Posts tagged ‘Eggs’

December 12, 2011

Keep Calm and Study on

It’s. Here. The time of the year every college student loathes…FINAL EXAMS! Insert weeping, stressed, frustrated and sleep-deprived emoticon here. Instead of getting your panties (ew, I hate that word) in a knot, check out the list of food I compiled that will help keep you energized and concentrated on that study guide for a healthy, successful exam week.

Suggested Snacks:
Whether you crave crunchy, salty or sweet, noshing is just plain soothing. I am a big fan of grazing on popcorn made over the stovetop (with olive oil and nutritional yeast)! Mini 100-calorie snacks (cookie packs, yogurt covered pretzels, etc.), graham crackers, fruit cups, apple slices with peanut butter, granola, homemade trail mix and veggie sticks are all great library nibblers without the sugar overload. Check out Fitnessista’s Raw Granola recipe. Looks to die for!

Brain boosters:
Omega-3s for learning, memory and overall brain health. Found in salmon, albacore tuna, nuts, kiwi, ground flaxseed, etc.
Complex carbs to stabilize glucose levels to fuel brain functions. Try oatmeal, whole wheat breads/pastas and starchy vegetables.
Dark Chocolate…flavonoid-rich, naturally caffeinated and obviously delicious. What’s not to love? Snack on individual Dove Almond Dark Chocolate Silk Smooth Promises to get both the chocolate AND omega-3s. Win, win.
Berries, which scientists believe protect your brain and aid in building connections between cells. If you’re on a budget, add frozen berries to Greek yogurt, cereal, whole grain muffins or snack as is. I eat frozen raspberries and blackberries for dessert.
Leafy greens sharpen your brain and protect it from brain damage so fill your plate up with a salad monster!
Eggs help maintain the structure of your brain’s cell membrane with choline. Start your day off with a solid breakfast of scrambled eggs and you’ll be ready to bubble in those scantron tests.

 When it comes to studying, I swear by my color corrodinated study guides! Make them ahead of time and run through them once or twice a day the week leading up to the exam. Get your sleep the night before, destress with a light workout if you can squeeze it in and think positively! Best of luck to my fellow test takers!
How do you study? Any suggestions for a successful ?

Sprinkled with Love,
Lauren

February 28, 2011

The Breakfast of Champions

Good morning all! And what a wonderful morning it is. The sun is shining, the birds are chirping…oh, what am I kidding. It’s a dreary day. A day of leggings, rain boots, a baseball cap (concealing bed head) and a windbreaker. What can make a rainy Monday morning better? Breakfast. My favorite meal of the day! This morning I pulled out leftover quinoa stir-fry I made last night (with garlic, spinach and lentils), added in some sautéed vegetables and topped with an egg over easy. It was delightful and started my day off on the right foot. If you want to kick your breakfast up a notch, try this protein-powered meal with your favorite vegetable mix-ins.

Ingredients
Egg, over easy
Quinoa
Broccoli
Spinach
Yellow Bell Pepper
Lentils
Garlic
Extra Virgin Olive Oil

I started by sautéing a handful of chopped broccoli and yellow bell pepper in about a tablespoon of olive oil (I know, really professional measurements here). I added in my leftover quinoa stir-fry once my veggies were lightly browned.


I then carefully cooked my egg…it’s always disappointing when I ruin it and don’t get a runny yolk! I put it over the quinoa and dug in, while looking over my to-do list for the week. Bleh, I hate Mondays!

Busy, busy bee! Over the weekend I did very little besides perfecting my resume, working on my cover letter and hitting up the gym so it’s time to kick it in high gear! Lots to do before a much-needed Spring Break…awful midterm on Wednesday, lots of internships to apply to, column to write, etc. Ahh! Have a great week!

