It’s finally March which means it is National Nutrition Month. Double hooray because it also means we are closer to spring. The theme for National Nutrition Month this year is Eat Right Bite by Bite.
That’s easy to say, but is it easy to practice? It takes a little thought and planning, but it can be pretty easy. Healthy food also doesn’t have to be time consuming. I am a big fan of Gretchen Rubin’s books and podcast. She suggests that you time activities, especially if it is something you don’t like to do. Then you know exactly how long it takes. I like to apply this practice to making a healthful breakfast or lunch. It can seem really overwhelming and like it would take too much time. But when I stop and actually do it, it only takes a few minutes.
Today’s example is a spin on avocado toast. I’m calling it omelet avocado toast as it has some of my favorite omelet ingredients. To really speed this up, you can cook up lots of veggies one day and store them in the fridge for subsequent mornings. Then you just need to heat them up with your eggs. The more variety of colors of vegetables the better! You can cook your eggs however you’d like. I’m on a poached egg kick, but this is great with scrambled or fried eggs as well. Enjoy!
Omelet Avocado Toast (Serves 1)
1 slice whole wheat bread, toasted
½ avocado, mashed
¼ green bell pepper, diced
¼ cup sliced mushrooms
½ tomato, sliced
2 tablespoons chopped zucchini
1. Heat a small pan over medium heat. Spray with cooking spray. Lightly cook pepper, mushrooms, zucchini, and tomato until desired softness (usually about 5-7 minutes).
2. Cook eggs as desired.
3. Top toast with avocado, vegetables, and egg.
Protein: 13 g
Fat: 21 g
Saturated Fat: 4 g
Cholesterol: 186 mg
Carbohydrates: 25 g
Fiber: 10 g
Sodium: 223 mg
Recipe notes: As I mentioned above, you could easily make a large batch of veggies one day. Then heat them up with eggs to make toast, an actual omelet, scramble, or whatever variation you like to keep it interesting. Mix up the veggies to what you like.