Rainbow Scramble

One of my goals this year is to lose some weight and get fit (yes, I'm a sheep). I've been working out semi-regularly for a while, but my eating habits weren't great, especially around the holidays. So for the new year, I started a new workout program by Beachbody called LesMills Combat. With the program came a nutrition guide, which included a few recipes. This recipe is adapted from their "Rainbow Scramble". Basically an egg-white omelet with some mix-ins and topping. I ate it with a side of grapefruit.

Serves 1
Approx. 230 calories per serving

Ingredients:
5 large egg whites*
1/4 tsp sea salt (or table salt)
1/4 tsp ground black pepper
1/2 tsp extra-virgin olive oil
2 Tbsp corn kernels, fresh or frozen**
1/2 medium tomato, diced
1/2 medium avocado, sliced

*I don't like wasting yolks from separating out the whites, so I used liquid egg whites.
**I used canned corn kernels from Costco

Step 1: Mix egg whites in medium bowl with salt and pepper.
Step 2: Heat oil in skillet over medium-high heat; add corn and tomato. Cook 1-2 minutes, stirring frequently.
Step 3: Add egg whites to skillet, cook over medium-low heat for 3-4 minutes or until eggs are set, stirring frequently.
Step 4: Top with avocado.

Recipe times: not listed
My times: Prep - 8 minutes; Cook - 8 minutes
Total time: 16 minutes 

Ingredients

Veggie prep

Finished recipe

Grandmother Hinckley's Blueberry Muffins

I had a bunch of blueberries that needed to be eaten or used, or else they would go bad! So I found this recipe for blueberry muffins titled Grandmother Hinckley's Blueberry Muffins at Cooks.com (no, I do not have a Grandmother Hinckley). It was quick and easy to make, and utterly delicious! I did make some slight modifications, so I've posted the recipe for the muffins I made below.

1 muffing per serving
3 WeightWatchers PointsPlus per serving

Ingredients:
3 tbsp margarine/butter, softened
2/3 c. sugar
1 large egg, beaten
1 c. all-purpose flour
1/2 c. whole wheat flour
2 tsp baking powder
1/2 tsp table salt
1-1 1/2 c. fresh blueberries

1. Mix together margarine, sugar, and egg.
2. Add flour, baking powder, and salt; whisk.
3. Fold in blueberries.
4. Spoon mixture into greased or lined regular 12-muffin pan.
5. Bake in preheated 350F oven for 20-25 minutes.

**optional: when muffins are still warm, brush with melted butter and sprinkle with coarse sugar (will add additional calories/points)
 
Recipe times: Prep - none listed; Cook - 25 minutes
My times: Prep - 10 minutes; Cook - 22 minutes
TOTAL TIME: 32 minutes

Ingredients

Step 3

Step 4

Done