenghi adds baharat onions and pickles, while Michael Solomonov included a Jerusalem grill-Southern dirty rice hybrid in “Israeli Soul.“

Of course, this is not the first dish based around grilled offal; Tunisian Jews liked to throw a selection of lamb or veal innards onto the grill, which they called mechoui d’abats, and Baghdadi Jews sought a similar smokiness, which they achieved by cooking chicken livers on the tandoor.

Roman Jews preferred their offal battered and fried, rather than grilled. Few know that their famed carciofi alla giudia (deep-fried artichokes) was often served alongside fried sweetbreads, livers, and — most notably — brains. North Africa’s Sephardi communities loved their brains, too, commonly serving them in an omelet called a meguina or menina on festive occasions. Meir Adoni referenced this love in his brain fricassee — a North African-French fusion dish of veal brains inside a croissant with harissa and preserved lemon — at his New York restaurant Nur.

Offal was also commonly used to add a depth of flavor to a soup or stew. Yemenite Jews — one of the few communities who continue to cook traditional offal dishes — make a soup with bulls’ penis and cows’ udders, while Eastern European Jews, particularly of Polish descent, continue to add kishke  — a sausage made of stuffed beef intestine — to their weekly Shabbat cholent. A slow-cooked stew called akod is one of the better-known dishes of Tunisian Jewish cuisine, where tripe flavored with cumin, garlic, harissa and tomato paste is the star of the show. Moroccan Jews eat a similar dish on Passover, which ditches the tomato paste but adds liver, heart, and beef dumplings.

Admittedly, there are some offal-based dishes that may find it trickier to stage a comeback. Ptcha – an aspic that reached its height of popularity in shtetl-era Ashkenazi communities — is arguably top of the list. However, it’s not without hope; ptcha was actually born in Turkey in the 14th century as a peasant soup made with lamb’s feet, served hot. This, I’d wager, is a more palatable gateway (it’s basically bone broth) to the Eastern European version, which opts for calves’ feet and allows the soup to cool and set into a jelly, thanks to the gelatin in the hooves.

It only takes one dish to change your view of offal from weird and unappetizing to tasty and versatile. If livers, brains and tripe were good enough for our ancestors, not to mention famed chefs, who are we to turn up our noses? Happy eating!

[gabessquishytum]

Chef!Hob cooks for [*]; Dream is a regular guest/customer who only "eats" plain omelets/dry turkey sandwiches/unadorned oatmeal.

Hob likes being the new chef for [*]. The regulars have been receptive to Hob's addtions to the menu, but there is a single customer who never eats anything but the same thing off the menu. Hob doesn’t want to pry, he understands that people have food allergies and/or that neurodivergent people have needs that should be respected, but pretty goth boy is so thin and quiet,,,,and doesn't really look like he enjoys his plain meal.

So Hob does some research and resolves to try to engage the young man.

Dream likes [*]. They have the simple thing(s) that he eats and people leave him alone to write/draw. Dream knows he has food issues, but it's so hard to find food that he likes.

The handsome new chef probably doesn't see Dream staring at him (he's arresting, his smile and energy make Dream blush). But Hob is so amazing, he couldn't possibly want to know Dream. Except almost as soon as Dream thinks this,,,,hot new chef comes over and introduces himself.

Chef Hob asks Dream if there was anything else he could make for Dream,,, or add to the menu so Dream might have some variety. Hob even says that if Dream has issues with textures, that Hob has been doing some research to adjust some of his favorite recipes so that Dream might be able to try them.

No one, even his own family, had ever made an attempt to cater to Dream food issues.

This is so sweet, my eyes got a little wet.

Gently and kindly, Hob encourages Dream to make a list of the foods that he actually likes to eat. They're mostly plain stuff with reliable textures - Dream confesses that he doesn't really like anything that feels squishy, no matter how much he tries. Hob comes out of his chat with Dream with a pretty decent list of stuff to try. If Dream likes garlic bread, it's fair to assume that he won't mind a little garlic in other dishes. If he likes salty snacks then maybe Hob can try him with some pickled veggies... as long as they're not too squishy.

Dream is doing his best to be brave about it, honestly, when Hob presents him with a whole grazing board of stuff. Some of the stuff is a definite no, but there's some stuff that Dream rather likes. Like pesto pasta. And dark chocolate swiss roll. Those things immediately go onto the menu, which makes Dream blush - why is the hot chef being so nice and catering to Dream’s needs?! It might be because hot chef thinks that hot skinny goth is drop dead gorgeous and deserves a bit of feeding up (and a kiss or two!)

