Breakfast Caprese with Pesto

This filling egg-white omelet has only 121 calories per serving, but packs a whopping 18 grams of protein to start your morning right. Make it extra-special with this easy homemade  basil pesto.

Total Time: 10 min.

Prep Time: 5 min.

Cooking Time: 5 min.

Yield: 1 serving

Ingredients:

4 large egg whites (½ cup)

Nonstick cooking spray

1 slice medium tomato

½ oz. fresh mozzarella cheese (sliced)

½ tsp. prepared pesto sauce

Preparation:

1. Place egg whites in a medium bowl; whisk to blend. Set aside.

2. Heat medium nonstick skillet lightly coated with spray over medium-low heat.

3. Add egg whites; cook for 1 minute. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath. Cook for 3 to 4 minutes or until set.

4. Top with tomato, cheese, and pesto. Gently fold in half.

Basil Pesto

Making your own pesto from scratch is easy and delicious! Use this basil and walnut paste as a spread on sandwiches, or use as a topping for meat, roasted vegetables, or whole grain pasta. Keep in mind that pesto is not low in fat, so don’t overdo it.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 8 servings, about 2 Tbsp. each

Ingredients:

2 cups fresh basil leaves

¼ cup chopped toasted walnuts

¼ cup shredded Parmesan cheese

2 cloves garlic, coarsely chopped

3 Tbsp. extra-virgin olive oil

½ tsp. sea salt

½ tsp. ground black pepper

Preparation:

1. Place basil, walnuts, cheese, and garlic in a food processor; pulse until coarsely chopped.

2. Slowly add oil; pulsing constantly.

3. Season with salt and pepper.

Beef and Broccoli with Red Bell Pepper

This healthy broccoli and beef stir-fry gets vibrant color and a boost of vitamin C from red bell peppers.

Total Time: 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 4 servings, 1 cup each

Ingredients:

¼ cup reduced-sodium soy sauce

6 Tbsp. water, divided use

2 Tbsp. corn starch, divided use

1 Tbsp. raw honey

1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces

1 tsp. coconut oil

4 cups broccoli florets

2 medium bell peppers, cut into 1-inch cubes

2 cloves garlic, chopped

1 thin slice fresh ginger, peeled, finely chopped

Preparation:

1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.

2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.

3. Heat oil in large skillet over medium-high heat.

4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.

5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.

6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.

7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.