Rev Up Your Engines Veggie Omelet

Egg whites and veggies is an easy "go-to" breakfast or anytime of day for that matter.  It's the perfect combination of protein and complex carbohydrates - that ideal mix to rev up your engine and get the day started right!  When pulling this together I also added a healthy fat to mix by using organic coconut oil to saute the veggies thus coating the pan for the egg whites as well!

I have discovered that there's a lot of "haters" out there when it comes to the use of coconut oil.  Over the years, I've done my homework on the topic and can proudly say that I'm a big fan of organic coconut oil!  Yes, coconut oil is 90% saturated fat but what they don't tell you is organic coconut oil contains medium-chain fatty acids (MCFAs) which can improve your health in so many ways!  It is highly nutritious and also contains superior disease fighting fatty acid called lauric acid.  Not to mention, it's rich in fiber, minerals, and vitamins.  Do your homework, I bet you too will love what you discover!

The best kind is organic unrefined virgin coconut oil.
This will assure you that your product is certified organic and will not
contain added chemicals or genetically modified additives. 
When it comes to using it in your kitchen, remember a little goes a long way!

Fresh organic spinach with red and yellow peppers
sauteed with organic coconut oil. 
You could of course use whatever veggies to your liking!

It only needs a few minutes -
then set it aside to whip up the eggs.

Beat four eggs in a small bowl. Add lots of ground pepper.
Pour in hot pan and let sit until one side is cooked, flip. 

Throw on the veggies and fold over for the perfect
"Rev Up Your Engines"omelet!

Keep it Clean & Enjoy the Ride,

Mrs. Skinny Fat

Hands Down Best Salmon Ever

Last night, we had hands down the best salmon ever.  Two key factors contributed to this:  extremely fresh fish (Lake Michigan at its Best!) and a complimentary recipe.  My gal pal, Lindsey, introduced me to this recipe a couple of years ago, and ever since it's been a go-to in my household when it comes to making white fish, especially rainbow trout.  This is my first time ever trying it with salmon...so good!  Thanks Lindsey! 

Ingredients

Wild Caught Salmon Fillets

White Wine
Yellow Onion

Scallions

Red Pepper

Yellow Pepper

A little olive oil, garlic, ground pepper, and sea salt.  

Take a little olive oil and coat the bottom of the aluminum foil, place fish on top, add some white wine (maybe a 1/3 cup total), then top the fish with your peppers, onions, and your spices - in this case, ground pepper, sea salt, and garlic powder. 

I used an Apple Wine called "Eve" created by Ciccone Vineyards in Suttons Bay, MI. 

Covered with aluminum foil and placed it on the grill.  Let it cook until you can flake it with a fork.  I honestly didn't pay attention to the clock - just checked on it every so often. 

Chopped up Avocado, Cherry Tomatoes, and Cilantro makes for a perfect pairing with the fish - and is also really pretty on the plate!  

Impress your guests tonight with this gourmet, yet super easy, recipe!    

Keep it Clean & Enjoy the Ride,

Mrs. Skinny Fat