[fattofitsure]

Here's a simple and easy-to-follow 1-week meal plan:

Day 1:

Breakfast: Avocado toast with scrambled eggs

Lunch: Greek salad with whole-grain pita bread

Dinner: Baked chicken breast with roasted vegetables

Day 2:

Breakfast: Overnight oats with berries and almonds

Lunch: Vegetable stir fry with tofu or chicken

Dinner: Salmon with quinoa and steamed vegetables

Day 3:

Breakfast: Banana and peanut butter smoothie

Lunch: Grilled chicken salad with vinaigrette dressing

Dinner: Vegetable lasagna with whole-grain noodles

Day 4:

Breakfast: Greek yogurt with granola and fruit

Lunch: Black bean and corn salsa with tortilla chips

Dinner: Shrimp stir fry with brown rice

Day 5:

Breakfast: Blueberry muffin with honey butter

Lunch: Turkey and cheese sandwich on whole-grain bread

Dinner: Baked sweet potato topped with black beans and avocado

Day 6:

Breakfast: Peanut butter and banana toast

Lunch: Hummus and vegetable wrap

Dinner: Lemon-pepper cod with roasted potatoes and green beans

Day 7:

Breakfast: Spinach and cheese omelet

Lunch: Tuna salad with crackers

Dinner: Homemade pizza with whole-grain crust and vegetable toppings

This meal plan includes a variety of nutritious and delicious options that are easy to make at home. Feel free to substitute ingredients and customize the meals to suit your taste preferences and dietary needs.

Get Meal plans and recipes

[theantonian]

What kinds of foods do you think Antony, Cleo and their loved ones enjoyed?

Bearing in mind Cleo was raised Greek, Antony Roman. They were Egypt based but went across Syria, Turkey, Greece.

Antony as a Roman would generally eat various meats mostly pork, poultry, and lamb. Porridge, or puls, made from spelt or barley, was a fairly common meal for the lower classes and Roman soldiers and he would have eaten these while serving in the army. Vegetables and fruits played a role in the Roman diet, however. Legumes such as lentils, beans, and peas were crucial sources of protein too. Cheese made from the milk of cows, sheep, or goats. Simple boiled eggs to more elaborate recipes like omelets or egg-based sauces. Fresh and dried fruits like apples, pears, and grapes were also widely popular. Exotic meats such as peacock, flamingo, dormice, or ostrich were featured at banquets. Here is an article on Roman food:

What Did the Romans Eat and Drink? Learn About Ancient Dining & Diets (mymodernmet.com)

Cleopatra and her relatives would have enjoyed typical Greek dishes. barley bread dipped in wine, sometimes complemented by figs, dates or olives. They also ate a sort of pancake which were made with wheat flour, olive oil, honey and curdled milk, and were served for breakfast. Vegetables that were consumed included radishes, turnips, and carrots. Leafy and salad vegetables were cos lettuce (romaine), cress, arugula, and cabbage. Common bulb and stem vegetables were asparagus, cardoons (artichoke thistle), celery, fennel, garlic, and leeks. Fruit-like vegetables were cucumbers and squash (marrows). Artichokes (the flower part of the plant) and artichoke thistle (cardoons) also were popular at the time. Consumption of pheasant, wild hares, boar, and deer with chickens, geese, and their eggs were common. Here are some articles you should look into:

Ancient Greek cuisine - Wikipedia

Ancient Greek Food: Bread, Seafood, Fruits, and More! | History Cooperative

[theyanderespecialist]

Toasted Double Egg-Patty Melt! (How to make in Description) #recipe #breakfast #eggsandwich 

4 eggs 

4 Turkey Sauage 

1 pinch of salt in eggs 

2 pieces of whole wheat bread 

2 slices of American cheese (You can use whatever kind you want) 

1 Spray Down With Cooking Spray 

First, you take a frying pan and spray it with the cooking spray of your choice. Then you put it on a burner which is then turned on to slightly below medium heat! You crack 4 eggs (3 eggs if you want a single large patty) into your pan and use your spatula to break the yolks. (Sprinkle on your seasoning you can do more than just salt if you want) Then you turn it up to almost high and put two pieces of bread in your toaster. while that is happening you take your sausage (or bacon whatever side you want) and cook it (I say this if you pop it in the microwave you might have to cook it before not to poison yourself) At this point you will start to fold over your eggs into patt(y/ies) like shapes. Cooking them ALL THE WAY THROUGH. (This will not take long) Once that is done you flip them over and add the cheese of your choice. Take your done toast then stack your patt(y/ies) on it and add condiments as you choose. There you have it a Toasted Egg Patty Melt Sandwich! 

(SIDE NOTE: You can add almost anything with your eggs, from baby spinach to mushrooms, to meats to cheeses, it is kind of like making an omelet but a patty and it is really good and easy to make!)

[grits-galraisedinthesouth]

Chef Cory's first cook book is available: "Dad In The Kitchen" and it is published by Penguin Random House! I'll buy it just to boost his sales.

So Meghan Markle is not only hoovering LA Producer Trevor in Santa Barbara, but now she's hoovering Chef Cory as he launches his first cookbook. These men need restraining orders against Nutmeg. She is such a nightmare.

Olive Oil Cake prepared by Toronto Chef Cory Vitiello, owner owner of 3 restaurants.¹ Chef Cory was Meghan Markle's former live-in boyfriend while she dated Prince Harry.

ABOUT DAD IN THE KITCHEN

For dads, by dads—the ultimate stress-free cookbook the whole family will thank you for buying.

“I love being a dad and I love cooking with my kids! Cory and Chris are here to help dads and families get fantastic meals on the table and become better cooks in the process.” MATTY MATHESON, author of Home Style Cookery

Ready for the tips and tricks that will turn the dad in your life into a hero in the kitchen?

