Losing Fat Loving Food Fridays 10/26

     Think I have finally settled on a name for this weekly post that I like ~ hope you do too!

    I am very excited to share that I have crossed a threshold on my weight loss journey.  As of yesterday's weigh in I am down:

To try and give you an idea of what thirty pounds is ~

Cocoa a cow from Stonyfields Organic Farm weigh 30lbs when she was born.

I didn't discover any new glorious food to share with you this week. However last I did try a new breakfast recipe that was a huge hit.  I, of course, tweaked it a bit and think you'll really enjoy it:

Italian Pepper and Egg Sandwiches

Original version 5 PP+ Updated 7PP+

2 tsp olive oil canola oil

1 large green pepper sliced

1 large red pepper sliced 

1 tsp minced garlic

4 6 large eggs

3 6 egg whites (fed puppies extra yolks)

salt and pepper to taste

1 TBSP Italian seasoning

4 low calorie hamburger buns

6 ciabatta rolls

• Heat oil in a large nonstick skillet over medium heat. Add onion and pepper; saute until tender and light golden, about 7 to 9 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Set vegetables aside.
  
• In a medium bowl, beat together eggs, egg whites, salt and pepper. Scramble in same skillet over medium heat until almost cooked, about 1 to 1 1/2 minutes. Add vegetables back to skillet and gently mix; continue scrambling until eggs are set but not dry, about 30 seconds to 1 minute more.
  
• Divide filling onto 6 buns. Yields 1 sandwich per serving.