We are going to PUMP [clap] you up!

Guess what, y'all? I joined the Y yesterday! I'm ridiculously excited about this, mostly because they have a pool (actually, they have 2 pools: one for lessons and one for laps). Maybe this summer I'll finally get around to learning how to swim :) That's right people, I don't know how to swim. What can I say? My parents are from Iraq, and who swims in the desert? Not my folks. So it wasn't really an educational priority when I was growing up.

Anyway, in honor of this momentous occasion, I present a healthy, protein-y breakfast, which also happens to be my first recipe blog. Enjoy!

Egg & Salmon Sandwich
makes 1 sandwich
(from Eating Well magazine, July/August 2008)

1/2 tsp extra-virgin olive oil
1 Tbsp finely chopped red onion
2 large egg whites, beaten
Pinch of salt
1/2 tsp capers, rinsed and chopped (optional, which I used, yum yum)
1 oz smoked salmon
1 slice tomato
1 whole-wheat English muffin, split and toasted (I used Arnold Multi-grain Sandwich Thins)


1. Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to soften, about 1 minute. Add egg whites, salt and capers (if using) and cook, stirring constantly, until whites are set, about 30 seconds.




2. To make the sandwich, layer the egg whites, smoked salmon and tomato on English muffin.

(yes, there is tomato underneath all that.)

Per serving: 214 calories; 5 g fat (1 g saturated, 2 g mono); 7 mg cholesterol; 25 g carbohydrate; 19 g protein; 3 g fiber; 670 mg sodium; 221 mg potassium. Also a good source of omega-3s.

As a final note, I just want to point out that, while this was tasty, you might want to think twice about eating smoked salmon before heading into the office, depending on how you feel about your coworkers :)