The Newsy Neighbour Magazine
www.TheNewsyNeighbour.com
May Issue 115
Article Provided By: Vicki Myhre of Jenericay Wellness & Footcare
HAPPY MOTHER’S DAY to all you
mamas, grand-mamas, step-mamas, foster-mamas, dad-mamas and any other caregiver
out there. It is such a
special day. You deserve to be pampered and honoured. Enjoy it.
Hello All…Larry here!
Roger and I have been walk-walk-walking our way
through our counted steps. Getting back on track, how about you? Life is good. Our
human is finally healthy. It was a rough flu season for us. Thankfully, we are
feeling the full effects of our push to get back on track last month. Back up
to almost ten thousand steps per day. Our winter indoor walking has very nicely
transitioned to outside walking. Some fresh air along with some exercise… Ahh,
just what the doctor ordered.
On those few snowy days in April, we found ourselves
tucked in and surfing the net for a great Mother’s Day recipe, as promised. It
was hard to agree on what to choose for you. Roger says sweet for all you sweet
moms, and I said savoury to show how we savour your worth and contribution to
the world… Who won? You tell me… Here is the amazing recipe that we found for
you this month.
Wake up to a true pampering… BREAKFAST IN BED!!! Who
would not love to have that appreciation showered upon them on this special day?
A cup of coffee, eggs Benny, a small serving of fruit or a small nutrient-rich
smoothie, and a whole lot of love. This offering would truly make a diabetic
mama feel very special. Thanks to http://www.diabeticconnect.com for this amazing recipe.
Eggs Benedict
We kept
everything you love about this breakfast favourite and made it healthier, with
less fat and salt and more fibre.
Ingredients
·
3 tablespoons light sour cream
·
2 teaspoons fat-free milk
·
1 teaspoon Dijon-style mustard
·
2 eggs
·
1 whole wheat English muffin, split
·
2 ounces thinly sliced reduced-sodium cooked ham
·
2 tomato slices
·
Snipped fresh chives (optional)
Directions
1. In a
small bowl, combine sour cream, milk, and mustard; set aside. Lightly grease a
medium skillet. Half-fill the skillet with water. Bring water to boiling;
reduce heat to simmering (bubbles should begin to break the surface of the
water). Break one of the eggs into a small dish. Carefully slide egg into
simmering water, holding the lip of the dish as close to the water as possible.
Repeat with the remaining egg, allowing each egg an equal amount of space.
2. Simmer,
uncovered, for 3 to 5 minutes or until egg whites are completely set and yolks
begin to thicken but are not hard.
3. Meanwhile,
place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from
the heat for 1 to 2 minutes or until toasted. Top muffin halves with ham and
tomato slices. Broil about 1 minute more or until toppings are heated through.
4. To serve,
use a slotted spoon to remove eggs from skillet; place eggs on top of tomato
slices. Spoon sauce over eggs and, if desired, sprinkle with chives.
Nutritional Facts
Servings 2
Calories 201
Protein(gm) 15
Carbohydrate(gm) 17
Fat total(gm) 8
Cholesterol(mg) 30
Saturated fat(gm) 3
Monosaturated fat(gm) 3
Polyunsaturated fat(gm) 1
Dietary Fiber total(gm) 2
And Dads, if you’re going to do the cooking, we are
pretty sure you will appreciate the recommendation that you make extras for
yourself!
HAPPY MAY! And
Until Next month,
Make your Footprints
Count.
Larry and Roger
Written by:
Vicki L Myhre CPOD (I)
CMP PFRP
Jenericay Wellness and Footcare
Internationally
Certified Podologist
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