Highly-acclaimed chef and restaurateur Cory Vitiello can cook in a professional kitchen with his eyes closed (please don’t try this yourself), but when he became a dad, he quickly had to adjust his culinary repertoire to cater to a much more demanding clientele: his young family.

In his first book, Cory has teamed up with fellow dad and celebrated food writer Chris Johns on a crowd-pleasing collection of recipes that will instill confidence in all home cooks and develop the next generation of adventurous eaters in your family. With Cory and Chris as your guides, you’ll find ideas for any time of day, and any day of the week, such as:

Quick breakfasts to get everyone out the door on time, like Yogurt & Oatmeal Pancakes or a Zucchini Omelet with Gouda;

Light, yet satisfying lunches like Cory’s famous Flock Soba Noodle Bowl or Hot-Smoked Trout with Summer Vegetables Salad;

Go-to healthy weeknight dinners, like One-Pot Braised Turkey Meatballs or Little Pasta with Swiss Chard and Lentils

Larger weekend projects, like Shaved Brussels Sprouts & Leek Pizza or Cinnamon Buttermilk Ice Cream;

And, a whole chapter dedicated to every dad’s favorite appliance, the barbecue, so he can finally earn that “pitmaster” apron.

With recipes to catapult the cook firmly into superstardom, Dad in the Kitchen is a must-have cookbook written by dads for dads, but it’s also for anyone who might become a dad, or anyone with a dad. And, in the selfless eating-the-crusts tradition of dads everywhere, know that moms, daughters, sons, uncles, aunts, and everyone in between is encouraged to cook from its pages, too.

Dads, grab your tongs—let’s do this.

¹Flock Rotisserie, Harboard & THR & Co

[rabbitcruiser]

National Egg Day 

National Egg Day on June 3 finds eggs finally breaking out of their shell.

Eggs had some tough years as health experts fretted about the high cholesterol content. But after a revision of the American Heart Association’s guidelines in 2000, the health benefits of eggs seemed to outweigh the concerns. The AHA says healthy adults can enjoy an egg per day and easily remain within the daily cholesterol limit.

Also, a single egg has only 75 calories, which is great for those looking to lose weight. And the seven grams of protein in an average egg almost makes this a superfood with a great calorie-to-protein ratio. So those of us who are big fans of poached, scrambled, over easy, hard-boiled, fried, sunny-side-up, or soft-boiled eggs can feel free to use National Egg Day to utter that timeless phrase, “How do you want your eggs?” And it doesn’t matter if it’s 7am, 7pm, or somewhere in between.

Eggs are great to eat anytime … or any day, for that matter.

National Egg Day timeline

Neolithic AgeWhich Came First?

Archaeological evidence for egg consumption dates back to this period.

1400 B.C.Earliest Records

Fowl lay eggs for human consumption as early as 1400 B.C., according to records from Egypt and China.

300 B.C.What an Idea!

Chicken farmers start incubating chicken eggs in warm clay ovens.

1920sPrimitive Methods

Eggs are still mostly farmed in backyards.

National Egg Day Activities

Try eating a non-chicken egg

Try a new recipe with eggs

Emphasize eggs in your day’s activities

Although Americans primarily eat chicken eggs, that’s not the case in all cultures. Pheasant, quail, goose, gull, and turkey eggs are all popular to eat around the world, offering a slightly different taste from chicken eggs. Consider trying duck eggs, which have more of an orange and blue tint to them. Do you need more food at breakfast? An emu egg is equal to about 12 chicken eggs, while an ostrich egg is equal to about 24 chicken eggs.

Don’t let National Egg Day slip away without cooking a new egg recipe. Consider trying an egg recipe from another culture, such as huevos Mexicana, oyakodon (from Japan), or the French "omelet au boudin de Nancy." (Every French recipe just naturally sounds great.)

Eggs aren’t just for eating on this day. Consider visiting the local zoo and see if you can learn more about birds and eggs in nature. Build a birdhouse with a transparent plastic back so you can see the eggs and the hatchlings as they develop. And because it’s June, consider playing Mythbusters at home and testing whether it’s hot enough to fry an egg on the sidewalk.

Why We Love National Egg Day

Arts & eggs

They can be prepared so many ways

They're good for the brain

Although most people crack the egg shell over the frying pan and don’t think any further about it, uncracked eggshells are great for crafts. Of course, at Easter time, many people paint and decorate hard-boiled eggs. But you can use eggs in arts and crafts at other times too. Hollowed out eggs of all sizes — from ostriches to robins — are used in home crafts and decorations. Just make sure you hollow out the egg first.

We feel pretty confident in saying that, no matter how much you love eating egg dishes, you haven’t tried every possible way to cook eggs. (And if you’re sure you have, you should apply to be the permanent CEO of National Egg Day.) Eggs can be cooked alone or placed in other dishes. Because nearly every culture incorporates eggs into its cuisine, the number of worldwide egg recipes is almost endless.

Nutritionists have not only found that the nutritional value of eggs outweighs their cholesterol level, but that eggs have a positive effect on brain development and on memory enhancement. The nutrient, choline, which is similar to the family of B- vitamins, plays a part in the process of developing signaling molecules in the brain. This means moms should hide the sugary breakfast cereal when it's test day at school for the kids; go with eggs instead!

