Savory and Light: Bacon Western Omelet


Even when you're on a diet or living a healthier lifestyle to cut down on sodium and fats, you still need to have a full and hearty breakfast before you start your day. While it may seem like the only options you have are juices and smaller breakfast foods, there is still healthy and diet friendly meals that you can have in the morning that have all the fixings! This savory and light bacon Western omelet is a perfect example.

Usually when we think of bacon, there is a lot of grease and fat involved. In this omelet, it brings a smoky flavor without all of the bad fats and sodium intake that can throw you off your diet. You could even switch out the ham with turkey bacon if you so choose, but the fact still remains: this omelet is healthy, diet friendly, and only has 190 calories.

Savory and Light: Bacon Western Omelet | BeLite Weight | Weight Loss Recipes Here is the full list of ingredients you will need to make this Western-style omelet:

  • Six large eggs
  • 2 tablespoons of milk, low fat
  • 3 tablespoons of butter, unsalted
  • 1/2 cups of onions, diced
  • 1/2 cup of green peppers, diced
  • 1/2 cup of ham or turkey bacon, cooked and diced

 

And here are the instructions:

  • Whisk together all of the eggs and milk in a large mixing bowl until the mixture is frothy and well mixed together.
  • Melt one tablespoon of the butter on a large, non-stick cooking pan. Then, add in half of the onions and bell peppers and begin to cook on medium to high heat until onions are translucent. Next, add in half of the ham and allow to cook for about one minute while stirring.
  • Add another part of butter and let it swirl around in the pan. Add half of the beaten eggs and milk into the pan and let it swirl around the pan to create a circle.
  • Turn down heat to medium to low and cover pan with lid for about two minutes. Flip the circle and let it cook for another minute. Roll unto a plate and serve with extra toppings.

Does It Make Sense to Be a Part-Time Vegan?


To go vegan or not to go vegan, that is the question.

According to a 2012 Gallup poll, roughly 2 percent of Americans consider themselves vegans. These people choose to eat no meat or dairy products—no hamburgers or chicken, no milk or cheese.

Their specific reasons for choosing the vegan lifestyle are varied. Some say it's an ethical issue; they don't think it's humane to kill another living being. Others say it's about taste; they simply prefer plant-based foods.

But nearly all of them agree that their diets are healthier than those of the other 98 percent of Americans who are proud carnivores or vegetarians.

Scientists haven't reached a clear consensus as to which diet is the best, but one thing is clear: There may be some value in being a "part-time vegan":

Cutting out meat and dairy may help lower your cholesterol

There is "good" cholesterol and "bad" cholesterol. Good cholesterol, that which actually helps your body fend off heart disease, is found in vegan-friendly foods such as almonds, oat bran and orange juice. Bad cholesterol, that which clogs your arteries, is found in eggs, steak, cheese and hamburger. Hence, eating like a vegan for a while can help lower your cholesterol.

Eating like a vegan could lower your blood pressure

The American Diabetic Association reports that people who eat a vegan diet have a decreased risk of hypertension, or high blood pressure. This is a good thing.

You'll load up on antioxidants

Antioxidants are really, really good for you. Once consumed, they remove potentially damaging chemicals from your body. Scientists believe they help fend off horrible diseases such as cancer, cardiovascular disease and even Alzheimer's. The good news for vegans (and part-time vegans) is that many fruits and vegetables are super high in antioxidants. So if you're eating like a vegan, even for a little while, you'll be loading up your body with the powerful disease-fighting agents.

At the end of the day, experts agree that moderation is key to any successful diet. So maybe trying it for a week—and reaping the benefits—is the way to go.