Friday, October 7, 2011

The Chef is Back!

Happy New Year! 

No, Chef BoyRUGay hasn’t flipped his lid.  Quite the opposite; after a research hiatus, I am armed with a series of healthy recipes to help you beat the crap out of holiday weight gain and kick 2012 off right.

I’m sure I’m not alone in noticing that New Year’s resolutions don’t really work.  And why would they?  Six days after two of the fattest holidays of the year, while you’re still wading through leftover ham and nibbling on candy canes, you’re expected to feel inspired by the turn of a calendar page, sit down, write down a few vague objectives and become a paragon of restraint and discipline overnight?  Yeah right!  Wouldn’t it be easier to prepare for the New Year gradually, making lifestyle improvements until you’re in tune with your habits and ready to set some real attainable goals? 

That’s the idea behind “Fit Fridays” here at Illumenate.   Check out our blog every Friday for the next three months (from now until 2012!).  Here, you’ll discover delicious recipes to keep you fit and empowered to politely decline that extra slice of pie at Thanksgiving dinner.

Join us!  Subscribe to the Illumenate blog to get our support as you plan your own strategy for health in the New Year.  Let us know how your efforts are going and share any tips you think others might find helpful.
This week’s recipe serves as a reminder that a healthy breakfast, essential to a productive and focused morning, can be delicious.  Next week, we’ll feature chicken, in case someone asks you which came first…

Introducing: Chef BoyRUGay’s Own Egg White Frittata

1 tbsp. olive, veggie or canola oil
6 egg whites (yolks discarded)
2 tsp. fat-free milk
Pinch of salt and pepper
2 green onions, chopped
1 small green bell pepper, diced
1 Roma tomato, diced
1 clove of garlic, diced
3 or 4 fresh basil leaves, chopped
2 tbsp. shredded, reduced fat cheese

Preheat the broiler on your oven.
Heat the oil in a medium skillet over medium heat.
 While the oil is heating, whisk together the egg whites and milk (The more you beat the eggs, the fluffier your frittata will be!).   Season this mixture with salt and pepper.  Set aside.
When the oil begins to change color, toss the diced veggies and herbs into the skillet.
Cook the veggies, stirring gently, until the onions start to become translucent.  Try to distribute veggies evenly over the surface of the skillet.
Pour the seasoned egg mixture over the veggies and let it cook without stirring.
Do not let the eggs cook fully, just until they start to set on the bottom of the skillet.
Sprinkle cheese over the mixture.
Remove the skillet from the flame and place it in the broiler.
Allow the mixture to cook for one minute in the broiler, or until the top is nicely browned.
Remove the skillet from the broiler, allow to cool, cut and serve (feeds 2-4).

It’s fun to play around with vegetable combinations in this frittata!  Mushrooms, artichokes, spinach and Vidalia onions are just a few veggies that would also be great in this dish.
ChefBoyRUGay challenges you to eat a nutritious breakfast every day next week!  Don’t punk out.
For days you’re in a hurry, here are a few quick, healthy breakfast ideas from

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