Source

[storedapear]

Delicious Diabetic Breakfasts to Support Weight Loss and Healthy Living

When you’re living with diabetes, breakfast is more than just a meal—it’s an opportunity to set a healthy foundation for the rest of your day. But choosing the right breakfast can be tricky. Traditional breakfast foods like pancakes, waffles, and even oatmeal can be loaded with carbs and sugars, which can send blood sugar levels soaring. Fortunately, there are plenty of nutritious, easy-to-make breakfast options that can help manage diabetes while supporting weight loss goals. Let’s dive into some diabetes-friendly breakfast ideas that are filling, nutritious, and delicious.

Why Breakfast Matters for Diabetics

For diabetics, eating a well-balanced breakfast is essential. Starting the day with the right nutrients helps regulate blood sugar levels, boosts energy, and can even reduce cravings throughout the day. High-carb breakfasts can spike blood sugar levels, leading to crashes and cravings later on, which can hinder weight loss and make diabetes management more challenging.

Traditional breakfast items aren’t always designed with diabetics in mind. Even seemingly healthy options like oatmeal with fruit can be high in carbohydrates, so finding suitable alternatives is key. But there’s good news! With a little creativity, you can create breakfasts that are low in carbs, high in protein, and rich in healthy fats, all while being easy to prepare and satisfying.

Breakfast Options to Keep You Full and Satisfied

Here are a few breakfast ideas that are not only diabetes-friendly but also packed with nutrients to help you stay energized and focused throughout the morning.

1. Spinach and Feta Omelet with Whole Grain Toast

Egg-based breakfasts are a fantastic option for diabetics because they are high in protein and low in carbs. A spinach and feta omelet with a side of whole-grain toast is a filling and nutritious choice. Spinach adds fiber and antioxidants, while feta brings a tangy flavor that complements the eggs. The whole grain toast provides a small amount of complex carbohydrates to give you energy without causing a blood sugar spike.

2. Smoothie Bowls

If you’re looking for something quick and easy, smoothie bowls are a great go-to. Use Greek yogurt as your base—it’s high in protein and lower in carbs compared to regular yogurt. Add in some frozen berries for antioxidants and a sprinkle of chia seeds for fiber and omega-3 fatty acids. This combination is filling, easy to digest, and low in sugar. Plus, it’s portable and perfect for busy mornings.

3. Breakfast Skillet with Turkey Sausage and Veggies

For a heartier breakfast, try a breakfast skillet made with scrambled eggs, turkey sausage, and roasted vegetables. Turkey sausage is a lean protein source, while the veggies add fiber and essential nutrients. This is an excellent breakfast choice to keep you full and satisfied throughout the morning. Just cook everything up in a skillet, and you’ve got a delicious, diabetes-friendly breakfast that’s ready in minutes.

Real-Life Success Stories

A great source of inspiration is hearing from people who have transformed their health through better breakfast choices. One success story that stands out is a woman who lost 20 pounds in 12 weeks by switching to a high-protein breakfast smoothie each morning. Her go-to blend included Greek yogurt, spinach, and frozen berries—a simple combination that fueled her mornings, kept her full, and stabilized her blood sugar. Her story serves as a reminder that breakfast can be a powerful tool in managing diabetes and supporting weight loss.

Recipe Highlight: Diabetes-Friendly Breakfast Burrito

If you’re looking for a versatile, easy-to-make breakfast that’s perfect for diabetics, try this breakfast burrito. It’s a balanced meal filled with protein, fiber, and healthy fats, making it ideal for stable blood sugar levels and weight management.

Ingredients:

2 scrambled eggs

¼ cup black beans

¼ avocado, diced

Whole grain tortilla

Instructions:

Scramble the eggs and cook the black beans.

Add the eggs, beans, and avocado onto the tortilla.

Wrap it up, and you’re ready to go!

This breakfast burrito is easy to make, portable, and packed with nutrients to keep you energized until lunch.

Final Thoughts: How Breakfast Can Support Weight Loss

Breakfast doesn’t have to be complicated to be effective. Choosing meals that are high in protein, fiber, and healthy fats can keep blood sugar levels stable, boost energy, and reduce cravings. For diabetics aiming to lose weight, these factors are critical to achieving success.

Incorporating nutrient-dense breakfasts into your routine can make a big difference in both your weight and diabetes management. Experiment with different combinations, keep it simple, and find what works best for you.

Shop for Premium Nutrition Support At Dapear, we offer premium nutrition products designed to support your health journey, including collagen, plant protein, and multivitamins to complement your healthy breakfast routine. Embrace breakfast as a powerful tool in your wellness plan, and enjoy the journey to a healthier, more balanced lifestyle!

[elenasunshinemagazine]

Healthy properties of sage and recipes for delicious dishes

Sage is a fragrant spice with pronounced taste qualities. It has a tart, subtle aroma. Fresh gray-green leaves have a spicy-astringent bitter taste. Sage is used in cooking and medicine. Healthy properties of sage and recipes for delicious dishes.

