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Veggie Omelet

Veggie Omelet

Sunday Funday ~ Today is Day 7 of a 7-day detox challenge, and I’m mixing it up a bit. Instead of a smoothie for breakfast, and in honor of my favorite meal of the week, Sunday Brunch, I am having the detox meal option for breakfast instead of dinner.

Day 7 ~ Breakfast: Veggie Omelet, Lunch: Smoothie, Dinner: Salad, Snack: you can have two (2) throughout the day; I will have an Apple for one and an Emerald 100 calories packet of Raw Almonds for the other (they’re my favorite).

The smoothies are easy to make, simply add all the ingredients to a blender and blend until smooth, enjoy.

BRUNCH

Veggie Omelet

Ingredients

1 tsp Olive Oil

1 Red Bell Pepper, chopped

1/4 Cup Mushrooms, sliced

5 Cherry Tomatoes, sliced in half

1 Green Onion, chopped

2 Egg Whites

1 Egg

1 Tbsp Water

3 tbsp Sharp Cheddar Cheese*

1/2 Avocado, sliced

1/4 Cup Fresh Salsa (optional)

FIRST In a large skillet heat 1/2 tsp Olive Oil over medium heat

SECOND Add the Red Bell Pepper, Mushrooms and Tomatoes

THIRD Cook for 10 minutes until the bell peppers are soft

FOURTH Prep the Eggs and shred the Cheese*

FIFTH When the veggies are finished cooking, add in the green onion, turn off the heat and cover

SIXTH In a small skillet, heat the remaining 1/2 tsp Olive Oil on medium-low heat

SEVENTH Whisk the Egg Whites and Eggs together with the tablespoon of Water until light and airy

EIGHTH Add the egg mixture to the skillet and let it cook slowly, undisturbed, until half of the eggs have set

NINTH Using a spatula, gently lift one side of the omelet so that the runny eggs can pool below

TENTH Lay the lifted omelet back down and top the entire top of the omelet with the Cheese*

ELEVENTH Once the eggs are fully cooked, add the cooked veggies to the center of the omelet and gently fold the omelet in half

TWELFTH Cook for another minute to ensure the cheese is melted and oozing all over the veggies

THIRTEENTH Gently remove the omelet from the skillet to a plate

Top with Avocado and Salsa

*If you prefer to add meat to your omelet, simply omit the cheese ~ leftover chicken or chopped turkey bacon are great options

Makes 1 Large Omelet

SMOOTHIE

Ingredients

½ Cup Strawberries

½ Cup Blueberries

¼ Cup Raspberries

2 Cups Spinach

You can use either frozen or fresh berries and if you need to, add a little water and/or ice to your smoothie as you blend, if needed…

SALAD

Ingredients

2 Cups Mixed Greens

2 Cups Baby Spinach

1 Cup Brussels Sprouts, shaved

1 Orange, peeled and segmented

½ Avocado, sliced

1 tsp Hemp Seeds

1 tsp Almonds, toasted

1 tsp Raw Pumpkin Seeds

½ Cup Chicken, cooked and chopped

DRESSING

Orange Mustard Vinaigrette

Ingredients

1 tsp Olive Oil, extra virgin

1 tsp Dijon Mustard

1 tsp Real Maple Syrup

1 Orange, squeezed for juice

2 tsp Balsamic Vinegar

1 Garlic Clove, chopped

½ Shallot, chopped

Fresh Ground Pepper, to taste

Mix all ingredients together for both the salad and dressing ~ top the salad with the dressing and enjoy

The idea behind this huge salad is that it’s hard to eat all at once.  You can eat half for lunch and have the other half for a snack.  I will probably divide the recipe in half and make a smaller salad.  I know myself well enough to know that I won’t eat a salad as a snack.

WATER

Ingredients

½ Gallon Purified Water

½ Lemon, sliced

½ Lime, sliced

½ Grapefruit, sliced

1 Cup Cucumber, sliced

Add all the sliced ingredients to the water, enjoy

I hope you decided to join me on this 7-day challenge, but if you didn’t ~ no worries, you can start any time. I will probably undertake this detox again soon, as my mom came to visit one day this week and brought me a slice of chocolate cream pie…(enter shrug emoji here)

These recipes are from my ‘print and save in a binder’ collection from 2016, Lose Weight by Eating with Audrey Johns. Audrey has a beautiful story and wonderful website ~ www.loseweightbyeating.com ~ be sure and check it out.

Photo by Natasha Kapur on Unsplash

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