My scale and I are not speaking to each other.
I know, I know. It’s my fault. Mr. Scale is just being honest. But that doesn’t mean I have to *LIKE* his honesty, or his blatant in-your-face attitude. I mean, really…whatever happened to a thing called GRACE, huh? How about cutting a girl a little slack, here, Mr. You-Really-Wanna-Know-What-That-Sonic-Shake-Cost-You?!?
So until he quits with the attitude – or I get my act together and stop fooling myself into believing that a chocolate chip cookie from McDonald’s is part of a low-carb lifestyle – I’m no longer speaking to him. I’m hopeful we can resolve our differences peacefully and that he won’t end up curbside in the Blue Cart of Doom.
Since I don’t have any weight loss to report, thanks to Mr. You-Ate-More-M&M’s-Than-You-Thought, I’m going to share with you this recipe which I made for breakfast this morning. It was a bit time consuming, as it only makes one at a time. I had to make Matt’s first, and then once he was off to work and the kids were off to school I made mine. It was easy and simple, but oh-so-good. And Mr. No-That-Birthday-Cake-Is-Not-Low-Carb should be impressed.
EGG PANCAKE (original recipe from The Complete Idiot’s Guide to Low-Carb Cooking, but I tweaked it some)
1 T butter (I used Smart Balance)
2 eggs
salt and pepper to taste
Melt butter over medium-low heat in a 10″ skillet. Beat eggs, adding salt and pepper to taste. Pour eggs into skillet and cook without stirring until set on top. Using a spatula, slide egg pancake onto serving plate.
In a separate skillet, I sauteed 1/4 C diced green peppers, diced onion, and sliced mushrooms in 1 T Smart Balance butter (you could use olive oil as well). I put the veggies on top of the egg pancake and sprinkled a small amount (less than 1/4 C) of low-fat mild cheddar cheese over all of it.
It’s man-approved, too, as Matt gave it a big thumbs-up. Serve with a glass of tomato juice or V-8 and you have a perfect low-carb, South Beach-friendly breakfast that’s easy to whip up. You can use whatever veggies, meats, and cheeses you have on hand and make your own flavorful combinations:
zucchini, red bell pepper, and basil
cilantro, black beans, salsa, and cheddar
spinach, mushroom, and mozzarella
feta, olives, and diced tomatoes
bacon, avocado, and a dollop of sour cream
ham, shredded swiss cheese, and asparagus with sprinkles of thyme and rosemary
Oh, and one other thing. You can even roll up the pancake with the veggies inside for an on-the-go breakfast burrito!
Happy breakfast, everyone!