Who often use spice, it is necessary to know what a healthy sage is:

Tincture from the leaves of the plant can relieve inflammation in the throat and mouth, and tea cleanses the liver well. The juice contains essential oils with antibacterial and hemostatic properties. Infusions and compresses from it treat wounds, burns, and skin diseases. In addition, the plant is rich in vitamins B1, P, C, phosphoric acid, and tannins. Herbal decoction is rinsed with problematic or gray hair, as a result, their color improves, dandruff disappears, and fat content decreases. Sage is valued for its bactericidal and astringent properties, for its ability to tone blood vessels.

But most importantly, sage is an excellent antioxidant! Sage leaves rich in essential oils, flavonoids, alkaloids, tannins, and resinous substances are endowed with medicinal properties. They also contain vitamins C, E, P, PP, and phytoncides, and mineral salts of iron and zinc.

(1) - "Salvia species may represent a natural, safe, and effective treatment for many diseases and their symptoms. In recent decades, with the increase in pharmacological knowledge about the beneficial effects of sage, especially S. officinalis, these herbal medicines with antibacterial, antioxidant, anti-inflammatory, free radical scavenging, and antitumor activities have been found to be very effective in the development of novel natural drugs to prevent, control, and treat many minor health problems as well as more serious and complicated diseases such as diabetes, Alzheimer's, and cancer."

How to use sage in cooking?

Only the leaves of the plant have spicy properties.

They are cut off during active flowering, dried, then transferred to glass or porcelain vessels, tightly closed with a lid, and stored in a dark place.

The spicy herb serves as a seasoning for fish, poultry, meat, and vegetables. It gives special properties to salads, canned food, and drinks – the taste of dishes becomes more saturated with a slight bitterness.

Sage is added to food in small quantities. Its aroma is colorful and strong, capable of drowning out more subtle odors. Excess spice can ruin food.

What is combined with sage?

Dried sage is an integral component of various spicy mixtures. It goes well with marjoram, rosemary, oregano, thyme, and juniper.

Sage is used in cooking in fresh, dried, and fried forms.

Add spice to give a piquant taste to veal, beef, and fish. Powder from the leaves is used in the manufacture of beer, and salting lard. It can be combined with cheese, and vegetables (pumpkin, zucchini, potatoes). It makes soups with beans and peas cooked in meat broth more pleasant to taste. It is added to the broth after it is ready so that the flavor is not too saturated. It is suitable for stuffing eggs, chicken, and turkey.

Powdered leaves and twigs are seasoned with fatty meats when stewing. At the same time, the meat becomes tender, tasty, and easier to digest. Filling pies with a spoonful of crushed plant leaves will also be more fragrant. Sour-milk products are also seasoned with it. It is believed that it is able to reduce the amount of fat and make the taste of meat softer. The spice helps to preserve the products longer because it prevents the appearance of bacteria. Fried sage in cooking is put in hamburgers, cheeseburgers, chicken, and meat sandwiches. Young fresh leaves of medicinal sage have a bitter-spicy taste. They are added to salad, and crumbled into vegetable stews and fish dishes. Also, sage leaf powder is added to a plate with broth, omelet, boiled fish, and beef stew. Sage is used as an additive to green tea varieties. There are exquisite varieties of sage. Pineapple sage gives the dishes a fruity aroma. And elegant sage has a fragrant melon flavor.

#1. Zucchini baked with cheese, sage, and bacon

Try to cook stuffed zucchini with bacon, sage, cream, and goat cheese according to this recipe.

Ingredients for 6 servings:

Zucchini round 6 pcs. Bacon (or smoked brisket) 5.29oz Cream (fat content 35%) 1/2 cup Onion 2 pieces Goat cheese 7.0oz Olive oil for frying and greasing Salt to taste Black pepper (ground) to taste Sage (leaves) 2 tablespoons

Instruction:

Cooking time 1 hour 10 minutes

Preheat the oven to 392F. My zucchini cut off the top from them and clean the pulp with any handy spoon. I used a melon spoon, very convenient. Cleaned zucchini are installed in a refractory form.

Lightly fry the bacon so that it remains soft. We put it on paper and let the excess fat drain. Bacon can be replaced with smoked brisket, then roasting is not necessary.

Fry finely chopped onion in olive oil until transparent. The pulp of the zucchini is finely chopped and added to the onion. Let's fry slightly (rather evaporate excess liquid).

At this time, cut the bacon into small pieces. We cut 6 pucks from the Chevre cheese, and cut the rest of the cheese into small cubes. Add bacon, cheese, and heavy cream to the stewed zucchini pulp. Simmer the filling for about 5 minutes on low heat. Salt, and pepper to taste.

Lubricate the zucchini outside with olive oil with a brush. Salt and pepper inside. Fill the zucchini with stuffing, and put a cheese washer and sage leaves on top. Bake in the oven for 40-50 minutes. Ready-made zucchini stuffed with goat cheese, bacon, and cream are served hot. Enjoy your meal!

#2.Ravioli with sage, walnuts, and ricotta

Ravioli with sage, walnuts, and ricotta is a quick and easy dish to prepare. In its raw form, sage leaves do not have much to themselves - they are rough and quite hard. But, as soon as they connect with heat and fat, they reveal their wide range of wonderful flavors.

