Egg White Omelette

I eat this omelette almost every morning! I wake up an extra 20 minutes early to make this every day, which often means a 3:15am alarm.

Egg whites 1/4 cup
Cheese- I use American 1/2 slice
Olive oil
Mushrooms
Onions
Peppers
Baby spinach leaves
Cooking spray
Marble rye bread- 1 slice

I start by sautéing onions mushrooms and peppers (like every other meal I make) and I toss in some spinach.

Once that starts to brown I spray everything with cooking spray. Then I pour 1/4 cup of egg whites over top and let that cook. Once the eggs cook I flip and cook the other side for a minute or two.

Then flip back over and had a half of a slice of cheese. Then I fold it in half and then fold in half again and I eat it between a slice of toasted marble rye bread.

Southwest Mac & Cheese

I was at Price Chopper (my favorite grocery store!) the other day and saw my favorite tofu noodles in MACARONI shape so of course that means.... Mac and Cheese!!

I started by sautéing my favorite mix of veggies (peppers, mushrooms & onions) then added some of my leftover crockpot buffalo chicken (see other post) and a can of white kidney beans. I added some red pepper flakes and a couple drops of hot sauce.

Then I drained ad rinsed the noodles before I sautéed them in a separate pan for a couple minutes. Then added them to the veggie chicken and bean mixture. Then I added some Velveta cheese and some Mexican blend cheese an let it all melt together. Keep stirring as the cheese melts to keep from burning. I also added sour cream to make it creamy.

It was spicy and creamy! Leftovers went right into containers for lunches.

Pasta A La Chelsey

A classic like spaghetti can be made to work for almost every diet. I like mine loaded up with veggies and with tofu noodles.

Garlic (I like crushed frozen cubes but any will work)
Tofu noodles (or any pasta)
Ground beef-extra lean
Veggies- whatever you have in the house is fine my favorites are: mushrooms, peppers and onions
Olive Oil- I buy imported oil from O'Live A Little in South Windsor but any kind will work
Your favorite sauce- I like chunky Ragu
Shredded mozzarella cheese (I use reduced fat)
Red pepper flakes (optional)

Sauté the veggies with garlic and olive oil until they start to brown. Meanwhile, in a separate pan sauté the ground beef with garlic (I also add red pepper flakes to make it a little spicy) until browned.

Drain the beef and add to the veggies. Add the sauce and allow all to simmer together. Rinse and drain noodles. I like to sauté them for a couple minutes as well before adding to the mix. Mix all together and add a little mozzarella cheese to the dish to give it a hearty thinness. Serve and enjoy!! Yummy!!

I served with a salad and bread. Also had strawberry shortcake for dessert. Everything was so delicious and there were tons of left overs for lunches the next day.

Stir Fry

This is one I make a few times a week and it changes every time I make it. I use the meats and veggies I have in the fridge and adjust the sauces each time too.

Chicken/beef/shrimp/scallops (your protein of choice or use tofu or skip the meat all together), garlic, bok choy, onions, peppers, mushrooms, snap peas, broccoli, carrots, water chestnuts, lite soy sauce, Moroccan spicy pepper dipping sauce, generic stir fry sauce, red pepper flakes, zero plus noodles or tofu shiitake noodles and anything else I find in the fridge.

I sauté the protein and veggies in deprecate pans then add the meat to the veggies and prepare the noodles (rinse, drain & microwave for a couple min) then I add the noodles and let it all simmer for a bit until we are ready to eat.

My family is probably going to get sick of this soon if they aren't already but we eat this or a version of it several times a week.

Crockpot Buffalo Chicken

Found the idea for this on Pinterest.

Only a few ingredients to a super healthy meal. I used boneless skinless chicken breasts, small bottle of hot sauce and a packet of dry ranch dip mix.

Mix hot sauce and ranch packet together in a bowl. I added a little water to cut the hot sauce a bit. Put chicken and mixture in the crockpot. Set for 4hours (longer if using frozen chicken)

I also cut up onion and pepper and tossed them in. I added some red pepper flakes too for an extra kick! (I add them to almost everything I make)

Mine was done after 3.5 hours the chicken just started falling apart so I kept shredding it with a fork. That's it! So easy! Perfect on bread or rolls or in a wrap with your favorite toppings. I'm going to eat it as is with some fat free sour cream or avocado.

Enjoy the food porn!

Chelsey's Food Porn!

Since having gastric bypass in July of 2012 and losing 160lbs to date (and still losing!!!) I have done a lot of cooking! My diet is not different from anyone else's healthy diet except that my portions are small but it's very different from how I used to eat. I would consume upwards of 3000-4000 calories per day pre-surgery and today in my still losing phase I'm consuming 800-1000 per day.

My life has changed drastically for the better in every way but one of the biggest differences is the food I eat and how I cook. I still love going out to eat with family and friends but I truly enjoy cooking a healthy meal at home.

This blog is going to be where I post pictures and ingredients to some of the creations I make in my kitchen. Not all will be successful but hopefully I can share at least a few ideas with others. I don't use exact recipes or ingredient amounts but I will try to include the steps I took with my posts.

Eat to Live- Don't Live to Eat....but you should enjoy life :)