Sprinkled with Love,
Lauren

November 13, 2010

Italian Egg Drop Soup

I have been craving soup. Hot, hearty and healthy soup. I decided to take a break from my awful Journalism Ethics paper I have been stressing about (proving that journalists should be able to express their opinions on any given topic using social networking sites like Facebook, Twitter, etc.,) to make this tasty looking number and eat my sorrows away. Quite a success. (I’m not being biased, Taylor and Gianna can attest to this, as well.) Needless to say, this veggie-filled Italian Egg-Drop Soup was my “chicken noodle soup for the soul.” I combined two of Eating Well’s 30-Minute Low-Calorie Soups: Italian Egg-Drop Soup and Egg Thread Soup with Asparagus. I am obsessed with this soup…I made some alterations based on the recipes’ comments and plan on making my rendition a lot this winter (it will be the perfect meal after a long day of skiing!)

Ingredients
8 cups reduced-sodium chicken broth (4 cans)
2 cups water
1 1/3 cups whole-wheat medium pasta
2 7-ounce can chickpeas, rinsed
Pinch of nutmeg
3 cups chopped arugula (remove tough stems)
1 bunch of scallions, sliced (divide white and green)
2 cups of asparagus (cut in 1 1/4 inch pieces on diagonal)
6 large eggs, lightly beaten
2 tablespoons lemon juice
Parmesan cheese and freshly ground pepper to taste

In a large pot combine broth…

water…

and pasta.

Rinse the chickpeas and add them in the pot!

Slice the scallions and separate the greens from whites.

Add the white scallions into the mix! Bring to a boil over high heat. Cook until pasta is done (3-5 minutes.)

Time for the healthy greens! Cut the asparagus in 1 1/4 inch pieces.

Add the asparagus and 2 cups of arugula (or substitute spinach if you prefer) and cook until wilted. Reduce to low heat.

While slowly stirring the soup, gradually add in the eggs and allow to cook for about 2 minutes…it should look feathery!

Chop and add the scallion greens! Season with pepper and stir in the lemon juice.

Ladle into a bowl and top with parmesan! Let’s just say that this was exactly what I needed to get through that awful paper. It was delicious and really hit the spot…plus I have been thoroughly enjoying having the leftovers in my fridge!

Sprinkled with Love,
Lauren

October 20, 2010

Omelet Overhaul

I’ve recently become obsessed with SkinnyTaste.com. Every recipe is so innovative and healthy! (See my Spaghetti Squash Post, which also was inspired by this website.) I’ve shared the link with a few friends of mine and have gotten them hooked, as well. (Mia and I have been blowing up each others Facebook walls discussing what we want to make for our dinner date next week.) This morning I woke up early before my News-writing II class and decided to create a spin-off of Gina’s Western Omelet Potato Skins to start my Wednesday off on the right foot!

Here’s what you’ll need for my rendition of this potato skin omelet:
1 medium russet potato
olive oil spray
2 large eggs
3 egg whites
2 tbsp Silk Light Vanilla Soy Milk
1/2 cup bell pepper, chopped
1/4 cup broccoli, chopped
1/4 cup spinach, chopped
salt and fresh pepper
Optional: 4 tbsp reduced fat cheddar cheese, bacon, etc.

To start, poke holes in the potato with a fork to vent steam and place in the microwave for roughly 5 minutes. Chop up the veggies of your choice in the meantime.

After allowing the potato to cool for a few minutes, cut it in half horizontally. Scoop out the center of the potato, leaving about 1/4 inch thick wall that will be sturdy enough to hold the contents of your vegetable egg scramble.

Whisk together eggs, milk, salt and pepper.

Add in the vegetables. The red bell pepper, broccoli and spinach combo was divine. Spray a medium nonstick skillet with olive oil spray.

Cook the eggs/vegetables.

Lightly spray the potato skins on both sides and place on a baking sheet. Fill them with the skillet’s ingredients and top with cheese if you would like!

Heat oven to 450°F and bake 5-10 minutes.

The perfect breakfast to alleviate the unpleasantries of wretched Wednesday mornings! Season with salt and pepper…I, of course, substituted both with some garlic sea salt. Thanks for the inspiration, SkinnyTaste.com!

Sprinkled with Love,

Lauren

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