I like to think that 2015 will be the year of good, sensible nutrition.
Out with the fad diets and phony nutrition claims, and in with the practical approach to nutrition. Instead of going gluten free* or Paleo or doing juice fasts or eating charcoal, I’d love to see people just eating good wholesome foods.
Take this shallot and gruyère omelette for example. 20 or 30 years ago – heck maybe even just 10 years ago – this would have been shunned by most healthy eaters because of the cholesterol in the eggs, and the fat in the cheese and oil/butter. But thanks to scientific research, we know now that fat is not the devil we once thought it was.
In fact, nutrition research is increasingly finding that a balanced diet that includes all four food groups and a moderate amount of carbohydrates, fat, and protein is the best approach. So instead of hopping on the next food restriction fad, let’s just eat real, good food. Along with watching our portion sizes and eating lots of plant based foods, I think that’s the real ticket to healthy eating.
Not to mention it tastes a helluva lot better than fat free, calorie free, flavour free crap. And charcoal, or so I would imagine.
*This is not referring to people who go gluten free due to Celiac disease or gluten intolerance.
- 1 tsp olive oil or butter
- ½ medium shallot, sliced thinly
- 2 eggs
- 1 tbsp water
- Salt and pepper
- 2-3 tbsp grated Gruyère cheese
- Crack the two eggs into a dish and add 1 tbsp water, salt, and pepper. Whisk until well combined and slightly frothy.
- Heat up the olive oil or butter in a nonstick pan and add the shallot once hot. Saute over low heat until it has softened. Pour the egg mixture into the pan and let cook until the bottom of the omelette has set.
- Once it is about 70% cooked, sprinkle the Gruyère cheese in the middle of the omelette, then fold over one third of the omelette into the middle. When it is about 95% cooked, fold over the other third into the middle, then remove to a plate. The omelette will get fully cooked on your plate due to carryover cooking.
What do you think the nutrition fad for 2015 will be?
Looking for more easy breakfast recipes? Check out: