VirgysKitchenandGarden

When I went to Paris for my birthday in November 2019, the hotel I stayed in fed me breakfast like a queen. That's not really how to eat every day. The food was high in processed wheat. The French love their pastries. I still eat like a queen, but my breakfast is high in protein and low in processed wheat or no wheat at all since I have gluten allergy. High protein breakfast: Sautéed and well-seasoned mushroom and red onions A can of mackerel in olive oil One soft-boiled egg A few drops of apple cider vinegar  Ground black pepper  Mix everything in a bowl. Make into a sandwich with two slices of sourdough bread, eat as is, or serve with sweet potato as a side dish.

Ingredients: Mushroom: washed and sliced Cooked and seasoned cranberry beans Cooked and seasoned kale 2 large cage-free organic brown eggs beaten in a bowl Fresh and diced or minced onions Process: Pour 2 tablespoonfuls of EVOL into medium width frying pan. When moderately hot, pour in onions. Let sizzle for a minute before pouring in mushroom. Turn until mushroom is one while being sautéed with the onions. Scoop a kitchen-spoonful of cranberry beans and kale. Mix well over heat with sautéed onions and mushroom. Pour in the eggs. Mix well with other ingredients. Add olive oil as needed to prevent sticking. When eggs look well scrambled, remove from heat and serve. Serves 1-2 people when combined with waffles and fruits.

Lately, I seem to have fallen into the crevice of egg debacle. I have to fight the film between the shall and the white. I end up losing almost half of the egg white to the film and shell.  That is over now. 1. Place eggs in cold water before placing the pot on the stove. Turn on to high heat. When eggs begin to boil, add a tablespoonful of extra virgin olive oil (EVOL). Let it boil some more. Pour out the hot water. Let cool and peel. 2. Place eggs in cold water before placing the pot on the stove. Turn on to high heat. When eggs have boiled to sufficient time (about 5 minutes from start of boiling), pull from heat, pour out hot water, and SHOCK the egg by pouring ice or cold water into the pot. Let sit until eggs are no longer extremely hot. Empty cold water and peel.

When it comes to healthy eating, the fewer the ingredients, the better (healthier) the food. This is even truer when those ingredients are detrimental to the body and/or are difficult to pronounce because they are not from nature. Aldi's Specially Selected Sour Dough Bread beats Oroweat Country Style Sour Dough Bread on almost all points: Value, size, look, taste, and nutrition. Aldi's bread has no sugar, whey, citric acid, soybeans, soy lecithin, grain vinegar, vegetable oil, and added "natural" flavor. Orowbeat is loaded down with things I do not need. Aldi's sour dough bread is lower in calories and total fat and higher in dietary fiber. It does have more sodium by 1% and less calcium (0%) than Oroweat (4%). Both have the same amount of protein and carbohydrate. Although Oroweat is softer, it does not feel like or taste like sour dough bread. It also has an after taste.