Breakfast #1           

I think we all know I adore eggs for breakfast.  No arguments here.  Bad news is I sometimes can’t find the time in the morning to whip them up.  I’ve been wanting to try cooking eggs in the oven for a while, so last night I decided to give it a go.  I mixed up my typical scrambled egg mixture:  1 egg, 3 egg whites, S&P, Red Pepper Flakes (RPF?), and some Frank’s Red Hot.  I poured the mixture into two miniature ramekins, and popped in a 350 degree oven for 26 minutes.           

They look like little egg muffins!  Little eggins! 🙂          

This morning, I decided to turn the lil eggins into a wrap.  So I pulled a Mama Lupe’s low carb tortilla out of the freezer, heated that puppy up, and topped it all off with some ketchup.           

That looks like an eggin massacre…           

Portable and delicious!           

These eggins are just so cute!  What I really like about this cooking method is you could make a whole muffin tin full of lil eggins!  If you had friends over for brunch, everyone could toss in their mixins of choice!  Love this idea!  Who’s ready for a brunch party? 😀           

Breakfast #2          

Recently, it was brought to my attention that peanut butter may make an amazing mixin for greek yogurt.  Today my friends, I put this to the test.           

I mixed up 1 Dannon vanilla greek yogurt, 1 tbsp JIF peanut butter, and 1/2 a serving of crushed Emerald’s cocoa roasted almonds.           

The result?          

Friggin’ deliciousness!  This reminded me of a peanut butter cheese cake for some reason.  Some crushed up nilla wafers on top would have been fabulous.  Let’s just say I licked the container clean, and it’s not exactly easy to reach the bottom of a yogurt container with your tongue.  But I made it happen. 🙂         

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Lunch           

Alright…  Here’s where the just-trust-me factor comes in.           

Let me preface what’s about to go down on my blog with the following:  I wanted to try something new for lunch today.           

Repeat it with me:  I wanted to try something new for lunch today.           

I’m going walking with my sister after work, and knew I was packing a chicken sandwich for dinner.  Soooo, I was leaning toward the other white meat AKA tuna fish for lunch (NOT a fan of pork, and therefore it is NOT the other white meat in my life).  You may recall that I have a long jaded relationship with fish (case in point:  my fight with fish).  Tuna happens to be the only fish I have found to date that I actually enjoy.           

So Tuna it was.           

I subsequently noticed I had some cottage cheese in the fridge that was nearing the end of its useful life.            

I decided to google tuna + cottage cheese + recipe just to see what might turn up.           

I clicked on the very first link:  Tuna Salad Sandwich Recipe           

Internal debating ensued.          

Do I really want to try tuna fish mixed with cottage cheese?  Could it possibly be good?  I was hesitant, but I decided to give it a go.           

Into the bowl:           

• 1 5 ounce canned solid white albacore tuna, drained
• 1/4 cup fat free cottage cheese
• salt, pepper, dried parsley, celery seed, dried dill
• small squirt spicy brown mustard
• 1/2 tsp lemon juice

At this very moment, you are probably disgusted thoroughly intrigued by this concoction.           

I added some chopped up tomato, red onion, and banana peppers right before serving.  In an effort to keep my carb-tooth (located directly next to the sweet tooth) under wraps, I served the tuna salad up in a red pepper instead of your typical sandwich:      

Me and the tuna pepper:     

Up close:     

I know those cottage cheese chunks look a little funky, but rest assured my friends, it was down right tasty!  

Stats on the tuna pepper:  218 calories, 18g carbs,  2g fat,  36g protein, 4g fiber