Ingredients for 3 servings:

Ravioli (fresh, with any filling) 17.64oz Ricotta 7.0oz Lemon 1 pc. Sage (crushed) 1 bunch Butter 3 tablespoons Walnuts (peeled) 2 tablespoons Salt, black pepper to taste For submission: Grated parmesan (or other hard cheese).

Instruction:

Cooking time 20 minutes

Fry the walnuts in a dry frying pan for more flavor. We separate the sage leaves from the stalks and cut them quite large.

Boil the ravioli al dente, for 3-4 minutes in salted water. We throw the ravioli into a colander. In a saucepan, heat the butter and fry the sage.

Add the zest and juice of one lemon, and mix. We lower the ravioli back into the pan and mix gently. Add the ricotta slices and sprinkle nuts on top. Mix lightly, but not too much. Pepper. Serve with heat from the heat, sprinkled with grated Parmesan on top. Enjoy your meal!

#3. Turkey baked with sage and garlic

Don't know how to cook a turkey in the oven so that it turns out juicy and delicious? Take a look at this recipe. There is a fragrant filling with herbs and lemon and an oil marinade with zest. If you follow the instructions, you are guaranteed to get a really delicious turkey.

Ingredients for 8 servings:

Turkey 1 piece Onion 1 piece (large) Apple 1 piece. (or 2 pcs. small) Lemon 1 pc. Fresh rosemary 2 sprigs Sage (fresh) 1 bunch Butter 5.29oz Salt to taste black pepper - to taste Red wine 1 cup Garlic 5 cloves Olive oil 1 tablespoon Dried thyme 2 teaspoons Chili pepper (flakes) 1/4 teaspoon

Instruction:

Preparation 8 hours

Cooking time 2 hours 30 minutes

Mix butter at room temperature, salt, ground black pepper, and dried thyme into a homogeneous mass in a bowl of suitable volume. Add flakes of dried chili pepper, garlic passed through a press, olive oil, 20 pieces of crushed sage leaves, and finely grated lemon zest.

In the prepared turkey carcass, carefully separate the skin from the meat on the breast, wings, and legs with your hands. And distribute 2/3 of the sage-oil mixture under the turkey skin.

Prepare the stuffing for the turkey. Slice an apple, an onion, and a lemon (the one from which the zest was removed). Add sprigs of rosemary and remaining sage and fill the turkey belly with this.

Grease the whole turkey on top with the remaining oil mixture, and sprinkle with black pepper and salt flakes. Tie the legs with a culinary thread (twine) and wrap the wings under the back so that they do not burn. At this stage, cover everything with a cellophane bag and send it to the refrigerator overnight.

The next day, take the turkey out of the refrigerator 1 hour before cooking. Preheat the oven to 356F. Pour red wine into a small deep baking tray and cover it with foil so that it sags to the middle. Make a hole in the center to collect the juice. Put the grill on a baking sheet and put the turkey on top. Wrap the legs with foil so that they do not burn. Bake for about 2 hours.

Remove the turkey from the oven and let stand for 45 minutes before serving and cutting. Before serving, spread the contents of the turkey belly around the baked carcass. The juice collected in a baking tray, drained when baking the turkey, will serve as an excellent sauce. It can also be used to make a stuffing side dish for turkey. The turkey baked in the oven is ready. Enjoy your meal!

#4.Warm potato salad with sage

For a warm salad of new potatoes, a dressing is prepared for which olive oil is mixed with white balsamic vinegar, and mustard, and a little sugar is added to neutralize the vinegar acid. The finished salad can be decorated with flowers of chives.

Ingredients for 3 servings:

New potatoes 17.64oz Sage 3 sprigs Onion (red) 2 pcs. Chives (with flowers) to taste For dressing: White balsamic vinegar 1 tablespoon Olive oil 5 tablespoons Mustard (sweet) 1/2 tablespoon Sugar to taste.

Instruction:

Cooking time 25 minutes

While the new potatoes are cooking, we prepare the dressing. We will need olive oil, white balsamic vinegar, mustard, and sweet. Pour vinegar and olive oil into a cup and put mustard. Whisk-mix well and add a little sugar to taste to neutralize the acid of vinegar. We crumble the sage into a salad bowl.

We also crumble 1 onion there. Chop a bunch of chives into a salad bowl, leaving the flowers for decoration.

We put hot-boiled potatoes in a salad bowl immediately after draining the water, dividing the largest into parts. Fill with dressing, mix, and let stand for half an hour. Decorate with onion flowers.

#5.Crostini with baked butternut squash, ricotta, and sage

Ingredients for 5 servings:

Pumpkin squash 31.75oz Olive oil 5 tablespoons Light brown sugar 1 tablespoon Sea salt, and pepper to taste Sage (fresh leaf) 24 pcs. Ricotta 1 cup Lemon zest 1 teaspoon Baguette (thick pieces) 12 pcs. Garlic 1 clove Lemon juice to taste.

Cooking recipe:

Cooking time 40 minutes

To cook Crostini with baked pumpkin butternut, ricotta, and sage, you need:

Mix the diced peeled pumpkin butternut with 2 tablespoons of olive oil and sugar, put on a baking sheet, season with salt, and pepper, and bake at 396F. Stirring occasionally, until golden brown, until the pumpkin is soft (about 30 minutes). Let the baked pumpkin cool down.

