“Since breakfasts are built on your own and not part of the formal weekly meal plan, what do you eat and how do you vary them?”
How many ways can you think of to cook egg whites for breakfast? I have a few now, because initially that’s what I was allowed for breakfast…that and veggies and a bit of fruit. Here are some of the variations I’ve used.
I’ve cut up spinach, arugula, and diced scallions and scramble them in with the egg whites.
I’ve diced various colored wax peppers and green onions and made egg white and veggie sous vides, which were delicious and pretty with the yellows, oranges, reds, and greens.
I’ve boiled eggs and removed the yolks, added some pepper…simple and easy.
I’ve scrambled egg whites and added diced tomato (very small amount), celery, colored peppers, a small bit of pumpkin seeds, and a bit of fresh rosemary for a lovely breakfast. Delicious!
I’ve cubed egg whites and added them to some of Jamie’s wonderful tuna salad, which is still a favorite.
I’ve scrambled some egg whites, added some diced scallions, cilantro, and some of Jamie’s garlic pinto beans and her fresh salsa, for a bit of a Mexican flair.
In addition, I’ve added a small amount of fresh blueberries, strawberries, or raspberries to the menu, sometimes sprinkled with fresh lavender, as a small side dish and these were always welcome.
Now after my most recent Dr. visit, I’ve also been given the opportunity to add some whole grains, so about twice a week I have a small bowl of steel-cut oats with fresh berries and a small amount of almond milk. This is a royal treat and a nice break from egg whites.
Variety is the spice of life. Being able to think and cook in living color with all of the beautiful vegetable options has made the difference and adding a small side of beautiful berries is perfect. I’m always experimenting with flavors and fresh herbs. Not everything I try works, but it doesn’t dissuade me from getting my knives out, dicing up some veggies, grabbing some fresh herbs and spices and giving it a shot.