Apple, Chicken, and Spinach Egg White Omelet Bake

I always try to keep my breakfasts interesting and filling.  My main goal is usually to make something on Sunday that I can eat throughout the week.  A large baked egg white omelet easily lasts the whole week and is very portable.  When my husband and I went to Baltimore a couple of months ago I had a delicious omelet with chicken and apples in it, so this was my attempt at recreating it.

INGREDIENTS

• Coconut Oil Cooking Spray
• 4 cups liquid egg whites
• 2 chicken breasts, saute'd in coconut oil cooking spray, and cubed
• 3 Golden Delicious apples, cored, peeled and diced
• 4 oz. Spinach leaves, chopped
• Salt, pepper, garlic powder to taste

INSTRUCTIONS

Preheat oven to 350

Spray a 9x13 baking pan with coconut oil spray

Saute the chicken in the coconut oil cooking spray until thoroughly cooked

In a large bowl, mix the chicken, apples, spinach, egg whites, and spices 

Pour into the pan and cook for 30-40 minutes (until egg whites are set)

Power Greens and Mixed Vegetable Soup

Another soup recipe that will provide you with endless amounts of nutrients as well as the warm comfort of a hearty soup.  Power Greens is a brand mixture of Baby Spinach, Baby Kale, and Green and Red Chard, so if you can't find the blend, you can make it yourself.

Ingredients:

• 4 c. vegetable broth
• 4 carrots,diced
• 5 celery stalks, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb. green beans, cut in thirds
• 2 large zucchini, diced
• 1 15 oz. can low sodium chick peas
• 1 15 oz. can diced tomatoes
• 1 lb. Power Greens

Prep the veggies

Drain and rinse the tomatoes and chick peas

In a large soup pot, saute the onion, carrots, celery, and garlic until aromatic

Add the broth and bring a boil.  Using an immersion blender, make a hearty stock by blending until smooth

Add the tomatoes, chick peas, string beans, zucchini, and power greens, and simmer until tender