In hot oil, cook the sage leaves until their edges begin to wrap (about 1-2 minutes). Put the fried sage leaves on a paper towel to remove excess fat.

Mix ricotta cheese, finely grated lemon zest, salt and pepper.

Grease the baguette slices on both sides with olive oil, using a cooking brush, and fry in a frying pan over medium heat or in the oven for 2 minutes on each side until the slices are browned. Allow to cool slightly and rub each slice with garlic.

Put 1 tablespoon of the ricotta mixture on each crostini, put cubes of baked pumpkin butternut on top, pour lemon juice and olive oil, sprinkle with salt and pepper and garnish with sage leaves. Enjoy your meal!

(1) - Chemistry, Pharmacology, and Medicinal Properties of Sage (Salvia) to Prevent and Cure Illnesses such as Obesity, Diabetes, Depression, Dementia, Lupus, Autism, Heart Disease, and Cancer. Mohsen Hamidpour, Rafie Hamidpour, Soheila Hamidpour, and Mina Shahlari.

https://elenasunshinemagazine.com/cooking/healthy-properties-of-sage-and-recipes-for-delicious-dishes/

[oneleggedfatchef]

Turkey Eggs?

Just read an article about eating turkey eggs. This has me intrigued. There is nothing harmful about them. The article says they have a bit of a stronger flavor then chicken and are creamier more like a duck. Well I am on the hunt for a few turkey eggs. Once I get some I am going to try them fried, scrambled, used in baking and maybe hard/soft boiled. I will let y'all know when I do this and my hard opinion. Also I will do some research being the NDTR that I am wondering what the nutritional values would be,

Okay speaking of eggs going to share a scrambled egg recipe. I know everyone knows how. My wife used to call these inside out omelet.

Take your eggs number depends on you and how many your feeding. Some 1 Pound sausage or bacon, 2-3 cups peppers and onion mix ( found in frozen or fresh), 1 pt mushrooms and 1 pound of baby spinach (this will look like a lot but will cook down).

Go ahead fry up that meat breaking it up as you do so. next toss in the veges but not the spinach just yet. Cook a couple minutes to get veges started nicely add in the eggs and the spinach stir to scramble. If you take the eggs and use an immersion blender on them will give them a bit more fluff. I also throw about a teaspoon of baking powder in the eggs with a little milk.

The spinach will condense to smaller bits now cook till the egg is almost done but still just a little wet. It will finish cooking while you dish it up or while you wait for the family to gather around the table.

Now you have started your day off with a pretty good portion of veges. Pair with some kind of fruit like Fresh cut strawberries. A 8 oz. glass of milk. There you have it delicious meal that really isn't to expensive and anywhere from 15-20 minutes of total time.

Some alternatives you could add some shredded cheese to the eggs when putting them in the pan. Experiment with what you like.

Well enjoy and remember never trust a skinny chef.

[thisislizheather]

Winter Wednesdays Vol. 2

Above Photo: Mississauga, January 2024

BAKING/COOKING

I haven’t made it in years, but this cacio e pepe recipe is definitely an all time favourite to make.

Above Photo: Cacio e pepe

CRAVING

Tres leche cake. So she’s getting made this weekend.

EATING

So many one egg omelets, I have a problem.

EXPERIENCING

The new renovated Mississauga Central library. And it’s awful. All that money and it’s absolutely soulless. The book/movie shelves are so low to the ground, it’s as if some alien designed this place. And I understand that’s helpful towards children, but this isn’t a library exclusively for children. It’s literally the main branch in all of Mississauga, so there’s no excuse. And to top it all off, it’s PAY PARKING. The Burnhamthorpe location is so much better thankfully, so I don’t think I’ll ever go back to Central again.

Above Photo: Her expression is accurate

LOVING

Behold my new favourite photo of Baby Dog.

Above Photo: Baby Dog, over Buffalo

SHOPPING

Got these turkey stuffing potato chips and they didn’t blow me away.

WATCHING

I started watching The Morning Show and the acting is great, but the dialogue is pretty terrible at times. And the whole COVID second season, UGH. Not for me. We’re not far enough away from 2020 to have any kind of real perspective on anything, so this was just bad television. I’ll truck through season three and see if it can get the glory of season one back.

WEARING

I live in this Aritzia headband this time of year. The matching mittens are perfect.

You can see last week’s Winter Wednesdays Volume 1 over here.

[darkchoq]

Eggs Recipe This quick brunch or lunch dish features an omelet filled with bacon, turkey, tomato, and cheese and topped with prepared hollandaise sauce.

[badiadesign]

High-Protein and Low-Fat Breakfast Ideas to Start Your Day Right

Embarking on a healthy eating journey often starts with breakfast, the day's foundational meal. Understanding the impact of what we consume after waking up is crucial. High-protein, low-fat breakfasts not only offer sustained energy but also contribute to muscle health, weight management, and overall well-being. This comprehensive guide presents a variety of delectable, easy-to-prepare breakfast ideas that are both high in protein and low in fat, ideal for everyone from fitness enthusiasts to busy professionals and health-conscious families.

