Most days, whether at home or the office I’ll have an Egg White Omelet Bowl for breakfast.  A bed of spinach (getting my calcium anywhere I can), a drizzle of olive oil, a sprinkle of fresh herbs and scallions, and an egg white omelet packed with herbs.  Today, my herb of choice was Thai Basil which is thriving in our Aero Garden presently.  This Thai Basil Egg White Omelet Bowl fits in so nicely with my Healthy Choices plan.

You’ll notice top left is a quart of All Whites.  Liquid egg whites are so versatile and a staple in our house.  You’ll notice middle left is my trusty microwave egg poacher.  If you don’t own one, they are available at Walmart in the kitchen gadget for cheap.  They will change your egg white omelet life, especially at work.

Simply pour in the liquid egg whites.  Sprinkle in your favorite herbs or aromatics.  Sometimes I make a western omelet with tomatoes & jalapeno, sometimes it’s all herbs, or like today I added shredded carrot, scallions and red chilis to my herbs.

Pop it in the microwave for 1 – 1 1/2 minutes (depending on volume) and voila.  Perfectly cooked eggs whites bursting with flavor.

I like to cover mine with cheese.  I used a slice of baby Swiss.  A little extra protein AND it is an omelet after all, cheese is a must. Just top hot omelet with cheese and close the lid for a minute for melty goodness.

I built a salad of spinach, shredded blanched carrots, sliced scallion, fresh Thai basil & cilantro leaves, sliced red chilis, a simple drizzle of olive oil and sprinkle of salt & pepper.  I happen to have a collection of flavored olive oils which allows me to further add flavor.  The beauty of ‘Bowl’ meals is they are prepared according to ingredients already on hand, with endless possibilities.

Print

Thai Basil Egg White Omelet Bowl

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 1

Author Libby with Lemony Thyme

Ingredients

• 1/3 cup liquid egg whites or two egg whites
• 1/2 cup fresh herbs chopped (I used Thai basil & cilantro)
• 2 scallions thinly sliced
• 1/2 cup shredded carrots blanched
• 1 red chili pepper thinly sliced
• 1 slice Swiss cheese
• 3 cups fresh spinach leaves
• 1-2 tsp. olive oil
• salt & pepper to taste

Instructions

• Pour egg whites into microwave egg poacher (or for stove-top, use non-stick skillet coated with cooking spray).
• Sprinkle in a couple of tablespoons of the chopped herbs and scallion. Add a few shredded carrots and chili slices. Microwave for 1 1/2 minutes on high. Remove and add slice of cheese. Close lid and let rest for 1 minute.
• Meanwhile prepare a salad of spinach leaves, fresh Thai basil & cilantro leaves, remaining chopped herbs, shredded carrots, sliced chili. Drizzle with olive oil and salt & pepper. Top with egg white omelet.

Notes

This delicious and filling bowl weighs in at 3 WW Pts+

The post Thai Basil Egg White Omelet Bowl appeared first on Lemony Thyme.

I don’t think I’ve told you about my 2015 Challenge.  My Healthy Choices walking buddy Bethany and I signed up to walk a combined two thousand fifteen miles in 2015.  That’s five point five miles per day together or two point seven five miles each.  every day.  for 365 days.

All that walking during our lunch hour, makes these girls hungry.  I’m proposing Spicy Shrimp Thai Buddha Bowls all around.

I’m not sure when the whole ‘Bowl’ movement began.  Smirk. I couldn’t resist. For the record I said, wrote and thought Bowl.

Seriously though, my newest Pinterest Board is simply titled Lunch Bowls and in about one week’s time I have pinned 175, and counting, gorgeous Bowls.  All of which I’d like you to make for me…one by one.

I have six Lunch Bowl visions that I’m currently working on….some simultaneously.  I extended my weekend by two days with a rough plan to create and picture as many of those visions as possible.

The key to a great bowl is big flavor and fresh ingredients, served in a portion controlled….bowl.  At the end of every Lemony Thyme photo shoot I sample the dish.  If it is ‘flavor’ worthy I get busy photo editing and story telling.

It’s the last day of my mini stay-cation and we have three bowls that are ‘share’ worthy.  Winning.

Let’s talk about our first Buddha Bowl.  I spiralized zucchini.  Thank you Santa for my Paderno spiralizer.  If you don’t already own one, and are a veggie fanatic like me, invest the 35 bucks.  In about 2 minutes you can turn a medium sized zucchini, yellow squash, carrot, sweet potato, etc. into a big bowl of faux-noodles.  Simply blanch in boiling water for 2-3 minutes and voila!

Next, buy a wok.  Stir-fry is where it’s at.  Minimal oil required to flash cook your favorite mix of veggies and proteins.

I made a quick sauce for the shrimp that consisted of soy sauce, peanut butter, sesame oil, sriracha sauce, and garlic.  A quick 1-2 minute sizzle in our hot wok, followed by chicken broth, is how this awe-mazing hot & spicy broth came together.  Poured over zoodles and Brussels sprout leaves, garnished with red chili peppers, scallions, peanuts and fresh herbs.

Don’t skimp on the fresh herbs.  Thai basil, cilantro and mint are my favorite herb trilogy for this bowl.  The only pull-back on B’s part was because of the mint.

Thanks to my mom & dad-in law we own an Aero Garden.  You should too.  For our climate, it’s impossible to grow soft herbs outdoors in the winter.  But with our hydroponic Aero Garden we have fresh basil (and others) year round.

Print

Spicy Shrimp Thai Buddha Bowl

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the bowl…

• 1 medium zucchini spiralized or julienne cut
• 1 red chili pepper sliced
• 10 Brussels sprouts ends trimmed & leaves separated
• fresh Thai basil cilantro and mint leaves
• 1 scallion thinly sliced
• 1/4 cup peanuts
• 1 1/2 cups chicken broth

For the shrimp & sauce…

• 1/2 lb. medium shrimp peeled & deveined
• 3 Tbl. soy sauce
• 2 Tbl. peanut butter
• 1 Tbl. sesame oil
• 1 Tbl. sriracha sauce or to taste
• 2 garlic cloves minced
• 1 Tbl. high heat oil such as avocado or peanut for sautéing

Instructions

For the bowl…

• Prepare fresh Ingredients.
• Blanch zucchini noodles in boiling water for 1-2 minutes. Drain.
• Divide zucchini, Brussels sprout leaves, red chili, and fresh herbs in two bowls.

For the shrimp & sauce…

• Whisk together the soy sauce, peanut butter, sesame oil, sriracha and garlic. Marinate the shrimp for 20 minutes. Heat 1 Tbl. high heat oil in wok or skillet. Sauté for 2 minutes; turning over once. Add in chicken broth and deglaze pan.
• Pour shrimp broth mixture over each zucchini bowl. Sprinkle with peanuts and scallion.

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