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CRANGRY!  You may ask, “What is Crangry.”?  Well, it is a condition that I suffer from regularly, it is also a condition that I passed on to my son, and it was exacerbated during my brief stint on Weight Watchers. Cranky+Hungry=CRANGRY!! As I stated on my last blog post, I was attempting Weight Watchers with a few of my friends in order to shed a few winter pounds for summer.  Well, it only lasted about two weeks for me. I decided I would rather hire a trainer, count calories and exercise my butt off (literally), than try to keep track of points and be hungry all the time. Needless to say, I was crangry a lot, to the point my husband stated that if I continued to be on Weight Watchers there could be an impeding divorce. (Not that he would divorce me, but he definitely made his point.)  Since stopping, I am back to my usual self and crangry is now only an occasional occurence, not a daily occurence!

In my opinion, you shouldn’t deprive yourself and occasional indulgences are okay.  I also feel that if I have a good breakfast, I tend to eat less the rest of the day.  This weekend, my brother and his girlfriend were visiting and whenever family visits I feel it is important to make them welcome with a good breakfast.  Today, I made cream cheese and chive scrambled eggs, brown sugar and black pepper glazed bacon and toast for them, with a few slight alterations to make it a little healthier for me, but without sacrificing for them.  The bacon is an indulgence, but the sweet salty combination makes it a “worthy of a few extra minutes on the treadmill” treat.  The scrambled eggs are my own rendition of scrambled eggs I had years ago when we stayed at the Sutter Home estate in Napa Valley.  It’s a great “company” breakfast recipe to have in your repertoire.


Cream Cheese and Chive Scrambled Eggs

6 Large Eggs

1 cup Egg Beaters (or another 6 eggs)

1/4 cup 1% Milk (can use cream or whole milk)

3 oz 1/3 less fat cream cheese (can use regular cream cheese), cut into small pieces

1 bunch of chives, finely chopped

Salt and white pepper to taste.

Cooking spray.

Beat eggs with egg beaters in a large bowl.  Add 3/4 of the chives to the egg mixture.  Add the dairy to the egg mixture.  Season with salt and white pepper.  Pour into a large non-stick skillet sprayed with cooking spray and heated slightly at medium heat.  Cook eggs until set but still moist on top, add cream cheese.  Cook eggs to desired consistency.  Place on platter and sprinkle with remaining chives.

Serves 4.

Brown Sugar and Black Pepper Glazed Bacon

1 package of bacon

1/4 cup brown sugar

1/2 tbsp black pepper

Preheat oven to 350 degrees.  Place rack on top of cookie sheet.  Lay bacon out on rack, sprinkle with brown sugar and black pepper. Bake for 45 minutes or to desired crispness of bacon.IMG_3690