Why High-Protein, Low-Fat?

Before exploring the recipes, it's essential to understand the benefits of a high-protein, low-fat breakfast:

Satiety and Weight Management: Protein-rich foods help in feeling fuller for longer, aiding in weight management by reducing cravings and the likelihood of snacking.

Muscle Health and Repair: For those engaging in physical activities, protein is vital for muscle repair and growth.

Balanced Blood Sugar Levels: High-protein meals prevent the blood sugar spikes often associated with high-carbohydrate breakfasts, leading to more stable energy levels throughout the day.

Heart Health: A low-fat diet contributes to better heart health by managing cholesterol levels.

1. Greek Yogurt and Mixed Berries Parfait

Greek yogurt is an excellent source of protein and calcium, while berries offer antioxidants and fiber with minimal fat content.

Ingredients:

Greek yogurt (plain, non-fat)

Mixed berries (strawberries, blueberries, raspberries)

A handful of nuts or granola (optional)

Honey or a natural sweetener (optional)

Preparation: Layer Greek yogurt with fresh berries in a glass. Add nuts or granola for texture and honey for sweetness. This parfait is not only visually appealing but also a powerhouse of nutrients.

2. Spinach and Mushroom Egg-White Omelette

Egg whites are a pure source of protein, and when combined with vegetables like spinach and mushrooms, they create a nutrient-dense, low-fat meal.

Ingredients:

Egg whites

Fresh spinach

Sliced mushrooms

Herbs and spices (salt, pepper, oregano)

Olive oil or cooking spray

Preparation: Sauté mushrooms and spinach in a non-stick pan. Whisk egg whites with herbs and pour over the veggies. Cook until set, fold, and serve. This omelet is not just high in protein but also rich in iron and vitamins.

3. Protein-Packed Smoothie

Smoothies are a versatile option for those short on time. By incorporating protein powder, they become a complete meal.

Ingredients:

A scoop of protein powder (whey or plant-based)

A banana or mixed berries

Almond milk or low-fat milk

A handful of spinach (optional)

Chia seeds or flaxseeds (optional)

Preparation: Blend all ingredients until smooth. This smoothie is perfect for on-the-go mornings and can be tailored to individual taste preferences.

4. Cottage Cheese with Pineapple

Cottage cheese is low in fat and high in protein. When paired with pineapple, it provides a refreshing and satisfying breakfast option.

Ingredients:

Low-fat cottage cheese

Chopped pineapple or pineapple slices

Cinnamon or honey (optional)

Preparation: Combine cottage cheese with pineapple, adding cinnamon or honey for extra flavor. This dish is simple yet filling, making it a perfect breakfast choice.

5. Turkey Bacon and Avocado Wrap

Turkey bacon offers a low-fat alternative to traditional bacon, and when wrapped in a whole grain tortilla with avocado, it creates a balanced and nutritious meal.

Ingredients:

Whole-grain tortillas

Sliced turkey bacon

Avocado slices

Lettuce and tomato

Mustard or low-fat mayo (optional)

Preparation: Cook the turkey bacon until crispy. Place it on a tortilla, add avocado, lettuce, and tomato, and roll it up. This wrap is not only high in protein but also provides healthy fats and fiber.

6. Quinoa Breakfast Bowl

Quinoa is a complete protein, containing all nine essential amino acids. It's a fantastic grain alternative for a high-protein breakfast.

Ingredients:

Cooked quinoa

Sliced almonds or walnuts

Fresh fruits like berries or banana

A drizzle of honey or maple syrup

Milk or a milk alternative

Preparation: Mix cooked quinoa with nuts and fruits. Add a bit of milk and sweeten with honey or maple syrup. This breakfast bowl is not only satisfying but also packed with nutrients.

7. Tofu Scramble

For a plant-based high-protein option, tofu scramble is a fantastic choice. It's versatile, easy to prepare, and rich in protein.

Ingredients:

Firm tofu, crumbled

Turmeric, cumin, and nutritional yeast for flavor

Diced vegetables like bell peppers, onions, and spinach

Olive oil or cooking spray

Preparation: Sauté the vegetables in a pan. Add crumbled tofu and seasonings, cooking until everything is well combined. This scramble is a great way to start the day with a plant-based protein source.

8. Protein Pancakes

Protein pancakes can be made by adding protein powder to the batter, creating a more nutritious version of a breakfast favorite.

Ingredients:

Protein powder (whey or plant-based)

Oat flour or whole wheat flour

Eggs or a banana for binding

Milk or a milk alternative

Baking powder

Preparation: Mix all ingredients to form a batter. Cook on a non-stick pan until bubbles form on the surface, then flip. Serve with fresh fruits or a dollop of Greek yogurt.

Conclusion for High-Protein and Low-Fat Breakfast Ideas to Start Your Day Right Incorporating high-protein, low-fat meals into your breakfast routine is a great way to start your day with balanced nutrition. These ideas offer a variety of flavors and ingredients, catering to different tastes and dietary preferences. By choosing high-protein, low-fat options, you're not only fueling your body effectively but also taking a significant step towards a healthier lifestyle. Remember, a nutritious breakfast sets the tone for the day, providing the energy and nutrients needed for optimal performance and well-being.